Dinner: Shrimp And Farro Salad

This recipe includes superfoods such as:

Lemon

Health benefits of Shrimp And Farro Salad

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.

Ingredients

1 cup semi-pearled farro
Water, to cook farro
Salt, for water
1/2 cup extra-virgin olive oil
Juice of 1 lemon
1/4 cup fresh mint leaves
2 tablespoons fresh parsley leaves
1 pound cooked shrimp, peeled and deveined
1 (15-ounce) can cannellini beans, drained and rinsed
1 large bunch watercress, washed well and stemmed
Kosher salt and freshly ground black pepper

Instructions

Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool. Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper. Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately. Serves: 6; Calories: 352; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 27 grams; Total carbohydrates: 31 grams; Sugar: 3 grams; Fiber: 6 grams; Cholesterol: 153 milligrams; Sodium: 473 milligrams

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