TURKEY & RAINBOW CHARD ROLL-UPS

Rainbow chard has the most beautiful pink, red, yellow, or white stems and makes a nutritious alternative to kale.

MAKES: 8     PREP: 30 MINS     COOK: NO COOKING

8 rainbow chard leaves and stems (choose leaves that are about the same size as the slices of turkey)

1 avocado, halved and pitted

juice of 1 lemon

8 thin slices cooked turkey

⅔ cup hummus

2 scallions, trimmed and cut into fine strips

1 carrot, cut into matchstick strips

1 small zucchini, cut into matchstick strips

1. Cut the stems from the chard leaves, then cut the stems into thin matchstick strips and set aside. Peel the avocado and cut into long, thin slices, then toss in the lemon juice and set aside.

2. Separate the chard leaves and arrange, shiny-side down, on a large cutting board. Cover each one with a slice of turkey, then spread the turkey with a little hummus.

3. Divide the chard stems, scallions, carrot, and zucchini among the chard leaves, making a little pile on each leaf that runs in the center of the leaf from long edge to long edge.

4. Top the little mounds with the avocado slices, then roll up from the bottom of the leaf to the tip and put on a plate, seam downward. Continue until all the leaves have been rolled.

5. Cut each roll into thick slices and transfer to individual plates, or wrap each roll in plastic wrap and chill for up to 1 hour. Don’t keep them for longer, because the avocado will begin to discolor.

per roll-up: 104 cal / 6.1g fat / 1g sat fat / 7.5g carbs / 1.6g sugars / 0.5g salt / 3.6g fiber / 6.5g protein

EAT MORE VEG

Sneaking raw vegetables into energy-boosting snacks like this is the easiest way to increase your vitamin intake. Any combination of vegetables will do.