Serves one as a main course, two as a side dish
For the Salad:
For the Vinaigrette:
Toast the almonds in a small pot, on a baking sheet, or in a toaster oven, until golden brown (careful - these are quick to burn once they begin to turn golden brown).
In a medium-sized bowl, toss together the celery leaves, spinach, strawberries, and toasted almonds.
In a separate small bowl, combine the brown rice vinegar, salt and honey and whisk with a fork. Then drizzle in the olive oil while whisking with the fork.
Pour the dressing over the salad, and toss to combine.
Adapted from Urban Chickpea