25+ Tasty and Healthy Friday Low Sodium Paleo Recipes for a Healthier Feast

If you’re trying to eat healthily and maintain a balanced lifestyle, you’ve probably heard of the Paleo diet—a way of eating that focuses on whole, unprocessed foods like lean meats, fish, fruits, vegetables, nuts, and seeds.

But sticking to a Paleo diet while managing sodium intake can sometimes be tricky.

Fortunately, we’ve compiled 25+ delicious Friday-friendly recipes that are not only low in sodium but also packed with flavor and nutrition.

These recipes will help you enjoy the weekend without compromising on your health goals.

Whether you’re preparing for a busy workday or simply want to enjoy a relaxing meal, these low-sodium Paleo recipes are perfect for a variety of tastes and dietary needs.

Get ready to discover meals that are savory, satisfying, and completely compliant with both Paleo and low-sodium principles.

25+ Tasty and Healthy Friday Low Sodium Paleo Recipes for a Healthier Feast

Staying true to your health goals doesn’t mean sacrificing flavor or convenience, especially when you have access to these 25+ low-sodium Paleo recipes.

Whether you’re hosting a Friday dinner or just want a quick, satisfying meal at the end of the week, these recipes offer a range of options that can fit any lifestyle.

By embracing fresh, whole ingredients and keeping sodium intake in check, you can enjoy healthy, tasty meals without feeling restricted.

So, gather your ingredients, get cooking, and start enjoying these flavorful, nutritious meals that will set the tone for a healthier weekend ahead!

Grilled Lemon Herb Chicken Salad

This Grilled Lemon Herb Chicken Salad is a fresh and satisfying low-sodium, Paleo-friendly option that’s perfect for a keto lunch. Packed with lean protein from chicken and topped with crisp greens and an invigorating lemon herb dressing, it’s a flavorful and nutrient-dense dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Juice of 1 lemon
• 2 teaspoons fresh parsley, chopped
• 2 cups mixed greens (spinach, arugula, kale)
• ½ cucumber, sliced
• 1 small avocado, sliced
• ½ red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper (to taste)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, onion powder, lemon juice, parsley, and black pepper.
3. Grill the chicken for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).
4. While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed greens, cucumber, avocado, and red onion.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, and black pepper for the dressing.
6. Once the chicken is cooked, slice it thinly and add it on top of the salad.
7. Drizzle the dressing over the salad and serve.

This Grilled Lemon Herb Chicken Salad is a nutritious and refreshing meal that can easily become a favorite for those looking to maintain a low-sodium, Paleo, and keto-friendly diet. The combination of fresh ingredients and tangy lemon dressing makes this salad both satisfying and full of flavor. Perfect for a light lunch without compromising on taste or nutritional value.

Zucchini Noodles with Pesto Chicken

Zucchini noodles paired with tender pesto chicken make for a delightful and low-sodium keto lunch. This dish is a wonderful alternative to pasta and offers a satisfying blend of flavors, making it both filling and fresh.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons homemade basil pesto (or store-bought without added sodium)
• 1 tablespoon fresh basil, chopped
• 1 tablespoon pine nuts (optional)
• 1 tablespoon nutritional yeast (for a cheesy flavor)
• Freshly ground black pepper (to taste)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper and cook them for 6-7 minutes per side until cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, toss the zucchini noodles for 2-3 minutes, just until slightly tender but still firm. Remove from heat.
3. Slice the cooked chicken into thin strips.
4. Toss the zucchini noodles with the pesto, fresh basil, pine nuts, and nutritional yeast.
5. Top the zucchini noodles with the sliced chicken and serve immediately.

Zucchini Noodles with Pesto Chicken is a vibrant, satisfying dish that will fulfill your craving for pasta while keeping things low-sodium and low-carb. The pesto sauce adds a burst of flavor, and the zucchini noodles serve as a perfect, guilt-free base. The combination of healthy fats, fresh veggies, and protein-rich chicken makes this recipe a great option for anyone following a keto or Paleo lifestyle.

