Parsley, Celery Leaf, and Jicama Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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.
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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