Description

Light and refreshing cucumber‐wrapped “Green Goddess” filled with creamy herbs, avocado, and crisp vegetables—perfect for a healthy lunch or appetizer.

Ingredients

2 large cucumbers
1 ripe avocado, peeled and pitted
1/4 cup Greek yogurt (or vegan yogurt for dairy‑free)
2 tbsp mayonnaise (or vegan mayo)
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
1 tsp lemon juice
1 tsp garlic powder
Salt and pepper, to taste
1 small red bell pepper, julienned
1 medium carrot, peeled and julienned
Mix of fresh sprouts (like alfalfa or radish sprouts)

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Instructions

Using a vegetable peeler or mandoline, slice cucumbers lengthwise into 8–10 thin ribbons.
In a bowl, mash avocado until smooth. Stir in yogurt, mayo, lemon juice, garlic powder, parsley, chives, dill, salt, and pepper until creamy green goddess dressing forms.
Lay a cucumber ribbon on a clean surface. Spread about 1 tablespoon of the green goddess mixture along its length, leaving a small border at each end.
Place a few strips of red bell pepper, carrot, and a small handful of sprouts on one end of the ribbon.
Carefully roll up the cucumber ribbon, enclosing the filling. Repeat with remaining ribbons and filling.
Arrange wraps on a platter and serve immediately, or chill up to 30 minutes before serving.

Notes

Use a mandoline for even, thin cucumber ribbons.
Feel free to swap Greek yogurt with vegan yogurt to make it dairy‑free.
Keep wrapped in parchment and refrigerated if preparing ahead.
Add protein such as shredded chicken, tofu, or smoked salmon for a heartier version.