Preparation
Peel, chop and sauté the shallots over low heat with a little butter. When the shallots are soft, set aside.
Trim and wash the beans and cut them into 4 cm pieces. Cook them in a pot of boiling water for about 10 minutes. They must be crunchy. After cooking, drain them and plunge them into a cold water bath to fix their beautiful green color. Set aside.
Wash and dice the bell pepper. Cut the avocado into strips. Chop the basil.
Crush 2 to 3 slices of Sigdal oatmeal gluten free crackers.
Arrange your salad by adding all the ingredients together. Season with olive oil, lemon, salt and pepper to taste.
With Sigdal, dare healthy excess!
