• 10 cup watermelon 1-inch dice
• 2 cucumber large, peeled and seeded, 1-inch dice

For the dressing:

• ½ cup fresh mint loosely packed
• 3 lime juiced
• 1/3 cup granulated sugar more or less to taste
• 1 teaspoon Kosher salt
• ¼ cup warm water

Optional:

• 1/3 cup pine nuts chopped
• 1/3 cup feta cheese crumbled

• 3 pound chicken breast tender about 20 tenders
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 7.5 tablespoon all purpose flour
• 5 egg
• 2 1/2 cup whole wheat breadcrumbs
• 1 1/2 teaspoon lemon zest
• 4 ounce Parmesan cheese
• avocado oil cooking spray
• 5 teaspoon extra virgin olive oil
• 2 pound green beans
• 5 tablespoon fresh lemon juice
• 5 tablespoon ketchup
• 2.5 tablespoon tahini

For the marinade:

• 3 1/2 tablespoon reduced sodium soy sauce
• 3 1/2 tablespoon lime juice
• 3 tablespoon avocado oil divided
• 5 clove garlic minced
• 3 1/2 teaspoon chili powder
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon dry oregano

For the tacos:

• 2 1/2 pound skirt steak cut into 1/2-inch pieces
• 20 mini flour tortillas warmed
• 1 1/4 cup red onion diced
• 3/4 cup fresh cilantro chopped fresh
• 2 lime cut into wedges