Woohoo, autumn is officially here! Time to snuggle up by the fire with a big cup of tea and a good book. I just love this time of year! The leaves turn yellow and red, hearty soups and stews make a comeback, the air turns more crisp while apples fill the gardens…


Though with the colder days, one must be a bit extra vigilant in order to combat all kinds of colds and flus. The following recipe is one of my favourites. It is the perfect salad! You can make it almost anytime of the year, and it will still burst with flavour and freshness. Better yet, it is packed with flavonoids and anti-inflammatory veggies and fruits! In other words, it has all the yummy goodness to stay healthy and well. This recipe is for all of you who simply cannot let go of summer, dread the autumn colds and/or just want a flavour boost. Hope you will like it just as much as I do!

Citrus Salad (Serves 4)


2 Tbs agave syrup

1,5 Tbs lime juice

1 Tbs light soy sauce

red pepper flakes

salt and black pepper to taste



2 oranges

1 pink grapefruit

arugula, spinach and/or maché lettuce

1 shallot, sliced into rings

coarsely chopped mint leaves

dry-roasted almond slivers or pistachios, for garnish


To make Dressing: Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, adjusting seasonings as necessary. Set aside.


To make Salad: Fillet the citrus fruits: slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice off skin and pith with a knife. Cut fruit segments from membranes.

Place your choice of lettuce in a shallow bowl. Add the sliced shallot, and the chopped mint. Top with the citrus fruits and dressing. Serve garnished with dry-roasted almond slivers or pistachios.

The dressing is easy to double if necessary. You could add some peanut or canola oil if you want a more sticky dressing. Flat leaf parsley is a nice touch for a more fragrant salad.


This recipe can easily be made free from gluten and nuts. Simply, choose a gluten-free soy sauce such as tamari, omit the nuts and peanut oil, Feel free to use lightly roasted sesame or sunflower seeds if not allergic, instead of the nuts.