Cilantro Dressing

• 1/2 cup cilantro - roughly chopped
• 1/4 cup lime juice - freshly squeezed
• 1 clove garlic - minced
• 1 tsp sea salt - or to taste
• 2 tsp ground cumin
• 1/2 cup avocado oil - or neutral tasting oil of your choice

Slaw

• 8 cups savoy cabbage - shredded (1 pound) or regular cabbage
• 2 cups shredded purple cabbage (5 ounces)
• 1/2 cup green onions - thinly sliced

Mango Salsa

• 4 cups mango - diced (from 4 Champagne mangos, 2 pounds)
• 1/4 cup cilantro - chopped
• 1/4 cup red onion - minced
• 1-3 tsp jalapeno - minced, or to taste
• 2 tbsp lime juice - freshly squeezed
• 1/2 tsp sea salt - or to taste

Chipotle Aioli

• 1 egg - room temperature (see notes)
• 1/2 tsp sea salt
• 1 tbsp lime juice - freshly squeezed
• 2 tsp chipotle powder
• 3/4 cup avocado oil

Grilled Fish

• 2 pounds fish fillets (or 6 white fleshed fish, see notes)
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp sea salt - or to taste
• 2 tbsp avocado oil

Toppings

• Lime wedges
• 1-2 ripe avocados - sliced
• Extra chopped cilantro