Salad days

The very thought of salad, before I became a salad eater, conjured up an image of unwieldy chunks of tasteless Iceberg lettuce, quartered tomatoes and sliced cucumber - not at all appetising and difficult to eat. Once salads became part of my eating plan, I quickly learned that the word relates to them being cold and that lettuce and tomato do not a salad make!
The most important point of eating is that the food should have nutritional value and with the world at our fingertips there is no excuse for not knowing what we should be eating for optimum health benefits. Leafy greens are always a good idea, the darker the better and also the red frilly variety. Cos lettuce is excellent. The proportion of greens to the rest of the salad should be such that you can barely see them. At least 6 different ingredients of varying texture make for an interesting and often complete meal.
My current favourite salad is:

Handful of baby spinach
Whatever herbs are in the garden : parsley, basil, coriander - roughly chopped to release flavour
Avocado
Radishes
Pitted olives - no need to break a tooth!
Hard-boiled eggs, roughly chopped
Cubes of mozzarella
Spring onion, chopped
Pumpkin seeds
Sunflower seeds
Dressing of your choice