Salad

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you’re eating a salad with a Caesar dressing.

We eat this salad—which is a great way to stretch a piece of beef—all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

While the ingredients for this sweet, salty, and savory salad can all be prepped ahead, the greens should be tossed through just before serving so they stay bright and crisp.

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

A marinade of lime and tequila takes this Mexican-inspired salad to the next level.

Consider this larb-esque sauté your all-purpose weeknight protein: stuff it into lettuce wraps and burritos or scatter it over grain bowls and pizzas.