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…!

I’ve become obsessed with my spiralizer because vegetables morph into these fun-to-eat noodles in seconds and the best part: you look so fancy for it. Spiralizing is the best way to get some oohs and aahs from the crowd, when you really you did nothing to deserve ’em (except read this blog).

Mom will love it cause it’s healthy and she of course wants dad to eat more fruit and vegetables. Dad will love it cause you made it. *cue the awwwwwws*

Chef Francis Derby — part of the opening team at wd~50 and now of The Cannibal here in NYC — wants to make sure that doesn’t happen to you. At least not at his place! He’s just started adding multiple vegetable dishes to his meat-heavy menu, including this tomato and peach salad, which couldn’t be easier to make. It’s great as is — very tasty when both tomatoes and peaches are in season — but add any other vegetables of your liking. If you want it to be a meal all its own, add a piece of fish on top or on the side.

Following up on last week’s strawberry, pea, almond creation I bring you this delightful cucumber, tomato, onion, and herb extravaganza. The best part about both of these salads is that you can easily tailor it to your liking: pick and choose the amount of each veggie (more tomato, less onion) and add whatever protein on top to round out the meal. For herbs I used basil and thyme because that’s what I had on hand — but any fresh green from your garden or market would be delicious in this salad. I bet parsley and/or cilantro would be perfect here.

To my herbs and veggies I added a diced avocado, a bit of olive oil, red wine vinegar, fresh lime juice — and voila! B loved it too. He raved about this meal long after the dishes were done, and he never used to be a salad guy. I still wouldn’t classify him as such, but he’s getting there. Amazing what a little fresh herb and citrus will do to a previously Serious Sweet Tooth. Nature’s candy!