40+ Delicious and Healthy Easter Paleo Dinner Recipes for This Night

Easter is a time to gather with loved ones, celebrate the season, and enjoy a delicious meal.

While traditional Easter dinners often feature indulgent dishes full of gluten, dairy, and refined sugar, the Paleo diet offers a healthier alternative that still lets you enjoy flavorful, satisfying meals.

If you’re following a Paleo lifestyle, or simply looking for fresh and wholesome options this Easter, you’re in the right place!

In this article, we’ve compiled over 40 mouthwatering Paleo dinner recipes perfect for your Easter celebration.

From juicy roasted meats to fresh salads, vibrant vegetable dishes, and indulgent but healthy sides, these recipes will help you create a holiday feast that everyone can enjoy.

Whether you’re planning a small gathering or a larger family dinner, these recipes are guaranteed to bring something special to the table while keeping things light, nutritious, and free from gluten, dairy, and processed ingredients.

40+ Delicious and Healthy Easter Paleo Dinner Recipes for This Night

With these 40+ Easter Paleo dinner recipes, you’ll be able to craft a beautiful and delicious holiday meal that adheres to your healthy lifestyle.

From main courses that impress to sides and salads bursting with flavor, the possibilities are endless. Each recipe is designed to be easy to prepare while still offering all the festive flavors you crave.

So, say goodbye to heavy, processed dishes and embrace fresh, wholesome, and nourishing options that will leave you feeling satisfied and energized this Easter.

Enjoy the holiday with your loved ones and savor the joy of sharing good food that supports both your health and taste buds!

Roasted Lemon Garlic Herb Rack of Lamb

This roasted rack of lamb, infused with lemon, garlic, and fresh herbs, makes for a luxurious and flavorful centerpiece for your Easter dinner. The herb crust gives it a delightful aroma and tender texture, while the lemon adds a bright, zesty contrast that complements the richness of the lamb.

Ingredients:

• 2 racks of lamb, frenched (8 bones per rack)
• 4 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tbsp Dijon mustard (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine minced garlic, lemon zest, rosemary, thyme, olive oil, salt, and pepper to create the herb mixture. If using Dijon mustard, add it to the mix for an extra layer of flavor.
3. Rub the herb mixture all over the racks of lamb. Let it sit at room temperature for 15-20 minutes to marinate.
4. Heat a cast-iron skillet over medium-high heat. Once hot, sear the lamb racks for about 2-3 minutes on each side until golden brown.
5. Transfer the lamb to a baking sheet and roast for 15-20 minutes for medium-rare, or longer if you prefer it well-done.
6. Remove from the oven and let the lamb rest for 5-10 minutes before slicing.
7. Serve with roasted vegetables or a fresh salad for a complete Easter meal.

This roasted rack of lamb is a perfect Paleo-friendly Easter dinner that combines the richness of lamb with the refreshing brightness of lemon and herbs. The recipe is simple yet elegant, offering a satisfying and indulgent dish that will leave your guests impressed. It’s an ideal main course that pairs beautifully with light, fresh sides, making it a showstopper for any Easter table.

Paleo Easter Stuffed Chicken Breast with Spinach and Sun-Dried Tomatoes

This stuffed chicken breast recipe combines the earthiness of spinach, the sweetness of sun-dried tomatoes, and the richness of goat cheese (optional for non-strict Paleo). It’s a well-balanced, flavorful dish that is both hearty and healthy, providing a satisfying meal without the heavy carbs typically associated with traditional Easter dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped (use oil-packed or dried)
• 1/4 cup sliced almonds (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice a pocket into each chicken breast, ensuring you don’t cut all the way through.
3. In a bowl, mix the chopped spinach, sun-dried tomatoes, almonds, basil, lemon juice, salt, pepper, garlic powder, and paprika.
4. Stuff each chicken breast with the mixture, securing the openings with toothpicks if necessary.
5. Heat olive oil in a skillet over medium heat. Once hot, sear the chicken breasts for 2-3 minutes on each side until golden.
6. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
7. Remove from the oven, let rest for 5 minutes, and serve.

This stuffed chicken breast recipe is an excellent choice for a Paleo Easter dinner, offering a healthy yet indulgent meal. The combination of spinach, sun-dried tomatoes, and nuts creates a flavorful filling that complements the tender chicken breast perfectly. It’s a well-rounded dish that can be paired with roasted vegetables or a cauliflower mash to make for a deliciously satisfying Easter feast.

