Lunchtime is one of our favorite things to look forward to during a busy day. It gives us a break to recharge, relax a little bit and enjoy a delicious meal! However, we all get into lunchtime slumps from time to time. Luckily, chef Ashton Keefe is here to help us change that! Following the release of her cookbook last year, Ashton is now releasing a free digital addition on March 28 called, Lemon & Salt: Simple Salads, and giving Glitter Guide readers a sneak peek with these four delicious recipes. Get ready to make your coworkers jealous with these fresh and flavorful salads!

Grilled Mexican Street Corn Salad

Serves 6-8

Fiesta time! Bring a little bit of pop to your desk lunch with this corn salad and you will get your coworker’s mouths watering. Don’t have a grill/grill pan? Place corn under the broiler—just make sure to watch it.

6 ears of corn
1 bunch cilantro, chopped
1 onion, diced
1 cup queso blanco, crumbled
2 limes, juiced
1 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
1/4 cup sour cream (optional)

1. Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl.

2. Toss together corn, cilantro, onion and cheese.

3. In a small bowl, whisk lime juice with salt. Slowly whisk in olive oil (and sour cream, if desired) and toss with corn mixture. Serve immediately.

Arugula and Pecorino Salad

Serves 8

Nothing says spring like arugula! This simple salad is as delicious as it is beautiful. Substitute toasted pistachios or hazelnuts if pine nuts don’t fall in your budget.

5 ounces baby arugula
2 pints blackberries
2 avocados, diced
1 cup Pecorino cheese, grated
1 cup pine nuts, toasted
1 lemon, juiced
1/4 to 1/2 cup extra-virgin olive oil
Maldon salt

Lay baby arugula on a large platter and arrange with blackberries and avocado. Sprinkle with cheese, nuts, lemon juice, olive oil and salt.

Watermelon and Cherry Salad with Ricotta Salata and Toasted Pistachios

Serves 6

As spring transitions into summer, and days at your desk become daydreams of rosé, surf instructors and lazy Sundays, this salad will cheer you up—and transport you.

1/2 seedless watermelon, rind removed and cubed
2 large jersey tomatoes, chopped
1 cup yellow baby tomatoes, halved
1 cup cherries, pitted and roughly chopped
1 to 2 teaspoons fine sea salt
2 to 3 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1 cup pistachios, toasted and chopped
1/2 cup basil, picked
1 cup ricotta salata, cubed

In a large bowl, gently toss together watermelon, tomatoes and cherries. Sprinkle with sea salt and drizzle with vinegar and olive oil.

Garnish with pistachios, basil and cheese.

Lambrusco Fruit Salad

Serves 6

Sneak your booze into lunch and indulge in Lambrusco, an Italian sparkling red that’s in vogue again. Allow the mixture to sit overnight and indulge in over ice cream or yogurt for breakfast—I won’t tell anyone.

6 cups assorted stone fruit, cut into wedges
2 cups berries, sliced in half as needed
1 cup heirloom tomatoes, cut into wedges
1/4 cup sugar
1/2 bottle Lambrusco
1 bunch mint, leaves picked

Toss fruit in a large bowl with sugar and Lambrusco, allow the mixture to sit and macerate. Before serving, garnish with mint and basil leaves.