Strawberry Cucumber Salad With Almonds And Mint Recipes

Steps:

• Peel cukes. Slice in half lengthwise. If seeded, remove with teaspoon. Cut cukes across into 1/4 inch slices. Place in colander. Sprinkle with salt and toss. Allow to drain about 20 minutes. Rinse with cold water to remove salt. Spread out on paper towels and pat dry.
• Place berries and cukes in bowl and chill.
• Whisk brown sugar, soy, and vinegar together until smooth. Set aside.
• When ready to serve salad, pour sesame oil and dressing over and toss.

Steps:

• Blend dressing, 1/4 cup mint and 4-1/2 tsp. chiles in blender until smooth. Chop remaining mint with knife, set aside.
• Peel, seed and chop 1 cucumber; place in medium bowl. Add berries, onions, remaining chiles and 1/4 cup dressing mixture; mix lightly.
• Cut remaining cucumber into very thin slices. Toss with remaining dressing mixture and chopped mint; place on platter. Top with berry mixture. Squeeze lemon wedges over salad just before serving.

Steps:

• 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.