Turkey and Asparagus Salad with Strawberries

Ingredients

• 200 g turkey breast fillet (or chicken breast fillets)
• 300 ml poultry broth
• 300 g asparagus tips
• 500 g strawberries
• juice of one lemon
• Salt
• 2 tbsp mayonnaise
• 1 small head of lettuce

Instructions

1. 1.

   Cook the asparagus tips in boiling salted water for about 12–15 minutes, then remove and drain.

2. 2.

   Bring the poultry broth to a boil in a small pot, add the meat, bring back to a simmer and let it cook gently for about 7–8 minutes. Remove, drain, and cut the meat into bite‑sized pieces.

3. 3.

   Wash, hull, and rinse the strawberries. Slice two strawberries as desired.

4. 4.

   Divide the lettuce leaves, wash, rinse, and spin dry.

5. 5.

   Arrange the lettuce on plates, top with strawberries, asparagus tips, and meat pieces. Drizzle everything with lemon juice. Add 1–2 tbsp mayonnaise and garnish with strawberry slices before serving.