Source: oncologiaecucina.it

Presentation

A rich and flavorful salad made with asparagus, strawberries, lamb’s lettuce (songino), extra virgin olive oil, and balsamic vinegar.

Ingredients

• 2 bunches of asparagus
• 150 g strawberries
• 100 g lamb’s lettuce (songino)
• 20 g balsamic vinegar cream
• 20 g extra virgin olive oil
• Salt to taste

Preparation

1. Cook the asparagus until tender but still firm, then cut them into long pieces.
2. Clean and slice the strawberries.
3. In a large bowl, combine the asparagus and strawberries.
4. Dress with balsamic vinegar cream, salt, olive oil, and lamb’s lettuce.

Allergens

• Strawberries: Individual intolerance; possible cross-reactivity with birch pollen allergy.
• Asparagus: Possible cross-reactivity with birch pollen allergy.
• Extra virgin olive oil: Uncommon allergy; no described intolerance.
• Balsamic vinegar: May contain sulfites.

Notes

• The salad ingredients can vary depending on availability and personal preferences.

Safety / Intended Use

• Recommended for constipation and dysphagia.
• Not suitable for those with diarrhea or mucositis.
• Must be prepared and handled under strict hygienic conditions.