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Rzeżuchę umyć, osączyć na papierowym ręczniku. Jabłka umyć, obrać i zetrzeć na tarce na dużych oczkach, skropić cytryną. W szklanej salaterce wymieszać rzeżuchę, jabłka, posypać pestkami słonecznika i dyni. Przyprawić solą do smaku, wymieszać z oliwą z oliwek.