Cucumber, Avocado, and Seaweed Salad

Harness the healthy properties of seaweed-based snacks with this salad recipe

Annie Chun’s, the pioneer of seaweed-based snacks, provides this Cucumber, Avocado, and Seaweed Salad recipe that’s perfect for a light, nutritious spring treat. Utilizing sea greens, this recipe includes Korean seaweed and nutrient-packed avocado.

This recipe is provided by Annie Chun’s.

1
Servings
8
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • cucumber
  • ½  avocado
  • pack of seaweed, such as Annie Chun’s Wasabi Seaweed Snacks
  • ¼  red bell pepper
  • ¼  lemon
  • Ground sesame
  • Paprika, to taste

For the dressing:

  • 1  Tablespoon  soy sauce
  • ½  Tablespoon  sesame oil

Directions

For the salad:

Chop cucumber and avocado into bite-sized pieces and slice bell pepper.

Chop seaweed into pieces.

Combine the dressing ingredients to make the dressing.

Mix all chopped ingredients with dressing.

Place paprika, seaweed, and ground sesame on top.

Sprinkle lemon juice on top before serving.

For the dressing:

Nutritional Facts

Carbohydrate, by difference
1g
1%
Protein
1g
2%
Calcium, Ca
5mg
1%
Choline, total
3mg
1%
Folate, total
2µg
1%
Magnesium, Mg
11mg
3%
Phosphorus, P
25mg
4%
Sodium, Na
824mg
55%
Water
11g
0%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.