Recipes

Superfood Fall Salad Recipe

Atkins Superfood Fall Salad
9.7g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
35g

Protein

30.1g

Fat

5.3g

Fiber

407.7cal

Calories

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How to Calculate Atkins Net Carbs

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

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INGREDIENTS

  • 0 1/2 cup Broccoli, florets, raw
  • 0 1/8 cup Greek Yogurt, plain, unsweetened, whole milk
  • 2 Tbsp Scallion (green onion, chopped)
  • 1 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Parsley, fresh
  • 7 leaves Basil
  • 0 1/8 tsp Salt
  • 0 1/8 tsp Black Pepper, ground
  • 1 1/2 cup (42.5g) Spinach, baby
  • 5 each Cherry or Grape Tomato
  • 56 17/24 grams (1 large=186g) Yellow Bell Pepper
  • 1 Tbsp Sunflower Seeds, hulled, roasted
  • 3 17/48 ounce(s) Tuna, yellowfin jarred fillet in olive oil

DIRECTIONS

  1. Steam bite size broccoli florets for 5 minutes, or until desired level of tenderness.
  2. While the broccoli steams, in the jar of a blender combine yogurt, scallions, olive oil, vinegar, parsley, basil, salt and pepper. Blend until well combined and the herbs are broken down. Taste and add salt to desired level.
  3. Assemble salad by placing spinach in the bottom of a bowl. Top with quartered cherry tomatoes, chopped bell pepper, broccoli, sunflower seeds, and tuna fillets. Drizzle with yogurt dressing and enjoy!

One serving of this recipe helps support immune function by providing over 30% of the daily value of vitamin A, over 100% of the daily value of vitamin C, and over 100% of the daily value of selenium. See https://www.atkins.com/how-it-works/immune-support to learn more about how each of these nutrients work to support immune system health. 

Cooking Tip

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