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8 handfuls leafy greens, washed
4 ripe tomatoes, chopped
2 cloves garlic, smashed
2 small cucumber, chopped
2 red capsicum, chopped
1 red onion, sliced
1 bunch asparagus, trimmed
4 hard-cooked eggs, peeled and quartered
bunch chopped parsley
285 g tuna in spring water, drained
French Dressing
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
45 ml cold pressed olive oil
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