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Southwestern Salad with Poblano and Avocado

Are you in the mood for a delicious and healthy salad that packs a punch of flavor? Look no further than this Southwestern Salad with Poblano and Avocado! This dish is not only keto-friendly, but it's also bursting with vibrant colors and bold flavors that will leave your taste buds happy.

Trader Joe's southwestern salad has nothing on this one! The combination of flavors in this salad is a lot more exciting than what you get out of that bag and you're not getting a soybean oil-based dressing.

Ingredients Needed

To make a delicious keto southwestern salad, you'll need a few fresh ingredients. First up is cabbage, which provides a lot of crunch and a break from the typical romaine or iceberg salad. You'll also need some green onion, avocado (duh), and sweet bell peppers.

Of course, we can't leave out the star ingredient, a ripe avocado that will give your salad that creamy texture we all love. With these simple but flavorful ingredients on hand, you're well on your way to whipping up an amazing southwestern salad!

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How to Make Southwestern Salad with Poblano and Avocado

Keto Southwestern Salad

I used a raw poblano for this recipe, but it would also be nice to roast it. If you'd like to try that variation, roast the poblano pepper in the oven until it's charred. Then, remove the skin and seeds from the pepper before dicing. 

As for the cabbage, it's easy enough just to chop it with a knife, but you could also use a food processor.

Assemble the Salad

For a great presentation, assemble the salad by placing each individual ingredient in piles in a shallow bowl. Drizzle on the olive oil as your last step. Then just before serving, toss the salad to mix the ingredients.

Southwestern Salad Variations and Substitutions

With these variations and substitutions, you can make your keto southwestern salad into a complete meal. You can add grilled chicken or fish. Carne asada would also make a delicious, protein-packed addition to this salad. Add some jalapenos instead for an extra spicy kick. If you're not worried about a few extra carbs, black beans and corn would also be a great addition.

Southwestern Salad with Poblano and Avocado

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8


  • 8 cups chopped cabbage
  • 1 medium poblano, chopped, about 1 cup
  • 1 cup chopped red and yellow bell pepper
  • ½ cup chopped green onion, whites and light green
  • 1 cup chopped cilantro, stems removed
  • 1 medium avocado
  • 6 ounces queso fresco, crumbled
  • 1 large lime, juiced
  • cup extra virgin olive oil
  • salt and pepper, to taste


  • Chop cabbage, peppers, onion, cilantro and avocado and place into a large serving bowl in piles for presentation. You could also use a food processor.
  • Crumble the queso fresco and add to serving bowl.
  • Juice the lime and pour over the salad.
  • Drizzle in the olive oil and add a dash of salt and pepper.
  • Toss the salad just prior to serving and adjust salt and pepper as needed.


Serving: 1peopleCalories: 214kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 15mgSodium: 177mgPotassium: 370mgFiber: 5gSugar: 4gCalcium: 163mgIron: 1mgNet Carbohydrates: 5g

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