Orzo, Green Bean, and Fennel Salad with Dill Pesto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 ounces green beans, trimmed
- 8 ounces orzo (1 1/4 cups)
- 2/3 cup (packed) chopped fresh dill
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
- 3/4 cup diced fresh fennel bulb
Instructions
- Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
- Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
- Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.
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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