Squid and Mussel Salad - PCOS-Friendly Recipe

Squid and Mussel Salad
Servings: 6
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 lb cleaned squid, bodies and tentacles separated but left whole
  • 1 lb cultivated mussels
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 12 Belgian endive leaves

Instructions

  1. Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes. Drain squid in a colander and cool. Cut squid bodies crosswise into thin slices and halve tentacles crosswise.
  2. Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.) Cool mussels, then remove from shells.
  3. Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.
  4. Serve salad on endive leaves.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Lemon.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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