Recipes

Zucchini and Jicama Salad Recipe

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Atkins Zucchini and Jicama Salad
6.4g
Net Carbs
Prep Time: 18 Minutes
Style:Mexican
Cook Time: 0 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.
1.4g

Protein

3.6g

Fat

4.9g

Fiber

78.4cal

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

  • 0 1/4 cup Cilantro (Coriander)
  • 1 small Red Onions
  • 1 pepper JALAPENO PEPPERS
  • 2 tablespoon EXTRA VIRGIN OLIVE OIL
  • 0 3/4 tbsp SALT
  • 0 1/2 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
  • 0 1/4 cup Fresh Lime Juice
  • 1 medium Yambean (Jicama)
  • 2 medium Zucchini

DIRECTIONS

  1. To make dressing, in a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño.
  2. Add chopped zucchini, chopped bell pepper and chopped jicama; toss well.
  3. Serve chilled or at room temperature.

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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