This is a fun and delicious start to the day or makes a good light lunch or a snack for the kids when they get in from school ravenous but it’s too early for supper. It’s an easy way to eat salad with protein – takes a little getting used to having it for breakfast but really delicious start to the day.
I like to use 2 thin slices of roast turkey (99% fat free) and filled these with microgreens. You can either mush an avocado or do as I do and use a little spicy guacamole as glue. Because I didn’t want to the rolls to be too fat and all fall apart I made a tiny tomato side salad with lots of finely sliced (chiffonade) basil on top.
Inside Out Turkey Avocado Roll-up
1 cup microgreens
2 thin slices of turkey breast – I like herb infused Columbus Turkey 99% fat free
2 tablespoons spicy guacamole or a mushed avocado
1 small tomatoes finely chopped
basil leaves – chiffonade
1. Place the slices of turkey breast on a board and in the centre arrange the microgreens.
2. Spread 1 tablespoon of the guacamole/mushed avocado on the side of the microgreens (this acts as the glue). Season with fresh black pepper.
3. Roll up the sliced turkey and cut straight across. (I learned this from Charles Phan, The Slanted Door, San Francisco whilst making his Vietnamese rolls for MADE IN AMERICA, “If you try to get fancy and cut on the diagonal all the filling falls out.”)
4. Use a few of the tiniest basil leaves to garnish the tomato side salad.
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