Summer salad with mango, cucumber, avocado and curry vinaigrette

This summery salad with mango, cucumber, avocado, and curry vinaigrette is a perfect antidote to all of the heat, and it’s also a wonderful medley of flavor and color.

A few years ago, I confessed to a raw foodist friend that I didn’t much care for mango. She looked at me as if I’d just confessed to disliking babies or puppies. “I know,” I said. “I’m pretty weird about fruit.”

Not surprisingly, I suppose, the way I learned to love mango was by throwing it into my meal-sized salads. (I wonder if you could persuade me to eat just about any food by putting it in the right salad? Probably.) This mango and avocado kale salad is now a favorite of mine.

Easy red lentin, sweet popato and coconut curry

It feels a bit incongruous to be posting this hearty, warming recipe for red lentil, sweet potato, and coconut curry just as everyone gets excited about spring temperatures, but it’s so good that I can’t help myself. I shared this curry on Food52 a few weeks ago, as part of my vegan lunch series. It’s a favorite: rich, flavorful, easy to prepare, and incredibly filling. You can serve it on top of a bed of quinoa or rice, or all on its own.

Like many curries, the recipe is adaptable. Yellow split peas can work in place of red lentils. If you’d like to add celery or omit the carrot, or swap butternut squash for sweet potato, that’s fine. It’s the spices and the hearty texture of legumes + root vegetables that make the dish.