Raw

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Choose dates that are soft and pliable—even if that means pitting them yourself.

Creamy avocado hummus, where have you been all our lives?

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

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

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

This dairy-free dessert is every bit as creamy and rich as the original—just because it's vegan doesn't mean it's totally virtuous.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

A pinch of salt makes everything taste better, including savory smoothies.

Sub spinach for kale if you like.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.