Storing Avocadoes:- Purchase a bucket of avocados, as they ripen cut and add to marinate. Use the marinate as the base of your salad dressing, just add some cold press olive oil and maybe some grain mustard to thicken.
Marinate Ingredients: juice from 6-10 lemons, 4-6 garlic cloves, soy sauce, balsamic vinegar, worcestershire sauce, 2 dessert spoons of honey, 1/5 teaspoon chilli powder, teaspoon of peppercorns. Then blend in the blender (experiment). Another way of using this marinate is to cut all your small pieces like capsicum, purple onion, shallots, corn etc and add some of your marinate/dressing. Lemon will predigest the onion making it easier for you to digest, it also allows you to keep this mixture for several days in the refrigerator making your next salad that much quicker. I also add a cap full of colloidal silver to this mix, a natural preservative and commonly used to  kill bacteria in drinking water.
To store corn and have ready to add to your salad, remove the husks, do not wash, but if you do allow to dry, then roll into a tea towel and or paper towel, store in a container or a sealed plastic bag in the fridge.
Store your salad mix, without the moist bits:- Paper towel on the bottom, add salad, another paper towel and then the lid or roll in a tea towel or ctton bag and place inside a plastic bag or container and then the fridge. Ready for a delicious sandwich at a moments notice.
Gently roast Pepitas(pumpkin seeds) or Almonds, when cool add to your salad. Store excess in a container with a paper towel, I mainly use almonds I gently roast about half a kilo in the oven so I have them ready to chop up and add to my salad at a moments notice.
I have found that since doing this my desire for meat has declined ie I must be getting enough protein from the almonds.
Seaweed in Salad:- Soak a small amount of dried seaweed for 5-7 minutes add some balsamic vinegar & soy sauce to the soak mixture for added flavour.
The Greens in this salad mix which come from my balcony are Basil, Vietnamese & normal Mint, Italian Parsley, Sorrel, Marjoram, baby Spinach, Coriander and from my inside kitchen window sill, Snow pea and Sunflower sprouts.
Salad Wrap - using the thinnest flat bread, if you like it hot but are sick of the sugar rich chilli sauces, spread English mustard, Wasabi paste or chilli concentrate like Tabasco, add your salad greens without dressing, a couple of dollops of yoghurt, I use a blended mix of Jalna biodynamic(healthy organic cows), low-fat cottage cheese and organic coal pressed linseed/flaxseed oil (see below) and small cut tomatoes, a couple of slices of your favourite cheese if desired.  At this stage eat or add some baked sweet potato or some chicken pieces.  The main trick here is using yoghurt/cottage cheese/linseed oil mix instead of a salad dressing so your rap does not become over moist and break apart. I use the Mountain bread which comes in a resealable package, before resealing place paper towels in between the bread and the plastic, reseal carefully expelling as much air as possible, or purchase a shallow plastic container with lid, place paper towel on the bottom then the bread then paper towel on top then the lid.

Salad dressing & Butter Substitute - as mentioned above we make up a creamy mix of yogurt, cottage cheese and linseed/flax(same thing) oil, this comes from research done by Dr. Johanna Budwig, see this site for more information http://www.healingcancernaturally.com/budwig_protocol.html This German doctor spent 40 years researching and curing people of many forms of cancer in Germany using a combination of cottage cheese mixed with linseed oil, as you will see from the articles. She found that the wonders of the Omega 3 fatty acids contained in linseed oil are only truly utilised by a sick body when they are mixed with cottage cheese. There are many recipes on this site for making this delicious nutritious health giving salad aid. My simplest recipe is to purchase a 500g=500mls tub of low-fat cottage cheese, empty this into a appropriate container mix with 200mls of cold pressed organic linseed/flaxseed oil, and about four heaped desert spoons of Jalna biodynamic full cream yogurt, then using my mixing wand, I mix thoroughly until there is no visible trace of the oil(the formulae is by volume, 1 part oil to 2 parts cottage cheese). Of course many other interesting flavours can be added at this stage to create a vast array of taste sensations. If you would like to make it more runny, so you can pour it over the salad then just add a couple of spoonfuls and mix with your standard salad dressing until you get the desired consistency. The good thing about not adding herb type flavours is that you can also use it on your muesli in the morning.

(for more info. see Omega 3 Magic).

If you would like to attend a training course on how to prepare live food which also incorporates step-by-step instructions on sprouting using the systems seen on this website, you can visit this website.