Spinach with strawberries and nuts
4 servings
30 minutes
This salad of spinach, strawberries, and nuts is a true harmony of flavors and textures. It has its roots in American cuisine, where fresh and vibrant combinations of vegetables and fruits became the foundation of culinary traditions. The tender spinach leaves perfectly complement the juicy sweet slices of strawberries, creating a refreshing base for the dish. The crunch of walnuts adds depth, while balsamic vinegar and olive oil highlight the balance between sweetness and acidity. This salad is not only aesthetic and light but also nutritious: it is suitable for summer lunches, light dinners, or exquisite appetizers to main courses. Each spoonful reveals its freshness, tenderness, and pleasant nutty note, making it an ideal choice for lovers of light and refined cuisine.
1
Place the nuts in an oven preheated to 175 degrees for 5-8 minutes, then let them cool.
- Walnuts: 0.5 piece
2
Slowly pour olive oil into the mixture of vinegar, salt, pepper, and sugar while constantly whisking.
- Balsamic vinegar: 2.5 tablespoons
- Salt: 0.3 teaspoon
- Ground black pepper: 0.1 teaspoon
- Sugar: 1 teaspoon
- Olive oil: 3 tablespoons
3
Cut the strawberries into large slices (halves or quarters) and mix with fresh spinach leaves. Add toasted nuts, a mixture of vinegar and oil, and mix carefully, trying not to crush the strawberries.
- Strawberry: 250 g
- Spinach: 200 g
- Walnuts: 0.5 piece
- Balsamic vinegar: 2.5 tablespoons
- Olive oil: 3 tablespoons