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Sip & Savor Season Delight: Cucumbers

By on May 20, 2015

By Emily Guererro

CucumbersAs one of the most refreshing spring vegetables, it’s time for you to get excited about cucumbers! As a member of the gourd family, Cucumbers come in three varieties: slicing for salads and cooking, pickling for a tangy treat, and burpless a more exotic, sweet variety.

They are well known in the health and fitness community for being a “negative calorie” snack meaning, it actually takes more calories to digest and eat them than is contained in a single serving. These green delights are an amazing vegetable, usually served raw that offer dozens of health benefits and a fantastic crunch for just about any meal.

Whether you’re looking for a great detox agent or a fresh addition to lunch, cucumbers are a powerful agent in promoting healthy body weight and hydration. They contain a lot of liquid and minerals like magnesium and potassium which is exactly why slicing them and placing them in your water with some lemon does the trick for bloat. And as summer begins to roll into the Sacramento area, cucumbers could be exactly what you need to stay cool. Their light flavor and hydration promote both internal and external cooling leading to better circulation. That’s why they work magic on under eye bags and your skin. So lay back with a slice of cucumber on your tired eyes and welcome summer in all it’s warm goodness.



Tropical Cucumber SaladTropical Cucumber Salad


  • 3-5 teaspoons fish sauce, (see Shopping Tip)
  • 1 teaspoon freshly grated lime zest, plus more for garnish
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 medium English cucumber, cut into 3/4-inch dice
  • 1 avocado, cut into 3/4-inch dice
  • 1 mango, cut into 3/4-inch dice (see Kitchen Tip)
  • 1/4 cup chopped fresh cilantro


  1. Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.


Cucumber SandwichesCucumber Sandwiches


1 (8-ounce) package cream cheese, softened

1/3 cup mayonnaise

1 medium cucumber, peeled, seeded, and finely chopped

1/4 teaspoon garlic salt

1/2 teaspoon chopped fresh dillweed

20 sandwich bread slices

20 thin wheat bread slices



Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.

Combine cream cheese mixture, cucumber, garlic salt, and dillweed.

Spread cucumber mixture evenly onto white bread slices, and top with wheat bread. Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.

subscript to Lavish Living Magazine

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