Instructions:
- 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.
- Serve right away or refrigerate.
