Preheat the oven to 180ºC, place the burger patty on baking paper, and bake for 10 minutes. Alternatively, cook in a non-stick pan for about 10 minutes, frequently flipping it.

Slice the avocado into thin diagonal slices, use a mandoline to shave the cucumber into flakes, and cut the radish into small brunoise cubes.

For the dressing: Blend the mustard with lime juice in a blender, then slowly add olive oil, sunflower oil, salt, and pepper, and mix until smooth.

Assembling the salad: In a bowl, toss the mixed lettuce with capers and radish, marinating them with the dressing, salt, and pepper. Serve the salad on two plates, placing the cucumber flakes next to it, and finally, add the MIMIKOS Chicken Filet Burgers on the side.