1-2 large cucumbers
3 ripe avocados
1/4 cup capers
1/2 teaspoon pink Himalayan salt or sea salt
freshly cracked black pepper
2 tablespoons of freshly squeezed lemon juice
1/4 cup fresh parsley, chopped fine + more for plating
1/8 cup fresh dill, chopped fine
It’s a good idea to grab more cucumbers than you need for this recipe as some pieces could break and you only use the middle part not the thin sides that will be cut. You don’t want to run out. Wash and dry the cucumbers. Use a mandolin to cut thin slices all the way through. Keep slicing the sides until you reach the full center. Be careful that they don’t break. (The thin pieces could be saved for a salad or eaten up or composted).
In a bowl, mash all the avocado meat and add in all the other ingredients and mix.
Lay out each cucumber slice and layer a coat of the avocado spread all the way across. Start to roll on one side until you reach the end. Be sure to have some avocado spread at the end (without any capers) to act like glue to seal them up at the end.
Dress up with extra parsley and capers and serve!
(In the heat of the summer, remember that avocado doesn’t tolerate the heat well. Keeping that in mind, serve these as appetizers so they’re eaten up quickly or keep them in the refrigerator until serving time.)