Start with a head of fresh green or red leaf tip lettuce.
Tear it up and take out the middle vein of most pieces so all you have left is the soft wavy part of the leaf.
Store the lettuce in the refrigerator in a large plastic baggie with a napkin to absorb any extra water.
Peel and chop what you have on hand: (any or all of these)cucumbers tomatoes carrots peppers onion (but not much)
Add:2 Tablespoons olive oil, 1 tsp. apple cider vinegar, 1 Tablespoon dill, 1 Tablespoon dried basil, 1 tsp. black pepper, a few shakes of onion powder, a clove or two of garlic chopped very fine or buy the already chopped kind in a jar.
Salt to taste with Jane’s salt or any other salt mixture that has garlic in it.
Toss all of this and keep separate from the lettuce until just before you want to make the salad and serve it.
Meat is optional but cubed ham, shrimp, or some form of chopped up chicken is usually good.
Experiment with hard boiled eggs, grated parmesan cheese, olives, croutons, sunflower seeds.
If you cut slices of avocado cover them with a little lime or lemon juice and olive oil so they do not turn dark.
Toss everything with lettuce and put avocado pieces on top.