40+ Easy & Tasty Easter Paleo Lunch Recipes to Try This Year

Easter is a time for family gatherings, springtime celebrations, and delicious meals, but if you’re following a Paleo diet, you may be wondering how to enjoy a festive lunch that aligns with your lifestyle.

Fortunately, the Paleo diet, which emphasizes whole, unprocessed foods like lean meats, vegetables, fruits, and healthy fats, offers a wide variety of options that can be both satisfying and flavorful.

Whether you’re hosting a family gathering or simply enjoying a meal at home, these 40+ Easter Paleo lunch recipes will help you create a memorable, health-conscious celebration.

From light and refreshing salads to hearty and flavorful main courses, there’s something for every palate to enjoy.

Let’s dive into some delicious and creative ideas that will make your Easter lunch both healthy and delicious, all while staying true to the principles of Paleo eating.

40+ Easy & Tasty Easter Paleo Lunch Recipes to Try This Year

With these 40+ Easter Paleo lunch recipes, you have a wealth of options to craft a holiday meal that is as nutritious as it is delicious.

Whether you’re in the mood for a fresh salad, a flavorful protein-packed dish, or a comforting vegetable medley, these recipes provide a diverse range of ideas to suit your needs.

The beauty of Paleo cooking is that it highlights the natural flavors of whole foods, allowing you to indulge in fresh, seasonal ingredients while still maintaining your health goals.

As you plan your Easter menu, keep these recipes in mind for a meal that will leave everyone at the table satisfied, nourished, and ready to celebrate the season!

Paleo Egg Salad with Avocado

This creamy and nutritious Paleo egg salad with avocado is the perfect addition to your Easter lunch. Packed with protein from eggs and healthy fats from avocado, this dish is a satisfying choice for those following a grain-free and dairy-free lifestyle. The combination of crunchy vegetables and a tangy dressing makes it refreshing and full of flavor. It’s versatile enough to serve on its own, in lettuce wraps, or atop a bed of greens.

• Ingredients:
  • 6 large hard-boiled eggs, chopped
  • 1 ripe avocado, peeled, pitted, and diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup celery, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon Dijon mustard (make sure it’s Paleo-approved)
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• Instructions:
  1. In a large mixing bowl, combine the chopped eggs, diced avocado, onion, celery, and dill.
  2. In a separate small bowl, whisk together the Dijon mustard, lemon juice, olive oil, salt, and pepper to make the dressing.
  3. Pour the dressing over the egg and avocado mixture, and gently toss to coat everything evenly.
  4. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  5. Serve immediately or chill in the refrigerator for 30 minutes before serving.

This Paleo egg salad with avocado is not only delicious but also a great source of healthy fats, protein, and fiber. It’s a simple and satisfying dish that’s perfect for an Easter lunch. The creamy texture of the avocado pairs wonderfully with the crunch of the celery and onion, making each bite a delightful experience. Whether you’re serving it as a main dish or as a side, it’s sure to be a hit with your guests and will leave you feeling nourished and full.

Paleo Lemon Herb Grilled Chicken Salad

This zesty Paleo lemon herb grilled chicken salad is a fresh and light dish, making it an excellent choice for an Easter lunch. The chicken is marinated in a tangy lemon-herb dressing that adds flavor without overpowering the fresh vegetables. The salad is loaded with mixed greens, cucumber, and avocado, topped with a delicious olive oil vinaigrette. It’s a wholesome, colorful, and refreshing dish that’s both filling and packed with nutrients.

• Ingredients:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 cups mixed salad greens (arugula, spinach, etc.)
  • 1 cucumber, sliced
  • 1 ripe avocado, sliced
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 2 tablespoons olive oil (for vinaigrette)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
• Instructions:
  1. In a small bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
  2. Preheat a grill or grill pan over medium heat. Grill the chicken for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before slicing.
  3. While the chicken is grilling, prepare the salad. In a large bowl, toss the mixed greens, cucumber, and avocado.
  4. For the vinaigrette, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
  5. Slice the grilled chicken and arrange it on top of the salad. Drizzle the vinaigrette over the salad and garnish with fresh parsley.

This Paleo lemon herb grilled chicken salad is the epitome of a fresh, light, and satisfying lunch. The bright lemon marinade adds a burst of flavor to the tender chicken, while the creamy avocado and crisp cucumber balance the salad perfectly. The vinaigrette brings everything together with a tangy finish. It’s a healthy and vibrant dish that will keep you feeling energized, and its simple ingredients make it easy to prepare, leaving you more time to enjoy the Easter festivities.

