Salsa-filled Cucumber Rolls
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
68
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 68 cal. | (3 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 cup english Cucumber (rinsed)
- 1 cup ripe Mangoes (peeled; pitted and diced)
- ¼ cup Red onions (peeled and finely chopped)
- 1 small Jalapeño (pepper)
- ½ cup cooked ham (small dice)
- ¼ cup fresh cilantro (finely chopped)
- 2 Tbsps fresh Lime juice
- salt (to taste)
- 1 english Cucumber (rinsed)
Product recommendation
Yield will vary depending on the size of the cucumber roll.
Preparation steps
1.
In a large bowl, combine cucumber, radishes, mango, onion, jalapeño and cilantro, toss to blend. Sprinkle lime juice over the top and season to taste with salt; toss gently. Cover and refrigerate for at least 3 hours or longer before serving.
2.
With a mandoline, vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry with paper towels.
3.
Loosely roll the cucumber slices overlapping the ends, leaving the center open. Spoon the mango salsa into the hollow center. Secure with a wooden pick. Chill in the refrigerator until ready to serve.
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