Strawberry Stand Spinach Salad

Local, fresh fruit makes the best recipes even better. Next time you stop at a local strawberry stand, pick up an extra pint for dinner.
¼ cup sliced, toasted almonds
2 cups hulled, sliced strawberries
1 cucumber
1 small, thin sliced red onion
12 oz baby spinach
1 lemon
2 tablespoons white wine vinegar
½ cup sugar or substitute (I like to use 2 tablespoons Agave)
2 teaspoons canola oil
2 teaspoons poppy seeds
Place spinach in a salad bowl. Hull and slice strawberries. Cut cucumber lengthwise and using a spoon, remove all of the seeds, slice ¼ inch think. Cut onion in half then slice each half into thin pieces. Sprinkle strawberries, cucumbers and onion on top of the spinach.
For dressing, zest lemon to measure 1 teaspoon. Juice lemon. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a small bowl. Whisk until blended then pour over salad, gently tossing to coat. Sprinkle with almonds and serve immediately.