Zucchini and Jicama Salad Recipe


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

calculator How to Calculate Atkins Net Carbs

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.