Let’s talk summer salad season. And this year, it’s bringing sugar snap peas and mango along with it. Not that either of them are new, but they’re new as a salad combo for me. Even raw pumpkin seeds, too. (The seeds are actually way better toasted, but who wants to fire up a stove in this weather?) Throw it all on a bed of arugula with some cucumber, salt, pepper, oil and balsamic vinegar, and you have dinner in less than 10 minutes of chopping.

When I posted this on instagram I said I couldn’t believe there was a time when I didn’t like fruit in my salad — any kind, ever — because now I want some kind of fruit or citrus in every salad I eat. Apparently I’m not alone because I got some great summer salad ideas from people that follow me.

One that also uses mango: arugula, shallots or red onion, avocado and mango. Add red wine vinegar and olive oil and you’re good to go!

And another with watermelon and off-the-summer-vine tomatoes. Add red onion, toasted cumin seed and oil & vinegar. Addictive. Could also add a touch of cinnamon.

I’ll definitely be trying both of those, as well as some other fun recipes I learned on my dream of a honeymoon on the other side of the world.

Standby for those, coming soon…!

While I do, there’s something else new and exciting… quasi-related to this meal: since having dinner at their apartment, Noah and Marissa had a beautiful baby daughter Eden Allie Coslov. She is the sweetest little lovebug who, while a bit young for this kale salad now, will one day be so lucky to eat all of their delicious cooking.