Tomato, Onion, and Roasted Lemon Salad - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 lemon, halved lengthwise, thinly sliced, seeds removed
- 1 tablespoon thinly sliced fresh sage leaves
- 1/2 teaspoon sugar
- 2 tablespoons olive oil, divided
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon ground allspice
- Kosher salt, freshly ground pepper
- 1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh flat-leaf parsely leaves with tender stems
- 1/4 cup fresh mint leaves, torn if large
- 1/4 cup purple sprouts or microgreens (optional)
Instructions
- Preheat oven to 325 °. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
- Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15 –20 minutes. Let cool.
- Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
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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