Peel the avocado. Remove its stone and cut it into cubes. Wash well the remaining vegetables. Cut, shuffle and add them to the avocado. Mix and stir the soy sauce, the mustard, the honey and the olive oil until a homogeneous mixture is achieved. Flavor the vegetables with the mixture.
Peel the avocado. Remove its stone and cut it into pieces. Wash well the remaining vegetables. Cut, shuffle and add them to the avocado. Stir and flavor the vegetables as desired with the balsamic vinegar, the olive oil and salt.
Wash well the broccoli. Cut them and steam for 15 minutes. Peel the avocado, remove the stone and cut it into thin strips. Wash well the remaining vegetables. Cut them and add the avocado and the broccoli. Flavor as desired with the olive oil and salt.
Wash well the vegetables. Peel, shred and stir them. Flavor as desired with the balsamic vinegar, the olive oil and salt.
Peel, wash well and cut into circles the onions. Wash well and cut in half the cherry tomatoes. Cut the roasted eggplant and the mushrooms. Then add the onions and the cherry tomatoes. Sprinkle the salad with the finely chopped parsley. Flavor as desired with the olive oil and salt.
Wash well the vegetables. Peel the cucumbers and the onions. Clean the pepper from its seeds and remove its handle. Then cut and mix all vegetables. In a bowl mix the vinegar, the mustard, the olive oil, the lemon juice, salt and pepper. Mix well. Flavor the salad with the prepared dressing.
Wash well the vegetables. Peel the cucumbers. Chop and mix all vegetables. Flavor as desired with the balsamic vinegar, the olive oil and salt.
Peel and shred the red beets. Peel the cucumbers. Chop the vegetables and mix them with the beets. Flavor as desired with the balsamic vinegar, the olive oil and salt.
Wash well the vegetables. Peel the cucumbers. Chop and mix the vegetables. Flavor as desired with the balsamic vinegar, the olive oil and salt.
Bulgarian 