Paleo Roasted Vegetable Quinoa Bowl

A roasted vegetable quinoa bowl is a nutrient-dense, colorful dish that’s perfect for an Easter lunch. Roasting the vegetables brings out their natural sweetness, while the quinoa provides a hearty, protein-rich base. Topped with a tangy lemon-tahini dressing, this dish is both flavorful and filling. It’s an excellent choice for anyone looking for a vegetarian or Paleo-friendly meal that’s packed with vitamins, minerals, and healthy fats.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup sweet potato, cubed
  • 1 cup Brussels sprouts, halved
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil (for dressing)
  • 1 teaspoon ground cumin
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the sweet potato, Brussels sprouts, and red bell pepper on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the vegetables for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
  2. While the vegetables roast, cook the quinoa. In a medium saucepan, bring water or vegetable broth to a boil. Add the quinoa, reduce the heat, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
  3. In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, cumin, salt, and pepper until smooth.
  4. To assemble, divide the cooked quinoa into bowls. Top with the roasted vegetables and drizzle with the tahini dressing. Garnish with fresh parsley.

This Paleo roasted vegetable quinoa bowl is a wholesome and vibrant dish that’s as satisfying as it is nourishing. The combination of roasted sweet potatoes, Brussels sprouts, and bell peppers gives the bowl a smoky sweetness, while the quinoa adds a hearty base. The tangy tahini dressing ties the flavors together with a creamy texture and a slight sweetness from the maple syrup. This dish is perfect for anyone looking for a plant-based, nutrient-dense meal that fits perfectly into a Paleo diet. It’s not only great for Easter lunch but also makes for a delicious and healthy leftover meal the next day.

Paleo Shrimp and Avocado Salad

This refreshing Paleo shrimp and avocado salad is the ideal dish for a light, protein-packed Easter lunch. The succulent shrimp is seasoned and sautéed to perfection, then paired with creamy avocado, crisp cucumber, and tangy lime dressing. This dish is filled with fresh, vibrant flavors and healthy fats from the avocado, making it a well-balanced, satisfying option. It’s quick to prepare and can be served on its own or with a side of fresh greens.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 avocado, diced
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil (for dressing)
• Instructions:
  1. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
  3. In a large bowl, combine the diced avocado, sliced cucumber, red onion, and cilantro.
  4. Add the cooked shrimp to the bowl and drizzle with lime juice and olive oil. Gently toss to combine.
  5. Serve immediately and enjoy!

This Paleo shrimp and avocado salad is a flavorful and nutritious dish that makes the perfect addition to your Easter table. The combination of the succulent shrimp and creamy avocado creates a satisfying and healthy meal that’s packed with protein and healthy fats. The light lime dressing brings a burst of freshness, making this salad the ultimate spring dish. It’s easy to prepare and makes for a light, yet filling lunch that your guests will enjoy.

Paleo Stuffed Portobello Mushrooms

These Paleo stuffed Portobello mushrooms are an indulgent yet healthy dish that will wow your guests at Easter lunch. The large, meaty mushrooms are stuffed with a flavorful mixture of spinach, garlic, and a blend of Paleo-friendly herbs and seasonings, then roasted to perfection. This dish offers a satisfying, savory option for those seeking a filling, low-carb meal that’s both hearty and delicious.

• Ingredients:
  • 4 large Portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 2 cups fresh spinach, chopped
  • 2 garlic cloves, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup almond flour
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Place the Portobello mushrooms on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the spinach and cook for 3-4 minutes, or until wilted.
  3. Remove the skillet from heat and stir in the sun-dried tomatoes, almond flour, oregano, salt, and pepper. Mix until well combined.
  4. Spoon the spinach mixture into the mushroom caps, pressing gently to pack it in.
  5. Roast the stuffed mushrooms in the oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden.
  6. Garnish with fresh parsley and serve.

These Paleo stuffed Portobello mushrooms are a perfect Easter lunch option, offering a rich, savory flavor while being completely gluten-free and dairy-free. The spinach and sun-dried tomatoes blend beautifully with the mushrooms, making each bite satisfying and full of umami. The almond flour adds a light, crunchy texture to the stuffing, elevating the dish further. These mushrooms are easy to prepare and serve as a hearty yet healthy choice for anyone on a Paleo diet, making them a great addition to any Easter meal.

Paleo Roasted Carrot and Beet Salad

This vibrant Paleo roasted carrot and beet salad is a showstopper for Easter lunch. The earthy sweetness of roasted carrots and beets is complemented by a tangy balsamic vinaigrette and topped with toasted walnuts for an added crunch. This salad is not only visually appealing but also packed with antioxidants, fiber, and healthy fats, making it a perfect side dish to balance out your Easter meal.

