Strawberry & Cucumber Salad with Toasted Almonds and Dill



4 cups Ontario strawberries, tops removed

2 English cucumbers, peeled, seeded and cut into 2” pieces

4 baby cucumbers but into ¼” slices

½ cup sliced almond, toasted

1/2C dill, picked

50mL red wine vinegar

50mL white wine vinegar

1 tsp dijon mustard

1 shallots, minced

350mL grapeseed oil

Salt and black pepper to taste


For the dressing:

In a stainless steel bowl, combine the red wine vinegar, white wine vinegar, minced shallots, and mustard.  Whisk to mix all ingredients together.  Gradually whisk in the grapeseed oil to form a vinaigrette.  Season with salt to taste.

To serve:

Combine the strawberries, cucumbers, and half the dill and lightly dress in the vinaigrette.  Arrange the salad on a plate and liberally sprinkle the toasted almonds and the remaining dill over top.

Pair With:

Your favourite Rosé !