Autumn salads

Eating healthy and light meals is a good habit that you should always keep, so that the word diet can be synonymous with a balanced, regular and constant diet. That's why this page is dedicated to autumn salads, which you can prepare even in the coldest months, some to bring to the table warm, easy and quick to prepare, based on seasonal foods, such as cabbage and fennel, seeds and fresh fruit or dry, to be consumed as a single meal or serivre combined with your favorite dishes.

Warm rye salad

Rye, a red Tropea onion, cherry tomatoes or dried tomatoes, flax seeds, extra virgin olive oil, salt. If you wish, you can add some scamorza cheese. Just remember the evening before soaking the rye, boil it in lightly salted water, let it cool and then season it with the ingredients shown.

Fennel and avocado salad

Nourishing and fabulous to deflate is the salad made with raw fennel and avocado cut into cubes. Just add a few pine nuts, a pinch of chilli pepper, some balsamic vinegar, lemon or lime and extra virgin olive oil to make a rich and special salad!

Cabbage and pineapple salad

Cabbage does very well, rich in anticancer properties and excellent nutrients, when combined with pineapple they enhance and balance the flavors. Here are the ingredients: half a cabbage cut into very thin strips, 250 grams of pineapple cut into small cubes, 50 grams of fresh or dehydrated coconut, fennel seeds, extra virgin olive oil, pepper and salt.

Carrot and almond salad

An apple, half a squeezed lemon, 400 grams of carrots, almonds and 2 stalks of white celery cut up, extra virgin olive oil, a little salt, raisins. Grate apple and carrots, add the lemon juice and the rest of the ingredients, mixing well: an explosion of sweet and sour taste in the mouth, for a salad rich in vitamin A that will surprise you!

Couscous salad, black olives and oranges

Cous cous, half red onion, a nice handful of black Greek olives, fresh parsley and mint, two oranges, extra virgin olive oil, salt and pepper. Prepare the couscous as per the classic procedure, leaving it to cool, then add the peeled oranges in small pieces and the rest of the ingredients. For an original and tasty salad!

Moroccan orange and date salad

Roman and valerian salad, 3 oranges, 50 grams of dates, 50 grams of walnut kernels, 1 teaspoon of sugar, a pinch of cinnamon, the juice of half a lemon. Clean the salad, cut the Roman into small pieces. Peel the oranges and chopped dates and nuts. Separately, mix the lemon juice, extra virgin olive oil with a little sugar, pepper and a sprinkling of cinnamon and season the salad. An exotic touch that will remind you of warm countries!

Quinoa and ginger salad

Quinoa is not a cereal, although it has the characteristics, but it belongs to the same family as spinach and beetroot. Completely gluten-free, it is suitable for both celiac and intolerance sufferers. Boil the quinoa, after keeping it in the bath for the necessary time, add a couple of finely chopped shallots, a piece of fresh finely chopped ginger, two zucchini previously sautéed with a drizzle of extra virgin olive oil, sesame seeds and if you like 'garlic; add a tablespoon of soya sauce and extra virgin olive oil to flavor it all. This salad can also be enjoyed lukewarm: a healthy and energetic meal!

Champignon salad, tofu and sprouts

Take 100 g of tofu and cut it into cubes, making it jump over high heat for a few minutes with pepper, extra virgin olive oil, sesame seeds and soya bean sprouts. Break the iceberg salad with your hands into small pieces, cut the champignons carefully washed and cleaned into thin strips and pour the tofu and the warm sprouts. Season with oil, lemon and salt.