Shrimp and Avocado Lettuce Wraps

Shrimp and avocado lettuce wraps are a light, fresh, and zesty option for a low-sodium, low-carb, and Paleo-friendly lunch. These wraps are easy to assemble and packed with protein, healthy fats, and fiber, making them a perfect keto meal.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 avocado, sliced
• 8 large lettuce leaves (butter lettuce or Romaine)
• 1 small tomato, diced
• 1 tablespoon cilantro, chopped
• 1 lime, cut into wedges
• Freshly ground black pepper (to taste)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with smoked paprika, garlic powder, and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and fully cooked. Remove from heat.
2. Wash and prepare the lettuce leaves. Lay them flat on a plate or work surface.
3. Slice the avocado and arrange the slices in the center of each lettuce leaf.
4. Add 2-3 shrimp to each lettuce leaf along with diced tomato and cilantro.
5. Squeeze fresh lime juice over the wraps and season with a bit more black pepper.
6. Fold the sides of the lettuce around the filling to create a wrap. Serve immediately.

Shrimp and Avocado Lettuce Wraps offer a wonderful combination of savory shrimp, creamy avocado, and fresh vegetables—all wrapped in crisp lettuce for a satisfying, low-sodium, and keto-friendly meal. These wraps are quick to prepare and full of healthy fats and lean protein, making them a great choice for anyone looking for a light yet fulfilling lunch.

Avocado Tuna Salad

Avocado Tuna Salad is a creamy, flavorful, and satisfying lunch option that is low in sodium and full of healthy fats, protein, and fiber. It’s an easy-to-make dish that combines the richness of avocado with the protein-packed tuna, making it perfect for a quick, nutritious keto meal.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon red onion, finely chopped
• 1 small cucumber, diced
• Freshly ground black pepper (to taste)

Instructions:

1. In a bowl, combine the drained tuna and mashed avocado.
2. Add the lemon juice, olive oil, parsley, red onion, and cucumber. Mix until everything is well incorporated.
3. Season with freshly ground black pepper to taste.
4. Serve the tuna salad on a bed of greens or in lettuce wraps for a low-carb option.

This Avocado Tuna Salad is a fantastic, no-cook option for a quick lunch. The avocado adds a creamy texture, while the tuna brings in a boost of protein, and the fresh veggies elevate the dish with added crunch and flavor. It’s perfect for those following a low-sodium, Paleo, and keto diet, and it’s versatile enough to serve in various ways. Whether as a salad or in wraps, it’s a filling and satisfying choice.

Eggplant Pizza with Ground Turkey

Eggplant Pizza with Ground Turkey offers a delicious, low-carb alternative to traditional pizza, using eggplant as the base instead of crust. Topped with savory ground turkey and homemade pesto, this dish is perfect for anyone following a low-sodium, keto, or Paleo diet.

Ingredients:

• 1 medium eggplant, sliced into 1-inch thick rounds
• 1 tablespoon olive oil
• 1/2 pound ground turkey
• 2 tablespoons homemade pesto (or store-bought without added sodium)
• 1/4 cup shredded mozzarella (optional for keto)
• 1 small tomato, sliced
• Fresh basil leaves, for garnish
• Freshly ground black pepper (to taste)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast in the oven for 10-15 minutes, flipping halfway through, until tender.
3. While the eggplant is roasting, cook the ground turkey in a skillet over medium heat until fully cooked. Season with black pepper and stir in 1 tablespoon of pesto.
4. Once the eggplant is ready, spread a thin layer of pesto on each slice.
5. Top with cooked ground turkey, sliced tomato, and a sprinkle of shredded mozzarella (if desired).
6. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted (if using).
7. Garnish with fresh basil and serve immediately.

Eggplant Pizza with Ground Turkey is a fantastic low-carb alternative to pizza that’s full of flavor. The eggplant serves as a perfect pizza crust substitute, and the ground turkey adds a lean protein boost. The pesto and mozzarella (optional) enhance the dish, making it both savory and satisfying. This pizza is not only keto and Paleo-friendly, but also a great way to enjoy a pizza-like experience without the guilt.

