Bart's Recipes
Slice the smoked chicken fillet into thin slices. Halve the avocado, remove the pit, and cut the flesh into cubes. Halve the cherry tomatoes as well so all fresh ingredients are ready to use.
Place a dry skillet over heat and warm it. Toast the sunflower seeds briefly until they turn golden brown. Remove them from the warm pan immediately and let them cool.
Whisk together a dressing of extra virgin olive oil and apple cider vinegar in a small bowl. Season with fresh black pepper and Celtic sea salt. Place the arugula in a large bowl and add the chicken slices, avocado cubes, and cherry tomatoes. Pour the dressing over and toss gently.
Divide the mixed salad among the plates. Sprinkle the toasted sunflower seeds on top and serve immediately.
