As the temperature rises, so the desire for hot, heavy dishes tends to erode.

Perhaps that's why fresh, crisp salads are a sought after fare when the heat is on -- in fact healthy salads are almost synonymous with summer.

Here are a few refreshing salad recipes that will make a great lunch or a light, nutritious dinner: AVOCADO AND LEAF SALAD 1 beef tomato 450 grams 1 pound mixed salad leaves, including some dark leaves 1 bunch of watercress, trimmed and separated 4 large spring onions, chopped 2 medium-to-small ripe avocados 2 tablespoons Light Vinaigrette 50 grams ounces pine nuts QUARTER the tomato, deseed it and roughly chop it. Put the leaves in a serving bowl with the tomato, watercress and onions.

Halve, stone and peel the avocados. Slice the flesh and add it to the salad.

Immediately pour the dressing over and gently toss to combine.

Serve the salad with the pine nuts sprinkled over. This salad works well as a light lunch with sesame rolls.

*** WINTER RED SALAD 1 oak leaf lettuce (about 100 grams 1 ounces) 1 head of radicchio 150 grams 1 ounces cooked beet root, peeled and diced 1 red onion, thinly sliced 100 grams 3 1 ounces red cabbage, shredded 4 tablespoons Light Vinaigrette 7 grams 1 ounce sesame seeds SEPARATE the lettuce and radicchio into leaves and tear the bigger ones.

Carefully clean and dry the leaves if necessary.

Put all ingredients except the seeds in a salad bowl and toss lightly. Garnish with the seeds.

Note: this salad looks very pretty and goes well with all kinds of cheese.

*** ORANGE AND WATER- CRESS SALAD 1 bunch of watercress, trimmed 2 oranges, peeled, pith removed and thinly sliced into rounds 50 grams ounces dried apricots, chopped 1 tablespoon lemon juice 1 level teaspoon lemon grass, soaked and drained if not using fresh sprigs of fresh herbs, to garnish ARRANGE the watercress on the base of shallow serving bowl.

Arrange the orange slices and apricots on top and sprinkle with the lemon juice and lemon grass.

Garnish with a few sprigs of fresh herbs.

Note: this tangy salad is excellent with any rich cake, pie or loaf.

Recipes from Slim & Healthy Vegetarian.

*** SHRIMP & FRUIT SALAD 1 pound medium shrimp, peeled, tails on 2 small limes, peeled, diced 1 pineapple cut chunks, save any juices 1 cup Gosling's Black Seal Rum 1 hot pepper (serrano, habanero), seeded, minced 4 nectarines ripe, stoned, cut in wedges 1 lemon, peeled, diced 2 kiwi, peeled, sliced 2 purple plums, ripe, stoned, cut in wedges 2 green plums, ripe, stoned, cut in wedges 1 pint blackberries A sprig of fresh dill, chopped A head of bibb lettuce MARINATE the shrimp with the lime, pineapple and juice, Gosling's Black Seal Rum and hot pepper for about 1 hour at room temperature. Meanwhile, make a nice salad out of the remaining fruit. Chill.

Skewer the shrimp and pineapple separately. Grill the shrimp until just done and the pineapple chunks well warned. Arrange the fruit salad on the lettuce and the shrimp and pineapple on top of all.

*** TUCKER'S TOWN LOBSTER SALAD Cooked tail meat of two 1 1 -pound spiny lobsters cut in medallions about 1 -inch thick 1 egg yolk 1 cup olives 2 tablespoons fresh lemon juice 4 dashes of Tabasco Pinch of salt 1 cup fresh dill, finely chopped 1 cup celery, thinly sliced 1 cup chopped pimento 1 cup scallions, thinly sliced 1 large head Boston lettuce Lemon crowns and dill sprigs for garnish Salmon caviar for garnish IN a blender, or food processor, allow the yolk to spin until thickened) 4-5 minutes). Slowly drizzle in the olive oil until a thick mayonnaise is formed.

With the machine still whizzing, slowly add the lemon juice, Tabasco and salt.

Scrape the mayonnaise into a bowl.

Fold in the dill, celery, pimento and scallions and finally the lobster. Line glass plates with lettuce leaves and mound the lobster in the centre of each plate. Decorate each plate with a lemon crown, a dollop of salmon caviar and a plume of dill.

Recipes from Spirit of Bermuda.

*** LAYERED GARDENS SALAD 1 pound spinach, torn 1 head iceberg lettuce, torn into bite-size pieces 3 to 4 hard-boiled eggs, sliced 1 to 1 pound bacon, fried and crumbled 1 (10 ounces) package peas, cooked and cooled 1 onion, thinly sliced 1 cup mayonnaise 1 cup Miracle Whip 1 cup Swiss cheese, grated Parmesan cheese LAYER vegetables in order listed in a 13x9x2 inch glass serving dish.

Mix mayonnaise and Miracle Whip well and spread evenly over top, sealing to edge of bowl. Sprinkle cheeses evenly over top. Cover dish and refrigerate 24 hours before serving.

*** GREEK SALAD 1 head cauliflower 5 to 6 green onions 1 can ripe olives, pitted 1 jar green olives 1 box fresh mushrooms 1 bunch broccoli tips 1 can artichoke hearts 1 box cherry tomatoes 3 to 4 carrots 2 to 3 stalks celery 1 to 2 bags radishes 1 green pepper 8 ounces olive oil 1 cup wine vinegar Garlic salt Salt and pepper 2 teaspoons sugar Generous dash thyme and basil EXCEPT for tomatoes and radishes, cut all vegetables into bit-size pieces.

Marinate in olive oil, wine vinegar, garlic salt, salt, pepper, sugar, thyme and basil for 6 to 8 hours. Add whole cherry tomatoes and radishes 1 hour before serving. Serves 10 to 12.

Recipes from International Cooking in Bermuda.