• Ingredients:
  • 3 medium carrots, peeled and sliced into rounds
  • 2 medium beets, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup walnut halves, toasted
  • 2 cups mixed greens (arugula, spinach, etc.)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil (for dressing)
  • 1 teaspoon honey (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the sliced carrots and cubed beets on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  2. Roast the vegetables for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  3. While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly golden.
  4. In a small bowl, whisk together balsamic vinegar, olive oil, and honey (if using) for the dressing.
  5. Once the vegetables are done, allow them to cool slightly before combining them with the mixed greens in a large bowl.
  6. Drizzle with the balsamic dressing and top with the toasted walnuts.
  7. Serve immediately and enjoy!

This Paleo roasted carrot and beet salad is a nutritious, colorful addition to your Easter spread. The natural sweetness of the roasted carrots and beets pairs wonderfully with the tangy balsamic dressing, creating a harmonious balance of flavors. The toasted walnuts add a satisfying crunch, making this dish both delicious and texturally interesting. Not only is it an eye-catching dish for your Easter table, but it’s also packed with vitamins and antioxidants, making it a healthy, vibrant choice for a springtime lunch.

Paleo Lemon Herb Grilled Chicken

This Paleo lemon herb grilled chicken is a light yet flavorful dish perfect for Easter lunch. The chicken is marinated in a zesty lemon and garlic mixture, enhanced with fresh herbs like rosemary and thyme. Grilled to perfection, it offers a smoky, tangy flavor with a crispy exterior and juicy interior. This dish is not only easy to prepare but also packs a punch of freshness and savory goodness, making it a perfect centerpiece for any Easter meal.

• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • Juice and zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste
  • Lemon wedges (for serving)
• Instructions:
  1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Stir to mix.
  2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 1 hour, or overnight for more flavor.
  3. Preheat your grill or grill pan over medium-high heat.
  4. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for a few minutes before serving.
  6. Garnish with lemon wedges and serve.

This Paleo lemon herb grilled chicken is an ideal Easter lunch option for anyone looking for a fresh, flavorful, and healthy dish. The tangy lemon and fragrant herbs infuse the chicken with vibrant flavors, while the grilling process adds a smoky richness. It’s a simple yet elegant meal that can be served on its own or paired with your favorite Paleo-friendly sides. Whether you’re hosting a small gathering or preparing a family meal, this chicken will undoubtedly be a hit.

Paleo Sweet Potato and Kale Hash

This Paleo sweet potato and kale hash is a warm, hearty, and nutrient-dense dish that will complement any Easter lunch. The sweetness of roasted sweet potatoes blends perfectly with the earthy, slightly bitter kale, while onions and garlic add depth to the flavor profile. This simple, one-pan meal is quick to make and can be served as a side or even as a main dish for those looking for a lighter, veggie-filled option.

• Ingredients:
  • 2 large sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups kale, chopped
  • Salt and pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and smoked paprika (if using). Toss to coat.
  2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  3. While the potatoes are roasting, heat a large skillet over medium heat. Add olive oil, then sauté the onion and garlic for 2-3 minutes, until softened and fragrant.
  4. Add the chopped kale to the skillet and sauté for 4-5 minutes, until wilted and tender.
  5. Once the sweet potatoes are roasted, add them to the skillet with the kale mixture and stir to combine. Adjust seasoning with salt and pepper as needed.
  6. Serve warm as a side dish or as a main.

This Paleo sweet potato and kale hash is a warm, comforting, and flavorful addition to your Easter spread. The sweetness of the roasted sweet potatoes perfectly balances the earthiness of the kale, while the onions and garlic create a savory, aromatic base. It’s an easy, one-pan dish that can be customized with your favorite seasonings or added protein. Whether served as a side or as a main dish, this hash is a nutritious, filling option that fits beautifully within a Paleo diet.

Paleo Baked Salmon with Asparagus

This Paleo baked salmon with asparagus is a light, flavorful, and health-conscious dish that’s perfect for Easter lunch. The tender salmon is baked with a blend of garlic, lemon, and fresh herbs, while the asparagus is roasted to crispy perfection. This dish is packed with omega-3 fatty acids from the salmon and antioxidants from the asparagus, making it a nutritious choice for a festive and wholesome meal.

• Ingredients:
  • 4 salmon fillets
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Place the salmon fillets and asparagus on the baking sheet. Drizzle with olive oil, then season with salt, pepper, garlic, and lemon zest.
  3. Squeeze lemon juice over the salmon and asparagus, then sprinkle with fresh parsley.
  4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
  5. Serve immediately with extra lemon wedges for garnish.

