Craving something fresh and flavorful without the carb overload? You’re in the right place! We’ve gathered 19 creative low-carb salad recipes that prove healthy eating is anything but boring. From quick dinners to vibrant seasonal favorites, these dishes are designed to delight your taste buds and nourish your body. Get ready to transform your salad game—let’s dive into these delicious, guilt-free creations!
Avocado and Spinach Low Carb Salad
A vibrant, nutrient-packed salad that’s perfect for a quick lunch or light dinner. Avocado adds creaminess while spinach provides a fresh base, making this low-carb option both satisfying and simple to prepare. Ready in minutes, it’s ideal for busy weeknights.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 cups fresh spinach
– 1 large avocado
– 1/2 cup cherry tomatoes
– 1/4 cup red onion
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Wash 4 cups of fresh spinach thoroughly in cold water and pat dry with paper towels to prevent a soggy salad.
2. Dice 1/4 cup of red onion into small pieces for even distribution throughout the salad.
3. Halve 1/2 cup of cherry tomatoes to release their juices and enhance flavor.
4. Cut 1 large avocado in half, remove the pit, and scoop the flesh into a medium bowl.
5. Mash the avocado with a fork until slightly chunky, leaving some texture for creaminess.
6. Add 2 tbsp olive oil and 1 tbsp lemon juice to the mashed avocado, mixing well to create a dressing.
7. Season the dressing with 1/4 tsp salt and 1/8 tsp black pepper, adjusting if needed but avoiding vague measurements.
8. Combine the spinach, red onion, and cherry tomatoes in a large salad bowl.
9. Pour the avocado dressing over the salad ingredients and toss gently to coat everything evenly without crushing the spinach.
10. Serve immediately to maintain the avocado’s bright green color and prevent browning.
Mashed avocado creates a luscious, clingy dressing that coats each spinach leaf beautifully. The crisp freshness of the vegetables pairs perfectly with the rich, creamy texture—try topping it with grilled chicken or serving it in lettuce cups for a fun twist.
Grilled Chicken Caesar Low Carb Salad
Just when you need a satisfying meal without the carb overload, this grilled chicken Caesar salad delivers. Juicy chicken, crisp romaine, and a creamy dressing come together for a low-carb dinner that feels indulgent. It’s quick to assemble and packed with flavor.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 head romaine lettuce, chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup Caesar dressing
– 1 lemon, juiced
Instructions
1. Preheat a grill or grill pan to 400°F.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Brush both sides of the chicken with 1 tbsp olive oil.
4. Season the chicken evenly with 1/2 tsp salt and 1/4 tsp black pepper.
5. Place the chicken on the grill and cook for 5 minutes.
6. Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 165°F.
7. Remove the chicken from the grill and let it rest for 5 minutes to retain juices.
8. Slice the chicken into thin strips against the grain for tenderness.
9. In a large bowl, combine the chopped romaine lettuce and 1/4 cup grated Parmesan cheese.
10. Add 1/4 cup Caesar dressing and the juice of 1 lemon to the bowl.
11. Toss the salad gently to coat all ingredients evenly without wilting the lettuce.
12. Divide the salad between two plates and top with the sliced chicken.
Buttery grilled chicken pairs with the crisp, cool lettuce for a delightful contrast. The tangy dressing and sharp Parmesan add depth, making it a hearty yet light option. Serve it immediately with extra lemon wedges for a bright finish.
Keto Cobb Salad with Bacon and Eggs
Get ready for a satisfying, low-carb meal that’s packed with protein and flavor. This Keto Cobb Salad comes together quickly with crispy bacon, jammy eggs, and a creamy dressing. It’s a perfect make-ahead lunch or a hearty weeknight dinner.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 6 slices bacon
– 4 large eggs
– 1 head romaine lettuce
– 1 avocado
– 1/2 cup cherry tomatoes
– 1/4 cup blue cheese crumbles
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Arrange bacon slices in a single layer on a cold, large skillet.
