People have been heading south to Rancho La Puerta‘s world-renowned fitness and spa retreat in search of improved wellness for decades and this summer, Rancho bring their ethos to you through sponsored Edible stories that encourage small changes that can have a big impact on overall well-being.

This week, add more vegetables to your diet

Summertime is all about easy, assembly-only dinners starring San Diego County produce, and with warmer days on the horizon, we’re craving the clean, crisp flavors and lightness of unadorned farmers market produce.

These 100% plant-based salads fit the bill. Eat them as a side dish to help you get your daily dose of vitamins and minerals or eat a double portion for a light summer supper.

Charred Corn and Grilled Stone Fruit Salad

Chef Olivia Hayo took the best of the local summer haul and threw it on the grill. The result may be your new barbecue go-to side.

Chris Osborne’s Cauliflower Tabouleh and Butter Lettuce

“We are lucky enough to have wonderful cauliflower year-round in Southern California, which is why I like to use it in this raw, vegan dish. The pomegranate is easily substituted with other acidic fruits.

Easiest Ever Chile-Lime Avocado Salad

Chef Olivia Hayo knows that summer is all about simple dishes that celebrate fresh, seasonal ingredients. This combination of creamy avocado, sharp lime, and spicy chili spiked with fresh herbs and…

Extra Herby Tabouli Salad

Earthy couscous, bright herbs, and zesty lemon coat crunchy cucumbers and sweet cherry tomatoes in this vibrant salad perfect for summer barbecues.

Naturally Vegan: Classic Potato Salad

Alexa Soto of Fueled Naturally loves to “veganize” classic comfort foods from her youth, like this creamy, mustard-heavy potato salad that’s begging for a place at your next summer barbecue.

Farmers’ Market Feast: Honey-Sesame Carrot Salad

Between the gorgeous bunches we can’t resist at the farmers market and the bounty in our CSAs, we seem to have carrots coming out of our ears right now. Instead or roasting them, let their natural…

10-Minute Vegan Soba Salad

This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. ven the buckwheat noodles can be replaced by spaghetti if that’s what you have. And it all comes together in less than ten minutes.

Crunchy Pickled Rhubarb Slaw

Bright and acidic with a hint of heat, these mouth-puckering pickles add a pop of pink and a welcome tang to spring slaw. Serve atop your favorite sandwich or as a side to balance out your barbecue.

Farmers Market Feast: Strawberries with Balsamic & Basil

Celebrate spring and simplicity in the kitchen with the combination of sweet strawberries, tart balsamic, herbaceous basil and toasted pine nuts.

Shaved Carrot and Fennel Salad with Dukkah

Crunchy carrots, aromatic fennel, herbaceous parsley, and bright citrus make for an updated slaw with an exotic twist thanks to a sprinkle of the Egyptian coriander, sesame, and nut spice mix&…