Contributed by Patty Vincent of Green Mountain Coffee Roasters
1 bunch of flat leaf parsley, washed, stems removed
10 ounces of shredded carrots
Juice of half a lemon
Generous drizzle of olive oil
Sea salt and freshly ground pepper to taste
Combine parsley and carrots in a bowl. Squeeze lemon juice, and drizzle with olive oil. Add salt and pepper. Toss until thoroughly mixed. Chill for a few minutes, and serve.