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These vibrant and flavorful root veggies combined with sweet ‘n tangy apples makes the perfect Yom Tov salad.
3 carrots
1 large beet
2 green apples
1/3 cup chopped almonds, toasted
mint leaves, to garnish
1 cup chopped mango (fresh or Beleaves Frozen)
2 tablespoons Tuscanini Lemon Juice
1 tablespoon Gefen Honey
1/2 teaspoon salt
1/2 teaspoon Pereg Black Pepper
1/4 cup oil, such as Gefen Walnut Oil
With a julienne peeler, cut the carrots, beet, and apples into matchsticks. Add to a bowl and toss briefly.
In a blender or food processor fitted with the S blade, blend the mango, lemon juice, honey, salt, and pepper until smooth. Add the oil and whisk (do not blend!) until well combined.
Add the dressing to the salad and toss to coat. Sprinkle with almonds and garnish with mint leaves, if using.
Photography and Styling by Yossi and Malky Levine
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