Beet Salad

Ingredients:

2 small beets

1 egg, hardboiled

1 small cucumber

2 oz queso fresco

2 tbsp parsley, chopped

1 tbsp sunflower seed oil

Directions:

1. cook beets until tender

2. cut up all ingredients into similar size cubes (of approximately 1/4 inch size)

3. toss with parsley and sunflower seed oil

Cubed Salad

Ingredients:

half a baby watermelon

1 avocado

2 tomatoes

4 oz queso fresco

4 green onions

Directions:

1. chop the first four ingredients into similar size cubes (approximately 1/4 inch)

2. thinly slice just the greens from the onions

3. mix well and serve