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Light strawberry and asparagus salad

Servings: 4


  • 450 g green asparagus 
  • 200 g strawberries 
  • 80 g baby spinach
  • <55 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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