Strawberry Salad with Almonds

	Gather the necessary ingredients.
	Remove the stems from the spinach, separate it into leaves, and rinse thoroughly, then dry with paper towels. Lay the cleaned greens on a plate. If you prefer not to use fresh spinach, pour boiling water over it using a strainer, then let it drain and place it on a plate.
	Remove the stems from the strawberries, wash the berries in water, and if they are small, cut them in half; for larger berries, slice them. Arrange the prepared strawberries on top of the spinach.
	In a small jar or container with a tight-fitting lid, place the honey and add sugar. If the strawberries are sweet, the sugar can be omitted.
	Add vinegar and close the lid. Shake well so that the honey fully combines with the vinegar, forming a fragrant dressing.
	Drizzle the sliced strawberries and spinach with the prepared dressing using a teaspoon.
	Sprinkle the salad with almonds, and optionally, with chia seeds or sesame seeds.
	Serve the salad immediately after preparation to retain the maximum amount of vitamins and minerals.