This recipe is featured in a four-part series about creating healthier eating habits. Paying attention is the essence of mindful eating, a practice of eating more deliberately and sensibly. In this recipe inspired by Thai yum yai, mindfulness starts with the preparation of the vegetables, each of which is treated differently. The techniques here are just suggestions: The radicchio could be torn by hand; the scallions could be sliced on the diagonal; the tomatoes sliced or left whole if small; the cucumber could be cut into half-moons or cubes. The aim is to produce a variety of colors and textures that become part of the pleasure of eating. Even the ingredients can be altered at will: Try shaved Napa cabbage or endive instead of the radicchio, Hakurei turnips or red radishes in place of watermelon radish, sweet white or red onions briefly soaked in cold water instead of, or in addition to, the scallions. Crisp wedges of Asian pear or just-ripe Fuyu persimmon would be nice, too.