I used to not like salads too much. But I discovered If a salad is fresh and crisp I enjoy it very much - and I do like cabbage, mushrooms and a sprinkle of sunflower seeds. Freshness is the key. People can be quite creative with what kind if vegetables to toss in- radish, carrots, pea pods, bean sprouts, roasted. Brussel sprouts - all good. The tough part in making a delicious salad is avoiding food that has been shipped from another time zone ( or past the international date line ) and resembles waxed fruit in appearance and taste.

I can't abide tomatoes most of the year - they are tasteless and useless until they are grown local, in season- then they're terrific. A sprinkle of basil, olive oil and cheese and it s a meal in itself.

I cannot however force myself to eat another avacado. I've tried to enjoy them and I can't and I won't try again. Whoever out there is having a good time with avacadoes - you can have all of mine.