If zucchini was made for the spiralizer, then cucumber was made for the mandoline. Take almost anything you’ve got hanging out in the fridge and roll it up this way for the perfect summer lunch.
These summery almond cheese and turkey rolls by integrative nutritionist Jennie Miremadi are power-packed with whole-food nutrition. Grab all of Jennie’s fave summer snack recipes here – including her gut-healthy gummies – and our new poolside go-to below...
The delicious combination of flavors and ingredients in these summery turkey rolls makes for a fun, filling and nutritious summer treat! Each roll contains organic turkey breast and almond cheese, adding protein to every bite. The almond cheese in this recipe, which is filled with healthy fats, is a great option for the many people with sensitivities and/or intolerances to dairy, and is free of additives sometimes found in non-dairy cheeses. The strawberries are packed with vitamin C and are a good source of fiber while the basil has a good amount of vitamin K. This delicious snack also features healthy cucumber slices as a wrap for the rolls, instead of using nutrient-poor, inflammatory bread.
While these rolls look complicated to make, they’re actually super easy to prepare! And with the right storage containers, they’re easy to transport too. Just make sure you pack these in your cooler with ice so that they stay fresh.
Strawberry Basil Almond Spread Cucumber Rolls
Makes about 12-15 rolls (depending on the size of the cucumber)
Ingredients:
For the strawberry basil almond spread:
one 8-oz package Kite Hill brand ricotta
1 cup organic strawberries
3 Tbsp fresh basil
coconut nectar and/or stevia to taste
pinch of Himalayan pink salt
For the rolls:
strawberry basil almond spread
Organic Fresh Roasted Turkey Breast
1 large cucumber
Directions:
For the strawberry basil almond spread:
Add ingredients to food processor and pulse until ingredients are combined and strawberries and basil are finely chopped and distributed evenly throughout almond ricotta. Adjust sweeteners to taste.
Remove strawberry basil almond spread from food processor, wrap in cheesecloth, place in a strainer fitted on top of a bowl, cover and put in the refrigerator overnight to strain any excess water from the strawberries in the spread. Remove spread from refrigerator when ready to use.
For the rolls:
Cut off about 1/2-inch from both ends of cucumber. Then, slide cucumber along a mandoline lengthwise to create long, thin cucumber strips.
Spread a layer of strawberry basil almond spread on one entire side of each strip of cucumber.
Then, add 1 tablespoon of lightly torn turkey on top of spread at one end of each cucumber strip.
Roll cucumber strip tightly around the turkey and keep rolling until the entire cucumber strip is rolled around the turkey completely.
Place a toothpick through the roll to hold it together. Refrigerate until ready to enjoy!
