Foodie Friday

Image source:

Healthy Recipe of the Week

Cool and Crunchy Cucumber Salad

Spring and Summer are right around the corner!

A refreshing salad that is quick to prepare on a hot day or any day when you want a light bite.

With cucumbers high water content, this salad will also quench your thirst.

*Special credits to Peloton instructor, Emma Lovewell for sharing this recipe. 


  • 4 – 5 Persian Cucumbers or 1 English Cucumber
  • 2 Garlic Cloves (crushed, sliced, minced, or pushed through a garlic press)
  • 2 teaspoons Sesame Oil
  • 2 teaspoons Soy Sauce (*reduced sodium recommended)
  • 2 teaspoons Unseasoned Rice Vinegar (*may substitute for Chinese Black Vinegar)
  • 1 teaspoon Sugar
  • Kosher Salt and Red Pepper Flakes, to taste


Peel off alternating strips of cucumber skin to help the cucumber absorb the flavors on the ingredients faster. Scoop out the seeds, then cut the cucumbers into bite-sized chunks (about 2 inches long). Use your clean hands to toss the cucumbers with a sprinkle of salt. Let rest in a colander set over a bowl for 15 – 20 minutes to help draw out the liquid. Quickly rinse the salt off the cucumbers and pat dry. Mix the garlic, sesame oil, soy sauce, vinegar, and sugar. Toss to combine. Season to taste with salt and red pepper flakes. 

*Note from Emma Lovewell: If you love garlic, mince it or use a garlic press. If you prefer to lessen the garlic taste (and garlic breath afterwards), crush it with a the back of a knife or thinly slice it. 

Image source:
Image source:






Lovewell, E. (2021, August 31). Cool & Crunchy Asian Cucumber Salad. Live Learn Lovewell.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: