Let’s Cook: Ginger Peach Salsa and Turmeric Vinaigrette to the (Immunity) Rescue! 

This week the Bon Appétit Wellness team has some suggestions for foods that may boost your immunity. While no one food can make up for gaps in the lifestyle basics that support a healthy immune system — you know, a diet rich in fruits and vegetables, regular activity, and a good night’s rest — some foods such as ginger and turmeric contain natural compounds that may help your immune system running at peak performance. And bonus, they taste good: so why not go for it?

Cool Summer Ginger Peach Salsa

By Bon Appétit Management Company chefs

This salsa highlights seasonal summer peaches, combined with the crunch of jicama and gentle heat from ginger and jalapeño. The fruits and vegetables get a boost of antioxidant power from fresh ginger. This salsa goes with almost anything — grains, fish, chicken, or as a stand alone with chips or as a twist on a classic bruschetta.   

Makes about 8 servings (serving size around 1/4 cup)

1 pound firm peaches, pitted and diced (about three medium)
1 large tomato, seeded and diced
8 ounces jicama, diced
1 small onion, diced
1/2 jalapeño pepper, minced
zest and juice from one lime
1 to 2 tablespoons fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon pepper
Tablespoon or two of cilantro or parsley, chopped (optional)

Mix all ingredients together gently in a medium-sized bowl. Refrigerate 1-2 hours before serving.

Can be refrigerated for up to 4 days.


Turmeric Vinaigrette

By Bon Appétit Management Company chefs

This versatile dressing showcases the deep colors of turmeric and paprika. Use it as a traditional salad dressing, tossed into grain or bean salads, a dressing for summer slaw, or as a drizzle over any of your favorite vegetables. Also doubles as a marinade for fish or chicken!

Makes about 8 servings (serving size 2 tablespoons)

1/3 cup apple cider vinegar
1 large shallot, peeled and chopped
1 to 2 teaspoons sugar (to taste)
2 teaspoons turmeric
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoons black pepper
1/4 teaspoon salt
2/3 cup olive oil

Place vinegar, shallot, sugar, and all spices in a blender or food processor. Blend on medium speed then slowly drizzle in the olive until emulsified.

Pour the dressing into a container with a tight lid, such as a glass jar, and refrigerate for up to 1 week. Shake the container to remix before each use.