Sautéed Snap Peas and Cucumbers with Shallot and Dill Recipe
![Atkins Sautéed Snap Peas and Cucumbers with Shallot and Dill](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/da7a39345cf51443d0a101cbccc6f7fc_Sauteed%20Snap%20Peas%20and%20Cucumbers%20with%20Shallot%20and%20Dill.jpg)
6.9g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 6 Minutes
Phase: Phase 1
Difficulty: Moderate
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
3g
Fat
2g
Fiber
66cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 cucumber (8-1/4") Cucumber (with Peel)
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1 tbsp Light Olive Oil
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1 tbsp chopped Shallots
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12 oz Cooked Snowpea (Pea Pod, from Fresh)
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0 1/2 tsp Salt
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0 1/8 tsp Black Pepper
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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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