Zucchini and Jicama Salad Recipe
![Atkins Zucchini and Jicama Salad](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/75325f478b6757bc9b7bbce9a84873a6_31e0e594-7c8d-4315-a61a-4a6fd9d86769.png)
6.4g
Net Carbs
Net Carbs
Prep Time: 18 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
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
![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
-
1 small Red Onions
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1 medium Yambean (Jicama)
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2 tablespoon Extra Virgin Olive Oil
-
0 3/4 tbsp Salt
-
1 pepper Jalapeno Peppers
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2 medium Zucchini
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0 1/4 cup Cilantro (Coriander)
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0 1/2 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
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0 1/4 cup Fresh Lime Juice
DIRECTIONS
- To make dressing, in a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño.
- Add chopped zucchini, chopped bell pepper and chopped jicama; toss well.
- 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.