3 Easy (and Delicious) Ways to Eat Well This Summer

Hi, I'm Melissa Clark, a food reporter taking over today for Jancee Dunn.
Summer officially starts this weekend, but it's already underway in my kitchen. Ripe berries and peaches are at their best, and heirloom tomatoes, fresh corn, glossy eggplant and zucchini are just waiting to be invited to the table. But I don't blame you if you don't quite know where to start.
At NYT Cooking, we believe the path to healthier eating starts with cooking more at home. And there's plenty of research that shows the benefits of fruits and vegetables and, for that matter, eating less meat.
My strategy has always been fairly simple: Build meals around the season's produce; add proteins that don't need much, or any, cooking; then go all in with the condiments, herbs and spices. You'll find a few more of my favorite tips below.
Take your preferred protein — rotisserie chicken, canned beans, quick cooking salmon filets — then, instead of sides, add lettuces, herbs, tomatoes and other vegetables to turn it into a vibrant main course. The two recipes below do just that, pairing salmon, chicken and chickpeas with loads of greens.
Grilled salmon salad with lime, chiles and herbs: A pungent dressing — featuring lime, fish sauce, chilies and shallot — is the real jewel of this five-star recipe. You can grill the salmon on a balmy night if you feel like being outside, or roast it in the oven if you don't. Feel free to add any fruits or vegetables like cucumbers, tomatoes, watermelon, leftover grilled zucchini or corn. This multi-textured dish is a perfect home for any or all of them.
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