Shredded Kale and Brussels Sprout Salad with Lemon Dressing - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 Tablespoon minced shallots
- 2 Tablespoons Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons lemon zest
- 2 teaspoons honey or agave nectar
- 1/4 cup olive oil
Instructions
- Make the dressing: In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)
- Assemble the salad: In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.
- Kelly's Notes: To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.
- To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Honey, Agave.
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. Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balan...
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