• 2 each English cucumber
• 4 pound tomato chopped
• 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
• 2 ounce red onion peeled
• 4 clove garlic peeled
• 6 tablespoon extra virgin olive oil
• 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
• 2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro chopped plus more for garnish

Optional Garnishes

• cucumber chopped
• cherry tomato
• fresh cilantro or other fresh herbs
• freshly ground black pepper
• extra virgin olive oil drizzle

• 2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
• 15 ounce pre-cooked smoked sausage chopped
• 2 cup red bell pepper diced
• 2 cup green bell pepper diced
• 1 each yellow onion large, diced
• 2/3 cup chicken stock
• 2 each zucchini large, chopped
• 5 clove garlic chopped
• 1/2 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper
• 1 pinch crushed red pepper
• 5 teaspoon Old Bay Seasoning
• 4 tablespoon extra virgin olive oil or coconut oil for sautéing
• 2 tablespoon Italian parsley chopped

• 60 ounce salmon fillet
• 1 tablespoon avocado oil
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
• ½ teaspoon freshly ground black pepper

Mango Salsa

• 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
• 1 cup avocado seeded and diced
• 1 red bell pepper small chopped
• 1 jalapeno pepper finely chopped
• ¼ cup fresh cilantro chopped
• ½ cup red onion diced
• 3 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste