Cucumber Summer Rolls

Did someone say snack time?!

I absolutely LOVE snacks. The crunchier the better - am I right? In college, my go-to snack was popcorn chicken and french fries. I would make these at home daily when I got home from class. DAILY. How times have changed. My go-to snack now varies by the season, but right now I’m really digging these Cucumber Summer Rolls. Let me tell you why.

Eat the Rainbow

No, I’m not talking about skittles. I’ve heard this little phrase hundreds if not thousands of times. When people are first starting on their healthy eating journey, this is probably my #1 advice. Why? Eating a variety of deeply colorful veggies is one of the simplest and most delicious ways to increase your intake of vitamins, minerals, antioxidants, and phytonutrients. Kick those skittles to the curb and find different ways to add color to your diet. 

(psst! Synchro Genesis, our superfood protein shake, is another easy way to turbocharge your nutrient intake!)

The Cardboard Dilemma

Whoever said healthy food had to taste like cardboard? Let’s face it. whether you’re keto or paleo, vegan or a raw, It’s always hard to find flavorful, satisfying snacks that fit into your diet. I don’t know about you, but I’m a firm believer that food shouldn’t taste like cardboard just because its healthy.

Fresh, Crisp, and Fun

Remember when I said the crunchier the better? Well these puppies fit the bill. All of the veggies in these rolls are crunchy to the T, and the mix of savory and sweet veggies will have your palette singing. They are almost to pretty to eat, and to top it all off, they are super fun and easy to make. Don’t take my word for it, go make them yourself!

Cucumber Summer Rolls

Serves: 2-3//Prep time: 20 min


INGREDIENTS

1 cucumber

Crunchy sweet potato skins

1/2 cup matchstick carrots

1/2 cup sliced avocado

1/2 cup matchstick red pepper

1/2 cup matchstick purple cabbage

Coconut Almond Sauce (A better peanut sauce!):
1/4 cup Roasted smooth almond butter

2 tbsp coconut milk

1tsp grated ginger

1 clove of garlic, grated or pressed

1/2 lime, juiced

1 pinch red pepper flakes

1 pinch of salt


INSTRUCTIONS

Sauce:
Mix all ingredient in a bowl until creamy.

Adjust the amount of coconut milk for consistency.


Rolls:
Using a mandolin or a vegetable peeler, thinly slice the cucumber lengthwise until you wind up with long ribbons of cucumber.

Add small bunches of carrots, red pepper, and purple cabbage near the bottom of a cucumber slice.

Add one slice of avocado and one crunchy sweet potato skin

Roll gently!

Enjoy immediately or make ahead and keep in fridge for up to 1 day.



I hope you enjoy these as much as I do! When you decide to make them, comment below, let us know what you think, and post a photo on Instagram with the hashtag #besynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra

 

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