Grewnwitch, high five!! That’s what’s I made out of my 3-pack of cukes: a yummy cold soup with cilantro. 
We love this salad in summer. It can be served alone or I have also served it on a lightly dressed bed of spinach.
MARINATED SHRIMP AND ARTICHOKE SALAD
1/4 cup white balsamic vinegar
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped green onion
3 Tbsp. olive oil
1 envelope garlic & herb salad dressing mix
1 lb. peeled, deveined cooked shrimp (21-30 count)
1- 14oz. can artichoke hearts, drained and cut in half
1- 6 oz. can med. pitted black olives, drained
1 cup halved grape tomatoes
4 oz. feta cheese cut into cubes (optional)
Fresh basil leaves
Whisk together the balsamic vinegar and next four ingredients in a large bowl. Stir in shrimp, artichokes, olives and tomatoes. Cover and chill for 8 -24 hours. Stir in desired amount of shredded basil just before serving.
@BunsenBurner - Thanks for the link and the salad idea. I’m a cookbook nut. Somehow the Nordstrom cookbook eluded my grasp, but I have two volumes of the Neiman Marcus ones, plus scores of old Junior League compilations and several school fundraiser ones. Nigella Lawson has a good one for summer dishes too.