Fennel and Radicchio Salad with Olive Vinaigrette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kay Chun
This crisp, colorful salad is a refreshing accompaniment to any meal, whether you serve it after, before, or with the main course. The slightly sweet nature of fennel pairs well with radicchio's mild bitterness. The lemony olive vinaig
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped pitted Kalamata olives
- 1 medium fennel bulb (3/4 pound)
- 4 ounces radicchio or Treviso, leaves torn into smaller pieces
- 1/4 cup basil leaves, torn if large
- 1 tablespoon chopped chives (optional)
- Special equipment: Mandoline or other adjustable blade slicer
Instructions
- Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
- Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
- Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Basil.
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. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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