Spicy Baked Salmon with Asparagus

Spicy Baked Salmon with Asparagus is a simple yet flavorful low-sodium, Paleo, and keto-friendly lunch that’s packed with healthy fats, protein, and antioxidants. The salmon is perfectly seasoned with a spicy rub, and the asparagus is roasted to perfection for a nutrient-rich meal.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 bunch asparagus, trimmed
• Freshly ground black pepper (to taste)
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and rub the fillets with smoked paprika, garlic powder, cayenne pepper, and black pepper.
3. Arrange the asparagus around the salmon on the same baking sheet and drizzle with a bit of olive oil.
4. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Serve with lemon wedges on the side for an added burst of freshness.

Spicy Baked Salmon with Asparagus is an easy and flavorful meal that’s rich in healthy omega-3 fats from the salmon and packed with vitamins from the asparagus. The spicy seasoning on the salmon gives it an extra kick, while the tender asparagus balances the dish. It’s a great choice for anyone following a low-sodium, Paleo, or keto diet, and it’s quick enough to prepare for a delicious, satisfying lunch.

Turkey Lettuce Wraps with Avocado Salsa

Turkey Lettuce Wraps with Avocado Salsa are a light, refreshing, and nutrient-packed lunch. The combination of lean ground turkey, crunchy lettuce, and creamy avocado salsa makes these wraps perfect for anyone looking for a low-sodium, Paleo, and keto-friendly option.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Freshly ground black pepper (to taste)
• 1 head of butter lettuce or Romaine leaves (for wrapping)
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned and cooked through, breaking it apart as it cooks.
2. Season the turkey with chili powder, cumin, garlic powder, and black pepper. Stir well to combine and set aside.
3. For the salsa, combine the diced avocado, tomato, red onion, cilantro, and lime juice in a bowl. Gently mix until everything is well combined.
4. To assemble, spoon the seasoned turkey into the center of a lettuce leaf, then top with a spoonful of avocado salsa.
5. Wrap the lettuce around the filling and serve.

These Turkey Lettuce Wraps with Avocado Salsa are an ideal low-carb, Paleo, and keto lunch. The turkey provides lean protein, while the avocado salsa offers a creamy and flavorful topping that’s bursting with freshness. With the crisp lettuce serving as a healthy wrap alternative, this dish is satisfying, light, and easy to prepare. Perfect for a quick and nutritious lunch!

Cauliflower Fried Rice with Shrimp

auliflower Fried Rice with Shrimp is a low-sodium, low-carb, and Paleo-friendly alternative to traditional fried rice. The cauliflower rice provides a satisfying texture, while shrimp adds protein, making this dish both delicious and nutritious for a keto lunch.

Ingredients:

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon coconut oil
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon coconut aminos (low-sodium alternative to soy sauce)
• 1 tablespoon sesame oil
• Freshly ground black pepper (to taste)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the bell pepper, zucchini, and green onions, and sauté for 3-4 minutes until softened.
3. Add the garlic and cauliflower rice to the skillet. Stir well and cook for 5-7 minutes, or until the cauliflower rice is tender.
4. Stir in coconut aminos, sesame oil, and black pepper. Add the cooked shrimp back into the skillet and toss everything together.
5. Serve hot, garnished with additional green onions or sesame seeds if desired.

Cauliflower Fried Rice with Shrimp is a fantastic low-sodium, keto-friendly lunch that’s packed with veggies and protein. The cauliflower rice provides a light, nutritious base, while the shrimp offers a lean source of protein. The coconut aminos and sesame oil provide rich, savory flavors, making this dish a perfect alternative to traditional fried rice without the carbs. It’s both filling and healthy—ideal for a Paleo or keto lunch.

Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry is a simple and quick Paleo and keto-friendly meal that’s full of flavor without the added sodium. The chicken is stir-fried with broccoli in a savory sauce made from coconut aminos and a few other healthy ingredients, making it the perfect low-sodium lunch option.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper (to taste)
• 1 teaspoon sesame oil (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the broccoli and stir-fry for 3-4 minutes until tender-crisp.
3. Add the garlic and ginger and cook for an additional 1 minute, stirring constantly.
4. Return the chicken to the skillet and add the coconut aminos and apple cider vinegar. Stir everything together and cook for 2-3 more minutes until the sauce slightly thickens.
5. Drizzle sesame oil over the top (optional) and serve hot.

