Toss it up

Every year, summer provides the perfect fixings for simple, sensational salads: garden-fresh greens and an abundance of warm-weather vegetables. But don't stop there; add a little sophistication and extra nutrients to your salads with juicy berries and fruits bursting with antioxidants, fiber-rich whole grains, and good-for-you fats from avocados, fish, and healthy oils. The main-dish options here include all-star players from every food group, with a few zippy and unusual items thrown in. (Check out the edible flowers!) It's all about freshness and fun—just like summer itself.

Fresh Herb Salad with Edible Flowers and Mustard-Dill Dressing
Serves 6 / You can use your garden's edible flowers as long as they haven't been sprayed with pesticides. They're also sold at many grocery stores; tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb. Test kitchen tip: For a shortcut, substitute one bag of herb-mix salad for the greens listed here, adding more of your favorites to taste.

1. Wash and gently pat dry butterhead lettuce, all herbal greens, and edible flowers. Tear apart butterhead lettuce and any large-leafed herbs. In a large salad bowl, toss together all greens except flowers.

2. In a small bowl, whisk together all dressing ingredients. Pour over herb salad and gently toss until well coated. Garnish with edible flowers and serve immediately.

Hearts of Palm Salad with Lemon-Celery Seed Vinaigrette
Serves 6 / A rainforest crop, hearts of palm—which taste like a cross between asparagus and artichokes—are low in calories and cholesterol but offer protein, vitamin C, fiber, iron, and potassium. Ingredient tip: Look for sustainably harvested hearts of palm near the canned artichokes in your natural grocery.

1. Whisk together all vinaigrette ingredients in a medium bowl. Set aside for 30 minutes or more to allow flavors to blend.

2. Wash and dry romaine leaves and spinach. Tear romaine leaves and toss with spinach in a large salad bowl. Add hearts of palm, red bell pepper, and avocado.

3. Pour about two-thirds of the vinaigrette over the salad and toss until well coated. Sprinkle with pecans and serve immediately.

Crab and Roasted Cauliflower Salad with Avocado Dressing
Serves 4-6 / Serve with whole-grain rolls.

1 head cauliflower (about 1 1/2 pounds)
1 orange bell pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/2 large avocado
3/4 tablespoon fresh lemon juice
2 tablespoons light sour cream
1/8 teaspoon paprika
Salt and white pepper, to taste
1/2 pound fresh lump crabmeat, rinsed and picked through to remove any shell

1. Preheat oven to 425°. Cut cauliflower into small florets. Cut bell pepper into wide strips. Coat a 9x13-inch baking pan with cooking spray and add cauliflower, bell pepper, and olive oil; toss. Roast until cauliflower is tender and begins to brown, about 25 minutes.

2. Meanwhile, peel avocado and mash in a small bowl. Stir in lemon juice, sour cream, and paprika. Season with salt and pepper.

3. Toss roasted vegetables, crab, and dressing in a large salad bowl. Serve immediately.

Moroccan Three-Grain Salad with Flaxseed-Walnut Dressing
Serves 6-8 / Colorful accents of carrots, zucchini, red onion, and fresh parsley add eye appeal to this delightful combination of whole grains, topped with a tasty omega-3-rich dressing. Test kitchen tip: If you have a toaster oven, it's an easy way to roast nuts. Spread pieces on foil and set toaster to low.

1. In a large salad bowl, toss together cooked grains with zucchini, carrots, olives, red onion, parsley, and raisins.

2. In a small skillet on medium heat, dry-toast walnuts, about 5 minutes, stirring occasionally. Place toasted walnuts on a cutting board and cover with waxed paper. Crush walnuts with a mallet or the smooth side of a meat tenderizer.

3. In a small bowl, whisk together remaining dressing ingredients. Stir in crushed walnuts until smooth. Pour dressing over grain-vegetable mixture and toss until well coated. Season to taste with salt and pepper and serve.

Summer Fruit Salad with Blueberry Glaze and Shaved Dark Chocolate
Serves 4 / A refreshing partner to grilled salmon. Ingredient tip: Look for balsamic glaze at your natural grocery, or reduce balsamic vinegar on the stove by about one-third, until syrupy.

1. Use a vegetable peeler to shave chocolate.

2. Combine peaches, nectarines, raspberries, and blackberries in a large bowl.

3. Purée blueberries with honey, balsamic glaze, and ginger. Pour half over fruit and toss gently. Serve in individual bowls, garnished with 1 tablespoon chocolate curls.