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