Green Bean and Fennel Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons water
- 1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
- 2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
- 4 ounces button mushrooms, trimmed, quartered (about 2 cups)
- 2 cups chopped fresh Italian parsley
- 3 tablespoons chopped fresh chives
- 2 teaspoons finely grated lemon peel
Instructions
- Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
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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