Happy 4th of July everyone! Now that I’m in the working world and no longer enjoying entire summers off the federal holidays really are appreciated. When I looked at the calendar and saw that this year the 4th fell on a Wednesday I was a tad disappointed – a day off in the middle of the week – what can you do with that?
Fortunately, the president of my company took pity on our poor hardworking souls and gave us Thursday and Friday off. So the one day holiday has turned into a 5 day getaway! Can you believe it? Most awesome work surprise ever.
What a perfect opportunity to get out of hot and sticky DC and spend some quality family time up in the suburbs of Massachusetts. Finally the summer grilling can begin (no grills allowed in the apartment) and today I’m serving up grilled swordfish kebabs and grilled chicken thighs.
While the grill is heating up I’ve got a simple appetizer recipe to share with you. Gluten free, low carb and full of smooth fresh flavors these roll ups are sure to impress. We’re talking turkey cold cuts with super vibrant pesto and my other two besties – avocados and alfalfa sprouts. Match made in heaven for sure.
Easy to throw together for a party or if some unexpected guests pop in. Feel free to change the quantities of the ingredients to your liking, the recipe is simply a guideline.
How are you spending the day? What are some of your favorite July 4th appetizer recipes?
- ½ pound turkey cold cuts
- ½ cup vegan basil pesto
- 1 Avocado, thinly sliced
- ½ package alfalfa sprouts
- 1 teaspoon lemon juice
- salt, pepper, to taste
- Sprinkle lemon juice, salt and pepper on top of the avocado.
- Place one piece of turkey in front of you. Spread some pesto on the turkey, add avocado slice and alfalfa sprouts. Tightly roll up the turkey.
- Slice each turkey roll in half, and serve.
This post has been shared on Gluten Free Wednesdays, Slightly Indulgent Tuesday