2. Turn heat to medium and cook bacon for 8-10 minutes, flipping halfway, until crisp and browned.
3. Transfer cooked bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces.
4. Fill a medium saucepan with 1 inch of water and bring to a boil over high heat.
5. Gently place eggs into the boiling water using a slotted spoon.
6. Cover the saucepan, reduce heat to low, and simmer eggs for exactly 6 minutes for a jammy yolk.
7. Immediately transfer eggs to an ice water bath for 5 minutes to stop the cooking process.
8. Peel the cooled eggs and slice them into quarters.
9. Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
10. Halve the cherry tomatoes and dice the avocado.
11. Arrange the chopped bacon, quartered eggs, halved tomatoes, diced avocado, and blue cheese crumbles in rows over the lettuce.
12. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
13. Drizzle the dressing over the arranged salad just before serving.
14. Toss the salad gently at the table to combine all ingredients.
Here’s how it all comes together: the crisp lettuce and bacon contrast with the creamy avocado and rich, jammy egg yolks. For a fun twist, serve the deconstructed ingredients in separate bowls and let everyone build their own salad.
Zucchini Noodle Low Carb Salad
Just when you need a fresh, low-carb meal, this zucchini noodle salad delivers. Juicy vegetables and a tangy dressing make it a satisfying, healthy option that’s ready in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 medium zucchinis
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Spiralize 4 medium zucchinis into noodles using a spiralizer, placing them in a large bowl.
2. Halve 1 cup cherry tomatoes and thinly slice 1/2 cup red onion, adding both to the bowl with the zucchini noodles.
3. Chop 1/4 cup fresh basil leaves and sprinkle them over the vegetables in the bowl.
4. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
5. Pour the dressing over the zucchini noodle mixture in the large bowl.
6. Toss all ingredients gently with tongs or two large spoons for about 1 minute to coat everything evenly with the dressing.
7. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
8. Divide the salad evenly among 4 plates or bowls for serving.
Hearty and crisp, this salad offers a refreshing bite with a zesty kick from the dressing. For a creative twist, top it with grilled chicken or sprinkle with crumbled feta cheese to add extra protein and richness.
Greek Low Carb Salad with Feta and Olives
Filling yet light, this Greek-inspired salad delivers bold Mediterranean flavors without the carbs. Perfect for meal prep or a quick lunch, it combines crisp vegetables with tangy feta and briny olives. You’ll have a satisfying dish ready in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 head romaine lettuce
– 1 large cucumber
– 1 cup cherry tomatoes
– 1/2 red onion
– 1/2 cup Kalamata olives
– 4 oz feta cheese
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Wash and thoroughly dry 1 head romaine lettuce using a salad spinner to prevent sogginess.
2. Chop the romaine lettuce into bite-sized pieces and place in a large mixing bowl.
3. Dice 1 large cucumber into 1/2-inch cubes and add to the bowl.
4. Halve 1 cup cherry tomatoes and add to the bowl.
5. Thinly slice 1/2 red onion and add to the bowl.
6. Pit 1/2 cup Kalamata olives if needed, then add to the bowl.
7. Crumble 4 oz feta cheese into the bowl.
8. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
9. Pour the dressing over the salad ingredients.
10. Toss the salad gently but thoroughly with salad tongs to coat all ingredients evenly without crushing the feta.
11. Divide the salad immediately among 4 plates or containers.
Refreshingly crisp lettuce and cucumber contrast with creamy feta and juicy tomatoes. The briny olives and tangy dressing create a vibrant, savory flavor profile. For a heartier meal, top with grilled chicken or serve alongside grilled fish.
Broccoli and Cheddar Low Carb Salad
Savor a crisp, satisfying salad that delivers big flavor without the carbs. This broccoli and cheddar combo is perfect for a quick lunch or a make-ahead side dish. It comes together in minutes and keeps you full for hours.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups fresh broccoli florets
– 1 cup shredded sharp cheddar cheese
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1/4 cup chopped red onion
– 1/4 cup cooked, crumbled bacon
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Chop 4 cups of fresh broccoli florets into small, bite-sized pieces.
