2 minced tbsp 1 handful parsley

1 Avocado

1 Cucumber

2 tbsp Red onion

1 1/2 cups Tomatoes - i used cherry tomatoes

8 Of black pepper from a pepper mill, twists

2 tbsp Olive oil

1 tbsp Red wine vinegar

4 oz Feta cheese

4 Salmon, wild

8 oz Avocado

1 cup Cherry tomatoes

1/8 tsp Garlic powder

1 1/2 cups Red cabbage

1/4 cup Red onion

4 cups Romaine lettuce

1 tbsp Dijon mustard

1 Black pepper, fresh

1/2 tsp Kosher salt

2 tbsp Apple cider vinegar

4 tsp Olive oil, extra virgin

3/4 teaspoon dried parlsey

2 Avocados

1 tbsp Cilantro, fresh

2 cups Lettuce

1/4 Red onion

3 tbsp Lime juice, fresh-squeezed

1/4 tsp Pepper, Fresh cracked

1 Salt and pepper

1/4 tsp Sea salt

1 tbsp Olive oil

3 tbsp Olive oil, extra-virgin

1 tsp Cumin, ground

1 lb Shrimp thawed (drained and patted dry with paper towel)

2 Avocados, medium pitted, and chopped

1 pint Cherry tomatoes

1/2 English cucumber, medium

1/4 cup Herbs, fresh

1 Lemon, Juice from large

1/2 Red onion, small

1/4 tsp Black pepper, freshly ground

1/4 tsp Kosher salt

2 tbsp Olive oil