Crisp Apple and Vegetable Salad

For the apple and vegetable salad, in a large bowl, stir together salt, vinegar, mustard and pepper. With a whisk, fold in oil and crème fraîche or yogurt. Chop the parsley and add.

Rinse apples and cucumber, cut in half and remove seeds without peeling. Peel the carrot. Grate everything into the sauce or cut the vegetables into fine strips (julienne) and mix with the sauce.

In the meantime, toast the sunflower seeds in a dry frying pan until light brown, without adding any fat.

Arrange decoratively with the apple and vegetable salad and sprinkle with sunflower seeds.

Preparation Tip:

The higher the fat content in the yogurt, the more aromatic and creamy the apple and vegetable salad. Cottage cheese also fits very well for the salad.

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