Fresh Spinach Salad with Sliced Strawberries and Walnuts

🥗 Spinach and Strawberry Salad: An Antioxidant Explosion

Who said salads are boring? This combination is a classic of \"clean eating\" cuisine that plays with opposing textures and flavors. Baby spinach, much more tender than mature spinach, acts as the perfect base for the sweet-tart flavor of seasonal strawberries. This dish is not only visually stunning due to its contrast of reds and greens, but it is also a top-tier nutritional tool for fighting cellular oxidative stress.

🌿 Why is it exceptionally healthy?

• Iron and Vitamin C: Spinach provides iron, the absorption of which is multiplied thanks to the high concentration of Vitamin C in strawberries.
• Heart-Healthy Fats: Walnuts provide Omega-3 fatty acids and improve the satiety of the dish.
• Low Glycemic Index: A perfect option for keeping energy levels stable without insulin spikes.

👨‍🍳 Step-by-Step Preparation

1. Green Base: Wash and thoroughly dry 150g of baby spinach. It is vital they are dry so the dressing doesn’t get diluted.
2. Fruit Preparation: Slice 100g of fresh strawberries vertically. Ensure they are at their optimal ripeness.
3. The Crunchy Touch: Chop 30g of shelled walnuts. For a more intense flavor, you can toast them for 2 minutes in an oil-free pan.
4. Modena Vinaigrette: In a small jar, mix 3 tablespoons of EVOO, 1 tablespoon of balsamic vinegar from Modena, and a pinch of salt.
5. Emulsion: Shake the jar until the oil and vinegar integrate into a thick and shiny sauce.
6. Assembly: Place the spinach in a bowl, add the strawberries and walnuts on top, and drizzle with the vinaigrette just before serving.