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Home » Cuisine » American » Washington DC » Avocado Salad from Washington DC

Avocado Salad from Washington DC

Published: Apr 21, 2019 · Modified: Mar 4, 2025 by Lizzy · This post may contain affiliate links

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Low-Carb-Avocado-Salad

Recipe from Washington DC! A delicious Low-Carb Avocado Salad that is gluten-free and vegan all rolled into one perfect dinner salad that is quick and easy to make.

Low-Carb-Avocado-Salad
On our last tour of Washington DC, we stopped for dinner and had a Low-Carb Avocado Salad at Le Pain Quotidien.I decided to re-create my own version that is easy to make for a light dinner for during the week.  There is nothing better then a light salad for dinner.

Low-Carb-Avocado-Salad-on-the-table
Now that we moved to Florida, ripe avocados, tomatoes, bell peppers are in abundance with stands on the side of the road. It’s amazing how many small farms sell their produce here which so far, the taste is amazing to say the least.

Contents hide
1 How to Make Low-Carb Avocado Salad
2 Dressing
3 Salad
4 Toppings
5 Variations
6 Ways to Serve
7 Tip
8 Other Low-Carb Salad
9 Low-Carb Avocado Salad
10 Two More Low-Carb Salads

Avocado Dressing
How to Make Low-Carb Avocado Salad

This dish is very easy to make and all I needed was a food processor, small bowl along with a sharp knife to chop my vegetables.

Dressing

  1. To make the dressing, place a green onion, fresh cilantro, olive oil, lime juice, add avocado along with 2 tablespoon of mayonnaise into the food processor.
  2. Blend well until the the mix is a creamy avocado blend.
  3. Add salt and pepper as desired.
  4. Add more olive oil if desired to be not as thick.

mixing the dressing Salad

  1. In a bowl combine the Arugula, Romaine lettuce, 1 chopped avocado, peas, shredded carrots, and cherry tomatoes.
  2. Gently toss into a large salad bowl.

salad bowl Toppings

  1. To top each serving bowl, add flax seeds, sunflower seeds, pumpkin seeds and a little dash of sea salt & pepper before serving.

toppings on salad Variations

I always add vegetables that are in season and sometimes I will cut an orange into  bite size to put in the salad. It gives it a little more of that citres taste that I love in summertime.

Low-Carb Avocado Salad Ways to Serve

Usually when I make a salad of this size, I don’t have anything else. Although if I am serving it as a side to a dish, I try to keep it light and grill chicken or fish.

Tip

If the dressing is to thick, I will add a little bit of vineger or water to my salad dressing.

Low-Carb Avocado Salad

Other Low-Carb Salad

  • Low-Carb Avocado Tuna Appetizers
  • Heirloom Tomato Salad with Cranberry Vinaigrette
  • Sweet Potato & Quinoa Salad with Tahini Dressing
  • Lebanese Meatball with Spinach Salad

★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media using #LizzyLovesFoods and tag us @LizzyLovesFoods

Low-Carb-Avocado-Salad

Low-Carb Avocado Salad

Lizzy Cascalheira
A delicious Low-Carb Avocado Salad that is gluten-free and vegan all rolled into one perfect dinner salad that is quick and easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine French, Low-Carb
Servings 4
Calories 351 kcal

Ingredients
  

Salad

  • 1 cup Arugula
  • 1 cup Romaine lettuce
  • 1 avocado
  • ½ cup peas
  • ½ cup carrot shredded
  • ½ cup carrots shredded
  • 1 cup fennel sliced
  • 1 cherry tomatoes sliced

Dressing

  • 1 green onion
  • ½ fresh cilantro
  • ¼ cup olive oil
  • 3 tablespoon lime juice
  • 2 tablespoon mayonnaise

Toppings

  • 1 tablespoon flax seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • Dash of sea salt & pepper

Instructions
 

  • Salad
  • In a bowl combine the Arugula, Romaine lettuce, 1 chopped avocado, peas, shredded carrots, and cherry tomatoes.
  • Gently toss into a large salad bowl.
  • Dressing
  • To make the dressing, place a green onion, fresh cilantro, olive oil, lime juice, add avocado along with 2 tablespoon of mayonnaise into the food processor.
  • Blend well until the the mix is a creamy avocado blend. 
  • Add salt and pepper as desired.
  • Add more olive oil if desired to be not as thick.
  • Toppings
  • To top each serving bowl, add flax seeds, sunflower seeds, pumpkin seeds and a little dash of sea salt & pepper before serving.

Nutrition

Calories: 351kcalCarbohydrates: 15gProtein: 5gFat: 31gSaturated Fat: 4gCholesterol: 2mgSodium: 86mgPotassium: 624mgFiber: 7gSugar: 3gVitamin A: 6795IUVitamin C: 22.9mgCalcium: 57mgIron: 1.6mg
Tried this recipe?Let us know how it was!

Two More Low-Carb Salads

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About Lizzy

I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

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HI! I'm Lizzy

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