• Preheat grill to medium-high heat.
• In a bowl, combine the tomatoes, bell pepper, avocado, cilantro, green onion, garlic, oil, lime juice, lime zest, and season to taste. Refrigerate until ready to serve.
• Season the fish with paprika, chili powder, oregano, sea salt, and black pepper
• Grill fish for 3 to 5 minutes per side. Serve the fish with the tomato-lime salsa

For the hard boiled eggs:

• Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
• Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

For the egg salad:

• Roughly chop all hardboiled eggs and place into a large mixing bowl.
• In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
• Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

• Cook pasta according to instructions. Drain and set aside.
• Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
• Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
• Turn heat down to low and simmer for 5-6 minutes.
• Add spinach; season with salt and pepper to taste.
• Garnish with Parmesan cheese and basil.