CALIFORNIA VEGGIE SANDWICH
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce—and also why we love this sandwich.
A lighter, smoother, more grown-up guacamole.
3/32 SLIDES © Credit: Alex Lau
CHOPPED SPRING SALAD
This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.
AVOCADO WITH RADISH AND CARROT AND PICKLED ONION
Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.
Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.
You might as well make a double batch now—you'll definitely need it.
SALAD SANDWICHES WITH RANCH SPREAD
This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.
CORN AND AVOCADO SALAD
A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.
AVOCADO-TOMATILLO SALSA VERDE
Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.