Aren’t these colors stunning? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!

Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!

Click here to PIN Curried Brown Rice Salad with Toasted Cashews!

Bursting with color and flavor–bright citrus, ripe avocado, roasted pecans, and maple sherry vinaigrette–sweet, spicy, creamy, and crunch–you absolutely need this arugula salad with clementines and pepper-spiced pecans!

As the weather gets hotter, we’re not much into turning the oven on for toasting a few nuts. No problem here–these caramelized crunchy peppery pecans are pan roasted, stovetop. Just stir the nuts around in a hot heavy-bottomed skillet with maple syrup, a bit of coconut oil, and plenty of freshly ground black pepper. They toast up beautifully!

While the nuts cool into their crunchiness, whisk up a light tangy-sweet dressing out of sherry vinegar, maple syrup, a titch of Dijon mustard, and extra virgin olive oil. The sherry vinegar’s robust almost-caramel toasted nut flavor accents the peppery arugula, sweet mandarins, and oh—those pecans!

Click here to PIN Arugula Salad with Clementines and Maple Pepper Pecans!

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Just five straightforward ingredients, tomatoes, garlic, onion, green serrano chile, and cilantro, make this fresh, fruity, and not-too-spicy homemade Mexican tomato salsa.

Click here to PIN Homemade Mexican Tomato Salsa!