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The cucumber avocado one I have is from Serious Eats. Anyway here they are:
EXPORTED FROM LIVING COOKBOOK

ORZO SALAD WITH SHRIMP AND FETA
If substituting cucumbers, peel if needed, halve. and scoop seeds out with spoon before dicing. Can sub crumbled ricotta salata or goat cheese for feta.

Servings: 7 Yield: 6 to 8 servings
Preparation Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes

Kosher salt
8 oz. orzo pasta (about 2 cups)
1/2 lb. large shrimp
1/3 cup plus 1 TBS. extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
2 lemons zested
1/4 cup fresh lemon juice
4 scallions
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 oz. crumbled feta cheese
3 TBS. halved Kalamata olives

Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.

While the pasta is cooking, , peel, remove tails, devein and coarsely chop shrimp. Use a rasp grater to zest the lemon. Thinly slice the scallions. Chop the mint and the dill and dice the cucumber.

Toss the shrimp on a baking sheet with 1 TBS. olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.

Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining ⅓ cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Recipe Type: ALINA'S ADAPTATION, Feta Cheese, Food Network, Lemon, Main Dish, Mint, Olives, Pasta, Salad, Scallions, Seafood, Shrimp, Side Dish

Source: Food Network
Web Page: http://www.foodnetwork.com/recipes/food ... index.html

ASIAN CUCUMBER, CELERY, AND AVOCADO SALAD

Cucumbers and celery, intensely flavored with garlic, ginger, and lime juice, are served on top of sliced avocado.

Servings: 4

Preparation Time: 20 minutes Inactive Time: 40 minutes Total Time: 1 hour

2 English cucumbers
1/4 cup finely chopped ginger
6 garlic cloves
1 jalapeño pepper
1½ tsps. salt
1½ TBS. sugar
1/2 cup chopped fresh cilantro leaves
1/4 cup fresh lime juice, from about 4 limes
3 TBS. vegetable oil
4 celery stalks
1/4 cup fresh chopped basil leaves
2 avocados

Seeded and thinly slice cucumber. Peel and lightly smash garlic. Seed and finely chop pepper. Thinly slice celery on a sharp bias. Chop basil. Halve, pit and slice avocado.

Combine cucumbers, ginger, garlic, jalapeño, salt, sugar, cilantro, lime juice and oil in a large bowl. Let sit at room temperature, stirring every so often, until flavors are combined and mellowed, about 40 minutes.

Fish out the garlic cloves and discard. Add celery and basil and toss well. Taste and adjust seasoning with salt, sugar and lime juice if desired.

Arrange avocado slices on plates and spoon salad and dressing over top.

Recipe Type: Asian Dish, Avocado, Celery, Fresh Cilantro, Salad, Serious Eats

Author: Asian Cucumber, Celery and Avocado Salad
Source: Serious Eats
Web Page: http://www.seriouseats.com/recipes/2013 ... 98c-274623

CUCUMBER-MANGO RICE

Cooking the rice in coconut water add subtle coconut flavor. Can use ¼ cup coconut and 1¼ water for the coconut water.
Servings: 6
Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

3 cups coconut water
1½ cups dry jasmine rice
1 TBS. unsalted butter
1 tsp. kosher salt
1½ cups cucumber slices
1 mango diced (about 1 cup)
chopped cashews (optional)

Peel, seed and cut cucumber in half lengthwise. Slice halves thinly into half-moon. Peel and cut mango into a medium dice.

Boil coconut water in large saucepan. Stir in rice, butter and salt. Return mixture to boil and reduce heat to low. Cook rice until tender, 15 minutes. Add cucumber and mango, season with salt and garnish with chopped cashes if using.

Recipe Type: Cashews, Coconut Milk, Cuisine at Home, Mango, Printed, Rice, Side Dish

Source: Cuisine at Home, August 2011, Issue #88, pages 12-13

CHILLED CUCUMBER-BUTTERMILK SOUP

In this summery soup, sour cream bolsters the buttermilk’s tang, which in turn plays up the cooling notes of cucumber; celery lends a savory undertone.
Servings: 4

Preparation Time: 30 minutes Inactive Time: 1 hour Total Time: 1 hour and 30 minutes

1½ lb. cucumbers, peeled, seeded, and cut into chunks
2 medium celery stalks, roughly chopped
1 small shallot, coarsely chopped
1/4 cup extra-virgin olive oil, more to garnish
Kosher salt
1/2 cup sour cream
1/2 cup buttermilk
Freshly ground black pepper
Chopped chives, to garnish

In a blender, purée the cucumber, celery, shallots, olive oil, and 1 tsp. kosher salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Whisk in the sour cream and buttermilk and season to taste with kosher salt and freshly ground black pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.

Recipe Type: Buttermilk, Celery, Fine Cooking, Fresh Chives, Salad, Shallots, Side Dish, Soups, Vegetables

Source: Fine Cooking, May 2012 page 65
Web Page: http://www.finecooking.com/recipes/chil ... -soup.aspx

SUSHI ROLL RICE SALAD

Goes well with Red-Cooked Chicken.
Servings: 4 Yield: 4 cups
Preparation Time: 30 minutes Total Time: 30 minutes

3 TBS. rice vinegar
1 TBS. fresh lemon juice
1 TBS. sugar
1 tsp. wasabi paste
4 cups cooked white rice, hot
¾ cup carrots julienned
¾ cup cucumber halved, seeded, sliced into ½ moons
¾ cup edamame, shelled, thawed
¼ cup scallions, sliced
salt to taste
1 tsp. sesame seeds, toasted

Whisk first 4 ingredients in a large bowl.

Toss rice, carrots, cucumber, edamame, scallions with vinegar mixture. Season with salt and garnish with sesame seeds.

Recipe Type: Carrots, Cuisine at Home, Edamame, Rice, Salad, Scallions, Side Dish

Source: Cuisine @Home 2/2007
Web Page: http://www.forums.cuisineathome.com/ubb ... e=103&vc=1

Alina,

Thanks!

Cucumber & Blueberry Salad with Feta

3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups)
1 pint (2 cups) blueberries, rinsed and picked over
Salt and pepper to taste
1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept)
3 Tbsp thinly sliced Food You Feel Good About Fresh Mint Leaves
1 cup (about 1/4 lb) Wegmans Traditional Crumbled Feta Cheese (Cheese Shop)

Directions:

Combine cucumbers and blueberries in large bowl. Season to taste with salt and pepper.

Add white balsamic vinaigrette, mint, and feta. Toss gently to combine.

Nutrition Info: Each serving (1 cup) contains 170 calories, 13 g carbohydrate, (3 g fiber), 5 g protein, 12 g fat, (4 g saturated fat), 15 mg cholesterol, and 460 mg sodium.
Calories: 170

The sweetness white balsamic vinaigrette makes this salad especially refreshing. Alessi is the only white balsamic at my local Wegmans, but I assume all brands are similar. Mild enough for a 1.5:1 or 2:1 vinaigrette if you like to minimize the amount of oil.