Summer Veggie Salad - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 4 (4-inch) portobello mushroom caps
- 2 (1/2-inch-thick) slices red onion
- 2 ears shucked corn
- 1 large red bell pepper, quartered and seeded
- 1 medium zucchini, halved lengthwise
- 1 large yellow squash, halved lengthwise
- Cooking spray
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Manchego cheese, shaved (about 1/2 cup)
- 1 ounce pine nuts, toasted (about 1/4 cup)
Instructions
- Preheat grill to medium-high heat.
- Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender.
- Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Nuts.
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. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for...
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