Lunch: Berry Spinach Salad With Toasted Hazelnuts

Recipe by Drew Ramsey, M.D. If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail party, swap the gre

This recipe includes fertility superfoods such as:

Kale, Lemon, Spinach, Honey, Nuts

Health and fertility benefits of Berry Spinach Salad With Toasted Hazelnuts

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/3 cup hazelnuts
1/4 cup extra-­virgin olive oil
Juice and finely grated zest of 1 lemon
2 tablespoons plain kefir
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound salad greens, such as mesclun, baby kale, or spinach
4 carrots, peeled and thinly sliced
2 cups radishes, trimmed and thinly sliced
1 pint berries such as raspberries or blueberries

Instructions

Preheat the oven or toaster oven to 350 °F.
Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes. While still hot, rub the hazelnuts in a clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
Combine the oil, lemon zest and lemon juice, kefir, honey, salt, and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes, and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.

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