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Carrot and Pistachio Salad
Ingredients
  • ¾ lb (about 4 cups grated) carrots, peeled and roughly grated
  • 1 small bunch mint, finely chopped
  • 1 small bunch parsley, finely chopped
  • 2 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 ½ tbsp pistachios, roughly chopped
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