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Ingredients
  • 1 pint grape tomatoes halved
  • Salt to taste
  • 3 tablespoons avocado oil or extra-virgin olive oil
  • 1 ½ tablespoons grain mustard
  • 1 ½ tablespoon fresh lemon juice
  • 1 large avocado cubed
  • ½ cup marinated artichoke hearts jarred or canned, quartered
  • 1 cup chickpeas
  • 6 mint leaves chiffonade
  • 7 basil leaves chiffonade
  • ⅓ cup pistachios chopped
  • Black pepper to taste
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