You can hunt down most of the ingredients for these easy apps at your local farmers’ market. And if your beach day’s running behind, trim prep time with premade fillings.
Core ripe tomatoes, cut away some of the interior, and leave for 15 minutes, cut side down, to drain. Arrange on a platter, cut side up, and set out bowls of fillings like chicken, egg, rice, or shrimp salads, plus garnishes like croutons and bacon bits.
Remove pits from halved ripe avocados. Arrange on a platter and drizzle with a little lemon juice to keep from turning brown. Serve with bowls of sour cream, sautéed black beans, corn salad, chopped tomatoes, or grain salad. Set out chopped fresh cilantro as a garnish.
Cut 12 large trimmed radishes into ¼-inch-thick rounds. Sprinkle with sea salt and let stand for 10 minutes. Blot with a paper towel and top with a teaspoon of your favorite dip. Arrange on a platter and sprinkle with parsley.
Slice unpeeled seedless cucumbers into 1-inch-wide chunks. Use a melon baller to hollow out, taking care not to cut all the way through. Salt lightly and set aside for 10 minutes. Blot dry with a paper towel, fill with white bean dip, and sprinkle with a little paprika.
Arrange large leaves of Belgian endive on a platter and fill each with egg salad. Sprinkle with capers and chopped fresh dill.
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