Raw Artichoke Salad, Celery, and Parmesan - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Downie
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 12 baby artichokes (about 1 pound), stems trimmed
- 1 cup thinly sliced celery
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 ounces shaved Parmesan
Instructions
- Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
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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