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Ingredients
  • 3 eggs
  • 1 bunch asparagus, trimmed, cut into thirds
  • 80g kale leaf and spinach mix
  • 125g strawberries, hulled, halved
  • 1 avocado, chopped
  • 125g blueberries
  • 125g raspberries
  • ⅓ cup roasted almond kernels, roughly chopped
  • 2 tablespoons chopped fresh chives
  • subheading: BLUE CHEESE DRESSING:
  • ¼ cup buttermilk
  • 1 tablespoon light whole-egg mayonnaise
  • 1 tablespoon light sour cream
  • 2 teaspoons lemon juice
  • 60g roquefort blue cheese, crumbled
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