This Paleo baked salmon with asparagus is a deliciously simple yet elegant dish that’s perfect for Easter lunch. The salmon is rich in omega-3 fatty acids, while the asparagus offers a crisp, tender texture that complements the fish beautifully. With minimal ingredients and quick prep time, this dish is easy to prepare while still providing a sophisticated, nutritious option for any gathering. It’s a healthy, flavorful, and light choice for those seeking a protein-packed meal that aligns with Paleo principles.

Paleo Cauliflower Rice with Lemon and Parsley

This Paleo cauliflower rice with lemon and parsley is a light, flavorful side dish that pairs beautifully with any Easter lunch. Cauliflower rice is a wonderful low-carb alternative to traditional rice, and when sautéed with garlic, fresh parsley, and a splash of lemon juice, it takes on a deliciously fresh, savory flavor. This dish is quick to prepare, nutrient-dense, and adds a lovely texture to your meal. It’s perfect for anyone looking for a healthy and satisfying side.

• Ingredients:
  • 1 medium cauliflower, grated or riced (about 4 cups)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
• Instructions:
  1. Using a food processor or a box grater, rice the cauliflower into small, rice-sized pieces.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
  3. Add the riced cauliflower to the skillet and sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
  4. Stir in fresh parsley, lemon juice, and lemon zest. Season with salt and pepper to taste.
  5. Serve immediately as a side dish.

This Paleo cauliflower rice with lemon and parsley is a fresh and vibrant side dish that perfectly complements any Easter lunch. The cauliflower rice is light and fluffy, and the garlic, lemon, and parsley infuse it with bright, aromatic flavors. It’s an easy, healthy alternative to traditional rice, packed with fiber and antioxidants. This dish will make a great addition to any Easter spread, providing a guilt-free, yet flavorful, option that everyone will enjoy.

Paleo Baked Stuffed Avocados

These Paleo baked stuffed avocados are a creative and flavorful dish that combines the creamy goodness of avocado with a delicious, savory filling. Stuffed with a mixture of seasoned ground turkey, onions, and spices, these avocados are baked to perfection and topped with fresh cilantro and lime. This recipe is perfect for Easter, offering a satisfying, healthy, and visually stunning option for a light lunch or appetizer.

• Ingredients:
  • 2 ripe avocados, halved and pitted
  • 1 lb ground turkey
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C). Scoop out a bit of the avocado flesh to create more space for the filling.
  2. In a skillet, cook the ground turkey over medium heat until browned, breaking it apart with a spoon as it cooks. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  3. Stir in cumin, smoked paprika, salt, and pepper, and cook for another minute to allow the spices to bloom.
  4. Stuff the avocado halves with the turkey mixture, pressing gently to pack it in.
  5. Place the stuffed avocados in a baking dish and bake for 10-12 minutes, or until the avocado is heated through and slightly tender.
  6. Garnish with fresh cilantro and serve with lime wedges.

These Paleo baked stuffed avocados are a wonderful combination of creamy, rich avocado and a flavorful, spiced ground turkey filling. The earthy spices and savory turkey create a hearty and satisfying dish, while the avocado adds a creamy texture that makes every bite a delight. This dish is perfect for Easter, offering a nutritious and filling option that’s easy to prepare and impressive to serve. Whether you serve them as a main dish or appetizer, these stuffed avocados will definitely be a crowd-pleaser.

Paleo Roasted Herb Chicken with Sweet Potatoes

This Paleo roasted herb chicken with sweet potatoes is a comforting, flavorful, and healthy dish that makes a perfect Easter lunch. The chicken is seasoned with a blend of fresh herbs and roasted to perfection, while the sweet potatoes are caramelized in the oven, providing a naturally sweet and savory side. This dish is simple to prepare, yet incredibly satisfying and packed with wholesome ingredients, making it an ideal choice for a festive meal.

• Ingredients:
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 large sweet potatoes, peeled and cubed
  • Salt and pepper to taste
  • Lemon wedges for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, parsley, salt, and pepper.
  3. Rub the herb mixture over the chicken thighs, ensuring they are evenly coated.
  4. Arrange the chicken thighs on the baking sheet and add the cubed sweet potatoes around them. Drizzle with a little more olive oil and season with salt and pepper.
  5. Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and golden.
  6. Serve immediately with lemon wedges for garnish.

This Paleo roasted herb chicken with sweet potatoes is a wholesome, satisfying dish that combines the earthy flavors of roasted chicken with the natural sweetness of caramelized sweet potatoes. The fragrant herbs add a fresh, aromatic element to the chicken, while the tender sweet potatoes make the perfect side. This dish is a perfect choice for Easter, offering a nutrient-packed, simple meal that’s sure to please everyone at the table. It’s a comforting and delicious way to celebrate the holiday while staying true to Paleo principles.