2. Place the chopped broccoli in a large mixing bowl.
3. Add 1 cup of shredded sharp cheddar cheese to the bowl.
4. Add 1/4 cup of chopped red onion to the bowl.
5. Add 1/4 cup of cooked, crumbled bacon to the bowl.
6. In a separate small bowl, whisk together 1/2 cup mayonnaise and 2 tbsp apple cider vinegar until smooth.
7. Whisk 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper into the mayonnaise mixture.
8. Pour the dressing over the broccoli mixture in the large bowl.
9. Use a large spoon or spatula to toss all ingredients until evenly coated.
10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.
This salad offers a delightful crunch from the fresh broccoli against the creamy, tangy dressing. The sharp cheddar and smoky bacon create a savory depth that makes it feel indulgent. Try serving it in lettuce cups for a portable lunch or alongside grilled chicken for a complete low-carb meal.
Shrimp and Avocado Low Carb Salad
A vibrant, protein-packed salad that comes together in minutes for a satisfying low-carb meal. This shrimp and avocado combo delivers fresh flavors and creamy textures without the carbs. Perfect for a quick lunch or light dinner when you need something nutritious and fast.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 large avocado, diced
– 4 cups mixed greens
– 1/4 cup red onion, thinly sliced
– 2 tbsp olive oil
– 1 tbsp fresh lime juice
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Season the shrimp evenly with garlic powder, smoked paprika, salt, and black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the shrimp to the skillet in a single layer without crowding.
5. Cook the shrimp for 2-3 minutes per side until opaque and lightly browned.
6. Transfer the cooked shrimp to a plate and let rest for 2 minutes to allow juices to redistribute.
7. While the shrimp rests, combine the remaining 1 tbsp olive oil and fresh lime juice in a small bowl.
8. Whisk the dressing vigorously for 30 seconds until emulsified.
9. Arrange the mixed greens on two serving plates as your base layer.
10. Scatter the thinly sliced red onion evenly over the greens.
11. Place the diced avocado on the salads, gently pressing it into the greens to prevent rolling.
12. Arrange the rested shrimp on top of each salad in a circular pattern.
13. Drizzle the lime-olive oil dressing evenly over both salads just before serving to keep greens crisp.
14. Serve immediately for optimal texture and temperature.
Oversized shrimp provide a meaty bite against the buttery avocado, while the lime dressing cuts through the richness. For a creative twist, serve the salad in halved avocado shells or add a sprinkle of crushed red pepper for heat. The crisp greens and tender shrimp create a satisfying contrast that feels indulgent yet light.
Cauliflower Rice Low Carb Salad
A cauliflower rice low carb salad is a crisp, refreshing dish that’s perfect for a quick lunch or light dinner. Assembling it takes just minutes, and it’s packed with fresh flavors and satisfying crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 head cauliflower, riced (about 4 cups)
– 1 cup cherry tomatoes, halved
– 1 medium cucumber, diced
– 1/2 red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains, about 10-15 seconds. Tip: Do not over-process, or it will become mushy.
2. Transfer the cauliflower rice to a large mixing bowl.
3. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley to the bowl.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until fully combined. Tip: For a creamier dressing, add 1 tbsp of Dijon mustard to the mixture.
5. Pour the dressing over the vegetable mixture in the large bowl.
6. Toss all ingredients thoroughly until the vegetables are evenly coated with the dressing. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
7. Serve immediately or chill in the refrigerator for up to 2 hours.
Just made, this salad offers a delightful crunch from the fresh vegetables and a bright, tangy flavor from the lemon dressing. For a creative twist, top it with grilled shrimp or crumbled feta cheese for added protein and richness.
Caprese Low Carb Salad with Mozzarella and Basil
Holiday feasts often leave us craving something fresh and light. This low-carb Caprese salad delivers vibrant flavors without the guilt, combining creamy mozzarella with juicy tomatoes and aromatic basil. It’s a quick, elegant dish perfect for balancing rich meals or enjoying as a standalone lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large ripe tomatoes
– 8 ounces fresh mozzarella cheese
– 1/4 cup fresh basil leaves
– 2 tablespoons extra virgin olive oil
– 1 tablespoon balsamic vinegar
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Wash and dry 2 large ripe tomatoes thoroughly with a clean towel.
