Sautéed Snap Peas and Cucumbers with Shallot and Dill Recipe | @Atkins
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Sautéed Snap Peas and Cucumbers with Shallot and Dill Recipe

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Atkins Sautéed Snap Peas and Cucumbers with Shallot and Dill
6.9g
Net Carbs
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

3g

Fat

2g

Fiber

66cal

Calories

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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

  1. 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. 
  2. 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.


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