📖 Instructions

1. Wash the spinach: Thoroughly rinse 6 ounces of baby spinach under cold running water. Make sure to remove any dirt or wilted leaves. Use a salad spinner to dry the spinach completely. This helps the dressing adhere better.
2. Prepare the strawberries: Hull and slice 1 pound of fresh strawberries. You can slice them thinly or into quarters, depending on your preference. I prefer slicing them thinly for even distribution throughout the salad.
3. Toast the almonds (optional): If you want to enhance the flavor of the almonds, toast ½ cup of slivered almonds in a dry skillet over medium heat for about 3-5 minutes, or until they turn golden brown and fragrant. Watch them carefully, as they can burn quickly.
4. Combine the salad ingredients: In a large salad bowl, combine the washed spinach, sliced strawberries, and toasted almonds (if using).
5. Make the balsamic vinaigrette: In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1 tablespoon of honey (or maple syrup for a vegan option), ½ teaspoon of Dijon mustard, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Whisk until the ingredients are well combined and emulsified. Taste and adjust the seasoning as needed. Sometimes I like to add a tiny pinch of red pepper flakes for a little kick.
6. Dress the salad: Pour the balsamic vinaigrette over the spinach and strawberry mixture. Gently toss the salad until the ingredients are evenly coated with the dressing. Be careful not to over-dress the salad, as it can become soggy.
7. Serve immediately: Serve the Strawberry Spinach Peak Performance Salad immediately to enjoy its fresh flavors and textures. If you're preparing it in advance, store the dressing separately and add it just before serving.
8. Optional additions: Consider adding feta cheese or goat cheese for a creamy and tangy element. Grilled chicken or chickpeas can also be added for extra protein and substance.