Kale Salad with Dates, Parmesan and Almonds - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- Juice of 1/2 lemon
- 1/2 shallot, chopped
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 bunches kale, stems removed, leaves shredded or finely chopped
- 2 tablespoons extra-virgin olive oil
- 1/3 cup sliced almonds
- 8 dates, pitted and chopped
- 2 1/2 ounces Parmesan, shaved with a peeler
Instructions
- In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale, Lemon, Honey.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. 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 f...
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