Chicken and Broccoli Stir-Fry is a quick and easy meal that’s full of flavor and perfect for anyone following a low-sodium, Paleo, or keto diet. The tender chicken and vibrant broccoli come together in a savory, slightly tangy sauce made with coconut aminos and apple cider vinegar. This dish is high in protein, fiber, and nutrients, making it an excellent choice for a satisfying lunch that’s both healthy and delicious.

grilled Steak with Roasted Brussels Sprouts

Grilled Steak with Roasted Brussels Sprouts is a simple yet satisfying lunch that is both rich in protein and fiber, making it perfect for a low-sodium, keto, and Paleo diet. The combination of tender steak and crispy Brussels sprouts is not only delicious but also packed with nutrients.

Ingredients:

• 2 ribeye or flank steaks (6 oz each)
• 1 tablespoon olive oil (for grilling)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Freshly ground black pepper (to taste)
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon fresh thyme (optional)

Instructions:

1. Preheat your grill to medium-high heat. Brush both sides of the steaks with olive oil and season with garlic powder, smoked paprika, and black pepper.
2. Grill the steaks for about 4-5 minutes on each side for medium-rare or longer if you prefer them more well-done. Let the steaks rest for a few minutes before slicing.
3. While the steaks are grilling, preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, thyme (optional), and black pepper. Spread them evenly on a baking sheet.
4. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until crispy and golden brown.
5. Serve the grilled steak alongside the roasted Brussels sprouts and enjoy.

Grilled Steak with Roasted Brussels Sprouts is a flavorful and filling meal that’s ideal for a low-sodium, keto, or Paleo lunch. The grilled steak offers a juicy and tender protein source, while the roasted Brussels sprouts bring a crispy texture and rich flavor, creating a perfect balance. This meal is easy to prepare, satisfying, and full of essential nutrients to fuel your day.

Chicken Avocado Cucumber Salad

Chicken Avocado Cucumber Salad is a light and refreshing low-sodium, keto-friendly lunch option that combines lean protein, healthy fats, and fresh veggies. The creamy avocado pairs beautifully with crisp cucumbers and grilled chicken, creating a dish that’s both satisfying and nourishing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil (for grilling)
• 1 teaspoon garlic powder
• Freshly ground black pepper (to taste)
• 1 large cucumber, sliced
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, and black pepper.
2. Grill the chicken for 6-7 minutes on each side or until fully cooked. Let the chicken rest for a few minutes before slicing it into strips.
3. In a large bowl, combine the cucumber, avocado, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lemon juice, and apple cider vinegar for the dressing.
5. Add the sliced chicken to the salad, drizzle with the dressing, and toss to combine.
6. Serve immediately or chill for later.

Chicken Avocado Cucumber Salad is a light yet filling dish perfect for a healthy lunch. The grilled chicken provides lean protein, while the avocado adds a creamy texture and healthy fats. The crisp cucumbers and tangy dressing offer a refreshing contrast, making this salad a flavorful and satisfying option that’s easy to prepare and perfect for a low-sodium, keto-friendly meal.

Spaghetti Squash and Turkey Meatballs

Spaghetti Squash and Turkey Meatballs is a delicious low-sodium, keto, and Paleo-friendly lunch that’s perfect for those craving comfort food without the carbs. The spaghetti squash acts as a great pasta substitute, while the turkey meatballs offer a lean protein option, making this meal both satisfying and nutritious.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 pound ground turkey
• 1 egg
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Freshly ground black pepper (to taste)
• 1/4 cup fresh parsley, chopped
• 1/2 cup homemade marinara sauce (low-sodium)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with black pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, until the squash is tender and can be easily shredded with a fork.
2. While the squash is roasting, prepare the turkey meatballs. In a bowl, combine the ground turkey, egg, almond flour, garlic powder, oregano, parsley, and black pepper. Mix until well combined, then form into small meatballs (about 1 inch in diameter).
3. Heat a skillet over medium heat and cook the meatballs for 5-6 minutes per side until browned and cooked through.
4. Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands.
5. Serve the turkey meatballs over the spaghetti squash and top with marinara sauce.

