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Strawberry-Cucumber Salad with Almonds and Mint

Strawberry-Cucumber Salad with Almonds and Mint
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/3 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 (about 1 whole English cucumber, chopped)
  • 1 cup sliced fresh strawberries (or frozen, thawed strawberries, halved)
  • 2 tablespoons chopped fresh mint
  • Salt and freshly ground black pepper
  • Lettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce



1 Place almonds in a small, dry skillet and set pan over medium heat.

2  Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning.

3 Set aside. In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar, and Dijon mustard.

4 Add the cucumber, strawberries, mint, and toasted almonds and toss to combine.

5 Season to taste with salt and black pepper.

6  Serve inside lettuce leaves or over chopped lettuce.

Source: Almond Board of California