Low Carb Salad Recipes

8 Fiery Low-Carb Salad Recipes to Ignite Your Taste Buds

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Updated on June 13, 2024

If you’re sick of eating the same old boring salad, these low-carb salad recipes will put an end to that. Forget about wilting greens and boring dressings. We’re talking flavour bursts, textures that tango on your tongue, and protein power that fuels your day without weighing you down.

Think creamy avocado chicken salad that’ll melt in your mouth or a Mediterranean superfood salad bursting with sunshine and flavour. We’ll even show you how to turn your favourite summer zucchini into refreshing ribbons of delight. 

So, buckle up, low-carb warriors! We’re about to prove that salads can be anything but boring. Get ready to unleash your inner lettuce lover and discover a world of deliciousness that’s kind to your body and taste buds. Let’s get saladin’!

From Crunchy to Creamy: 8 Low-carb Salad Recipes 

Low Carb Salad Recipes
Low-Carb Salad Recipes

Don’t worry if you believe it’s difficult to prepare a salad, because it’s the simplest thing to do. The key here is the ingredients you combine in one dish. 

These eight delicious low-carb recipes are incredibly easy to create, and you might grow addicted to them and make them one of your daily dishes. 

Low-Carb Mediterranean Superfood Salad Recipe 

  • Servings: 4
  • Calories per serving: 350
  • Carbohydrates: 15g (net)
  • Protein: 15g
  • Fat: 20g

This vibrant salad is a delicious and satisfying combination of protein-rich chickpeas, fibre-filled quinoa, and a medley of colourful vegetables drizzled with a refreshing lemon-tahini dressing. It’s perfect for a light lunch, a side dish, or even a main course.

Ingredients

  • 1 cup cooked quinoa (rinsed)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 tomato, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Combine the quinoa, chickpeas, cucumber, tomato, red onion, olives, and feta cheese in a large bowl.
  2. Whisk together the olive oil, lemon juice, tahini, garlic, salt, and pepper in a small bowl.
  3. Pour the dressing over the salad and toss to coat.
  4. Garnish with fresh parsley and serve immediately.

Tips

  • You can grill or pan-fry some chicken or shrimp and add it to the salad for added protein.
  • You can substitute tahini with almond or cashew butter if you still need to get tahini.
  • To make the salad ahead of time, store the dressing in a separate container and add it to the salad just before serving.

 Low-Carb Spicy Shrimp Salad Recipe 

  • Servings: 4
  • Calories per serving: 300
  • Carbohydrates: 8g (net)
  • Protein: 25g
  • Fat: 15g

This zesty salad features pan-seared shrimp, bell peppers, red onion, and a spicy chipotle lime dressing, making it a flavorful and satisfying low-carb option for lunch or dinner. Customise the spice level to your preference for a perfect balance of heat and freshness.

Ingredients

For the shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

For the salad:

  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 avocado, sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • Bed of romaine lettuce or spiralised zucchini (optional)

For the dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon chipotle paste (adjust to your desired spice level)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Marinate the shrimp: In a bowl, combine the olive oil, chilli powder, paprika, garlic powder, salt, and pepper. Add the shrimp and toss to coat. Marinate for at least 15 minutes or up to 30 minutes for deeper flavour.
  2. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until just opaque and cooked through.
  3. Assemble the salad: Arrange the bell peppers, red onion, avocado, and cilantro (if using) on a bed of romaine lettuce or spiralised zucchini (optional). Top with the cooked shrimp.
  4. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, chipotle paste, garlic, salt, and pepper.
  5. Drizzle the dressing over the salad and serve immediately.

Tips

  • Add a pinch of smoked paprika to the dressing for a smokier flavour.
  • If you don’t have a chipotle paste, you can substitute it with 1/2 teaspoon of ground chipotle peppers.
  • This salad is also delicious and served warm or cold.
  • Feel free to add other vegetables to the salad, such as cucumber, tomatoes, or celery.

Low-Carb Warm Keto Kale Salad Recipe 

  • Servings: 4
  • Calories per serving: 350
  • Carbohydrates: 5g (net)
  • Protein: 20g
  • Fat: 25g

This cosy and satisfying keto salad is perfect for a chilly day, packing in flavour and warmth with sautéed Italian sausage, crispy pancetta, and sweet pear slices on a bed of hearty kale. Drizzled with a balsamic vinaigrette for a touch of sweetness, it’s a delightful low-carb meal option.

Ingredients

  • 1 tablespoon olive oil
  • 4 ounces Italian sausage, casings removed
  • 2 slices pancetta, chopped
  • 1 head kale, thinly sliced and stemmed
  • 1 ripe pear, thinly sliced
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
  2. Add the pancetta and cook until crispy, about 5 minutes.
  3. Add the kale and cook, stirring occasionally, until wilted and softened, about 3-5 minutes.
  4. Remove from heat and stir in the sliced pears.
  5. Whisk together balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss to coat.
  6. Serve warm, topped with crumbled blue cheese.

