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Mexican lover
Summer salad with strawberry, asparagus and goat's cheese
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Ingredients
Directions
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Cut off the end of the asparagus and cook the asparagus with salt in about 5 minutes until al dente. Drain and rinse cold water. Let it drain well.
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Halve the larger strawberries and sprinkle with a little pepper. Mix the ingredients for the dressing.
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Cut the asparagus in half. Divide the lettuce over 4 plates. Arrange the asparagus, strawberries, goat cheese and spring onions. Sprinkle the dressing over it and garnish with basil leaves if necessary.
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Nutrition
260Calories
Sodium0% DV0g
Fat32% DV21g
Protein22% DV11g
Carbs2% DV6g
Fiber0% DV0g
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