• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• To a medium pot, add 2/3 cup (1 cup) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high heat.
• Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed.

• To a small pot, add cabbage, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high heat. Cook for 1-2 min, stirring often, until sugar dissolves and cabbage wilts slightly.
• Remove from heat. To a large bowl, transfer cabbage, including pickling liquid. Place in the fridge to cool.

• Zest, then juice half the lemon (use whole lemon for 4 servings).
• Halve, pit, then peel half the avocado (use whole for 4 servings). Cut into 1/2-inch pieces. Season with salt and pepper.
• Peel, then mince or grate garlic.
• Roughly chop parsley.

• Meanwhile, to a small bowl, add mayo, half the parsley, one quarter of the garlic, 1/2 tsp (2 tsp) lemon juice and 1 tsp (2 tsp) water. Season with salt and pepper. Stir to mix.

• Pat tilapia dry with paper towels.
• To an aluminim foil-lined baking sheet, add tilapia, lemon zest, remaining garlic, remaining garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper. Toss to coat.
• Broil in the top of the oven for 6-8 min, until tilapia is cooked through.**

• Fluff bulgur with fork, then stir in remaining lemon juice and remaining parsley.
• Drain all but 1/2 tbsp (1 tbsp) pickling liquid from cabbage. To the bowl with cabbage, add spinach and 1 tsp (2 tsp) oil. Toss to coat.
• Divide bulgur and cabbage-spinach mixture between bowls.
• Top with tilapia, feta and avocado.
• Drizzle lemon-herb sauce over top.

If you've opted to get tilapia, pat dry with paper towels. Season in the same way recipe instructs you to season shrimp, then increase broiling time to 6-8 min.**