In my Vermont garden, this is the time of year for slender and fragile young greens (and reds). They are panted in successive scattering of mixed seeds. They can be eaten naked, in the lightest f dressings--olive oil and tarrgon vinegar and salt, pepper and some tarragon leaves. Heavier dressings overwhelm them.
I also like a layer of them under a sauteed fish or chicken fillet. The warmth and the cooking liquid are just enough to bring their best out.
A light, easy, nont gluten sandwich can be made by heating a corn tortilla in the microwave for about twenty seconds. Put the dry side down and lick the moist side with mayonnaise. Spread a layer of greens on top, roll and eat.