One Of My Most Favorite Salads

5 large leaves of green leaf lettuce
1/2 cucumber
1/2 avocado
1/8 of a red onion, sliced finely
2 ounces of extra sharp cheddar, shredded*
2 eggs, lightly beaten
1/8 teaspoon salt
1 Tablespoons of water
pepper to taste
Annie's Papaya Poppy Seed Dressing

In a bowl lightly beat the eggs with the salt and water till just together and pour into a buttered medium sized skillet over medium heat. At this point you could do a scramble or an omelet. For an omelet, throw the onion in the pan with the eggs while they cook and sprinkle the cheese on the eggs before folding.

Separate and wash the leaf lettuce. Shake dry, stack, tear down the center lengthwise, tear into small pieces for forking, and plate. Wash and slice the cucumber first lengthwise and then crosswise to make half moons, I like mine thin. Place the cucumbers right on top of the lettuce. You may not even need to use the entire half. Halve the avocado, put the pitted half in a plastic bag for storage. Scoop out half with a spoon, take the knife and gently cut the avocado lengthwise and then crosswise, whatever thickness you like, place right on top of the salad. Sprinkle the onion and cheese (if not cooking an omelet) right on top and pepper the whole salad. Add the dressing as liberally or skimpy as you like. Top with the eggs for each salad. Enjoy.

*About the cheese: I find that freshly grated tastes better and doesn't have additives. You can pre-shred all of your own cheese for efficiency.