We eat salads on a daily basis (most Israelis do). Most days it’s a simple green salad, then some days more complex salads.

There are many types of leafy greens and endless variations of leafy green salads. Leo and Alex’s favorite is romaine lettuce since it’s crunchy and mildly sweet. When the lettuce is fresh and delicious, I like to rip it with my hands, and sometimes when it’s bitter and not very crunchy, I like to chop it finely with a knife so it soaks up more dressing. Make sure you add the dressing only 3-5 minutes before you serve the salad.

I keep my salads simple, but if they are the main course, I like to add nuts, seeds, fruits, vegetables, and eggs.

To make a good green salad:

1. ALWAYS use fresh leafy greens such as romaine, arugula, watercress, baby spinach, baby kale (Kale and baby kale are bitter and hard to chew therefor you should chop the leaves finely so they absorb the dressing and soften).
2. NEVER use those shriveled, pre-packed, pre-washed mixed greens and lettuce. 
3. Good dressing. Good dressing should have acidic, sweet and salty flavors. Our favorite dressing is the most basic dressing, olive oil with lemon juice or apple cider vinegar or both, honey and garlic. 
4. Add toasted nuts or/and seeds for extra crunchiness and flavor.
5. Add julienned fruits or vegetables, such as beets, carrots, apple, fennel, pear and herbs.

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Make sure to wash the greens carefully, unless you’re into entomophagy and sand eating. Soak the greens in a salad spinner (my favorite kitchen gadget) in filtered water mixed with 1 tablespoon of salt or 2 tablespoons of white vinegar for a few minutes; that won’t affect their nutritional value.

Asian-Style Salad,
Alex’s favorite (serves 4).
In a large bowl toss together: 
half a pack  of rice vermicelli noodles – cooked
bunch of arugula (or romaine lettuce, chopped)
half red onion – finely chopped
10 leaves of mint
10 leaves of basil
3–4 sprigs of scallions – finely chopped
¼ cup roasted peanuts – crushed
Dressing:
1 tablespoon tamari , Bragg or soy sauce (or 1 teaspoon fish sauce)
1 tablespoon sesame oil
1 teaspoon honey
2 teaspoons rice vinegar
Juice of ½ lime – optional
½ teaspoon chili sauce – optional

Arugula & English pea salad (serves 4).  Arugula and English peas go very well together.

In a large bowl toss together: 
½ cup english peas – cooked in salted water for 3–5 minutes.
Bunch of arugula

Dressing:
Juice of ½ lemon
½ teaspoon apple cider vinegar
2 tablespoons olive oil
1 small garlic  clove – crushed
pinch of cinnamon (optional)
½ teaspoon Agave or honey
Salt and pepper.

Another simple green salad.

In a large bowl toss together: 
Handful baby spinach leaves
10 romaine lettuce leaves
½ red onion – thinly sliced
Dressing:
2 tablespoon olive oil
Juice  of ½ lemon
½ teaspoon agave or honey
Salt and pepper.

Same simple salad but with a mediterranean touch (serves 4).

In a large bowl toss together: 
Handful arugula leaves
10 romaine lettuce leaves
½ red onion – thinly sliced
15 kalamata olives
2 hard boiled eggs
For the dressing:
2 tablespoon olive oil
Juice  of ½ lemon
1 teaspoon of olive “juice”
Salt and pepper.

Mixed greens with sunflower seeds and parmesan (serves 4)

In a large bowl toss together: 
Handful arugula and baby spinach leaves
10 romaine lettuce leaves
¼ cup sunflower seeds – toasted
For the dressing:
2 tablespoon olive oil
Juice  of ½ lemon
½ teaspoon balsamic vinegar
1 small garlic clove – crushed
Salt & pepper