Toast the almond slivers in a toaster oven for 2-3 minutes [until golden brown]
Add the oil, vinegar, dijon mustard, sun-dried tomatoes, parsley, garlic, shallots, salt and pepper into a mason jar and shake. [This recipe makes some extra, and the longer it sits - the better it tastes! Yum!]
Toss the cucumber noodles with some of the vinaigrette.
Top with the almonds and sprinkle with some paprika if you like!