Combine diced cucumber, halved cherry tomatoes, crumbled feta, thinly sliced red onion, and chopped fresh dill in a large bowl. In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to taste; then pour the dressing over the salad and toss gently to combine. Serve immediately, or chill for a refreshing side dish.

In a large bowl, gently combine the cubed watermelon and chopped fresh mint leaves. Drizzle with lime juice and toss to coat; if desired, sprinkle with crumbled feta cheese before serving.

Prepare the zucchini noodles, thinly slice the red bell pepper, julienne the carrots, and chop the green onions. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, grated ginger, and water until smooth to make the peanut dressing. Combine all the vegetables in a large bowl, pour the dressing over them, and toss well to ensure everything is evenly coated.