Rosé's Baccalà Salad - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 1/2 pound choice-grade skinless boneless salt cod, rinsed well
- 1 1/2 quart water
- 3 celery ribs, thinly sliced crosswise
- 1 tablespoon minced garlic
- 1/4 cup small pimiento-stuffed green olives, chopped
- 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
- 1/3 cup chopped drained bottled roasted red peppers
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup small fresh basil leaves
- 3 tablespoons fresh lemon juice
- 1 teaspoon red-wine vinegar, or to taste
- 1/2 teaspoon sugar
- 3 tablespoons olive oil
Instructions
- Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks’ note, below). Drain and chill until ready to use.
- Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
- Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
- Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Basil.
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. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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