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Light strawberry and asparagus salad

Servings: 4

  • 450 g green asparagus
  • 200 g strawberries
  • 80 g baby spinach
  • 30 g pistachios
  • 100 g feta
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt
  • pepper
  • olive oil for frying

Utensils: cutting board, knife, big frying pan, cooking spoon, sealable jar, bowl

Trim wooden ends of asparagus and cut into pieces at a light angle (approx. 1 cm pieces). Hull strawberries and quarter.

Heat up some olive oil in large frying pan and fry asparagus pieces at moderate heat for approx. 8 – 10 min. until tender. Season with salt and pepper.

Combine baby spinach, fried asparagus, strawberries, and crumbled feta in a bowl. Dress with vinaigrette and sprinkle with pistachios to serve.

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