Spring rolls with snack cucumbers and salmon
50 minutes
Summer
4 people
A deliciously refreshing meal salad and on the table within 20 minutes!
20 min
Summer
2 people
1 head of endive
10 snack cucumbers
1 bunch of radishes
1 red beet
1 apple
200 g chicken breast
500 g baby potatoes
Unsalted nuts
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp mustard
1 tsp honey
Bring a pan of water to a boil and cook the potatoes here until tender in about 15 minutes.
Step 2Bring another pan of water to a boil and poach the chicken breast in this until cooked. Let the chicken breast cool and then pull it apart with two forks.
Step 3Clean the head of endive and cut it into strips.
Step 4Wash the snack cucumbers, cut them, remove the seeds and cut them into pieces.
Step 5Wash the radishes and slice them.
Step 6Grate the beet.
Step 7Wash, peel and dice the apple.
Step 8Mix all the vegetables together and add the chicken breast to this.
Step 9Make the dressing by mixing together the olive oil, apple cider vinegar, mustard and honey. Then pour it over the salad. Finally, serve the salad along with the potatoes.
