Recipes

Sautéed Snap Peas and Cucumbers with Shallot and Dill Recipe

Print Pinterest
Atkins Sautéed Snap Peas and Cucumbers with Shallot and Dill
6.9g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 6 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.5g

Protein

3g

Fat

2g

Fiber

66cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 0 1/2 tsp
  • 4 cucumber (8-1/4")
  • 1 tbsp
  • 0 1/8 tsp
  • 1 tbsp chopped
  • 1 oz
  • 12 oz

DIRECTIONS

  1. Chop 2 cucumbers and use a mandolin slicer or vegetable peeler to create ribbons from the remaining 2 cucumbers. Place the cucumber ribbons on a large serving plate and set aside. 
  2. In a 12-inch non-stick skillet over medium high heat, warm oil. Add shallot and sauté until softened, about 1 minute. Add snap peas, cucumber, salt and pepper and cook 5 minutes, until cucumber is just softened and vegetables are warmed through. Sprinkle with dill, toss to combine and arrange over the cucumber ribbons. Serve warm. Each serving is 1 ¼ cups.


Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.