Grilled Artichoke Detox Salad
175g artichoke hearts, drained and halved
1 tbsp coconut oil
3 large handfuls baby spinach
100g cooked quinoa
Handful cherry tomatoes
Thinly sliced red onion
Freshly ground black pepper
- Heat a skillet with coconut oil. Sear the artichoke heart halves until crisp and slightly blackened, about 2-3 minutes. Set aside to cool.
- Prepare the salad with spinach, quinoa, tomatoes, blueberries and onion. Add the artichoke hearts.
- When ready to serve, drizzle with olive oil, a generous squeeze of fresh lemon juice, and freshly ground pepper.