Summer is here, and it’s time to refresh our palates with some cool and delicious salads! As we bid adieu to heavy winter meals, we’re excited to share 20 mouth-watering low-carb salad recipes that are perfect for the warmer months. From classic Caesar to zesty Greek-inspired creations, these refreshing dishes will not only satisfy your taste buds but also keep you in shape with their low-carb goodness.
Whether you’re a health enthusiast or just looking for some light and easy meals, our collection of summer salads has got you covered. With an array of flavors, textures, and ingredients, you’ll find something to suit every palate and dietary preference. From savory grilled chicken and succulent shrimp to creamy avocado and crunchy nuts, these salads are sure to become your go-to companions for the season.
In this article, we’ll dive into our favorite low-carb salad recipes that will keep you cool and satisfied throughout the summer. So, grab a glass of ice-cold water, get ready to drool, and let’s get started!
Avocado and Bacon Caesar Salad
Elevate your classic Caesar salad with the creamy richness of avocado and the smoky flavor of bacon.
Ingredients:
– 4-6 cups romaine lettuce, chopped
– 2 ripe avocados, diced
– 6 slices of cooked bacon, crumbled
– 1/2 cup homemade or store-bought Caesar dressing
– 1/4 cup shaved Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook the bacon until crispy, then chop into small pieces.
3. In a large bowl, combine chopped romaine lettuce and diced avocado.
4. Drizzle Caesar dressing over the salad and toss to coat.
5. Top with crumbled bacon, shaved Parmesan cheese, salt, and pepper.
6. Serve immediately.
Cooking Time: 15-20 minutes (including prep time)
Greek Salad with Grilled Chicken
This classic Greek salad gets a boost from the addition of juicy grilled chicken, making it a satisfying and flavorful meal. With its bold Mediterranean flavors, this dish is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 4 cups mixed greens (such as romaine, arugula, and spinach)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt, pepper, oregano, and garlic powder.
2. Grill chicken for 5-7 minutes per side, or until cooked through.
3. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, feta cheese, and olives.
4. Slice grilled chicken into strips and add to salad.
5. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Keto Cobb Salad with Blue Cheese Dressing
A classic salad gets a keto twist with this recipe featuring crispy bacon, fresh veggies, and creamy blue cheese dressing.
Ingredients:
– 4 cups mixed greens ( Romaine, arugula, spinach)
– 6 slices of cooked bacon, crumbled
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/2 cup avocado, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup blue cheese dressing (see below)
– Salt and pepper to taste
Blue Cheese Dressing:
– 8 oz cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– 1/2 teaspoon Dijon mustard
– 1/4 cup crumbled blue cheese
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, bacon, cherry tomatoes, cucumber, avocado, and red onion.
2. In a small bowl, mix together blue cheese dressing ingredients until smooth.
3. Pour dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10-15 minutes
Spinach and Strawberry Salad with Almonds
This refreshing salad combines the earthy flavor of spinach with the sweetness of strawberries, crunchy almonds, and a tangy dressing. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup chopped almonds
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves, sliced strawberries, and chopped almonds.
2. Drizzle with olive oil and toss gently to combine.
3. Squeeze the balsamic vinegar over the salad and toss again to coat.
4. Top with crumbled feta cheese (if using) and season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None
Zucchini Noodle Salad with Pesto
This light and flavorful salad is perfect for a hot summer day. The zucchini noodles, also known as “zoodles,” are quickly sautéed with garlic and combined with store-bought or homemade pesto for a delicious and healthy side dish.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup pesto (homemade or store-bought)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Spiralize the zucchinis into noodle-like strands.
3. Add the olive oil, garlic, and zoodles to the skillet. Cook for 2-3 minutes or until slightly tender.
4. Stir in the pesto and season with salt and pepper to taste.
5. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Cucumber and Feta Salad with Lemon Dressing
This simple salad combines the coolness of cucumber, the tanginess of feta, and the brightness of lemon for a perfect side dish or light lunch.
Ingredients:
– 2 large cucumbers, sliced into thin rounds
– 1/2 cup crumbled feta cheese
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine the cucumber slices and crumbled feta cheese.
2. In a small bowl, whisk together the lemon juice and olive oil until well combined.
3. Pour the dressing over the cucumber-feta mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or dill, if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Broccoli and Bacon Salad with Mayo Dressing
This classic salad combines the crunch of broccoli florets with the smoky flavor of crispy bacon, all tied together with a creamy mayo dressing. A simple and satisfying side dish or light lunch option.