Tips

  • For a vegetarian option, replace the Italian sausage with lentils or crumbled tempeh.
  • You can add other vegetables to the salad, such as chopped Brussels sprouts or shredded carrots.
  • You can substitute it with bacon or prosciutto if you don’t have pancetta.
  • Adjust the amount of balsamic vinegar and Dijon mustard to your taste preference.

Low-Crab Keto Taco Salad with Salsa Dressing and Guacamole Recipe 

  • Calories: 450
  • Carbohydrates: 5g (net)
  • Protein: 30g
  • Fat: 30g

This flavorful and satisfying salad brings all the deliciousness of a taco to your low-carb table! Juicy seasoned ground beef or turkey, crisp romaine lettuce, fresh toppings, and a creamy avocado mixture come together in perfect harmony. Drizzled with a zesty salsa dressing and chunky guacamole, it’s a fiesta in a bowl!

Ingredients

For the taco meat:

  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 2 tablespoons taco seasoning
  • 1/4 cup water (optional)

For the salad:

  • 4 heads romaine lettuce, romaine hearts, or butter lettuce, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro

For the salsa dressing:

  • 1/2 cup salsa (chunky or smooth, depending on your preference)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • Salt and pepper to taste

For the guacamole:

  • 2 ripe avocados
  • 1/4 cup chopped red onion
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. Make the taco meat: Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Stir in the taco seasoning and water (if using) and cook for another minute until heated.
  3. Assemble the salad: Divide the chopped romaine lettuce among bowls. Top with the seasoned taco meat, cherry tomatoes, red onion, shredded cheese, and cilantro.
  4. Make the salsa dressing: In a small bowl, whisk together the salsa, mayonnaise, lime juice, salt, and pepper. Drizzle the dressing over the salad.
  5. Make the guacamole: Mash the avocados in a bowl with a fork until desired consistency. Stir in the red onion, lime juice, salt, pepper, and cayenne pepper (if using).
  6. Spoon the guacamole on top of the salad and serve immediately.

Tips

  • For a spicier salad, use a hotter salsa or add a few dashes of hot sauce to the dressing.
  • You can add other toppings to the salad, such as sliced cucumber, olives, or jalapenos.
  • If you don’t have taco seasoning, you can use a combination of chilli powder, paprika, cumin, garlic powder, onion powder, and oregano.
  • Leftover taco meat can be stored in the refrigerator for up to 3 days.
  • Leftover guacamole can be stored in the refrigerator for up to 2 days, but it will brown slightly. To prevent browning, press a piece of plastic wrap directly onto the surface of the guacamole.

Low-Crab Superfood Salmon Salad Bowl Recipe 

  • Calories: 450
  • Carbohydrates: 25g (net)
  • Protein: 30g
  • Fat: 20g

This vibrant and flavorful seafood salad bowl combines protein-rich salmon, fibre-packed quinoa, and a medley of colourful vegetables like leafy greens, avocado, and cherry tomatoes. Drizzled with a tangy lemon-dill dressing, it’s a satisfying and healthy meal perfect for lunch or dinner.

Ingredients

For the salmon:

  • 1 pound salmon fillet
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried dill
  • Salt and pepper to taste

For the salad:

  • 1 cup cooked quinoa
  • 4 cups mixed greens (such as baby spinach, kale, and arugula)
  • 1/2 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill

For the dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon dried dill
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Season the salmon fillet with olive oil, dill, salt, and pepper.
  3. Place the salmon on the prepared baking sheet and bake for 15-20 minutes or until cooked.
  4. While the salmon is cooking, cook the quinoa according to package instructions.
  5. Assemble the salad bowls by dividing the cooked quinoa, greens, avocado, tomatoes, feta cheese, and dill among the bowls.
  6. To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), dill, salt, and pepper in a small bowl.
  7. Flake the cooked salmon and add it to the salad bowls.
  8. Drizzle the dressing over the salad and serve immediately.

Tips

  • You can also grill or pan-fry the salmon instead of baking it.
  • If you don’t have quinoa, you can use another type of cooked grain, such as brown rice or barley.
  • Feel free to add other vegetables to the salad, such as cucumber, carrots, or bell peppers.
  • You can adjust the amount of lemon juice and Dijon mustard in the dressing to your taste.

Low-Carb Antipasto Salad Recipe 

  • Calories: 350
  • Carbohydrates: 8g (net)
  • Protein: 20g
  • Fat: 25g

The classic antipasto platter gets a low-carb makeover in this vibrant and flavorful salad. Imagine tender slices of cured meats, briny olives, sun-dried tomatoes, and creamy artichoke hearts dancing on a bed of crisp romaine lettuce, all drizzled with a tangy Italian dressing. It’s a symphony of textures and tastes perfect for a light lunch, a satisfying appetiser, or a side dish that steals the show.

