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200g Original Bifum
1 red chili
200g broccoli (cooked)
200g cauliflower (cooked)
300g palm hearts cut into slices
200g turkey breast cut into strips
200g de cream cheese
1 box light cream
2 tablespoon white vinegar
2 tablespoon coconut oil
100g Pará nuts, coarsely chop
To taste: salt and chives
1 Hydrate the Original Bifum according to the orientation of the back of the package. Set aside.
2 In a bowl put all the ingredients and mix.
3 Place the Bifum salad in a refractory and garnish over top with Pará nuts and parsley