Awesome Salad -Dr. Nancy Kole


  • 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. 
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