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    Home » American » Low-Carb Avocado Salad {Washington DC}

    Low-Carb Avocado Salad {Washington DC}

    Published: Apr 21, 2019 Modified: Mar 26, 2022 by Lizzy

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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 tbsp 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 tbsp lime juice
    • 2 tbsp mayonnaise

    Toppings

    • 1 tbsp 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 tbsp 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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    Filed Under: American, Low-Carb, Salads, Washington DC

    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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