Ensalada de espinacas y fresas para Pascua, fresca y primaveral

Ingredientes

• Baby spinach – 8 cups, loosely packed
• Fresh strawberries – 1 pound, hulled and sliced
• Cucumber – 1 small, thinly sliced (optional but crisp)
• Red onion – 1/4 small, very thinly sliced
• Feta cheese – 3/4 cup, crumbled (goat cheese works too)
• Pecans or sliced almonds – 3/4 cup, toasted
• Poppy seeds – 1 teaspoon (optional)
• Extra-virgin olive oil – 1/3 cup
• Balsamic vinegar – 3 tablespoons
• Honey or maple syrup – 1 to 1 1/2 tablespoons
• Dijon mustard – 1 teaspoon
• Kosher salt – 1/2 teaspoon, plus more to taste
• Black pepper – 1/4 teaspoon
• Fresh lemon juice – 1 tablespoon (brightens everything)

Preparación

1. 1

   Toast the nuts: Add pecans or almonds to a dry skillet over medium heat. Stir until fragrant and lightly golden, 3–5 minutes. Cool completely.

2. 2

   Make the vinaigrette: In a jar, combine olive oil, balsamic, honey, Dijon, salt, pepper, and lemon juice. Shake until emulsified. Taste and adjust sweetness or acidity.

3. 3

   Prep the produce: Wash and dry spinach. Hull and slice strawberries. Thinly slice cucumber and red onion.

4. 4

   Assemble: In a large bowl, add spinach, strawberries, cucumber, and onion. Sprinkle with feta, toasted nuts, and poppy seeds.

5. 5

   Dress and toss: Drizzle about half the vinaigrette over the salad. Toss gently, then add more dressing to taste. Serve right away for the best texture.