Serves 4
115g (4oz) watercress, roughly chopped
8 fresh young dandelion leaves (optional), chopped
16 cherry tomatoes, cut into quarters
2 chargrilled globe artichoke hearts, sliced
1 avocado, peeled, stoned and sliced
8 pitted green olives
For the dressing:
1tbsp flax oil
Juice of 1 lemon
1 Place all salad ingredients in a serving bowl.
2 Mix the flax oil with the lemon juice, pour over the salad and toss briefly
