Strawberry-Cucumber Salad with Almonds and Mint

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"A lovely fresh cucumber salad with fresh strawberries gets a garnish of slivered almonds and fresh mint leaves. It's served on lettuce leaves with a tangy balsamic strawberry dressing." — Almond Board of California

Directions

Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.
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. Serve inside lettuce leaves or over chopped lettuce.

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Footnotes

Created by: Robin Miller

Reviews More Reviews

Most Helpful Positive Review

Apr 04, 2011

I made this recipe for a small dinner party. Everyone loved it, even the kids! There wasn't a whole lot left. I made it as written but left out the salt and pepper thinking the dressing would be better. It definitely needs the salt. The dressing is delicious! Next time I make it I will make it exactly as written with no changes.

—catwells518

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Most Helpful Critical Review

Apr 13, 2011

I made this salad for myself as the recipe said and the flavors were just not to my liking. The mint, especially, just didn't go pair well with the flavors of the mustard and vinegar at all. I don't think I would make it again without making a lot of changes--I think that maybe green apples would work better than strawberries and if I used the mint, then I would leave out the mustard and use a different type of vinegar.

—TheRaptorWhoMurderedLove

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19 Ratings

Apr 19, 2011

This was refreshing and delicious! Lots of different flavors working great together YUM. The toasted almonds really add great flavor and crunch. I doubled the dressing and added extra balsamic and dijon for a little more tang and put it on a large bed of spring mix I added extra mint (because I love it) Toped it with some grilled chicken and made it a meal FANTASTIC!! This will be a new healthy staple in my home. Thanks for sharing!!! (=

—andread

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Apr 14, 2011

the dressing for this salad is great! i made a few changes: cilantro instead of mint, added grilled chicken and roasted peanuts instead of almonds. i also added fresh purple grapes and nixed the cucumber, but that would have been good too.

—mrscantrell

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Apr 14, 2011

I did this recipe for a spring pot luck and it was delicious. I made some extra dressing for people to use on the bed of chopped lettuce.

—dwtallyho

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Apr 14, 2011

I liked the idea, but the reality was underwhelming.

—mae544

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May 24, 2011

Crisp, fresh and fun salad that I will be serving during my next pool party!

—christy

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May 10, 2011

Loved it. A great combination of flavors. Very easy to make, healthy and refreshing. It's hard to imagine a more summery dish than a strawberry, cucumber, mint salad. Perfect for a picnic or lunch on a hot day. I think the dressing is nicely balanced but it does need salt.

—happywifeface

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Nutrition

Calories
139 kcal
7%

Carbohydrates
14.7 g
5%

Cholesterol
0 mg
0%

Fat
8.1 g
12%

Fiber
3 g
12%

Protein
3.5 g
7%

Sodium
131 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strawberry-Cucumber Salad with Almonds and Mint

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 139
Calories from Fat: 73

% Daily Value *
Total Fat 8.1g 12 %
** Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 131mg 5 %
** Potassium 159mg 4 %
Total Carbohydrates 14.7g 5 %
Dietary Fiber 3g 12 %
Protein 3.5g 7 %
** Sugars 10g
Vitamin A 15 %
** Vitamin C 52 %
Calcium 5 %
Iron 8 %
** Thiamin 2 %
** Niacin 6 %
** Vitamin B6 3 %
** Magnesium 12 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.