Paleo Grilled Salmon with Avocado Salsa

Grilled salmon is a light yet flavorful option for an Easter dinner, and the addition of a fresh avocado salsa gives it a tropical twist. The rich, omega-3-packed salmon pairs wonderfully with the creamy avocado, tangy lime, and refreshing cilantro, making this dish a vibrant and healthy alternative to heavier, more traditional Easter meals.

Ingredients:

• 4 salmon fillets, skin-on
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp chili flakes (optional)

Instructions:

1. Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Place the salmon skin-side down on the grill. Grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is grilling, prepare the avocado salsa by combining diced avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, pepper, and chili flakes in a bowl. Gently toss to combine.
4. Once the salmon is ready, remove it from the grill and serve immediately, topped with the fresh avocado salsa.

This grilled salmon with avocado salsa is a vibrant and nutritious dish that’s perfect for Easter dinner. The creamy avocado and tangy lime salsa add a refreshing balance to the rich, smoky grilled salmon. It’s light yet satisfying, offering a Paleo-friendly option that doesn’t compromise on flavor. This dish is an ideal choice for those looking for a healthy yet indulgent meal that will leave them feeling nourished and content after a festive Easter gathering.

Balsamic Roasted Chicken with Asparagus and Carrots

This Balsamic Roasted Chicken with Asparagus and Carrots is a wholesome, one-pan meal that’s both easy to make and full of flavor. The balsamic vinegar brings a tangy richness to the chicken, while the roasted vegetables complement it perfectly with a subtle sweetness. It’s a perfect Paleo dish for an Easter dinner that doesn’t require much effort but delivers impressive results.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, trimmed
• 3 medium carrots, peeled and cut into sticks
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the balsamic vinegar, olive oil, garlic, thyme, rosemary, salt, and pepper. Coat the chicken thighs with this mixture, making sure they are evenly seasoned. Let them marinate for 10-15 minutes.
3. On a large baking sheet, arrange the chicken thighs, asparagus, and carrot sticks in a single layer.
4. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5. Remove from the oven and let the chicken rest for 5 minutes before serving.

This balsamic roasted chicken with asparagus and carrots is a satisfying, flavorful meal that combines savory chicken with fresh, roasted vegetables. The balsamic vinegar adds depth to the dish, making it perfect for an Easter dinner that’s both nutritious and delicious. The one-pan approach also makes cleanup easy, allowing you to enjoy your time with family while still serving a beautiful, well-balanced meal.

Paleo Stuffed Acorn Squash with Ground Turkey and Cranberries

This stuffed acorn squash with ground turkey and cranberries is a festive and filling dish that celebrates the season with its vibrant colors and flavors. The sweet squash serves as the perfect vessel for the savory turkey and slightly tart cranberries, creating a balance that’s hearty, healthy, and perfectly aligned with Paleo principles.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey
• 1/2 cup fresh cranberries, chopped (or dried cranberries if preferred)
• 1/2 onion, chopped
• 1/4 cup walnuts, chopped
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the halved acorn squashes with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the ground turkey to the skillet, breaking it apart as it cooks. Stir in the cinnamon, cumin, salt, and pepper, and cook until the turkey is browned.
5. Stir in the cranberries and walnuts and cook for another 2-3 minutes.
6. Once the squash halves are cooked and tender, flip them over and stuff each half with the turkey mixture.
7. Return the stuffed squashes to the oven and bake for an additional 10 minutes to allow the flavors to meld.
8. Garnish with fresh parsley before serving.

The stuffed acorn squash with ground turkey and cranberries offers a delightful combination of savory, sweet, and nutty flavors. It’s a wholesome Paleo dish that’s perfect for Easter dinner, providing a balance of protein, fiber, and healthy fats. The vibrant colors and festive presentation make this dish a showstopper on your Easter table, while the nutritious ingredients ensure a satisfying meal for all your guests.

Herb-Crusted Pork Tenderloin with Roasted Sweet Potatoes

A succulent herb-crusted pork tenderloin paired with roasted sweet potatoes makes for a filling, flavorful Easter dinner that’s both comforting and healthy. The pork is coated with a fragrant mixture of fresh herbs, garlic, and olive oil, giving it a beautiful crust and juicy interior, while the roasted sweet potatoes offer a naturally sweet and savory side dish.

