Lunch: Parsley, Celery Leaf, and Jicama Salad

Recipe by Susan Feniger and Kajsa Alger A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

This recipe includes superfoods such as:

Lemon

Health benefits of Parsley, Celery Leaf, and Jicama Salad

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.

Ingredients

3 tablespoons fresh lemon juice
1 1/2 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons sugar
3/4 teaspoon kosher salt
3 tablespoons olive oil
3/4 pound jicama, peeled and cut into thin matchsticks
3 cups flat-leaf parsley leaves (from 2 bunches)
2 cups celery leaves (from about 2 bunches)
6 scallions, thinly sliced
1 1/2 cups radish sprouts (from a 3-ounces package)

Instructions

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.