March has just begun, and spring is just around the corner. But today, let’s pay one last tribute to Citrus Month, which has just come to a close, with an article dedicated to one of our favorite fruits: oranges.

This fruit, native to Southeast Asia, offers a wide range of benefits : thanks to their vitamin C content, oranges help boost the immune system and protect the eyes and vision. They are a true panacea for the cardiovascular system, as they lower levels of “bad” cholesterol.

Plus, they're high in fiber, stimulate the digestive system, and help eliminate toxins. That's reason enough to add them to our diet, isn't it?

Freshly squeezed orange juice is one of the most traditional ways to get the most out of the active compounds found in oranges. But in reality, there are countless recipes that can help us incorporate this fruit into our lunches or dinners. One thing to note, however: although orange cakes and cookies are incredibly delicious, it’s always best to opt for raw preparations to best preserve the fruit’s beneficial properties.

A colorful salad.

So, it’s time to ditch those dreary bags of salad or lettucefrom the refrigerated section and start adding some healthy color to our diet. Below, we’ve put together three tasty salads you can make with oranges. They’re quick to prepare and great for your health. 

Carrot and Orange Salad.

Ingredients:
4 oranges, 4 carrots, 60 grams of pistachios (shelled and unsalted),
5 tablespoons of plain Greek yogurt, 1 tablespoon of ground cumin.

First, let’s make the yogurt sauce. In a bowl, place 5 tablespoons of Greek yogurt and grate the zest of one orange into it, being careful not to include the white pith. Add one tablespoon of ground cumin, a pinch of salt, and mix well. Peel the oranges and cut them into slices. Do the same with the carrots (you can also use a grater for this). Place them together in a large bowl, season with a drizzle of oil, salt, pepper, and the chopped pistachios. Enjoy with your yogurt sauce.

Orange, Olive, and Onion Salad.

Ingredients:
3/4 Tarocco oranges, 110 g black olives, 80 grams red onions,
3 basil leaves, salt to taste, oil to taste, black pepper to taste.

First, cut the red onion into julienne strips and soak it in cold water for 10–15 minutes. This will help mellow its flavor. Now cut the oranges into wedges and place them in a bowl along with the black olives. Once the waiting time is up, add the onion and fresh basil. Finally, simply season with oil, salt, and pepper to taste.

Orange and Beet Salad.

Ingredients:
2 medium cooked beets, 2 blood oranges,
a few sprigs of chives, oil to taste, apple cider vinegar to taste.

Not everyone likes beets, but this dish will tempt even the most skeptical palates. Simply slice the oranges and beets into rounds—or dice them into small cubes if you prefer a more compact texture. Dress with oil, a few drops of apple cider vinegar, and a pinch of salt. Finish with a few sprigs of chives.