Avocado veggie pinwheels

Ingre­di­ents for 2–3 servings: 

• 2 medi­um avo­ca­dos, pitted
• 1 tbsp lemon juice
• sea-salt to tas­te (optio­nal)
• 35g gra­ted carrots
• 35 g fine­ly diced red, yel­low or oran­ge peppers
• 40 g fine­ly diced cucumber
• 2 tab­les­poons fine­ly chop­ped cori­an­der or parsley
• Red len­til tor­til­las OR 1–2 small zuc­chi­ni, cut into strips with a vege­ta­ble peeler

Pre­pa­ra­ti­on:

First make the tor­til­las or cut the zuc­chi­ni into strips if using. 

To make the fil­ling, place avo­ca­dos, lemon juice and sea salt (if using) in a medi­um bowl and mash with a fork until smooth.

Now add the car­rots, pep­pers, cucum­bers and herbs to the bowl and mix ever­y­thing well. Spread some of the mix­tu­re on a tor­til­la or a strip of zuc­chi­ni and roll it up. 

Cut the tor­til­las into small pie­ces and do the same with the remai­ning filling. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb