Raw

This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

Fresh celery lightens this guacamole and adds some serious crunch.

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

We love using farmers' market heirloom varieties in this tomato salad recipe.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

Banana's naturally creamy texture gives this dairy-free frozen treat its delightful consistency.