300x600
The Best 7 Avocado Lunch Recipes Low Carb
1. Cheddar-Wrapped Keto Taco Rolls (Grain_Free)
I’ve been looking forward to making this keto taco rolls recipe. I made a batch of taco meat on Sunday and my husband has been trying to eat it all week. I had to keep slapping his taco-stealing hands and saying I AM MAKING A RECIPE WITH THAT all week long.
Well the wait is finally over (for me, and also probably him!) I’ve been baking cheese into all kinds of things lately, and after a few rounds of baking cheddar, I knew this one couldn’t possibly fail. And it came out SO GOOD.
They’re more like little burritos, but you really can only eat one. Thanks to all the cheese, these keto taco rolls really fill you up quickly! Add a little salad on the side, and you’re good!
Thanks to all the cheese, these keto taco rolls really fill you up quickly! Add a little salad on the side, and you’re good!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 Servings 1x
- Category: Snacks
NGREDIENTS
For the “crust”
- 2 cups, grated cheddar cheese or enough to cover the bottom of the pan.
For the filling:
- 1 cup taco meat (cooked and seasoned ahead of time)
- 1/4 cup, chopped tomatoes
- 1/2 of a chopped avocado
- 2 tsp Sriracha mayo or taco sauce
- (You can really add any other taco toppings you like, olives, onions, etc)
INSTRUCTIONS
- Preheat oven to 400F.
- Cover a small baking sheet with parchment paper (important) leaving some on the sides so you can lift the cheese up and out when it’s done.
- Grease the parchment paper lightly, especially around the edges.
- Sprinkle shredded cheddar cheese to cover the baking sheet with one layer (this may be more than 2 cups if you have a larger baking sheet).
- Add to oven and bake for about 15 minutes, or until it bubbles and browns on top.
- Remove from oven and see if you can lightly slide a silicone spatula under all the edges and then also under the middle.
- If not, add back to the oven until you can. And once you can, add taco meat and cook for another 5-10 minutes or until hot.
- In the meantime, combine the rest of the toppings in a bowl. You can add whatever toppings you like, just be sure it’s a thin layer of toppings in the end so you can roll easily later on.
- Remove from oven, then remove from baking pan by holding the sides of the parchment paper.
- Add the cold toppings in a single layer.
- Looking at the cheese horizontally, use a pizza cutter to slice top to bottom and make 3-4 slices.
- Making sure the parchment isn’t sticking, roll each slice from bottom to top. Enjoy with a salad of any leftovers you have from the rolls!
Nutrition
- Serving Size: 3
- Calories: 491
- Fat: 35g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
2. Loaded Chicken Salad
Deliciousness overload. That is what this salad is all about. I looked in my fridge one day and decided to use a whole bunch of ingredients and make it into a salad. That’s why I decided to call it the Loaded Chicken Salad. I literally loaded it with leftover ingredients and it was fantastic!! I decided to use some baby spinach instead of lettuce because I felt like it would go better with the dressing
A delicious salad filled with plenty of vegetables and delicious grilled meat!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
SERVINGS PEOPLE
NET CARBS6.74g
CALORIES430kcal
PROTEIN31.73g
FAT29.36g
INGREDIENTS
- 1 boneless chicken breast (about 300g, with or without skin)
- 1 tbsp extra virgin olive oil
- 1/4 tsp Himalayan salt
- 1/4 tsp black pepper
- 1 avocado
- 100 g mozzarella balls
- 1 large tomato (any colour)
- 1 har artichoke hearts (my jar was 170g)
- 1/2 red onion
- 5 asparagus
- 20 leaves basil
- 4 cups baby spinach (I used about 200g)
Dressing
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 clove garlic
- pinch Himalayan salt
- pinch black pepper
INSTRUCTIONS
- Peel and dice the avocado. Slice the red onion. Dice the tomato. Pile the basil leaves together, roll them up and slice. Cut the stems off the asparagus and slice in half. Mince the garlic.
- Slice the chicken breast in half lengthwise. Sprinkle the 1/4 tsp of salt and pepper on each sides. Heat the 1 tbsp of olive oil in a cast iron skillet
and place the chicken breasts in. Fry on each side, about 3 minutes each side, until they have a nice golden brown colour and cooked through. Add the asparagus beside the chicken breasts and cook a few minutes until soft and grilled. Take out the chicken and slice.
- In a small bowl, combine the minced garlic, olive oil, balsamic vinegar, dijon, and salt & peper.
- Add the baby spinach to a large bowl or plate. Cover with the grilled chicken, avocado, mozzarella, tomatoes, artichoke, red onions, asparagus and basil leaves. Pour the dressing over and enjoy!
3. Caprese Stuffed Avocado Recipe (Low Carb, Gluten-Free)
This easy Caprese stuffed avocado recipe is healthy & delicious! It's so simple to make with common ingredients you probably have right now.
