Sautéed Snap Peas and Cucumbers with Shallot and Dill Recipe

Name: Sautéed Snap Peas and Cucumbers with Shallot and Dill
Prep time: 15M
Cook time: 6 min
Total time: 21 min
Yield: 8
Ingredients: 4 Cucumber (with Peel); 1 Light Olive Oil; 1 Shallots; 12 Cooked Snowpea (Pea Pod, from Fresh); 0.5 Salt; 0.13 Black Pepper; 1 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

Fat

Fiber

66cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 cucumber (8-1/4") Cucumber (with Peel)
1 tbsp Light Olive Oil
1 tbsp chopped Shallots
12 oz Cooked Snowpea (Pea Pod, from Fresh)
0 1/2 tsp Salt
0 1/8 tsp Black Pepper
1 oz Dill

DIRECTIONS

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.
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

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