4 large cucumbers
Juice of 1 large lemon
1 bunch cilantro
1 medium onion diced
3 teaspoons hot curry powder
1 teaspoon salt (or to taste)
3 Tablespoons honey
1/4 cup olive oil
1 cup sunflower seeds (soaked for 2 hours)

Peel and slice the cucumbers into thin circles and transfer to a bowl. Finely chop the cilantro and mix with the cucumbers. Add the onion, lemon juice, and olive oil. Add the rest of the ingredients and mix well. Serves 5-8

Sweet Cucumber Salad (Cook’s Garden)
This light vinaigrette with a dash of sugar is just the right blend to highlight seedless Cucumbers and will make a perfect accompaniment to sushi or other oriental fare.

Thinly slice two cucumbers and place in bowl along with 1/8 cup rice wine vinegar, 1/4 cup extra virgin olive oil, 1 tablespoons sugar, 1 tablespoon soy sauce and freshly ground pepper. Garnish with fresh chopped dill and allow cucumbers to marinate an hour or more before serving.

DILLED TUNA-CUCUMBER SALAD (Bon Appétit Light And Easy )
Serve on a bed of lettuce with dill sprigs and sliced ripe tomatoes or pile onto whole wheat bread with crisp lettuce for a satisfying sandwich.

1 6 1/8-ounce can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 tablespoon Dijon mustard

Combine all ingredients in small bowl. Mix well. Season generously with pepper. Serve salad chilled.
Serves 2.

Bruschetta with Tomatoes, Cucumbers, and Basil (bigoven.com)
Makes 15 to 20

 3 large ripe tomatoes, seeded and chopped
½ large red onion, cut into 1/4-inch dice
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1 cup fresh basil leaves, shredded
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil, plus more for brushing
1 tablespoon red-wine vinegar
1 baguette
2-3 peeled garlic cloves, for rubbing

In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.
Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.
Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.