Dressing

quinoa (about 170 grams) • water (about 480 ml) • vegetable bouillon • large tomato or 2 Roma tomatoes, diced • chopped cilantro (about 15 grams) • black beans, drained • yellow corn kernels (about 165 grams) • extra virgin olive oil (about 60 ml) • ground cumin • Juice of 1 1/2 lemons, strained • Salt and pepper, to taste

cooked lentils (about 400 grams) • feta or panela cheese (about 100 grams) • green bell pepper • yellow bell pepper • tomato • red onion • extra virgin olive oil (about 60 ml) • apple cider vinegar (about 20 ml) • mustard • honey • salt • black pepper

peeled and deveined shrimp (1 kg) • paprika • garlic powder • dried oregano • ground cumin • guajillo chili flakes (optional) • salt • wooden skewers • finely shredded green and purple cabbage (about 300 grams) • finely chopped raw jalapeños, serrano, or guero chili (optional) • corn tortillas • sour cream (about 240 ml) •

Greek yogurt • olive oil • water • Juice of 1 lemon • fresh basil leaves • poppy seeds • honey • Salt and pepper to taste

finely sliced green cabbage • finely sliced red cabbage • tahini • plain Greek yogurt • garlic powder • ground cumin • ground coriander • Salt and pepper to taste • Juice of 1 lemon

large cucumbers • white onion or any kind you have • Mint leaves, • plain yogurt, can be regular or Greek, unsweetened • olive oil • Juice of 1 lemon • Salt and pepper to taste

Cucumber • Surimi • Vinegar • Sugar • Soy Sauce • Sesame seeds, to taste