Summary

Ingredients

• 1 m. Zucchini, straight grown
• 2 medium carrot (s)
• 1 small beetroot, peeled and diced
• 1 red pepper (s)
• 1 avocado (s)
• 2 medium clove (s) garlic
• 1 lemon (s)
• 1 tablespoon balsamic vinegar, vegan
• Salt and pepper, black
• Balsamico bianco or apple cider vinegar, vegan

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Instructions

1. Use the grater to cut the zucchini lengthways into very fine strips and sprinkle with a little salt. Cut the carrot into fine round slices with the slicer. Cut the peppers into strips.
2. Halve the acocado, remove the stone. Spoon out the pulp with a spoon and place in a blender beaker. Squeeze the lemon and add the juice and pulp to the avocado. Finely chop the garlic cloves and then add a little salt and mash with the knife, then also add to the cup with the avocado. Add 1 tablespoon balsamic vinegar and then puree everything with the hand blender to make an avocado cream.
3. Brush part of the long zucchini strips with the avocado cream. Place the beetroot cubes on top and roll up the zucchini and arrange on the plates.
4. Arrange the paprika, carrots, the rest of the zucchini strips and the rest of the avocado cream on the plate and sprinkle with the rest of the beetroot cubes. Sprinkle everything with pepper and drizzle some balsamic vinegar or apple cider vinegar over it.