Tuesday, October 4, 2016

Cucumber Avocado Seaweed Roll-Ups + Seaweed Trail Mix

I come to you today with not one, but two recipes. I know, I can't believe it either. Remember when I used to talk incessantly about my disdain for cooking? The times have changed, my friends. Truthfully, I'm still not a huge fan of cooking if it means an involved or time-consuming process. But when it comes to easy to prepare snacks (that, in this case, don't involve actual "cooking" at all), I'm in. And if it these snacks are also healthy and taste really good, I'm borderline ecstatic.

The snack recipes I'm sharing today are quite different, but they have a common ingredient - seaweed. Seaweed is filled with antioxidants, calcium, and countless other vitamins, and it's really delicious too. Most of you have probably eaten it (nori) wrapped around sushi rolls, but it also makes for a truly fantastic snack food. Both of these recipes are also vegan, health conscious, easy, and so, so good.


2 cucumbers
Annie Chun’s Seaweed Snacks (I like to use the Sesame and Wasabi varieties)
1 avocado
1 ginger
sesame dressing for dipping (I like to use goddess dressings)

Slice the ginger into small, thin pieces, then place the slices into cold water for 10 minutes (helps mellow out the spice level). While the ginger is soaking, thinly slice the cucumbers using a mandolin or potato peeler. Use towels to remove any excess moisture. Next, cut the seaweed snacks into strips using kitchen scissors, and cut the avocado into small chunks. Remove the sliced ginger from the water and dry. Place pieces of ginger, seaweed, and avocado onto a slice of cucumber and roll up. Repeat for all of your cucumber slices. Serve with a side of your favorite sesame dressing. These are great for parties or just an everyday snack. My daughter loves them!


Annie Chun’s Seaweed Snacks (I like to use the Sesame variety)
raw almonds
raw sunflower seeds
dried fruit (I like blueberries but cranberries and raisons work too)

Cut the seaweed snacks into small squares using kitchen scissors. Combine all ingredients in a bowl and stir. You can also just dump them all into a storage bag, shake and go. I carry this snack mix with me at all times - it's full of healthy fats, and the seaweed and blueberries give it an extra boost of antioxidants. The seaweed snacks give it such a hearty flavor too. It also makes a delicious topping for green salads.

Both of these recipes have become snack staples in our house. And it's the Annie Chun's seaweed snacks that really define them. Annie Chun is truly the pioneer of the seaweed snack you guys. The lightly seasoned, roasted nori used in them bring a savory flavor to recipes and are pretty incredible on their own as well. They're also organic, vegan, and gluten-free. I highly recommend grabbing yourself a package of them the next time you're at the grocery store.

Who else is a seaweed fan? Do you incorporate nori in any snacks or meals outside of sushi rolls?

This post is in partnership with Annie Chun. Thank you for supporting the brands that help make Bubby and Bean possible.



  1. I'm always looking for new healthy snacks. I've never tried seaweed before...I'll have to look for these next time I'm in the store!

  2. These both look so delicious! I love sushi so I think I'd really love these snacks. Beautiful photos too.

  3. Seaweed and blueberries? I never would have thought to pair the two but now I'm so intrigued by the combination!

  4. Yum! Those cucumber seaweed rolls look delcious! I like seaweed. In Asia you can get it fried on top of rice.


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