Fresh Veggie Summer Rolls

Wash all the vegetables. Peel the avocado, cut into fourths, and remove skin from one-fourth. Slice the avocado into long strips. Place slices on a small plate and drench the slices in fresh squeezed lime juice. Optional—lightly sprinkle them with Himalayan salt. Set aside. Cut off the ends of the cucumber or zucchini squash. Using a mandoline or a very sharp knife, slice the cucumber or zucchini, lengthwise into thin strips. These will be your “noodle wrappers”. Wash sprouts well and set aside to drain. Peel carrot and slice into thin strips an inch or two longer than the width of your cucumber or zucchini “wrappers”. Cut the bell pepper, remove seeds and membranes, and slice one-fourth into long strips. Take a cucumber of zucchini “noodle wrapper” and lay one strip of carrot, bell pepper, and avocado across one end of the “wrapper” lengthwise. Add a tiny bunch of sprouts on top of the sliced vegetables and roll up the cucumber or zucchini wrapper. Stand the roll on end so that all the vegetable strips are flush on one end. Arrange rolls on a plate and add sliced grape or cherry tomatoes the flush edge of the rolls.