Strawberry Cucumber and Almond Salad in Lettuce Cups
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Ingredients
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1/3 cup Mandelin Blanched Slivered Almonds
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2 tablespoons seedless strawberry preserves or strawberry jam
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1 tablespoon olive oil
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2 teaspoons balsamic vinegar
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1 teaspoon Dijon mustard
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3 cups diced English (seedless) cucumber (about 1 whole English cucumber, chopped)
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1 cup sliced fresh strawberries
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2 tablespoons chopped fresh mint
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Salt and freshly ground black pepper
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Lettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce
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.
Recipe Note
Developed by Robin Miller for Almond Board of California