1 tablespoon fresh cream
1 teaspoon of mustard
1 tablespoon lemon juice
1 handful of finely chopped chives
Cut the salmon, apple, red onion and avocado into small cubes. Mix
Rinse the salad core. Cut off the white root of the salad and keep only the green one, which you will cut into thin strips.
Add the salad and seasoning to the salmon/vegetable mixture.
Place your preparation on Sigdal gluten-free quinoa and sunflower crisps.
Decorate with a little chives.