Ingredients:
– 1 head of broccoli, cut into florets
– 6 slices of cooked bacon, crumbled
– 2 tablespoons mayonnaise
– 1 tablespoon white vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the broccoli florets and crumbled bacon.
2. In a small bowl, whisk together the mayonnaise and vinegar until smooth.
3. Pour the dressing over the broccoli and bacon mixture, tossing to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15 minutes (plus chilling time)
Mexican Shrimp Salad with Avocado
Elevate your salad game with this vibrant and flavorful Mexican-inspired shrimp salad, featuring succulent shrimp, creamy avocado, and a hint of spice.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
2. In a large bowl, combine the cooked shrimp, diced avocado, red bell pepper, cilantro, lime juice, salt, and pepper.
3. Stir gently to combine.
4. If using jalapeño, stir in the chopped pepper for an added kick of heat.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Caprese Salad with Balsamic Glaze
Elevate your summer gatherings with this classic Italian salad featuring fresh mozzarella, ripe tomatoes, and fragrant basil. The addition of a rich balsamic glaze takes it to the next level!
Ingredients:
– 3 large, ripe tomatoes
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp chopped fresh basil
– Salt and pepper to taste
– Balsamic glaze (homemade or store-bought)
Instructions:
1. Slice the tomatoes into 1/4-inch thick rounds.
2. Arrange the tomato slices on a large plate or platter.
3. Top each tomato slice with a piece of mozzarella cheese.
4. Sprinkle basil leaves over the top.
5. Drizzle olive oil and sprinkle salt and pepper to taste.
6. Drizzle balsamic glaze in a zigzag pattern over the salad.
7. Serve immediately and enjoy!
Cooking Time: 10 minutes (mostly assembly time)
Kale and Parmesan Salad with Lemon Vinaigrette
Brighten up your plate with this refreshing salad, featuring the perfect balance of crispy kale, creamy parmesan, and tangy lemon vinaigrette.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1/2 cup grated Parmesan cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 3 minutes to help soften it.
2. Add the Parmesan cheese and toss until well combined.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour the vinaigrette over the kale mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Greek Yogurt Chicken Salad
A refreshing twist on classic chicken salad, this recipe combines the tanginess of Greek yogurt with the creaminess of mayonnaise and the crunch of fresh veggies. Perfect for a light lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup Greek yogurt
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/2 teaspoon chopped fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chopped celery
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. In a medium bowl, combine chicken, Greek yogurt, mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth.
2. Stir in chopped celery, red bell pepper, and parsley.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve on a bed of greens or on whole grain bread.
Cooking Time: 10-15 minutes (prep time)
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
A flavorful and refreshing salad that combines the earthy sweetness of roasted beets with the tanginess of goat cheese, all wrapped up in a bed of mixed greens.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1/2 cup crumbled goat cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. Combine mixed greens, roasted beet wedges, crumbled goat cheese, and chopped nuts in a large bowl.
6. Drizzle dressing over the salad and season with salt and pepper to taste.
Cooking Time: 1 hour (including roasting time)
Cauliflower Rice Tabbouleh Salad
Get ready to experience the classic Middle Eastern salad with a low-carb twist! This Cauliflower Rice Tabbouleh Salad is a game-changer for those looking for a healthier and flavorful alternative.
Ingredients:
– 1 head of cauliflower
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup cooked bulgur
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Pulse the cauliflower into rice-like consistency.
3. Toss with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
4. In a large bowl, combine roasted cauliflower “rice”, chopped parsley, mint, and cooked bulgur.
5. Drizzle with lemon juice and sprinkle with paprika to taste.
Cooking Time: 25-30 minutes
Spicy Southwest Salad with Ranch Dressing
This salad combines the bold flavors of the Southwest with a creamy ranch dressing, perfect for a light and refreshing meal or as a side dish. With its spicy kick from the jalapeños, it’s sure to become a new favorite!
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup black beans, cooked and rinsed
– 1/2 cup corn kernels
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1 jalapeño pepper, seeded and thinly sliced
– 2 tablespoons ranch dressing
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, black beans, corn kernels, and queso fresco.