Spaghetti Squash and Turkey Meatballs is a comforting, low-sodium, and keto-friendly meal that satisfies your cravings for pasta. The spaghetti squash provides a healthy, low-carb alternative to traditional pasta, while the turkey meatballs are lean and flavorful. The homemade marinara sauce ties everything together for a delicious, hearty lunch that fits perfectly within a Paleo or keto diet.

Zucchini Noodles with Pesto Chicken

Zucchini Noodles with Pesto Chicken is a healthy, low-sodium, keto, and Paleo-friendly dish that combines the freshness of zucchini noodles with the rich flavor of pesto and lean grilled chicken. This dish is not only light but also bursting with nutrients, making it the perfect option for a quick and satisfying lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil (for grilling)
• 1/4 cup homemade pesto (or store-bought without added sodium)
• Freshly ground black pepper (to taste)
• 1 tablespoon pine nuts (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil and season with black pepper.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it into strips.
3. While the chicken is grilling, spiralize the zucchinis into noodles and set aside.
4. In a large bowl, toss the zucchini noodles with homemade pesto, ensuring they’re coated evenly.
5. Serve the pesto zucchini noodles topped with sliced chicken and garnish with pine nuts and fresh basil.

Zucchini Noodles with Pesto Chicken is a delightful, low-carb alternative to pasta dishes, offering a light yet satisfying meal. The zucchini noodles provide a fresh base, while the grilled chicken adds lean protein. The homemade pesto ties everything together with bold flavors, making this dish perfect for anyone following a low-sodium, keto, or Paleo diet. It’s quick, easy, and bursting with nutrients.

Beef and Mushroom Stir-Fry

Beef and Mushroom Stir-Fry is a savory, protein-packed dish that’s low in sodium and ideal for those following a Paleo or keto lifestyle. The tender beef and earthy mushrooms are cooked in a flavorful sauce, creating a dish that is both hearty and satisfying without the carbs.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1 tablespoon coconut oil
• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon coconut aminos (low-sodium alternative to soy sauce)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil
• Freshly ground black pepper (to taste)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the beef and cook for 3-4 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the mushrooms, onion, and garlic, and sauté for 3-4 minutes until the mushrooms are tender and the onions are translucent.
3. Add the coconut aminos, apple cider vinegar, sesame oil, and black pepper to the skillet. Stir well to combine.
4. Return the beef to the skillet and toss everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Garnish with fresh cilantro and serve hot.

Beef and Mushroom Stir-Fry is a rich, satisfying dish that’s perfect for a low-sodium, keto, or Paleo lunch. The tender beef provides protein, while the mushrooms add depth and earthiness to the dish. The coconut aminos and sesame oil create a savory sauce without the excess sodium, making this meal flavorful yet healthy. It’s a quick and easy stir-fry that’s both filling and nutritious.

Grilled Shrimp Salad with Lemon Vinaigrette

Grilled Shrimp Salad with Lemon Vinaigrette is a light, refreshing, and protein-packed lunch option that’s perfect for a low-sodium, Paleo, and keto-friendly diet. The grilled shrimp adds a delicate sweetness, while the lemon vinaigrette brings a burst of citrusy freshness to the dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil (for grilling)
• Freshly ground black pepper (to taste)
• 4 cups mixed greens (such as spinach, arugula, and romaine)
• 1 cucumber, sliced
• 1/2 avocado, sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil (for vinaigrette)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• Freshly ground black pepper (to taste)

Instructions:

1. Preheat your grill to medium-high heat. Toss the shrimp with olive oil and black pepper.
2. Grill the shrimp for 2-3 minutes on each side, until pink and opaque. Set aside.
3. In a large bowl, combine the mixed greens, cucumber, avocado, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (if using), and black pepper to create the vinaigrette.
5. Toss the salad with the lemon vinaigrette and top with the grilled shrimp.
6. Serve immediately, garnished with additional parsley if desired.

Grilled Shrimp Salad with Lemon Vinaigrette is a light and refreshing lunch that’s perfect for a low-sodium, keto, or Paleo diet. The shrimp adds a lean protein source, while the mixed greens and avocado provide healthy fats and essential nutrients. The lemon vinaigrette ties everything together with a bright, tangy flavor. This salad is quick, easy, and incredibly satisfying, making it an ideal choice for a healthy and flavorful meal.

Note: More recipes are coming soon!