- 2 artichokes, cooked
- 50 g watercress, lightly rinsed
- 2 avocados, stoned and halved
- 6 spring onions, roughly chopped
- 24 green olives
- extra virgin olive oil, to drizzle
- salt and freshly
- ground black pepper
Halve the artichoke hearts lengthways and toss with the watercress. Spoon the avocados from their skins and add to the salad.
Scatter the spring onions and olives on top. Serve drizzled with a little olive oil and a squeeze of lemon juice and season to taste.
Per serving: 850.3KJ, 2.9g protein, 16.8g fat, 11.2g carbs
Waste not, want not… The recipe calls for the leaves or the stem, so what to do with the hearts? Pulse with green olives to create a tapenade, Fold into pasta or risotto, DRENCH in garlic butter, Sautee with exotic mushrooms, butter and white wine, or TOSS with clams and cream.