Prepare all components of this salad in advance, and assemble just before serving or the cucumbers will become watery.Toss quartered strawberries with maple syrup, cardamom and salt. Slice cucumbers.Toast almonds in a skillet over medium heat with ½ teaspoon oil, just until they begin to brown. Remove from heat, toss with cayenne and salt. Cool.
Combine Greek yogurt, maple syrup and lemon zest. Thin with a little cream or milk if too thick.
Arrange sliced cucumbers on a serving platter. Sprinkle very lightly with salt. Top with strawberries and toasted almonds and drizzle with Creamy Lemon Dressing.