2. Slice each tomato into 1/4-inch thick rounds using a sharp knife.
3. Drain 8 ounces fresh mozzarella cheese from any liquid in its packaging.
4. Slice the mozzarella into 1/4-inch thick rounds to match the tomato slices.
5. Rinse 1/4 cup fresh basil leaves under cold water and pat them completely dry with paper towels.
6. Stack the basil leaves and thinly slice them into ribbons for even distribution.
7. Arrange the tomato and mozzarella slices alternately on a serving platter in a single layer.
8. Sprinkle the sliced basil evenly over the arranged tomato and mozzarella slices.
9. Drizzle 2 tablespoons extra virgin olive oil over the entire salad in a steady stream.
10. Drizzle 1 tablespoon balsamic vinegar over the salad, aiming for an even coating.
11. Season the salad evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
12. Let the salad rest at room temperature for 5 minutes to allow the flavors to meld.
Generously creamy mozzarella contrasts with the juicy, slightly acidic tomatoes, while the basil adds a fresh, peppery note. For a creative twist, serve it over a bed of mixed greens or alongside grilled chicken for added protein. The simplicity of this dish lets each ingredient shine, making it a refreshing choice any time of year.
Tuna and Cucumber Low Carb Salad
Savor a refreshing, protein-packed meal that comes together in minutes. This tuna and cucumber salad delivers crisp texture and bright flavor without the carbs, making it perfect for quick lunches or light dinners. Keep it simple with minimal prep for maximum satisfaction.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (5 oz) cans solid white tuna in water, drained
– 1 large English cucumber, diced
– 1/2 cup mayonnaise
– 2 tbsp fresh lemon juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh dill
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Drain 2 (5 oz) cans solid white tuna in water thoroughly using a fine-mesh strainer, pressing gently to remove excess liquid.
2. Dice 1 large English cucumber into 1/4-inch pieces, leaving the skin on for added crunch and nutrients.
3. Finely chop 1/4 cup red onion and 1/4 cup fresh dill.
4. In a large mixing bowl, combine drained tuna, diced cucumber, chopped red onion, and chopped dill.
5. Add 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the bowl.
6. Gently fold all ingredients together until evenly coated, being careful not to overmix and break up the tuna chunks.
7. Taste and adjust seasoning if needed, remembering the flavors will intensify after chilling.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
A crisp, cool salad emerges with the tuna maintaining its meaty texture against the watery crunch of cucumber. The bright lemon and dill cut through the richness of mayonnaise, creating a balanced bite. Serve scooped into butter lettuce cups for a handheld meal or alongside sliced avocado for added creaminess.
Kale and Parmesan Low Carb Salad
Overwhelmed by holiday feasts? This crisp, savory salad cuts through the richness. It’s a quick, low-carb powerhouse that satisfies without weighing you down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large bunch kale
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/4 tsp kosher salt
– 1/4 tsp black pepper
– 1/2 cup sliced almonds
– 1 tbsp unsalted butter
Instructions
1. Remove kale stems and tear leaves into bite-sized pieces into a large bowl.
2. Massage kale with your hands for 2 minutes until leaves darken and soften slightly.
3. Toast almonds in a dry skillet over medium heat for 3-4 minutes, shaking pan until golden and fragrant.
4. Transfer almonds to a plate to cool completely, preventing carryover cooking.
5. Melt butter in the same skillet over medium-low heat, swirling for 1 minute until lightly browned and nutty.
6. Whisk olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
7. Pour dressing over massaged kale and toss thoroughly to coat every leaf.
8. Fold in grated Parmesan cheese and cooled toasted almonds until evenly distributed.
9. Let salad rest for 5 minutes before serving to allow flavors to meld.
The kale retains a hearty chew while the almonds add crunch. Salty Parmesan balances the bright lemon dressing perfectly. For a heartier meal, top with grilled chicken or serve alongside roasted salmon.
