Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix.
For the dressing
In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and ground pink pepper and mix well.
For the finish
Cut the radishes into thin slices, the cherry tomatoes into 4 parts and the avocado into small pieces of medium size.
Compose the dish placing the green salad on the base, then the slices of bresaola, all the vegetables, some blueberries and a few pieces of strawberry.
Finally, dress with the yogurt dressing