2. Add sliced jalapeños on top of the salad.
3. Drizzle with ranch dressing and toss to coat.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Asian Cucumber Salad with Sesame Dressing
A refreshing summer salad that combines the crunch of cucumbers with the nutty flavor of sesame, this dish is perfect for hot days or as a light and easy side.
Ingredients:
– 4-6 Asian-style cucumbers (or regular cucumbers), sliced into thin rounds
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped cilantro
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumber slices, red onion, and cilantro.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger until well combined.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: 10 minutes
Balsamic Grilled Steak Salad
This recipe combines the rich flavors of grilled steak with the tanginess of balsamic glaze, all on top of a fresh mixed green salad. Perfect for a quick and satisfying dinner or lunch.
Ingredients:
– 1.5 lbs flank steak
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp Worcestershire sauce
– 1 tsp garlic powder
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, and garlic powder.
3. Brush both sides of the steak with the marinade.
4. Grill steak for 5-7 minutes per side or until cooked to desired level of doneness.
5. Let steak rest for 5 minutes before slicing into thin strips.
6. In a large bowl, combine mixed greens, cherry tomatoes, and crumbled feta cheese (if using).
7. Top salad with sliced grilled steak and serve immediately.
Cooking Time: 15-20 minutes
Mediterranean Tuna Salad
This recipe combines the flavors of the Mediterranean with the simplicity of tuna salad, perfect for a quick and healthy meal or snack. With its blend of tangy feta cheese, crunchy olives, and bright herbs, this dish is sure to transport you to the sun-kissed coast.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup of mixed greens (such as arugula, spinach, and parsley)
– 1/4 cup of crumbled feta cheese
– 1/4 cup of pitted green olives, sliced
– 1 tablespoon of freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the tuna, mixed greens, feta cheese, and olives.
2. Squeeze the lemon juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Radish and Celery Salad with Herb Dressing
This refreshing salad combines the crunch of radishes and celery with the brightness of fresh herbs, perfect for a light and revitalizing meal or snack. The herb dressing adds a subtle tanginess that complements the natural sweetness of the vegetables.
Ingredients:
– 1 large bunch of radishes, thinly sliced
– 2 stalks of celery, thinly sliced
– 1/4 cup of fresh parsley, chopped
– 1/4 cup of fresh dill, chopped
– 2 tablespoons of olive oil
– 2 tablespoons of apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the radish and celery slices.
2. In a small bowl, whisk together the parsley, dill, olive oil, and apple cider vinegar until well combined.
3. Pour the dressing over the radish and celery mixture, tossing gently to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: 10 minutes
Roasted Brussels Sprouts Salad with Pecans
Elevate your salad game with this autumn-inspired recipe that combines the natural sweetness of roasted Brussels sprouts with the crunch of pecans. This refreshing side dish is perfect for fall gatherings and holiday meals.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup chopped pecans
– 1/4 cup crumbled goat cheese (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
2. In a large bowl, combine roasted Brussels sprouts, chopped pecans, and crumbled goat cheese (if using).
3. In a small bowl, whisk together apple cider vinegar and honey. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
Cooking Time: 20-25 minutes
Tomato and Mozzarella Salad with Basil
This classic Italian salad is a simple yet flavorful celebration of summer’s best produce. Thin slices of juicy tomatoes, creamy mozzarella cheese, and fragrant basil leaves come together in perfect harmony.
Ingredients:
– 3 large tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar or lemon juice
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
– 1 tsp sugar (optional)
Instructions:
1. Arrange tomato slices on a large plate or platter.
2. Place mozzarella slices on top of the tomatoes.
3. Drizzle olive oil over the salad and sprinkle with salt and pepper.
4. Squeeze lemon juice or white wine vinegar over the salad, if using.
5. Top with chopped basil leaves.
6. Add sugar to taste, if desired.
Cooking Time: 10 minutes (prep time only)
Summary
Beat the heat this summer with these refreshing low-carb salad recipes! From classic combinations like Avocado and Bacon Caesar to creative twists like Spinach and Strawberry with Almonds, there’s something for everyone. Try Greek Salad with Grilled Chicken or Zucchini Noodle Salad with Pesto for a Mediterranean-inspired meal. Or go bold with Spicy Southwest Salad with Ranch Dressing or Asian Cucumber Salad with Sesame Dressing. With these 20 recipes, you’ll never get bored of the same old salad.
