Dans un grand bol, mélangez la choucroute aux graines de tournesol. Ajoutez l'oignon rouge finement émincé, les carottes une fois râpées.
Coupez en petites lamelles les pommes lavées et essuyées. Arrosez-les de jus de citron. Coupez en dés le bleu d'Auvergne et mêlez-le à la salade. Ajoutez éventuellement quelques lamelles de betterave crue.
Pour finir, versez l'huile Quintesens 50+ en filet.
Servez ou gardez au frais. A déguster dans les heures qui suivent.
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