Lunch: Summer Squash Slaw with Feta and Toasted Buckwheat

Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Summer Squash Slaw with Feta and Toasted Buckwheat

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/4 cup buckwheat groats
1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
2 scallions, thinly sliced
1/4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
4 ounces feta, thinly sliced

Instructions

Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.

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