Cook 1 onion in coconut oil.
When soft, add a tablespoon of dark coconut sugar.
Prepare lettuce and raw sliced carrot in bowl.
Add more lettuce and artichoke slices into the bowl.
Scoop out 1 avocado and place the around bowl.
Add on caramelised onions.
Chop up 4 garlic cloves and soak in virgin olive oil. (Measurements depend on how much vinaigrette you want to make)
Chop up 3 spring onions and add into the olive oil.
Mix in a teaspoon of apple cider vinegar, a tablespoon of honey, himalayan salt & pepper.
Shake or stir the vinaigrette, then pour evenly into the salad bowl.
Top it off with a mint garnish.