Sautéed Snap Peas and Cucumbers with Shallot and Dill
6.9g
Net Carbs
2.5g
Protein
3.0g
Fat
2.0g
Fiber
66
Calories
Ingredients:
- 1/8 teaspoon Black Pepper
- 1 tablespoon Light Olive Oil
- 1 ounce Dill
- 4 cucumber (8-1/4") Cucumber (with Peel)
- 1 tablespoon chopped Shallots
- 12 ounces Cooked Snowpea (Pea Pod, from Fresh)
- 1/2 teaspoon Salt
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.
