📖 Instructions

1. First things first, wash those strawberries! Give them a good rinse and then gently pat them dry with a paper towel. Nobody likes a soggy salad.
2. Next, hull the strawberries. This is where you remove the green leafy tops. You can do this with a small knife or a strawberry huller—whatever you've got on hand works!
3. Chop the strawberries into bite-sized pieces. I usually aim for about half an inch, but go crazy and do whatever feels right!
4. Now, time for the basil. Wash and dry the basil leaves, just like you did with the strawberries. Give them a good shake to get rid of excess water.
5. Roughly chop the basil. Don't worry about making it perfect—a bit of rustic charm is okay. I tend to just tear the leaves into smaller pieces.
6. If you're using a salad spinner, now's the time to use it. Give your greens a good spin to remove excess water. If not, just make sure they're dry enough that you won't end up with a watery salad.
7. Now for the dressing! In a small bowl, whisk together the balsamic vinegar, olive oil, sugar (start with 1 tablespoon), and salt and pepper to taste. Taste it, and adjust as needed – you might want more sugar, less vinegar...it's your salad!
8. In a large bowl, gently toss together the strawberries, basil, and spinach. If you have other salad ingredients, add them in now too! Don't overmix or you will end up with bruised berries and a sad salad.
9. Slowly drizzle the dressing over the salad. Again, gently toss to combine. I try to make sure everything gets evenly coated, but it's not a marathon.
10. Give it one last taste test! Make sure the balance of sweetness, acidity, and herbs is perfect for you. Add more dressing, sugar, or even a pinch of salt if needed. It's all about what your tastebuds tell you!
11. Serve immediately and enjoy! Your strawberry spring salad with basil is ready!