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Watercress, Avocado and Artichoke Salad

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 


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