Prep Time 10 minutes
Total Time 10 minutes
4. Low Carb Chicken Wrap with Bacon and Avocado
The perfect lunch-to-go, this delicious Low Carb Chicken Wrap with Bacon and Avocado takes minutes to create for easy night time prep
Servings: 1 wrap
5. Avocado Chicken Salad
This easy Avocado Chicken Salad is a delicious, filling, low carb, keto lunch recipe made with chicken, bacon, onions, celery, and creamy avocado
INGREDIENTS
- 1 pound Shredded Chicken
- 1 Avocado, sliced
- ¼ cup Mayonnaise
- 3 Hard-boiled Eggs, chopped
- 5 strips Bacon, diced
- 1/4 cup Red Onion, finely diced
- 1/4 cup Celery, chopped
- 1 Lime, juiced
- Salt to taste
- 1 pound Shredded Chicken
- 1 Avocado, sliced
- ¼ cup Mayonnaise
- 3 Hard-boiled Eggs, chopped
- 5 strips Bacon, diced
- 1/4 cup Red Onion, finely diced
- 1/4 cup Celery, chopped
- 1 Lime, juiced
- Salt to taste
INSTRUCTIONS
- In a large bowl combine shredded chicken, avocado, and mayonnaise.
- Stir together mashing avocado as you go until it is fully combined.
- Fold in eggs, red onions, celery, and bacon.
- Add salt to taste and a squeeze of lime juice to bring it all together.
- Refrigerate until you are ready to serve
- In a large bowl combine shredded chicken, avocado, and mayonnaise.
- Stir together mashing avocado as you go until it is fully combined.
- Fold in eggs, red onions, celery, and bacon.
- Add salt to taste and a squeeze of lime juice to bring it all together.
- Refrigerate until you are ready to serve
NUTRITION
calories: 391kcal, carbohydrates: 8g, protein: 15g, fat: 33g, saturated fat: 7g, cholesterol: 181mg, sodium: 422mg, potassium: 504mg, fiber: 4g, sugar: 1g, vitamin a: 305iu, vitamin c: 11.5mg, calcium: 35mg, iron: 1.1mg
6. Keto Avocado Bacon Chicken Salad
Making a salad, but don't know which toppings and dressings are low carb? Look no further than this ultimate keto salad, where every ingredient has been selected for its low carb impact. Just 3g net carbs per generous entree-sized serving. Even those who aren't specifically looking to eat low carb will love this salad
Prep: 15 mins Yield: 2 servings Calories: 640 Net Carbs: 3g
calories: 391kcal, carbohydrates: 8g, protein: 15g, fat: 33g, saturated fat: 7g, cholesterol: 181mg, sodium: 422mg, potassium: 504mg, fiber: 4g, sugar: 1g, vitamin a: 305iu, vitamin c: 11.5mg, calcium: 35mg, iron: 1.1mg
6. Keto Avocado Bacon Chicken Salad
Making a salad, but don't know which toppings and dressings are low carb? Look no further than this ultimate keto salad, where every ingredient has been selected for its low carb impact. Just 3g net carbs per generous entree-sized serving. Even those who aren't specifically looking to eat low carb will love this salad
Prep: 15 mins
Yield: 2 servings
Calories: 640
Net Carbs: 3g
INGREDIENTS
INSTRUCTIONS
NUTRITION
Makes 2 Servings Amount Per Serving:
Calories 640 (54% from fat) Total Fat 38g 59% Saturated Fat 13g 64% Cholesterol 164mg 55% Sodium 990mg 41% Net Carb 3g Total Carb 9g 3% Dietary Fiber 6g 23% Sugars 2.5g Protein 57g
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 640 (54% from fat) | |
| Total Fat 38g | 59% |
| Saturated Fat 13g | 64% |
| Cholesterol 164mg | 55% |
| Sodium 990mg | 41% |
| Net Carb 3g | |
| Total Carb 9g | 3% |
| Dietary Fiber 6g | 23% |
| Sugars 2.5g | |
| Protein 57g |
7. Chicken SAlad Stuffed Avocado
Chicken salad stuffed avocado is a great low carb and whole30 lunch recipe. You can whip this healthy recipe up in minutes and serve it for lunch.
INGREDIENTS
- 2 avocados
- 2 cups shredded chicken rotisserie or baked
- 1/2 cup paleo mayo (see notes for homemade mayo)
- 2 teaspoons spicy brown mustard
- ¼ cup diced red onion
- ¼ cup diced celery
- 1 teaspoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
INSTRUCTIONS
- f you’re baking the chicken, bake 3 chicken breasts at 400°F for 20-25 minutes. Shred the chicken breasts or rotisserie chicken with 2 forks and set aside. Pit avocados. Scoop out a little more of the middle of eachand place in large bowl. Mash gently with a fork then add the rest of the ingredients to the bowl and mix together.
- Scoop the chicken salad filling back into the avocado and serve immediately.
Notes
Meal prep instructions: Follow the recipe instructions but don't cut the avocado or hollow out the center. Just add the chicken with the mayo and rest of the ingredients and separate it into individual meal prep containers. Put an avocado in your lunch and when you're ready to eat you can halve it and scoop the insides into your prepped chicken salad and add the rest inside the avocado.To make homemade mayo: Add 1 egg, 2 teaspoons lemon juice, 1 tsp brown mustard, ¼ tsp salt and ¾ cup light tasting olive oil in a tall jar/cup and mix with immersion blender for 20-30 seconds. Can also use a traditional blender.
0 Comments