Salad

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Tossing the tomatoes with lemon juice and fresh herbs intensifies their flavor.

Double-down on the dairy by tossing torn pieces of mozzarella in a bowl with sour cream, lemon juice, and salt to make an extra-rich, luscious topper for this greens-and-grains salad.

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.

Crispy tostadas are piled with a refreshing crab salad, seasoned with Old Bay, fresh mint, jalapeño, and lime.

Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.

Sweet, juicy tomatoes and watermelon are soul mates—and they both need salt, spice, and fat to reach their full potential. Here, a turmeric- and cumin-infused coconut oil provides all of that and more.

This all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast.

Seek out a slightly underripe cantaloupe for this salty-sweet, crunchy, and juicy summer side; firmer flesh makes it easier to slice into ribbons.

A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.