Turkey and Avocado Roll-Ups

Ingredients

Instructions

1. 1

   Halve, pit, and scoop the avocado into a bowl. Mash it with the lemon juice, sea salt, and black pepper until mostly smooth but still slightly chunky; this texture helps the filling stay in place better than a completely pureed mash.

2. 2

   Stack the baby spinach and slice it thinly, then finely chop the sun-dried tomatoes so they distribute evenly and do not tear the rolls when rolling.

3. 3

   Lay the turkey breast slices on a board in a single layer. Spread a thin layer of Dijon mustard over each slice, then divide the avocado mixture among them, spreading it mostly over the center. Top evenly with the spinach and chopped sun-dried tomatoes.

4. 4

   Starting from the narrow end, roll each turkey slice up tightly. If needed, press gently for a few seconds to help the avocado act as a binder. Arrange seam-side down on a plate.

5. 5

   Serve immediately, or chill for a few minutes to firm them slightly before serving. For neat presentation, slice each roll-up in half on a slight diagonal.

Nutrition per serving

Notes

• •Choose large, flexible turkey slices from freshly cooked or good-quality deli-style roast turkey; very thick slices are harder to roll.
• •If your sun-dried tomatoes are packed dry rather than in oil, soak them in hot water for 5 minutes, then drain well before chopping.
• •These roll-ups pair well with cucumber spears, carrot sticks, or a simple mixed salad for a fuller paleo meal.
• •For the best texture, use an avocado that yields slightly to pressure but is not overly soft or stringy.

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