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Sunburst Carrot Salad
- 2 bunches carrots, preferably spring carrots
- extra virgin olive oil
- fine grain sea salt
- 1 green chile (serrano), deveined and minced
- 1 lemon, zest and juice
- 1 cup cilantro, chopped
- 1 cup green pumpkin seeds (pepitas), toasted
Directions:View on 101 Cookbooks
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