Distributed by The New York Times Syndicate

Scandinavian Shrimp and Cucumber Sandwich

Servings: 4

Preparation time: 35 minutes

With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.

Add 1 pound peeled, deveined medium shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise. Soak 1⁄2 cup thinly sliced red onion in cold water 10 minutes; drain. Whisk together 3 tablespoons fresh lemon juice, 2 teaspoons grated lemon zest, 2 tablespoons rinsed capers and 1⁄4 cup extra-virgin olive oil. Season with kosher salt and freshly ground pepper. Toss with shrimp, onion, 1 cup thinly sliced English cucumber and 2 packed tablespoons chopped fresh dill to combine. Spread Neufchâtel onto slices of lightly toasted pumpernickel; top with sliced hard-cooked egg and shrimp mixture.

Cucumbers are capable of much more than crunching up salads and soothing puffy eyes. They can help balance blood sugar and strengthen bones — and at 95 percent water, they’re hydrating, too.

Work the crisp, mild fruit into these recipes, and reap the benefits any time of day.

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