With summer right around the corner, fresh fruits and vegetables are starting to appear at grocery stores and local farmers markets.

I couldn’t be happier with the fresh selection, and it couldn’t come at a better time, as I’m working to get back on track with healthy eating habits.

As I work to lose a few pounds, I’ll be eating a lot more salads, like the ones below that use some of my favorite fruits and vegetables — zucchini and corn in the first and watermelon in the second.

With these dishes for lunch, I’ll be making the most of fresh food that makes it taste like summer.

Summer salad


  • 1 medium zucchini
  • 1 teaspoon lemon juice
  • 1/8 teaspoon table salt
  • 1 ear corn on the cob, shucked
  • 1 medium fresh tomato, coarsely chopped
  • 1 tablespoon red onion, coarsely chopped
  • 3 tablespoon low-fat vinaigrette salad dressing
  • 1 small whole wheat pita, pocketless


  1. Trim ends of zucchini. Using a cheese planer or mandolin grater, thinly slice zucchini horizontally into long ribbons.
  2. With a knife, cut ribbons in half lengthwise to make long strips.
  3. Toss zucchini with lemon juice and salt; set aside on paper towels.
  4. Cut kernels from corn and place in microwave-safe bowl. Microwave corn kernels on high for 1 minute just to remove the “rawness” (corn should still be crisp).
  5. Gently combine corn, tomato, onion and half of vinaigrette.
  6. Toast pita bread and cut into bite-size triangles.
  7. To serve, mound zucchini and pita triangles on each serving plate; top with corn mixture.
  8. Drizzle remaining vinaigrette over salad and serve.

Serves: 2

 — Adapted from weightwatchers.com

Orzo salad with watermelon and feta


  • 1 cup uncooked orzo
  • 2 cups fresh watermelon, seedless, diced
  • ½ cup crumbled feta cheese
  • 1 tablespoon olive oil
  • ½ cup fresh basil, thinly sliced
  • 1/8 teaspoon black pepper, freshly ground, or to taste
  • 1 teaspoon salt, or to taste


  1. Bring a large saucepan of salted water to a boil. Stir in orzo and return to a boil; cook until done, about 8 to 10 minutes.
  2. Drain orzo and rinse under cold water; allow to drain completely.
  3. Once orzo is cool, toss with remaining ingredients in a medium serving bowl.

Serves: 6, about ¾ cup per serving.

 — Adapted from weightwatchers.com

Contact M. Clare Haefner at chaefner@kdhnews.com or (254) 501-7551.

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