Prepare the sauce.

Then, in a medium bowl toss all of the ingredients together.

Add salt, if needed.

Transfer to 4 serving plates, stacking each salad in a pile.

Crown each salad with about 2 tablespoons salsa on top.

In a small skillet pour oil to a depth of about ½ inch and heat over medium heat until it shimmers.

Fry the tortilla squares in batches until crisp and golden brown.

Remove with a slotted spoon and drain on paper towels.

Set aside.

Put all of the remaining ingredients in a large bowl.

Add the fried tortillas and toss everything together.

Serve at once.

In a medium bowl, toss the cabbage, carrots, peas, and serrano chiles together.

In a small bowl, gently mix the avocado, lime juice, mayonnaise, salt, and pepper.

Add to the cabbage mixture, and stir thoroughly to combine.

Refrigerate for at least an hour.

Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes.

Transfer to a large bowl.

Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos.

Add the pepper and about 2 tablespoons vinaigrette.

Toss to coat the salad.

Add salt, if needed.

Make a bed of lettuce on a serving platter.

Mound the salad on the lettuce.

Sprinkle crumbled cheese on top.

Cut the carrots and zucchini on the bias into oval slices about ¼ inch thick.

Cut each oval in half lengthwise.

Bring to a boil 1 cup of water in a medium nonstick skillet, and cook the carrots, covered, until barely tender, about 2 minutes.

With a slotted spoon, remove the carrots to a large bowl and set aside.

In the same skillet, cook the zucchini, uncovered until crisp-tender, about 1 minute.

Drain and add to the bowl of carrots.

Cool about 5 minutes.

Stir in the oil, lime juice, mint, salt, and pepper.

Prepare the chile sauce and reserve.

Then, make a hot fire in an outdoor grill or, alternatively, preheat an oven broiler or stovetop grill pan.

Lay the chicken breasts on a platter.

In a small bowl, mash the garlic, salt, oil, and pepper together to make a paste.

Rub the mixture all over the chicken.

When the outdoor grill fire, broiler, or grill pan is hot, grill the chicken, turning once or twice, about 4 to 5 minutes per side, or until well marked from the grill and no longer pink inside at the thickest part.

To serve, reheat the sauce, spoon over the grilled chicken, and sprinkle with the chopped cilantro.

Slice the zucchini in half lengthwise.

Scoop out the centers with a melon ball scoop, leaving a 1⁄2-inch edge.

(Save the centers for another use.

) Brush the zucchini on both sides with olive oil and sprinkle lightly with salt.

Heat a large nonstick skillet over medium heat and cook the zucchini, cut side down, for about 2 minutes.

Turn and cook 2 to 3 more minutes.

The zucchini will still be slightly crisp and bright green.

Remove to a plate.

Cool.

Prepare the guacamole.

Then, when the zucchini are completely cool, fill the centers with guacamole.

(Reserve extra guacamole.

) Put 2 halves in the center of each of 4 serving plates.

Surround with diced tomato.

Sprinkle crumbled cheese over all.

Trim the zucchini, then cut it crosswise on the bias into 1⁄4-inch thick slices.

Heat 1 tablespoon of the oil in a large nonstick skillet.

Cook the zucchini in a single layer, in batches, turning once, until crisp tender with bright green edges, about 2 to 3 minutes.

Remove to a bowl, and cool 10 minutes.

To the bowl add the remaining oil, and the vinegar, salt, pepper, and oregano.

Mix gently to coat the zucchini.

On a serving plate, arrange the zucchini in an overlapping pattern.

Top with the crumbled cheese.

Serve at room temperature.

In a large nonreactive bowl place the watercress, lettuce, tomato, onion, cilantro, and chile.

Stir gently to mix.

Add the olive oil, vinegar, lime juice, and salt.

Toss to coat with the dressing.

In a large salad bowl, combine romaine, zucchini, tomato, and parsley.

In a small bowl whisk together the oil, vinegar, salt, and pepper.

Pour over the salad and toss gently to coat.

Serve on individual salad plates with crumbled cheese on top.