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2 artichokes, cooked
1 C watercress or other baby leaf greens like ruccola or purslane
2 avocados, stoned
6 spring onions, chopped
24 green olives
extra virgin olive oil
juice of 1/2 lemon

Cooking process:
Halve the artichokes lengthwise and toss with the greens. Slice avocados and add. Scatter spring onions and olives all over and drizzle with extra virgin olive oil and lemon juice and season with salt and freshly ground pepper.

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