2 C shredded carrots (uncooked)
3 C green beans
1 C sunflower seeds (sprouted if possible)
2 green onions- chopped finely
1 lemon’s juice
Coconut aminos (or soy sauce for non-gaps)
Fresh parsley and dill (large handful)
- Steam green beans until done but slightly crunchy, once cooled chop into small sections.
- Put all ingredients into bowl and coat well with lemon juice, olive oil and a couple of splashes of coconut aminos.
- Serve cold, stores well in fridge for a couple of days.
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