Best Health Magazine Canada

Strawberry-Cucumber Salad with Almonds and Mint in Strawberry Vinaigrette

CourseDinner, Lunch
CuisineSalads

Servings	Prep Time
4servings	10-15minutes

Servings	Prep Time
4servings	10-15minutes

Ingredients

1/3cup slivered almonds
2tbsp seedless strawberry preserves or strawberry jam
1tbsp olive oil
2tsp balsamic vinegar
1tsp Dijon mustard
3cups English (seedless) cucumberdiced, (about 1 whole English cucumber, chopped)
1cup fresh strawberriessliced, (or frozen, thawed strawberries, halved)
2tbsp fresh mintchopped
Salt and freshly ground black pepper
lettuce leavesfor serving, such as Bibb, Romaine, or red leaf lettuce

Instructions

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.

Recipe Notes

Per serving for 4 servings: 145 calories, 8.5 g total fat (0.9 g saturated fat, 5.5 g monounsaturated fat, 1.6 g polyunsaturated fat), 16 g carbohydrate, 3 g protein, 3.5 g fibre, 63 mg calcium, 49 mg magnesium, 67 mg sodium, 359 mg potassium, 3.2 mg vitamin E