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Ingredients
Serves: 2–4
Method
- Add red cabbage, iceberg lettuce, carrot, cucumber, parsley and red onion to a food processor and pulse until all ingredients are finely chopped. Spoon into a bowl.
- In a separate bowl, whisk together tahini/hummus, lemon juice and cumin until desired consistency.
- Spoon dressing over salad and top with slivered almonds, avocado, pomegranate seeds and extra parsley.