Combine fresh strawberries, avocado oil, basil leaves, white wine vinegar, and maple syrup in a food processor and blend until smooth.

Strain the dressing through a fine mesh strainer into a bowl to ensure a silky texture.

Rinse and dry the spinach leaves, tear them into bite-sized pieces, and place in a large bowl. Hull and slice the strawberries and add to the salad.

Toast the almonds in a skillet over medium heat for 3 to 5 minutes until fragrant, then cool.

Drizzle the vinaigrette over the spinach and strawberries, then toss gently.

Sprinkle the toasted almonds over the salad just before serving.