PCOS Vegan Spanish Recipes: Dinner - Vegan Spanish Salad
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
12g
Fat
Grocery list: red and yellow bell peppers, cucumber, cherry tomatoes, black olives, fresh parsley, olive oil, red wine vinegar, salt, and pepper. The Glycemic Index (GI) for this recipe is low, making it a good choice for those with PCOS.
Ingredients
1 large red bell pepper (200g), 1 large yellow bell pepper (200g), 1 large cucumber (300g), 1 cup cherry tomatoes (150g), 1/2 cup black olives (60g), 1/4 cup chopped fresh parsley (15g), 1/4 cup olive oil (60ml), 2 tablespoons red wine vinegar (30ml), Salt and pepper to taste
Instructions
1. Chop the bell peppers, cucumber, and cherry tomatoes into bite-sized pieces. 2. Combine the chopped vegetables, black olives, and parsley in a large bowl. 3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. 4. Pour the dressing over the salad and toss to combine. 5. Serve immediately or refrigerate for up to 2 hours before serving.
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