Ingredients:
2 ripe avocados
1 pound of fresh broccoli
4 Tablespoons extra virgin olive oil
2 Tablespoons lime juice
1 teaspoon of fresh oregano
1 Tablespoon of brown mustard

Directions:
Wash the broccoli and cut it into small, bite-sized pieces. Peel and pit the avocados and cut them into small cubed pieces. Place the broccoli and avocado bits in a bowl. Meanwhile, whisk the olive oil, lime juice, fresh oregano and brown mustard together. Pour the oil mixture on the broccoli and avocado bits; toss well and serve.

Source: Extraordinary Health Team

Ingredients:
5 cups organic baby spinach leaves, coarsely chopped
2 large red bell peppers, diced
2 cups celery, diced
¬Ω cup red onion, chopped
1 Tablespoon fresh oregano
2 Tablespoons fresh lime juice
3 Tablespoons organic extra-virgin olive oil
1 cup fresh goat cheese, crumbled
¼ cup slivered almonds
sea salt and fresh-ground pepper to taste

Directions:
Mix olive oil, lime juice and oregano together in a large mixing bowl. Season with salt & pepper (to taste). Add spinach, red bell peppers, celery and red onion to the oil mix. Top with goat cheese and slivered almonds. Divide on to five chilled salad plates and serve.

Source: Extraordinary Health Team