Filed Under: Greens, salads, Starter, Under 20 Mins

Strawberry-Cucumber Salad with Almonds and Mint in Strawberry Vinaigrette

A refreshing, colourful salad that's perfect any time of year. Since the vinaigrette is made with strawberry preserves, you get an extra blast of strawberry sweetness in every bite. English cucumbers dish up a juicy crunch, while toasted almonds provide just enough nuttiness to balance the flavours in the dish

April 8th, 2012

Recipe courtesy of newscanada.com. Recipe created by Robin Miller. For this and other great recipes, visit the Almond Board of California

Servings
4
Prep Time
15 minutes
Ingredients
  • ⅓ cup slivered almonds
  • 2 tablespoons seedless strawberry preserves or strawberry jam
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 3 cups diced english (seedless) cucumber
  • 1 cup sliced fresh strawberries (or halved frozen, thawed strawberries)
  • 2 tablespoons chopped fresh mint
  • Salt and freshly ground black pepper
  • Lettuce leaves for serving, such as bibb, romaine, or red leaf lettuce
Directions
  1. Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown. Shake the pan frequently to prevent burning. Set aside.

  2. In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar, and Dijon mustard. Add the cucumber, strawberries, mint, and toasted almonds and toss to combine. Season to taste with salt and black pepper.

  3. Serve inside lettuce leaves or over chopped lettuce.

Nutrients Per Serving

145 calories, 9 g fat, 4 g fibre, 16 g carbs, 3 g protein. Good source of magnesium. Excellent source of vitamin E.

Strawberry-Cucumber Salad with Almonds and Mint in Strawberry Vinaigrette

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