Ingredients:

• 1.5 lb pork tenderloin
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil (for roasting sweet potatoes)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Rub this mixture all over the pork tenderloin, ensuring it’s evenly coated.
3. Place the pork on a baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Let it rest for 5-10 minutes before slicing.
4. While the pork is roasting, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a separate baking sheet.
5. Roast the sweet potatoes for 30-35 minutes, turning once, until golden brown and tender.
6. Serve the herb-crusted pork tenderloin with the roasted sweet potatoes on the side.

The herb-crusted pork tenderloin with roasted sweet potatoes is a fantastic choice for your Paleo Easter dinner, offering both savory and naturally sweet flavors. The juicy pork pairs beautifully with the slightly caramelized sweet potatoes, making it a comforting yet healthy dish. This meal is packed with nutrients, including lean protein, healthy fats, and fiber, making it an excellent addition to your Easter feast.

Paleo Herb-Roasted Whole Chicken with Root Vegetables

This Paleo Herb-Roasted Whole Chicken with Root Vegetables is a simple yet elegant dish, perfect for Easter. The chicken is seasoned with a blend of fresh herbs and roasted to golden perfection, while root vegetables like carrots, parsnips, and turnips absorb all the delicious flavors from the bird. This one-pan meal requires minimal prep and offers a hearty, satisfying dinner.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 4 carrots, peeled and cut into large chunks
• 3 parsnips, peeled and cut into large chunks
• 2 turnips, peeled and cut into large chunks
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 4 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, lemon juice, salt, and pepper to create a marinade for the chicken.
3. Rub the chicken all over with the herb mixture, making sure to get some under the skin as well.
4. Arrange the root vegetables in a single layer on a roasting pan. Drizzle with olive oil and season with salt and pepper.
5. Place the chicken on top of the vegetables in the roasting pan.
6. Roast for 1.5-2 hours, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted vegetables.

This Herb-Roasted Whole Chicken with Root Vegetables is a great Paleo option for Easter dinner, offering rich flavors from the tender chicken and caramelized vegetables. The fresh herbs elevate the dish, creating a comforting and flavorful meal that’s perfect for sharing with loved ones. The simplicity of the recipe and one-pan convenience make it a stress-free yet impressive choice for your Easter celebration.

Grilled Lamb Chops with Mint Chimichurri

Grilled lamb chops are a quintessential Easter dish, and when paired with a zesty mint chimichurri, they become a memorable main course. The smoky, tender lamb is perfectly complemented by the fresh and tangy chimichurri sauce, making this recipe an exciting and flavorful addition to your Paleo Easter dinner.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup fresh mint leaves
• 1/4 cup fresh parsley
• 2 cloves garlic
• 2 tbsp red wine vinegar
• 1/4 cup olive oil (for chimichurri)
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle olive oil over the lamb chops and season with salt and pepper.
3. Grill the lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness.
4. While the lamb is grilling, prepare the chimichurri by blending the mint, parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor until smooth.
5. Once the lamb chops are cooked, remove them from the grill and let them rest for a few minutes.
6. Serve the lamb chops with a generous drizzle of mint chimichurri on top.

These Grilled Lamb Chops with Mint Chimichurri are a flavorful and elegant choice for Easter dinner. The grilled lamb’s smoky richness pairs perfectly with the fresh, tangy chimichurri, making for a refreshing and bold dish. This recipe is both easy to prepare and visually stunning, making it an excellent centerpiece for your Paleo Easter meal.

Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

These Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice are a hearty and satisfying dish that offers a healthy twist on a classic comfort food. The bell peppers are stuffed with a flavorful mixture of ground beef, cauliflower rice, and spices, creating a well-rounded meal that’s both filling and low-carb, perfect for an Easter dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (grass-fed, if possible)
• 2 cups cauliflower rice (store-bought or homemade)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1/2 cup tomato sauce (no added sugar)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon.
4. Stir in the cauliflower rice, paprika, cumin, salt, and pepper. Cook for another 3-4 minutes until the cauliflower rice is tender.
5. Add the tomato sauce and stir to combine. Remove from heat.
6. Stuff the bell peppers with the beef and cauliflower rice mixture, pressing down to pack them tightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
8. Remove from the oven and garnish with fresh cilantro before serving.

These Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice are a filling and flavorful meal that’s perfect for a Paleo-friendly Easter dinner. The combination of seasoned ground beef and cauliflower rice creates a satisfying and low-carb filling, while the bell peppers add a burst of color and sweetness. This dish is a wonderful, nutritious option that will please both Paleo eaters and non-Paleo guests alike.

Baked Salmon with Garlic and Lemon Herb Sauce

This Baked Salmon with Garlic and Lemon Herb Sauce is a fresh and vibrant choice for your Paleo Easter dinner. The salmon is perfectly baked with a garlic, lemon, and herb-infused sauce that enhances its natural flavors without overpowering it. This dish is not only delicious but also full of heart-healthy omega-3s, making it a light yet satisfying option for the holiday.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• Lemon slices, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine the olive oil, garlic, lemon juice, parsley, dill, salt, and pepper.
4. Pour the garlic and lemon herb sauce over the salmon fillets.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with lemon slices and additional fresh herbs before serving.

This Baked Salmon with Garlic and Lemon Herb Sauce is an elegant yet simple dish that makes a perfect Paleo Easter dinner. The combination of fresh herbs and garlic with the natural richness of the salmon creates a deliciously light and flavorful meal. Not only is this dish healthy and satisfying, but it also offers a beautiful presentation, making it an ideal choice for a holiday gathering.

Paleo Roasted Asparagus with Prosciutto and Balsamic Glaze

This Paleo Roasted Asparagus with Prosciutto and Balsamic Glaze is a simple yet sophisticated side dish for Easter. The tender asparagus is wrapped in savory prosciutto, adding a salty contrast to the natural sweetness of the vegetables. Drizzling the dish with balsamic glaze gives it a rich, tangy finish that elevates the entire dish, making it a great accompaniment to any main course.

Ingredients:

• 1 lb asparagus, trimmed
• 6 slices prosciutto
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional for sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet in a single layer.
3. Drizzle the asparagus with olive oil and season with salt and pepper.
4. Wrap each asparagus spear with a slice of prosciutto.
5. Roast the asparagus for 10-12 minutes, or until tender and the prosciutto is crispy.
6. While the asparagus is roasting, combine the balsamic vinegar and honey (if using) in a small saucepan. Simmer over low heat for 3-4 minutes until it thickens slightly.
7. Drizzle the balsamic glaze over the roasted asparagus before serving.

The combination of roasted asparagus, crispy prosciutto, and sweet balsamic glaze makes this dish a standout side for your Paleo Easter dinner. The prosciutto adds a savory, salty crunch that complements the natural sweetness of the asparagus, while the balsamic glaze provides a tangy richness. This dish is not only flavorful but also simple to prepare, allowing you to focus on other aspects of your holiday meal.

Paleo Sweet Potato and Carrot Mash

This Paleo Sweet Potato and Carrot Mash is a colorful and nutritious side dish that’s perfect for Easter. The natural sweetness of sweet potatoes and carrots is enhanced with coconut milk, making it creamy and velvety without the need for dairy. This mash is both comforting and health-conscious, providing a great balance of flavor and texture.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 medium carrots, peeled and chopped
• 1/4 cup coconut milk
• 2 tbsp coconut oil
• Salt and pepper, to taste
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp ground nutmeg (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the sweet potatoes and carrots and cook for 15-20 minutes, or until they are fork-tender.
2. Drain the vegetables and return them to the pot.
3. Add the coconut milk and coconut oil, then mash the sweet potatoes and carrots until smooth.
4. Season with salt, pepper, cinnamon, and nutmeg, and mix until well combined.
5. Serve warm as a comforting side dish.

This Paleo Sweet Potato and Carrot Mash is a perfect side dish for Easter dinner, offering a creamy, comforting texture and naturally sweet flavor. The coconut milk adds richness while keeping the dish dairy-free, and the hint of cinnamon and nutmeg makes it feel festive and seasonal. It’s a great alternative to traditional mashed potatoes and a healthy, colorful addition to any holiday plate.

Paleo Beef Wellington with Mushroom Duxelles

This Paleo Beef Wellington with Mushroom Duxelles is an impressive and refined dish that makes an excellent centerpiece for your Easter dinner. The tender beef is topped with a rich and earthy mushroom duxelles, then wrapped in a delicate almond flour pastry crust. This dish brings together savory flavors and a luxurious presentation, perfect for a special occasion like Easter.

