Step 1

Sprinkle slivered almonds into a small skillet and bring to medium heat. Toast, stirring frequently, until lightly golden and fragrant. Transfer to a small bowl to cool.

Step 2

In a large salad bowl or platter, decorate with the spinach, sliced strawberries, red onion and baby cucumbers. Sprinkle with toasted almonds.

Step 3

Prepare the balsamic vinaigrette and serve alongside the salad, or drizzle over salad the salad and toss to combine.