INGREDIENTS
1 small stick
celery
4
artichoke hearts )
1 1/4 cups
cannellini beans
1 1/2 tsps
dijon mustard
1 1/2 tsps
apple cider vinegar
1 tbsp
avocado oil
1/2 tsp
sea salt
1 serving
bell pepper
1 Slices
your favourite bread
1 Slices
tomato
1 serving
salad leaves
1 serving
purple cabbage
1 serving
carrot