Perfect for Pregnancy: Summer Veggie Slaw with Legumes & Walnuts
Guest blogger, Samantha Lynch, is a certified dietitian specializing in pre and post-natal nutrition. She is also a member of our Bundle Brigade!
I love this summer vegetarian favorite because it is not only beautiful on the plate, but it is packed with nutrition to help you and your growing baby. It is not uncommon to have food aversions during any stage of pregnancy including meat, fish and chicken. Adding a variety of color to your salads ensure you get a variety of antioxidants and phytonutrients. Red bell peppers are high in Vitamin C, which help build tissue, bones, and skin in babies. It also is an antioxidant that protects you from infection and help increase the absorption of iron, which is found in the black beans and lentils. Walnuts contain plant based omega 3’s to help with eye and brain development of your baby. Extra Virgin Olive Oil is a healthy mono-saturated fat and fats are critical for placenta and tissue growth and eye and brain development.
Mix all ingredients together for a refreshing summer slaw!
¼ Cup Each:
- Yellow squash
- Red pepper strips
- Organic Corn
- Black Beans or Lentils
- Radish, sliced and cut into strips
- Green onions sliced diagonally
- Red onion strips
- Fresh picked basil and parsley
- Torn spinach leaves
- Parmigiano Reggiano or Feta Cheese
- 1 oz. Walnuts
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Lemon Juice