1 stack asparagus
1 cup fresh strawberries
1 cup sliced cucumber
3 oz turkey breast
1 tbsp Italian salad seasoning
1 tbsp lemon juice
1 tbsp olive oil
1 handful of pinenuts
1 pinch of salt
Chopped parsley to taste.
Wash, dry and remove rough ends from asparagus. Cut it into 1 inch long pieces and steam for 10 minutes.
Wash and dry strawberries and cucumber and slice them into thin circles. Thinly slice turkey breast. Combine all of the above ingredients and toss them with the dressing.
Mix Italian salad seasoning with 6 tbsp of water. Blend in the lemon juice and olive oil. Add chopped parsley and a pinch of salt.
Pour dressing over the salad and finish it off with pine nuts. (270 kcal)
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