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Moroccan Carrot Salad

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Ingredients

For the salad:

  • 4 cups shredded carrots or thinly sliced carrots (cut into ribbons as seen in photos)
  • 1 cup shredded purple cabbage
  • 1 cup couscous, cooked
  • 5 dates, pitted and roughly chopped
  • 2 green onions, roughly cut
  • Small handful California Giant blueberries
  • Small handful California Giant blackberries
  • Small handful California Giant raspberries
  • Handful mint leaves, roughly chopped
  • 1 small watermelon radish, cut into thin strips 

For the Dressing:

  • Juice and zest of 1/2 lemon or apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 1/2 tsp pomegranate molasses or juice of 1/2 orange
  • 2-3 tbsp olive oil
  • Pinch of sea salt 

Directions

  1. Toss all the salad ingredients into a large bowl and pour the dressing on top and mix well. Let this sit for an hour or so in the fridge to allow the dressing to slightly marinate the carrots. Separate into serving bowls and enjoy!
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