Great taste often comes down to contrast.
It's why we pair tender and crunchy textures, sweet and sour flavors, and hot and cold temperatures (think hot fudge sauce over vanilla ice cream). In a way, these contrasts amplify the flavors of a dish, making the food much more than a simple sum of the parts.
And it's a technique well suited to healthy eating because by playing with contrasts, you are able to coax so much more from otherwise simple ingredients.
For example, this fruit salad from Arthur Potts Dawson's new cookbook, Eat Your Vegetables, pairs cooling cucumber and refreshing watermelon and mango with spicy red and green chilies. There also is contrast between the sweetness of the fruit and the savory flavors of the sauce (which is made from fish sauce, mirin and olive oil).
The result is a delicious and healthy combination with far more flavor than your typical fruit salad.