From The Wright Recipes (check out more cukes and zukes recipes there!)

 

Cook 1 cup orzo in boiling salted water until al dente; drain and run under cold water to cool. (Drain well.) Toss in a large bowl with ½ a seeded, chopped cucumber, 1 (15-oz.) can Great Northern or cannellini beans (rinsed and drained), ¼ cup chopped dill fronds, ¼ cup yogurt and ¼ tsp. finely grated lemon zest; season with salt and pepper. Serves 4.

About 6 medium beets, cooked and cut into thin slices
1 small zucchini, sliced thin
1 cucumber, sliced thin
1 young onion, including some of its tender greens, sliced thin
½ cup Vinaigrette* (recipe calls for ½ cup; may want less)
2 Tablespoons chopped fresh coriander or dill
Salt and freshly ground pepper
 
Toss all ingredients with the vinaigrette and herbs. Season to taste with salt, if necessary, and freshly ground pepper.  Serve on lettuce leaves or slightly steamed beet or other greens.
 
*Vinaigrette
1 teaspoon Dijon-type mustard
½ teaspoon salt
About ½ garlic clove, minced fine
2 tablespoons red wine vinegar
2 teaspoons lemon juice
2/3 cup oil, preferably olive oil, or a combination of olive oil and peanut or other vegetable oil
Freshly ground pepper
About 1 Tablespoon chopped fresh herbs, such as chives and tarragon, or dill, chervil, or marjoram
 
Mix together the mustard and salt.  Work in the garlic.  Add the vinegar and lemon juice and blend well. Whisk in the olive oil slowly.  Season to taste with fresh ground pepper and herbs.  You can also  put all ingredients into a small mason jar and shake, or use a food processor.