The point of this recipe is to remove the moisture very well, and to combine all just before eating. It's better to refrigerate before combine. You can get a lot of vegetables!

I love guacamole on salads, so I often have that home.Make sure to use ripe avocados.In order to preserve the bright green color, omit the Worcestershire-style sauce. For 2 servings. Recipe by Brandy

Its a nice and fresh salad that works well as a side especially on hot summer's day with a good barbecue.

I bought some tomatoes on sale, but they weren't that good as-is. So I chopped them up finely, marinated them in olive oil and turned them into a dressing.A generous amount of oil is key to a deli-style salad.Mix the tomato and lettuce together well just before serving. (The lettuce should wilt and soften a bit.) Don't just pour the dressing over it. Try to mix everything up with your hands.Use Krazy Salt for more flavor. I recommend using extra virgin olive oil too. For 4 servings. Recipe by moj

I didn't have cucumbers tomatoes or anything else at the time but I did have delicious olives.

I love this dish on a sunny day out on the deck, served with pork slovaki straight from the BBQ.

The crunch of the lettuce and cabbage, with a sweet touch of the pomegranate, and the tangy taste of lemon and pepper accompanied by the flavoursome mint makes this recipe a delectable dish! It is very healthy and quick to make too!