Salmon Kale Salad with Lemon Dijon Dressing - PCOS-Friendly Recipe
Nutrition per Serving
450
Calories
35g
Protein
20g
Carbs
22g
Fat
This recipe requires salmon fillets, kale, cherry tomatoes, red onion, olive oil, a lemon, Dijon mustard, and salt and pepper. The salmon has a low GI, making it a good choice for those with PCOS.
Ingredients
- 2 salmon fillets (150g each)
- 4 cups of kale (chopped)
- 1 cup of cherry tomatoes (halved)
- 1/2 red onion (sliced)
- 2 tablespoons of olive oil
- 1 lemon (juiced)
- 1 tablespoon of Dijon mustard, Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet, season with salt and pepper, and bake for 15-20 minutes.
- While the salmon is baking, prepare the salad by combining the kale, cherry tomatoes, and red onion in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Once the salmon is cooked, let it cool for a few minutes, then flake it into the salad.
- Toss again to combine and serve.
This Salmon Kale Salad with Lemon Dijon Dressing is a PCOS-friendly meal that is high in protein and healthy fats, which can help manage insulin levels and support hormonal balance. The salmon provides a good source of omega-3 fatty acids, which have been shown to improve symptoms of PCOS. The kale is high in fiber and low in GI, making it a great choice for those with PCOS. The dressing adds a tangy flavor and includes olive oil, a healthy monounsaturated fat.
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