Except for the feta cheese and oregano, combine the remaining ingredients in a basin.
In a saucepan of boiling water, place the broccoli florets. Prepare for two minutes.
In a basin, combine the kale, chickpeas, olives, sun-dried tomatoes, and sunflower seeds.
Using a vegetable peeler, shave thin strands from the cucumber.
In a basin, combine the cucumbers, bean sprouts, lettuce, chopped jalapenos, and pickled olives.
Using a vegetable peeler, shave thin strands from the carrots.
Toss the salad with lemon juice, parsley, olive oil, black pepper, and dried thyme.
In a basin, combine honey, garlic, balsamic vinegar, lime juice, olive oil, pepper, and salt.
Add the cranberries to the pan and bake for an additional three minutes.
Combine all of the ingredients in a large basin. Decorate with mint sprigs.
In a basin, combine lime juice, brown sugar, black pepper, minced mint leaves.
In a basin, mix together watermelon, cucumber, tomato juice.