Cool as a Cucumber 🥒 😎


ucumbers are a great refreshing summer staple and they're so versatile! Check out what the coaches cooked up for you. Give it a try and let us know what you think. Remember to tag @gymparty_ and show us your yummy creations.

Coach Janet's "No sugar added Cucumber G&T"

A tasty cocktail as part of your daily vegetable intake? Your welcome. Highly suggest making this first then drinking while you make the other recipes.

Ingredients (makes 4 drinks)
  • 4-6 shots of gin
  • 1 small whole cucumber
  • 24oz of Lemon-Lime Topo Chico (or your favorite sparkling) to taste
  • Pinch of salt
  • Mint garnish
  • Optional, make it spicy and add jalepenos 🔥

Suggested gins: Gray Whale Gin (my fave right now), Botanist Gin, and Hendricks.

  • Muddle cucumbers with gin
  • Shake with ice
  • Fill 4 glasses with ice
  • Pour muddled cucumber gin into ice with strainer
  • Top with Topo Chico
  • Garnish and ENJOY!

Coach Julse's "Cool as a Cucumber Summer Salads"

I freakin' love cucumbers.

Eat the Rainbow Salad

  • 4 peeled cucumbers
  • 1 large or 2 small yellow bell peppers
  • 1/4-1/2 thinly sliced red onion
  • 1 cup diced parsley
  • 1 cup rice vinegar
  • Splash of sesame seed oil

Ensalada Pepino y Mango

  • 2 peeled cucumbers
  • 1 sliced mango
  • (Optional sliced or shredded jicama)
  • Juice of 1 - 2 lemons
  • Tajin chili powder to taste

Watch "How to Cut a Mango!"

Coach Virginia's "Refreshing, though not Photogenic Cucumber Salad"

Someone who is cooler than me found this on tiktok and made it for me! I’ve been playing around with proportions, but this was for a group of about 10. I’d suggest asking for anyone who has seen the original dish on tiktok to tag the creator in the comments!

  • 1 cucumber, chopped into ~1/4in cubes
  • 2 avocados, chopped into ~1/4in cubes
  • 1 pint of cherry/grape tomatoes, halved
  • 1/2 of a red onion, diced small
  • 8oz mozzarella (balls featured, but chopped to roughly the same size as the cucumber is best!)
  • Pesto, to taste (rec: 2-3 tablespoons)

Optional: chopped, fresh herbs like mint, basil, or oregano. Fresh lemon juice, to taste.

  • Combine cucumbers, avocado, tomatoes, red onion, mozzarella and (optional) herbs.
  • Toss with 2-3 tablespoons of pesto. Taste and add more pesto, if desired. Squeeze half a lemon over the salad and mix. Add more if desired.

Notes: It is possible to over-pesto the salad! So add and taste as you go. You want all the ingredients to be pesto’d but not drenched.

Coach Cheryl's "Sunomono Salad"

Sunomono is a crunchy, refreshing Japanese side dish that provides a crispy, acidic addition to any cuisine! If you love vinegar, this dish is for you!

Main Ingredients
  • 4 Japanese (from Mitsuwa or Nijiya) or Persian Cucumbers (from Trader Joe’s).
  • 1 tsp sea salt
  • ½ tbsp sesame seeds (I used a mixture of black and white)
Dressing Ingredients
  • ½ cup rice wine vinegar
  • 3-4 tbsp white sugar
  • 1 tsp soy sauce
  • 1 tsp sea salt
  • Dressing: whisk all ingredients in a bowl.
  • Thinly slice or mandolin the cucumbers.
  • Sprinkle 1 tsp of salt on top of the sliced cucumbers and gently rub to mix it in - salt helps draw out the water!
  • Take handfuls of the cucumbers and squeeze the water out, placing it into a bowl.
  • Place dressing on top, mix, and enjoy!

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