As seasons change and the weather lightens up, so does my cooking. Slow-cooked roasted and braised dishes make way for steamed, sautéed, and raw ones while hearty soups are replaced by colorful salads. Salads can be starters, side dishes, main courses, or even a separate course at the end of meals to cleanse the palate before cheese or dessert. Main course salads are one of my favorite summer staples for quick and healthy lunches because they are versatile and easy to make.