Summer Squash Slaw with Feta and Toasted Buckwheat - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.
Ingredients
- 1/4 cup buckwheat groats
- 1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
- 2 scallions, thinly sliced
- 1/4 cup coarsely chopped fresh mint
- 1 teaspoon coarsely chopped fresh marjoram or oregano
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 4 ounces feta, thinly sliced
Instructions
- Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
- Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
- Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
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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