Using a stick blender (immersion blender), blend the strawberries, lemon juice, balsamic vinegar and maple syrup until smooth.
Keeping the blender running, drizzle in the olive oil and blend until the mixture is smooth and well combined.
Taste and adjust seasoning as required.
For the salad:
Toast the sliced almonds and sunflower seeds in a dry frypan (skillet) until golden brown. Set aside to cool for a few minutes.
Remove the green parts and slice strawberries into quarters vertically (or as you like). Slice the cucumber in half lengthways, then on the diagonal (or as you like).
Assemble cucumber and strawberries on top of a bed of rocket in a large salad bowl.
Sprinkle over finely sliced shallot, almonds and sunflower seeds.