• 2 pound tomato extra-large finely diced
• 1 each English cucumber finely diced
• 5 ounce red onion finely chopped
• 8 ounce red bell pepper finely diced
• 8 ounce yellow bell pepper finely diced
• 1/3 cup Italian parsley chopped
• 1/3 cup fresh mint chopped
• 1/3 fresh cilantro chopped
• 2 tablespoon lemon zest
• 1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
• 4 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper

For the dressing:

• ¼ cup white wine vinegar or red wine vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoon fresh lemon juice freshly squeezed
• 1/3 teaspoon freshly ground black pepper

For the salad:

• 18 ounce arugula
• 1 cup parmesan cheese fresh shavings

• ½ tablespoon ground cumin plus 1/2 teaspoon
• 1 tablespoon extra virgin olive oil plus 1 teaspoon
• 2 bunch fresh cilantro minced
• 2 bunch Italian parsley minced
• 2 bunch fresh mint minced
• 1 bunch fresh dill chopped
• ½ cup red onion fine dice
• 3 cup dry French lentils cooked to al dente, or spouted lentils
• 4 ounce fresh spinach rough chopped
• 1 teaspoon Kosher salt to taste
• ¼ teaspoon freshly ground black pepper
• 4 lemon juiced and zest
• 3 stalk celery
• 1/2 red bell pepper
• 2 tablespoon red wine vinegar
• 1 tablespoon granulated garlic

• 5 cup cherry tomato diced
• 3 yellow bell pepper diced
• 2.5 cup red onion sliced
• 1.25 cup canned pitted black olives sliced
• 3 medium cucumber diced
• 8 tablespoon sun-dried tomatoes in olive oil julienne cut

Optional (exclude for Paleo, Whole 30, Vegan)

• 8 tablespoon feta cheese crumbled

Dressing:

• 8 tablespoon extra virgin olive oil
• 3 clove garlic minced
• 3 tablespoon fresh lemon juice
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Garnish:

• 3 tablespoon fresh parsley chopped