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Ingredients
  • subheading: SALAD:
  • 4 cups packed stemmed kale leaves, thinly sliced
  • 2 medium carrots, grated
  • 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2½ cups)
  • 2 to 3 cups finely chopped broccoli florets
  • 2½ cups shredded red/purple cabbage
  • 1 cup fresh pomegranate seeds
  • ½ cup pumpkin seeds
  • 1 avocado, sliced
  • subheading: DRESSING:
  • Extra virgin olive oil
  • Red wine or balsamic vinegar
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