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Turkey Chard Roll-ups With Avocado Sauce
Turkey roll-ups wrapped in chard leaves and stuffed with shredded carrots, zucchini and seasoned with Asian flavors! Then served with a creamy avocado dipping sauce.
Prep Time: 00:10
Cook Time: 00:30
1 lb ground turkey
olive oil for baking dish and drizzling
3 tbs carrots, heaping; diced or grated
3 tbs zucchini, heaping; diced or grated
2 tsp grated ginger, fresh
1 bunch red or rainbow chard leaves (6- 10)**
1 tbs coconut flour
1/2 tsp masala garam
1/2 tsp salt
1 1/2 avocado
1 tbs coconut aminos
1 tbs toasted sesame oil
1 tsp fresh ginger, grated
1 tbs apple cider vinegar
1Preheat the oven to 355º. Oil medium baking dish with olive oil.
2Dice the carrots and zucchini. Sautee carrots and zucchini for a couple minutes until tender. Cool and squeeze the water out of the veggies with a cheese cloth or paper towels and set aside. Grate ginger and set aside.
3**Blanch leaves (optional): If using swiss chard or stiff/sturdy leaves, boil water and turn down to medium heat. Place leaves in water for 15-30 seconds until softened, but still bright green. Dunk in ice water, dry off and set aside.
4Mix turkey and roll up: Mix turkey with all ingredients listed under "Chard Rolls". Slice around the chard stems in an upside-down "v", 1/3 up the stem. Mold 2-4 spoonfuls of meat and place above the cut "v". Fold chard "wings" over meat and tuck in the sides as you roll up.
5Cook rolls: arrange rolls, loose ends down, in oiled baking dish. Drizzle with olive oil and sprinkle with salt. Bake for 25-30 minutes.
6Make sauce: Mash avocado and mix in next 4 ingredients.
*The number of chard leaves depends on how large they are. The bigger they are, the more filling you can use!
*For an egg-free option, leave out the egg.
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