Recipes

Roast Shallot, Garlic, and Zucchini Salad Recipe

Atkins Roast Shallot, Garlic, and Zucchini Salad
6.1g
Net Carbs
Prep Time: 20 Minutes
Style:Other
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.8g

Protein

11.7g

Fat

1.1g

Fiber

143.5cal

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

  • 16 clove Garlic
  • 10 tbsp chopped Shallots
  • 2 medium Zucchini
  • 5 tablespoon Extra Virgin Olive Oil
  • 1 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 8 cup Arugula (Rocket)
  • 1 1/2 tbsp Red Wine Vinegar
  • 1 tsp, leaves Oregano
  • 4 oz Feta Cheese

DIRECTIONS

  1. Heat oven to 450°F. Oil a rimmed baking sheet.  Cut the zucchini into 1/4-inch rounds.
  2. Combine garlic, shallots, and zucchini in a bowl. Add 2 tablespoons of the oil and toss well. Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Arrange on a baking sheet in a single layer.
  3. Roast, tossing occasionally, until the vegetables are lightly browned and crisp-tender, about 25 minutes. Cool 10 minutes. Transfer shallots and garlic to a cutting board and thinly slice. Transfer shallots, garlic, zucchini, and arugula to a large bowl; toss to combine.
  4. Combine vinegar, oregano, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; mix well. Add oil in a slow steady stream, whisking continuously until well combined. Pour over the arugula mixture and toss to coat. Divide among 8 plates and top with feta cheese.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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