Paleo Shrimp and Avocado Salad

This Paleo shrimp and avocado salad is a light, refreshing, and nutrient-packed dish that’s perfect for a springtime Easter lunch. The combination of juicy, tender shrimp, creamy avocado, and a zesty lemon dressing makes for a vibrant salad that is both satisfying and healthy. Full of healthy fats, protein, and fiber, this dish offers a great way to enjoy a delicious and fresh lunch while staying within the guidelines of a Paleo diet.

• Ingredients:
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 2 ripe avocados, diced
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
• Instructions:
  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, lime juice, and chili powder.
  2. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside to cool.
  3. In a large mixing bowl, combine the diced avocado, cucumber, red onion, and cilantro.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  5. Add the cooked shrimp to the vegetable mixture and toss everything together with the dressing.
  6. Serve immediately as a light lunch or appetizer.

This Paleo shrimp and avocado salad is an ideal dish for Easter lunch, offering a burst of fresh flavors with each bite. The shrimp provides a lean protein source, while the avocado adds creamy richness and healthy fats. The cucumber and red onion contribute a crisp and refreshing texture, while the tangy lemon dressing ties everything together. This salad is easy to prepare, refreshing, and light, making it a great option for anyone looking for a healthy yet satisfying meal during the spring season.

Paleo Grilled Steak with Chimichurri Sauce

This Paleo grilled steak with chimichurri sauce is a flavorful and indulgent dish that’s perfect for an Easter celebration. The tender, perfectly grilled steak is topped with a vibrant, tangy chimichurri sauce made from fresh herbs, garlic, and vinegar. The herbaceous and zesty sauce complements the smoky flavor of the grilled steak, creating a dish that’s both bold and refreshing. This recipe is easy to make, high in protein, and packed with flavor, making it a crowd-pleasing option for any Easter gathering.

• Ingredients:
  • 4 ribeye steaks (or your preferred cut)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
• Instructions:
  1. Preheat your grill or grill pan to medium-high heat. Brush the steaks with 2 tablespoons of olive oil and season with salt and pepper.
  2. Grill the steaks for 4-5 minutes per side for medium-rare, or cook to your desired level of doneness. Remove from the grill and let the steaks rest for a few minutes.
  3. While the steaks rest, prepare the chimichurri sauce by combining the parsley, cilantro, red wine vinegar, garlic, red pepper flakes, and olive oil in a small bowl. Stir to combine and season with salt and pepper to taste.
  4. Serve the grilled steaks topped with the chimichurri sauce.

This Paleo grilled steak with chimichurri sauce is an exciting and flavorful dish that brings a bold punch to your Easter table. The chimichurri sauce, with its fresh herbs and zesty vinegar, adds a delightful contrast to the rich, smoky flavor of the grilled steak. This dish is high in protein and healthy fats, making it a perfect choice for those following a Paleo diet. Whether you serve it with a side of roasted vegetables or a simple salad, this steak is sure to be a showstopper at any Easter celebration.

Paleo Roasted Beet and Carrot Salad

This Paleo roasted beet and carrot salad is a vibrant and nutrient-packed dish that adds color and flavor to any Easter table. Roasting the beets and carrots brings out their natural sweetness, which is balanced by the fresh, peppery arugula and tangy dressing. The addition of walnuts provides a crunchy texture, while the fresh herbs elevate the dish with their fragrant aroma. This salad is both visually appealing and rich in vitamins, making it an excellent choice for a healthy, festive lunch.

• Ingredients:
  • 2 medium beets, peeled and cut into wedges
  • 2 large carrots, peeled and cut into matchsticks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups arugula
  • 1/4 cup walnuts, toasted
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the beet wedges and carrot matchsticks on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  2. Roast the vegetables for 25-30 minutes, or until they are tender and lightly caramelized. Remove from the oven and let cool slightly.
  3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
  4. In a large bowl, toss the arugula with the roasted beets and carrots, walnuts, and parsley.
  5. Drizzle with the dressing and toss to combine. Serve immediately.

This Paleo roasted beet and carrot salad is a beautifully colorful dish that combines the natural sweetness of the roasted vegetables with the peppery freshness of arugula. The addition of walnuts offers a delightful crunch, while the balsamic dressing ties all the flavors together. It’s a nutritious, satisfying dish that is not only Paleo-friendly but also packed with antioxidants, fiber, and healthy fats. This salad makes a perfect side dish for Easter, bringing both health benefits and a burst of color to your table.

Note: More recipes are coming soon!