Ingredients:

• 2 lb grass-fed beef tenderloin (trimmed)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh rosemary, chopped
• 2 tbsp Dijon mustard
• 2 cups mushrooms (cremini or button), finely chopped
• 1 small onion, finely chopped
• 2 tbsp ghee or olive oil (for duxelles)
• 2 tbsp fresh thyme, chopped
• 1/2 cup almond flour (for pastry)
• 1 egg (for egg wash, optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium-high heat. Season the beef tenderloin with salt, pepper, and rosemary. Sear the beef on all sides for 3-4 minutes, until browned.
3. Remove the beef from the pan and allow it to cool. Once cooled, rub with Dijon mustard and set aside.
4. In the same skillet, heat ghee or olive oil and sauté onions and mushrooms until soft and all moisture has evaporated, about 10 minutes. Stir in thyme and season with salt and pepper. Remove from heat and let the mixture cool.
5. Roll out almond flour dough into a rectangular sheet. Place the mushroom duxelles in the center and top with the beef. Fold the dough around the beef and seal the edges.
6. Place the wrapped beef on a baking sheet, brush with an egg wash (optional), and bake for 25-30 minutes or until the crust is golden and the beef is cooked to your desired doneness.
7. Let the Beef Wellington rest for 10 minutes before slicing and serving.

This Paleo Beef Wellington with Mushroom Duxelles is a show-stopping dish that combines tender beef with savory mushrooms and a light almond flour pastry. The rich flavors and sophisticated presentation will surely impress your guests and make your Easter dinner feel extra special. This elegant dish is the perfect Paleo alternative to a traditional beef Wellington, and it’s sure to be the highlight of your celebration.

Paleo Spring Salad with Grilled Chicken and Lemon Vinaigrette

This Paleo Spring Salad with Grilled Chicken and Lemon Vinaigrette is a refreshing and light option for Easter dinner. Packed with vibrant seasonal vegetables, this salad is topped with juicy grilled chicken and drizzled with a zesty lemon vinaigrette. It’s the perfect balance of fresh and satisfying, making it an excellent choice for those looking for a lighter, healthier option for the holiday.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups mixed salad greens (arugula, spinach, baby kale)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup sliced radishes
• 1 avocado, sliced
• 2 tbsp olive oil (for grilling)
• Salt and pepper, to taste

For the Lemon Vinaigrette:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper, and grill for 6-8 minutes per side, or until fully cooked. Let the chicken rest before slicing.
2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, radishes, and avocado.
3. For the vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
4. Top the salad with sliced grilled chicken and drizzle with lemon vinaigrette just before serving.

This Paleo Spring Salad with Grilled Chicken and Lemon Vinaigrette is a light yet flavorful dish that’s perfect for a fresh and healthy Easter dinner. The juicy grilled chicken pairs beautifully with the crisp vegetables and creamy avocado, while the tangy lemon vinaigrette adds a bright finishing touch. This salad is a refreshing way to celebrate the season, and it can easily be served as a main or side dish for a balanced, nourishing meal.

Paleo Spaghetti Squash Primavera

This Paleo Spaghetti Squash Primavera is a vegetable-packed, gluten-free alternative to traditional pasta dishes. Roasted spaghetti squash takes the place of noodles, and it’s topped with a vibrant mix of sautéed seasonal vegetables like bell peppers, zucchini, and cherry tomatoes. The dish is finished with fresh herbs and a drizzle of olive oil for a wholesome, colorful meal that’s perfect for Easter.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil (for roasting)
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup olive oil (for sautéing vegetables)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
3. Roast the squash for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the bell peppers, zucchini, and garlic, and sauté for 5-7 minutes until the vegetables are tender. Stir in the cherry tomatoes and cook for another 2-3 minutes.
5. Once the squash is done, use a fork to scrape the flesh into “noodles” and place it in a large bowl. Add the sautéed vegetables, fresh herbs, and a drizzle of olive oil.
6. Toss everything together and adjust seasoning with salt and pepper before serving.

This Paleo Spaghetti Squash Primavera is a flavorful and healthy twist on a classic pasta primavera. The spaghetti squash provides a perfect base for the sautéed vegetables, creating a light, veggie-packed dish that’s perfect for Easter. With fresh herbs and a touch of olive oil, this dish is not only full of flavor but also full of nutrients. It’s an excellent gluten-free and low-carb option that can be enjoyed by everyone at your holiday table.

Note: More recipes are coming soon!