Egg Salad Lettuce Wraps
A simple, protein-packed lunch that skips the bread without sacrificing satisfaction. These crisp lettuce wraps hold a creamy, flavorful egg salad filling, perfect for a quick meal or light dinner. Customize with your favorite herbs or a dash of hot sauce for extra kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 large eggs
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup finely chopped celery
– 2 tbsp finely chopped red onion
– 8 large butter lettuce leaves
Instructions
1. Place 8 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat, cover, and let stand for 10 minutes.
3. Transfer the eggs to a bowl of ice water and let cool for 5 minutes to stop the cooking process and make peeling easier.
4. Peel the cooled eggs under cold running water to help remove shells cleanly.
5. Chop the peeled eggs into small, even pieces and place them in a medium mixing bowl.
6. Add 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
7. Gently fold the mixture together until just combined to keep the texture chunky.
8. Stir in 1/4 cup finely chopped celery and 2 tbsp finely chopped red onion for crunch and flavor.
9. Rinse 8 large butter lettuce leaves and pat them completely dry with paper towels to prevent sogginess.
10. Spoon about 1/4 cup of the egg salad mixture onto the center of each lettuce leaf.
11. Fold the sides of the lettuce leaves over the filling to form wraps, securing them with toothpicks if needed.
Perfectly creamy with pops of crunch from the celery and onion, these wraps offer a satisfying contrast in every bite. For a vibrant presentation, arrange them on a platter with lemon wedges and sprinkle with fresh dill or chives. They’re best served immediately but can be refrigerated for up to 2 hours before the lettuce wilts.
Roasted Vegetable Low Carb Salad
Craving something hearty yet healthy? This roasted vegetable low carb salad delivers satisfying flavors without the guilt. Perfect for meal prep or a quick dinner, it’s packed with colorful veggies and a zesty dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups broccoli florets
– 1 cup cauliflower florets
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups mixed greens
– 1/4 cup crumbled feta cheese
– 2 tbsp lemon juice
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, combine broccoli, cauliflower, red bell pepper, yellow bell pepper, and zucchini.
3. Drizzle vegetables with 1 tbsp olive oil, then sprinkle with salt and black pepper.
4. Toss vegetables thoroughly to coat evenly with oil and seasonings.
5. Spread vegetables in a single layer on the prepared baking sheet.
6. Roast vegetables at 425°F for 20–25 minutes, flipping halfway through, until edges are browned and tender.
7. While vegetables roast, prepare the dressing by whisking together lemon juice, apple cider vinegar, Dijon mustard, and remaining 1 tbsp olive oil in a small bowl.
8. Arrange mixed greens on a serving platter or individual plates.
9. Once vegetables are roasted, let them cool for 5 minutes to prevent wilting the greens.
10. Top greens with roasted vegetables, then sprinkle with crumbled feta cheese and chopped parsley.
11. Drizzle the dressing evenly over the salad just before serving.
A vibrant mix of tender-crisp roasted veggies contrasts with fresh greens, while the tangy dressing ties it all together. Serve it warm for a cozy meal or chill it for a refreshing lunch—either way, the feta adds a creamy, salty punch that elevates every bite.
Spinach and Strawberry Low Carb Salad
Tired of boring salads? This spinach and strawberry low-carb salad brings vibrant color and flavor to your table. It’s quick to assemble and packed with fresh ingredients that satisfy without weighing you down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 6 cups fresh baby spinach
– 2 cups sliced fresh strawberries
– 1/2 cup crumbled feta cheese
– 1/4 cup sliced almonds
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic vinegar
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Wash 6 cups fresh baby spinach thoroughly in cold water and spin dry in a salad spinner.
2. Slice 2 cups fresh strawberries into 1/4-inch thick pieces using a sharp knife.
3. Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown.
4. Combine spinach, strawberries, and toasted almonds in a large mixing bowl.
5. Sprinkle 1/2 cup crumbled feta cheese evenly over the salad mixture.
6. Whisk together 2 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar in a small bowl until emulsified.
7. Add 1/4 tsp salt and 1/8 tsp black pepper to the dressing and whisk again to combine.
8. Drizzle the dressing over the salad just before serving to prevent wilting.
9. Toss the salad gently with salad tongs until all ingredients are evenly coated.
Light and refreshing, this salad offers a delightful contrast between sweet strawberries and tangy feta. The toasted almonds add satisfying crunch to every bite. For a heartier meal, top with grilled chicken or serve alongside grilled salmon.
