4 tostada shells (store-bought or homemade)

1 ripe avocado

1 can (5 oz) tuna, drained

2 tablespoons mayonnaise or plain Greek yogurt

1 teaspoon lime juice

Salt and black pepper, to taste

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

Optional toppings: sliced radishes, shredded cabbage, jalapeño slices, hot sauce

2 large spinach or herb tortillas

2 large lettuce leaves (romaine or green leaf)

2 oz sliced mozzarella cheese

2/3 cup shredded cooked chicken breast

1 cucumber, peeled

1/2 avocado, thinly sliced

Thin rings of sweet onion (about 1 slice)

2 tablespoons Green Goddess dressing (store-bought or homemade)

2 green onion tops or chives, for tying (optional)

Grape tomatoes and extra cucumber spears, for serving

1 large head of broccoli, cut into florets

2 tbsp olive oil

Salt and black pepper (to taste)

½ cup Caesar dressing (store-bought or homemade)

¼ cup grated Parmesan cheese

1 cup croutons (homemade or store-bought)

1 tsp lemon zest

2 tbsp lemon juice

1 tsp Dijon mustard (optional, for extra tang)

2 cloves garlic, minced

½ tsp red pepper flakes (optional, for a little heat)

2 tbsp toasted pine nuts or almonds (optional, for crunch)