• 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.
• 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 avocado 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. Cut into 1 1/2-inch pieces.
• 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 5-6 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 then cut into 1 1/2-inch pieces. Prep and cook in the same way recipe instructs you to prep and cook shrimp.