For degas and team, let us come up with some sous vide ideas

I've done Salmon sous vide before so that's an idea

You're asking the wrong person when it comes to "light" dishes.

Things that you could prepare for salads very easily would be chicken breasts, asparagus, carrots and other veggies.

While not "sous vide" cooking, I regularly cube fresh pineapple, put it in a food saver bag, douse it with cheap vodka or rum, seal it and put it in the fridge for a couple of weeks. Strain it and use the juice for shots or a martini, and put the cubes out with toothpicks in them for a huge party win.

In checking Keller's Under Pressure book, there's a summer berry consomme recipe that looks pretty darned good. He also has a cucumber sorbet with compressed melons.

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I've done Salmon sous vide

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I'll buy whole salmon filets when on sale, portion them and vacuum seal them raw with my salmon seasoning. These go into the freezer for use at any time. All I have to do is get the water bath going at about 120 degrees, plop them in frozen and it's done in about 30-60 minutes, depending on the thickness. I've got a couple of Copper River filets in my freezer as we speak. Great to eat warm with rice, fish tacos, chilled for a salad, etc. I distinctly remember Tom Colicchio saying that sous vide cooking doesn't do salmon justice. Yes, it's a different outcome, but I actually enjoy it, as have other guests I've served it to. It's ideal when you want a healthy protein on a whim in under an hour.

I've never tried pork tenderloin but it sounds like a must. My favorite application is bone in short ribs, the larger the better. The biggest ones I can find are at Albertson's and turn out like prime rib.