Recipes

Low Carb Ribboned Rainbow Carrot Salad Recipe

Atkins Low Carb Ribboned Rainbow Carrot Salad
6.4g
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.6g

Protein

8.5g

Fat

2.6g

Fiber

115.6cal

Calories

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INGREDIENTS

  • 11 oz fresh rainbow carrots
  • 1 cup fresh cucumber, sliced
  • 1 cup fresh baby arugula, organic
  • 8 lrg fresh radishes
  • 0 1/4 cup fresh parsley
  • 0 1/4 cup pistachios
  • 2 Tbsp olive oil
  • 1 fl oz Real Lemon lemon juice, 100%
  • 1 Tbsp tahini
  • 0 1/2 tsp fresh garlic
  • 0 1/4 tsp table salt
  • 0 1/4 tsp ground cumin, 036800328228, organic
  • 3 drop liquid stevia sweetener

DIRECTIONS

Ingredient note: we suggest using an English cucumber for this recipe.


  1. Ribbon the carrots lengthwise using a sharp vegetable peeler or mandolin slicer. Ribbon the radishes. Place both in a large bowl and toss with the sliced cucumber, arugula, roughly chopped parsley, and roughly chopped pistachios.
  2. In a small bowl, whisk together the olive oil, lemon juice, tahini, minced or pressed garlic, salt, cumin and stevia. Pour over the salad and toss to coat. Each serving is about 1 1/3 cups salad.

Cooking Tip

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