Buffalo Chicken Low Carb Salad
Spicy buffalo chicken meets crisp greens in this satisfying low-carb salad. Skip the heavy wraps and enjoy bold flavors with minimal carbs. It’s perfect for a quick lunch or light dinner.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1/2 cup Frank’s RedHot sauce
– 2 tbsp unsalted butter
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 4 cups romaine lettuce, chopped
– 1/2 cup celery, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup blue cheese crumbles
– 1/4 cup ranch dressing
Instructions
1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the chicken breast evenly with garlic powder and smoked paprika.
3. Place the chicken in the skillet and cook for 5-6 minutes per side until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juiciness.
5. In the same skillet over low heat, melt the butter and stir in Frank’s RedHot sauce until combined.
6. Slice the rested chicken into thin strips and toss them in the buffalo sauce mixture to coat evenly.
7. In a large bowl, combine romaine lettuce, celery, and red onion.
8. Drizzle the remaining 1 tbsp olive oil over the salad and toss gently to coat the greens lightly.
9. Divide the salad between two plates and top with the buffalo chicken strips.
10. Sprinkle blue cheese crumbles evenly over each salad.
11. Drizzle 2 tbsp ranch dressing per plate in a zigzag pattern for even distribution.
You’ll love the contrast of tender, spicy chicken against the cool, crunchy vegetables. The blue cheese adds a tangy punch that balances the heat perfectly. For a fun twist, serve it in lettuce cups or with extra celery sticks on the side.
Mediterranean Low Carb Salad with Artichokes
Whip up a vibrant, protein-packed salad that’s as satisfying as it is simple. This Mediterranean low-carb bowl combines briny artichokes, crisp vegetables, and creamy feta for a meal that feels indulgent yet stays light. It’s perfect for a quick lunch or a make-ahead dinner that keeps you fueled.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (14 oz) can artichoke hearts, drained and quartered
– 4 cups chopped romaine lettuce
– 1 cup halved cherry tomatoes
– 1 cup diced cucumber
– 1/2 cup sliced red onion
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives
– 1/4 cup extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the chopped romaine lettuce in a large serving bowl.
2. Add the quartered artichoke hearts, halved cherry tomatoes, diced cucumber, sliced red onion, crumbled feta cheese, and pitted Kalamata olives to the bowl.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper until fully combined. Tip: For a smoother dressing, whisk vigorously for 30 seconds to emulsify the oil and lemon juice.
4. Pour the dressing over the salad ingredients in the large bowl.
5. Using salad tongs or two large spoons, toss the salad gently but thoroughly until all ingredients are evenly coated with the dressing. Tip: Toss for about 1 minute to ensure the dressing distributes without bruising the lettuce.
6. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld. Tip: For a crisper texture, refrigerate the tossed salad for 10 minutes if preferred.
Layers of crisp romaine and cucumber contrast with the tender artichokes and briny olives, while the tangy feta and zesty dressing tie it all together. Serve it immediately as a standalone meal, or pair it with grilled chicken or fish for extra protein—it also holds up well in the fridge for a next-day lunch.
Asian-Inspired Low Carb Salad with Sesame Dressing
Whip up a vibrant, crunchy salad that’s packed with flavor and perfect for a light lunch or dinner. This Asian-inspired low-carb bowl comes together quickly with a savory sesame dressing. It’s a fresh, satisfying meal that keeps things simple and delicious.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups shredded cabbage
– 1 cup shredded carrots
– 1 cup sliced cucumber
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped green onions
– 1/4 cup chopped cilantro
– 1/4 cup sliced almonds
– 2 tbsp sesame oil
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 clove garlic, minced
– 1 tbsp sesame seeds
Instructions
1. In a large bowl, combine 4 cups shredded cabbage, 1 cup shredded carrots, 1 cup sliced cucumber, 1/2 cup sliced red bell pepper, 1/4 cup chopped green onions, and 1/4 cup chopped cilantro.
2. Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
3. In a small bowl, whisk together 2 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 clove minced garlic until well combined.
4. Pour the dressing over the vegetable mixture in the large bowl.
5. Toss the salad thoroughly to coat all ingredients evenly with the dressing.
6. Divide the salad between two serving bowls.
7. Sprinkle 1 tbsp sesame seeds and the toasted almonds evenly over each bowl.
8. Serve immediately. Tip: For best texture, dress the salad just before serving to keep it crisp.
9. Tip: Add grilled chicken or shrimp for extra protein if desired.
Rely on the crisp cabbage and carrots for a satisfying crunch, balanced by the savory, slightly tangy sesame dressing. The toasted almonds add a nutty depth that complements the fresh herbs. Try serving it in lettuce cups for a fun, handheld twist or alongside grilled fish for a complete meal.
Pesto Chicken Low Carb Salad
This pesto chicken low carb salad delivers big flavor without the carbs, perfect for a quick lunch or light dinner. Tender chicken and fresh veggies come together in a vibrant pesto dressing that’s both satisfying and simple to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups chopped romaine lettuce
– 1 cup cherry tomatoes, halved
– 1/2 cup sliced cucumber
– 1/4 cup sliced red onion
– 1/2 cup basil pesto
– 2 tbsp lemon juice
Instructions
1. Preheat a grill or skillet to medium-high heat (about 400°F).
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Rub the chicken with 1 tbsp olive oil, then season evenly with salt and black pepper.
4. Place the chicken on the hot grill or skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices.
6. While the chicken rests, combine the romaine lettuce, cherry tomatoes, cucumber, and red onion in a large bowl.
7. In a small bowl, whisk together the basil pesto, lemon juice, and remaining 1 tbsp olive oil until smooth.
8. Slice the rested chicken into thin strips against the grain for tenderness.
9. Add the sliced chicken to the salad bowl, then pour the pesto dressing over the top.
10. Toss everything gently until the salad is evenly coated with the dressing.
Succulent chicken and crisp vegetables are coated in a herbaceous pesto that’s brightened with lemon. Serve it immediately for the best texture, or pack it for a make-ahead meal that stays fresh in the fridge.
Cheesy Taco Low Carb Salad
Just when you think taco night can’t get better, this low-carb salad delivers all the cheesy, savory satisfaction without the guilt. Juggling flavor and health is easy with this quick, customizable bowl that’s perfect for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 1 tbsp olive oil
– 1 packet (1 oz) taco seasoning
– 1/2 cup water
– 8 cups romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, diced
– 1 cup cheddar cheese, shredded
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef to the skillet, breaking it into small pieces with a spatula.
3. Cook beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s browned.
4. Drain excess fat from the skillet using a spoon, leaving about 1 tablespoon for flavor.
5. Sprinkle taco seasoning evenly over the cooked beef.
6. Pour 1/2 cup water into the skillet and stir to combine with seasoning and beef.
7. Reduce heat to medium and simmer mixture for 3-4 minutes until liquid reduces to a thick sauce coating the beef.
8. While beef simmers, divide chopped romaine lettuce evenly among 4 serving bowls.
9. Top lettuce with halved cherry tomatoes and diced red onion arranged in separate sections.
10. Spoon hot taco beef evenly over the vegetable layers in each bowl.
11. Immediately sprinkle shredded cheddar cheese over the hot beef so it melts slightly.
12. Add dollops of sour cream to each bowl, about 2 tablespoons per serving.
13. Garnish with chopped fresh cilantro and place lime wedges on the side for squeezing.
14. Serve immediately while beef is warm and cheese is melty.
You’ll love the contrast between the warm, seasoned beef and cool, crisp vegetables. The melted cheddar creates creamy pockets throughout, while a squeeze of lime brightens every bite. Try serving it in individual mason jars for a portable lunch or topping with sliced avocado for extra richness.
Summary
Nourishing your body can be deliciously simple with these 19 creative low-carb salads. We hope this roundup inspires your next healthy meal. Give a recipe a try, leave a comment with your favorite, and if you found this helpful, please share it on Pinterest to spread the inspiration!
