Apples are so naturally sweet that these crisps don’t need any sugar, just sprinklings of cinnamon, curry and ground ginger. These fruit snacks aren’t fried like most tortilla chips, simply baked in the oven to give them a delightful crunch.

A grilled avocado is elegant in its simplicity – simply brush with lime juice and place on the grill to infuse the earthy fruit with savory smoke. The grill marks make for a delightful presentation and you can really up the ante in serving the salsa smack dab in the middle, replacing the pit.

Tomatoes are topped with thyme parsley breadcrumbs and a drizzle of balsamic vinegar before they are baked until bubbling. Making larger crumbs from whole wheat bread gives this dish more nutrients as well as a rustic, hearty texture.

These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors.

Artichoke hearts and olives produce a delicious briny flavor which comes to life when mixed with the sweet Italian pairing of roma tomatoes and fresh basil. Try this contemporary salsa with pita chips or cut up veggies.

Strawberries bring summertime’s sweetness to balance refreshing grape tomatoes, carrots and yellow bell peppers. Balsamic vinegar is tempered with maple syrup and lemon juice to create vinaigrette which tastes complex, but is simple to prepare.

Lemony white beans, red pepper with feta and a parsley pine nut pesto are layered to create this vibrant spread with flavors as bright as its looks. Bring this veggie pâté to your next potluck and serve with baguette rounds or pita bread.

Sliced mango is dressed with sugar, lime and sesame oil to bring out the dish's sweet, sour and unami flavors. Fresh chili and onion do their part to add some heat to this refreshing salad.

Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot.

Mushrooms are diced, seasoned and cooked into thin pancakes. These savory mushroom patties are then layered with tomato, cucumber and Greek yogurt to make a refreshing salad stack.

Bring this south of the border dip to your next gathering and watch the 'feeding fiesta' around the bowl. Or wrap the dip in a tortilla to make this appetizer a main course!

Beets, carrots and red onions are seasoned with middle-eastern spices and oven-roasted in this terrific veggie medley.

This soybean-spin on guacamole adds some extra fiber to that classic dip. Try using cut up bell peppers instead of chips for an even healthier treat.