Ingredients

Salad base:

  • 4 cups romaine lettuce, chopped
  • 1/2 cucumber, thinly sliced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced

Antipasto delights:

  • 4 oz Genoa salami, thinly sliced
  • 4 oz prosciutto, thinly sliced
  • 1/2 cup marinated artichoke hearts, drained and quartered
  • 1/4 cup pitted Kalamata olives, halved
  • 1/4 cup sun-dried tomatoes, thinly sliced

Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Assemble the salad base in a large bowl: combine the chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
  2. Add the antipasto delights: sprinkle the sliced Genoa salami, prosciutto, quartered artichoke hearts, halved Kalamata olives, and thinly sliced sun-dried tomatoes over the salad base.
  3. Whisk together the dressing ingredients in a small bowl: olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Serve immediately and enjoy the symphony of flavours!

Tips

  • Feel free to customise your antipasto salad with your favourite low-carb ingredients. Add some cubes of provolone or mozzarella cheese, a handful of chopped almonds, or a sprinkle of crumbled feta for extra flavour and texture.
  • Swap the red wine vinegar in the dressing for lemon juice for a brighter flavour.
  • Make this salad ahead of time for a quick and easy lunch option. Store it in an airtight container in the refrigerator for up to 2 days.

Low-Carb Creamy Avocado Chicken Salad Recipe 

  • Calories: 300
  • Carbohydrates: 5g (net)
  • Protein: 25g
  • Fat: 20g

This recipe takes the classic chicken salad to a whole new level of creaminess and flavour, all while staying low-carb! The secret weapon? Avocado! Its smooth texture and subtle sweetness perfectly complement the savoury chicken, creating a delightful and satisfying dish.

Ingredients

  • For the chicken:
    • 2 boneless, skinless chicken breasts (cooked and shredded)
  • For the creaminess:
    • 1 ripe avocado, diced
  • For the crunch and zing:
    • 1/2 red onion, finely diced
    • 1/4 cup celery, finely diced
  • For the herbs and spices:
    • 1 tablespoon fresh cilantro, chopped
    • 1/2 teaspoon lime juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
  • For an extra kick (optional):
    • 1/4 teaspoon chilli powder
    • 1/8 teaspoon cayenne pepper

Instructions

  1. Prep the chicken: Cook the chicken breasts according to your preferred method (poaching, grilling, baking, etc.) and shred it into bite-sized pieces.
  2. Whip up the avocado magic: Place the diced avocado in a bowl and mash it with a fork until creamy. You can leave some chunks for texture if desired.
  3. Combine the flavours: Add the shredded chicken, red onion, celery, cilantro, lime juice, salt, and pepper to the mashed avocado. Mix gently to combine.
  4. Spice it up (optional): If you like a bit of heat, add the chilli powder and cayenne pepper and taste again to adjust the seasonings.
  5. Serve with flair: Enjoy your creamy avocado chicken salad on its own, with lettuce wraps, on toasted keto bread, or as a filling for celery sticks or avocado halves. Garnish with fresh cilantro or a sprinkle of chilli flakes for an extra touch.

Tips

  • You can blend the avocado with a hand blender or food processor for a smoother texture before mixing it with the other ingredients.
  • If your avocado isn’t quite ripe, mash it with a squeeze of lemon juice to prevent browning.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Low-Carb Summer Zucchini and Walnut Salad Recipe

  • Calories: 250
  • Carbohydrates: 5g (net)
  • Protein: 8g
  • Fat: 20g

This vibrant salad is a symphony of textures and tastes, perfect for a light lunch or a satisfying side dish on a hot summer day. Thinly sliced zucchini ribbons are tossed with crunchy walnuts, crumbled feta cheese, fresh herbs, and a tangy lemon vinaigrette. The result is a refreshing and flavorful salad that’s light on carbs and big on satisfaction.

Ingredients

  • For the zucchini base:
    • 2 medium zucchini
  • For the crunch and creaminess:
    • 1/2 cup chopped walnuts
    • 1/4 cup crumbled feta cheese
  • For the freshness:
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh mint
  • For the tangy dressing:
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon honey (optional)
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

Instructions

  1. Prep the zucchini: Using a vegetable spiraliser or a mandoline, thinly slice the zucchini into long ribbons. You can also use a knife to create thin julienne slices.
  2. Toast the walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for a few minutes, stirring occasionally, until they are fragrant and golden brown.
  3. Assemble the salad: In a large bowl, combine the zucchini ribbons, toasted walnuts, crumbled feta cheese, chopped parsley, and chopped mint.
  4. Whisk the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey (if using), oregano, salt, and pepper.
  5. Drizzle and enjoy: Pour the dressing over the salad and toss gently to coat. Serve immediately and enjoy the refreshing burst of flavour!

Tips

  • Add a pinch of red pepper flakes to the dressing for a spicier kick.
  • If you don’t have honey, you can substitute it with a drizzle of agave nectar or another sweetener.
  • This salad is also delicious, topped with grilled chicken or shrimp for a more substantial meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the zucchini may become watery, so it’s best enjoyed fresh.

Finally, Feast Your Eyes, Not Your Carbs

We’ve all heard the expression, “The eyes eat first,” which is why any salad dish you make should be as colourful as possible as well as tasty. With these eight recipes, we didn’t fail to check the list because each and every low-carb salad recipe is colourful, tasty and, most importantly, low-carb. 

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