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.
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.
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