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Carrot, Apple and Beet Salad

Thursday, December 19, 2019
• 2 cups, peeled and shredded Cal-Organic Bunch Carrots
• 2 cups, peeled and shredded Cal-Organic Red Beets
• 2 apples, peeled and shredded
• 1 lemon, juiced
• 2 tbsp. avocado oil
• 1/2 cup roasted sunflower seeds
• Pinch of sea salt

1. Combine all ingredients in a bowl and toss together.

2. Serve by itself or on top of greens.

3. Store leftovers in the refrigerator for 3-5 days.

Recipe created by Flora & Vino.

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