Avocado

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Creamy avocado hummus, where have you been all our lives?

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

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.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

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.

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.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.