Cucumber

Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

A Vietnamese-inspired ginger dressing and plenty of cooling, crunchy cucumbers takes kale salad from "not now" to "hey, wow!"

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

These pitas stuffed with herb-flecked turkey meatballs and dolloped with tangy tzatziki come together in about 30 minutes so they're perfect for weeknight dinners. The yogurt sauce can be made several days ahead or whipped up while the meatballs cook. The meatballs and tzatziki would also be delicious served over greens.

Dukkah, an Egyptian nut and spice mix, creates a deeply flavorful crust for salmon fillets when tossed with puffed amaranth.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

This classic Polish soup is the ultimate in summer refreshment.

This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.

Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.

Water infused with cucumber and mint gets a bit of natural sweetness from ripe honeydew melon. The salt in the drink helps with rehydration, while lime juice and club soda balance it out.