5 easy and original ideas to strengthen your immunity in autumn!

In autumn, we often feel tired because of the transition between the seasons. This is also the reason for the weakening of the immune system. The good thing is that you don’t have to take dozens of different dietary supplements. It is enough to eat fresh foods rich in vitamins to strengthen your body. I did this with citrus and it really works. That’s why I decided to make this list for you with original citrus salad ideas. Choose your favorite and prepare it for lunch, snack, appetizer or light dinner.

Salty citrus salad – Asian recipe

Ingredients for the salad:

  • ½ small head Napa cabbage, finely chopped
  • ½ small head of red cabbage, finely chopped
  • 1/2 medium red bell pepper, very thinly sliced
  • 2 medium carrots grated
  • 120 g frozen and thawed peeled edamame
  • 2 finely chopped green onions
  • 10 g coarsely chopped fresh coriander
  • 35g toasted slivered almonds
  • 2 tablespoons roasted cashews
  • 1 teaspoon toasted sesame seeds
  • 3 mandarins

For the dressing:

  • 50ml coconut or rice vinegar
  • 2 tablespoons of maple syrup
  • 2 tablespoons of coconut aminos can be replaced with gluten-free tamari or low-sodium soy sauce.
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon creamy cashew butter or nut butter
  • ½ tablespoon grated fresh ginger

Preparation :

Preparing a salad is easy, so there is not much to say here. Simply cut or grate the vegetables and place them in a bowl. Then use a jar to mix all the dressing ingredients well. Pour half of this over the vegetables, taste and add more if necessary.

Citrus salad as a starter

easy starter with green vegetables avocado and orange

Ingredients for the salad:

  • 240g raw walnuts
  • 2 tablespoons of honey
  • fluffy sea salt
  • 80g kale
  • 30 g arugula
  • 3 oranges, sliced
  • 2 avocados, sliced
  • 200g feta, cubed or crumbled

Ingredients for the vinaigrette:

  • 50ml extra virgin olive oil
  • 50ml orange juice
  • 30ml tahini
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon of honey
  • kosher salt and black pepper

Preparation :

Bake the nuts in a preheated oven at 180 degrees. For this you will need parchment paper, because you have to mix the nuts with honey in order to obtain a caramelized touch. It will take you about 10 minutes. Once ready, sprinkle them with salt. Then prepare the dressing for the salad. The easiest way to mix ingredients is to shake them in a jar. All you have to do is combine the vegetables and season them with the sauce. Cheers !

Original citrus salad

Citrus salad 5 fall ideas to boost your immunity!

Ingredients :

  • 1 fennel bulb, quartered and roasted
  • 1 fennel bulb, very thinly sliced
  • 5 radicchio leaves, torn
  • 1 small orange, segmented
  • 1 small pink grapefruit, segmented
  • 1 avocado, sliced
  • 2 tablespoons of pine nuts
  • 40g grated pecorino
  • 10g fresh mint leaves
  • Sea salt and freshly ground black pepper

Lemon dressing:

  • 50ml extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, grated
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt

Preparation :

Start by preparing the dressing. Then toss the fennel slices with a few tablespoons of this vinaigrette and set them aside to soften. Meanwhile, prepare the rest of the vegetables. Once you’ve mixed everything together in a bowl, pour in the rest of the dressing and you’re done! Simple and delicious!

Autumn mixed salad

Easy-to-make citrus salad as a light dinner

Ingredients :

  • 1 bunch small beets, ends trimmed
  • 2 bunches baby carrots, ends trimmed
  • 500g butternut squash, cut into 3cm pieces
  • 80ml olive oil
  • 50g walnut halves
  • 1 1/2 tablespoon of honey
  • 1 tablespoon orange juice
  • 1 1/2 tablespoon white wine vinegar
  • 1 tablespoon old-fashioned mustard
  • 1 small fennel, finely grated
  • 1 orange, zested, peeled, segmented
  • 120g baby arugula
  • 100g goat cheese, crumbled

Preparation :

If you’re looking for a light fall dinner, this recipe is perfect for you. Pour a glass of wine and enjoy the meal! It’s got everything you need, including pumpkin – fall’s favorite ingredient!

In terms of preparation, you must first cook the beetroot. Wrap it in aluminum foil and put it in a preheated oven at 180°C. On a baking sheet, also add the carrots and pumpkin, drizzled with 2 teaspoons of oil. Turn them over occasionally to tame them until tender. Then, using gloves, peel the beet and cut it.

Cook the walnuts, as described in the previous recipe, using 1 tablespoon of honey.

Then make the vinaigrette by mixing the orange juice, vinegar, mustard, remaining oil and honey.

At the end, toss the vegetables with the dressing and your citrus salad is ready to serve!

Citrus and pecan salad

mixed fall salad to boost your immunity

Ingredients :

  • 6 slices of bacon
  • 100g pecan nuts
  • ¾ teaspoon kosher salt, divided into two parts
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons of honey
  • 2 teaspoons of Dijon mustard
  • ½ teaspoon black pepper
  • 2 large navel oranges
  • 100g baby arugula
  • 150 g kale, stemmed and thinly sliced
  • 2 medium-sized watermelon radishes, very thinly sliced

Preparation :

Cook the bacon for about 5 minutes or until browned and crispy. Then transfer the bacon to paper to absorb the excess oil. Meanwhile, put the beans in the same pan without cleaning it. Cook for 5 minutes to absorb the taste of the bacon. Then put them on a paper also and sprinkle them with salt.

It’s time to prepare the vinaigrette, mix the oil, apple cider vinegar, shallots, honey, Dijon mustard, black pepper and the remaining ½ teaspoon of salt.

Mix all the ingredients in a bowl and enjoy! This citrus salad is a great way to enjoy the goodness of citrus fruits. Freshly squeezed juice can be tasty, but it’s not the only way to consume them.

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