Prepare all ingredients as instructed.

Place cucumber slices in water. Allow to infuse in the refrigerator. Serve over ice if desired.

Prepare the dates: Make a lengthwise slit in each date and carefully remove the pit.

Fill the dates: Spoon 1/2 TBSP almond butter into each date. Gently press the dates closed around the filling.

Coat with chocolate: Dip each stuffed date into the melted dark chocolate, coating fully or drizzle chocolate over the top.

Chill: Place the dates on a parchment-lined plate and refrigerate for 15–20 minutes, or until the chocolate has set. Serve chilled or at room temperature.

Place the potatoes in a saucepan and cover with cold water. Add salt. Bring to a boil, then simmer for 12–15 minutes, until tender but still holding their shape. Drain well.

While the potatoes cook, combine the sliced red onion, red wine vinegar, and dried oregano. Let stand for about 10 minutes.

Add the warm potatoes to the onion mixture. Fold in the cherry tomatoes, olives, capers, and fresh basil. Season with black pepper and drizzle with extra-virgin olive oil. Toss gently and set aside.

Heat the grill or grill pan to medium heat.

Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with black pepper.

Grill the salmon on both sides until the internal temperature reaches 145°F (63°C). Remove from the grill and spread pesto over top; finish with a squeeze of lemon.

Serve the pesto salmon with Sicilian potato salad, pear slices, cucumber water and stuffed chocolate dates.