Here are the full recipes for the four salad bowls shown in the image:

1. Top‑Left Salad (Mediterranean Veggie Salad)
   Ingredients (serves 1–2):

• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• ½ red onion, thinly sliced
• Fresh basil leaves
• Olive oil
• Balsamic vinegar
• Salt & pepper to taste

Method:

1. In a large bowl, combine tomatoes, cucumber, and red onion.
2. Toss with olive oil, balsamic vinegar, salt, and pepper.
3. Garnish with fresh basil leaves and serve immediately.
4. Top‑Right Salad (Shrimp & Avocado Power Bowl)
   Ingredients (serves 1–2):

• 200 g shrimp, peeled & deveined
• 1 avocado, diced
• 1 tomato, diced
• ½ red onion, diced
• Mixed greens (lettuce base)
• Olive oil & herbs (thyme, parsley)
• Lemon juice
• Salt & pepper

Method:

1. Season shrimp with olive oil, herbs, salt & pepper; grill or pan‑sear 2–3 min per side.
2. Arrange greens in a bowl, add tomato‑onion mix, avocado, and shrimp.
3. Drizzle with lemon juice and a little olive oil; serve.
4. Bottom‑Left Salad (Chicken & Egg Cobb‑style Bowl)
   Ingredients (serves 1–2):

• 1 chicken breast, grilled & sliced
• 2 boiled eggs, halved
• ½ cup cherry tomatoes, halved
• 1 avocado, sliced
• Bacon bits or cooked bacon strips
• Mixed greens (romaine)
• Olive oil & vinegar dressing
• Salt & pepper

Method:

1. Layer greens in a bowl.
2. Arrange chicken, bacon, avocado, tomatoes, and eggs on top.
3. Season with salt, pepper, and your choice of oil‑vinegar dressing.
4. Bottom‑Right Salad (Salmon & Sweet Potato Bowl)
   Ingredients (serves 1–2):

• 200 g salmon, cubed
• 1 sweet potato, cubed & roasted
• 1 boiled egg, halved
• ½ avocado, sliced
• ½ cup chickpeas
• Cherry tomatoes & red onion
• Mixed greens (arugula/lettuce)
• Olive oil, herbs, salt & pepper

Method:

1. Season salmon with oil, herbs, salt & pepper; bake or pan‑fry 4–5 min per side.
2. Roast sweet potato cubes with olive oil, salt & pepper until tender.
3. Assemble greens, chickpeas, tomatoes, onion, sweet potato, salmon, egg & avocado in a bowl.
4. Season with olive oil, herbs, salt & pepper to taste.

Do you want me to also give you dressing recipes for any of these salads, or is there another variation you’re interested in?

* HERE ARE THE FULL RECIPES FOR EACH OF THE FOUR PLATED DISHES :

Recipe 1

– PAN ‑SEARED NILE PERCH WITH BRAISED GREENS & CREAM SAUCE (top left)

1. Ingredients (serves 2):
   • 2 Nile Perch fillets (150 g each)
   • 200 g baby bok choy or Swiss chard, trimmed
   • 150 ml heavy cream
   • 30 ml white wine
   • 2 tbsp butter
   • 1 tbsp olive oil
   • Micro‑greens for garnish
   • Salt, pepper, lemon zest
2. Method:
   • Season Nile Perch with salt & pepper. Heat olive oil in a skillet over medium‑high heat; sear cod 3–4 min per side until golden. Set aside.
   • In the same pan, add butter and braise greens with a splash of water 2–3 min until wilted. Remove greens and keep warm.
   • Deglaze pan with white wine, reduce by half, then add cream. Simmer 2 min, season with salt, pepper & lemon zest.
   • Plate greens at the base, top with Nile Perch , drizzle sauce around, and finish with micro‑greens.

Recipe 2

– GRILLED SALMON WITH ORANGE SAUCE & TOMATO SALAD (top right)

1. Ingredients (serves 2):
   • 2 salmon fillets (150 g each)
   • 100 ml orange juice (reduced to sauce)
   • 2 tbsp butter
   • 1 tbsp olive oil
   • Mixed greens & cherry tomatoes (4–5) for garnish
   • Salt, pepper, fresh herbs (e.g., parsley)
2. Method:
   • Season salmon with salt & pepper. Heat olive oil in a grill pan; grill salmon 3–4 min per side, skin crisp.
   • For sauce, reduce orange juice with butter over medium heat until thickened; season.
   • Arrange salmon on plate with orange sauce underneath, add greens & cherry tomatoes on the side.
   • Sprinkle herbs on top for freshness.

Recipe 3

– SEARED SEA BASS WITH PINK SAUCE & VEGETABLE MEDLEY (bottom left)

1. Ingredients (serves 2):
   • 2 sea bass fillets (150 g each)
   • 150 ml pink beurre blanc (cream + tomato reduction)
   • Mixed vegetables: cherry tomatoes, lettuce, grilled eggplant slices
   • 2 tbsp butter, 1 tbsp olive oil
   • Edible flowers & micro‑herbs for garnish
   • Salt, pepper, capers
2. Method:
   • Season bass, heat olive oil in skillet; sear skin‑side down 3 min, flip & finish 2 min.
   • Prepare pink sauce by mixing reduced tomato purée with butter & cream; add capers.
   • Arrange vegetables on plate, place bass on sauce, drizzle extra sauce around.
   • Garnish with edible flowers & herbs.

Recipe 4

– Cast‑Iron Sea Bass with Creamy Herb Sauce & Polenta (bottom right)

1. Ingredients (serves 2):
   • 2 sea bass fillets (150 g each)
   • 150 ml creamy herb sauce (cream, white wine, herbs)
   • 100 g polenta, baked with cheese
   • 2 tbsp butter, 1 tbsp olive oil
   • Micro‑greens & edible flowers for topping
   • Salt, pepper
2. Method:
   • Season bass; heat butter & oil in cast‑iron skillet; sear bass 3 min per side until crisp.
   • For sauce, reduce white wine, add cream & herbs, simmer 2 min.
   • Cook polenta according to pack, mix in cheese, bake until golden.
   • Serve bass in skillet with sauce, polenta in side dish; garnish with greens & flowers.

Would you like detailed plating tips or ingredient substitutions for any of these recipes?