School Garden Salad With Chickpeas And Avocado

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1/4 cup unfiltered apple juice

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

1 1/2 teaspoons rice vinegar

1/4 to 1/2 tsp. minced garlic

2 qts. very lightly packed torn pieces mixed lettuces and baby greens

1 large carrot, shredded

4 or 5 radishes, thinly sliced

1 cup canned chickpeas (garbanzos)

1/4 cup sunflower seeds, toasted

1 firm-ripe avocado, cut in chunks

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