Ingredients
- 4 ounces watercress, coarsely chopped
- 1½ tablespoons coconut oil
- 3 ounces cauliflower flowerets, in bite-size pieces
- 1 teaspoon lemon juice
- ¼ cup fresh basil
- 3 ounces avocado, cut into bite-size pieces
- ½ teaspoon salt
- 3 ounces marinated artichoke hearts, cut into bite-size pieces
- 3 ounces macadamia nuts, chopped
- 1½ ounces shallots, chopped
How to Make It
- Combine all ingredients and mix well.
