Carrot And Watercress Salad With Orange Blossom Water Dressing

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Gourmande in the Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 small bunches of carrots, peeled

½ teaspoon sea salt

2 Tablespoons fresh Italian parsley, finely chopped

1 large bunch of watercress, washed and dried

½ cup/ 100g oil-cured pitted green olives, halved or quartered depending on size

¼ cup/ 30g salted marcona almonds

1 tsp ground cumin

2 Tablespoons olive oil

2 Tablespoons white wine vinegar

1 garlic clove, finely smashed

1 teaspoon orange blossom water

¼ tsp sea salt

Freshly ground black pepper

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