35+ Tasty Friday Paleo Salad Recipes to Transform Your Dinners

Fridays are the perfect opportunity to unwind after a busy week and indulge in something fresh, healthy, and satisfying.

If you’ve been following the paleo lifestyle or are simply looking for nutritious options to fuel your weekend, this collection of 35+ paleo salad recipes will inspire you to embrace your Friday with vitality.

Packed with wholesome ingredients and vibrant flavors, these salads are perfect for a light yet filling meal, whether you’re preparing for a night out, a family dinner, or a cozy solo evening at home.

From hearty protein-packed options to refreshing, colorful bowls, you’ll find the perfect paleo salad to suit every taste and craving.

35+ Tasty Friday Paleo Salad Recipes to Transform Your Dinners

No matter how hectic your week has been, your Friday night meals can be both easy and exciting with the help of these 35+ paleo salad recipes.

Whether you’re in the mood for a simple leafy green salad or a more robust combination of proteins, vegetables, and healthy fats, these dishes offer endless variety.

By incorporating whole, natural ingredients, you’ll nourish your body while satisfying your taste buds.

So why not make this Friday the start of a new, healthier tradition?

Grab your ingredients, get creative, and enjoy the benefits of a flavorful and wholesome paleo salad to kick off your weekend right.

Avocado Chicken Salad

This creamy avocado chicken salad is a perfect low-carb, keto-friendly lunch option for your Friday. Packed with healthy fats, lean protein, and fresh veggies, it’s an ideal choice for staying full and energized throughout the day.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 ripe avocado, diced
• 1 cup cucumber, diced
• ½ cup cherry tomatoes, halved
• 1 small red onion, finely diced
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, cucumber, cherry tomatoes, and red onion.
2. Drizzle olive oil and lime juice over the mixture.
3. Season with salt, pepper, and cilantro, then toss everything gently to combine.
4. Adjust seasoning to taste, adding more lime juice or salt if needed.
5. Serve immediately or chill in the fridge for 20-30 minutes for extra flavor.

This Avocado Chicken Salad offers a balanced mix of proteins, healthy fats, and refreshing veggies, making it a satisfying, nutrient-dense lunch. It’s easy to make, low in carbs, and rich in flavor, providing a perfect kickstart to your Friday without weighing you down. Perfect for anyone following a keto or low-carb lifestyle, this salad will keep you full and satisfied all afternoon.

Zucchini Noodle Tuna Salad

This zucchini noodle tuna salad combines the fresh crunch of spiralized zucchini with the hearty protein of tuna. Light, flavorful, and keto-friendly, it’s a great salad option to fuel your body with essential nutrients while staying low-carb.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 can of tuna in olive oil, drained
• 1 tablespoon mayonnaise (or avocado mayo for a healthier version)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, drained
• Salt and pepper to taste
• 1 tablespoon parsley, chopped

Instructions:

1. Using a spiralizer, create zucchini noodles and place them in a large mixing bowl.
2. Add the tuna, mayonnaise, Dijon mustard, lemon juice, and capers to the bowl.
3. Season with salt and pepper, then toss everything until well combined.
4. Garnish with fresh parsley and serve immediately.

This Zucchini Noodle Tuna Salad is a refreshing yet filling dish perfect for a low-carb lunch. The zucchini noodles replace traditional pasta, making it keto-friendly, while the tuna and creamy dressing provide rich flavor and protein. Whether you’re looking for a quick lunch or a meal prep option, this salad is easy to make and keeps you full without the carbs, making it an ideal choice for any low-carb or keto eater.

Mediterranean Kale Salad

This Mediterranean-inspired kale salad brings together nutrient-rich kale, tangy feta cheese, and flavorful olives for a satisfying low-carb meal. It’s packed with antioxidants, healthy fats, and fiber to keep you energized throughout your Friday.

Ingredients:

• 4 cups kale, chopped
• 1/2 cup cucumber, sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with a bit of olive oil and salt for about 1-2 minutes to soften the leaves.
2. Add the cucumber, olives, red onion, and feta to the kale.
3. Drizzle the remaining olive oil and red wine vinegar over the salad.
4. Sprinkle oregano and season with salt and pepper, then toss everything to combine.
5. Serve immediately or let it sit in the fridge for 10-15 minutes to enhance the flavors.

This Mediterranean Kale Salad is a nutrient-packed, low-carb lunch option that’s rich in vitamins, antioxidants, and healthy fats. The combination of kale, feta, and olives provides a savory flavor, while the olive oil and vinegar dressing gives it a tangy finish. It’s a fantastic, easy-to-make dish that satisfies both the taste buds and dietary goals, keeping you on track with your low-carb, keto diet while enjoying a delicious, filling meal.

Shrimp Avocado Salad

This Shrimp Avocado Salad is a fresh, satisfying dish that combines tender shrimp with creamy avocado, cucumber, and a tangy citrus dressing. It’s the perfect low-carb and keto-friendly option for a light yet filling Friday lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 1 tablespoon extra virgin olive oil for dressing

Instructions:

1. Heat olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
2. Remove the shrimp from heat and set aside to cool.
3. In a large bowl, combine the diced avocado, cucumber, and cooked shrimp.
4. Drizzle with lemon juice and extra virgin olive oil, then sprinkle with chopped dill.
5. Toss gently, then season with salt and pepper to taste.
6. Serve immediately or chill in the fridge for 10-15 minutes for added flavor.

This Shrimp Avocado Salad is a perfect mix of lightness and richness, providing high-quality protein from the shrimp and healthy fats from the avocado. It’s a refreshing and nutrient-dense choice for a Friday lunch that will leave you feeling full and energized. The tangy lemon dressing and dill elevate the flavor profile, making it both tasty and satisfying without adding unnecessary carbs, perfect for anyone on a keto or low-carb diet.

Bacon-Wrapped Asparagus Salad

This Bacon-Wrapped Asparagus Salad brings together the smoky, savory flavor of bacon with the crisp freshness of asparagus. It’s a deliciously satisfying low-carb and keto-friendly option that’s perfect for a Friday lunch that feels indulgent yet healthy.

Ingredients:

• 12 asparagus spears, trimmed
• 6 strips of bacon
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wrap each asparagus spear with a slice of bacon, securing the ends with toothpicks if needed.
3. Place the wrapped asparagus on a baking sheet and bake for 15-20 minutes, or until the bacon is crispy.
4. While the bacon-wrapped asparagus is baking, prepare the salad base by tossing the mixed greens with olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
5. Once the asparagus is cooked, remove it from the oven and let it cool slightly before placing it on top of the salad greens.
6. Serve immediately and enjoy!

This Bacon-Wrapped Asparagus Salad is a perfect balance of smoky bacon and tender asparagus, topped on a fresh bed of greens. The combination of flavors makes this salad feel indulgent, while still adhering to a low-carb, keto-friendly diet. It’s a quick and easy meal that’s high in protein and healthy fats, while the fresh greens and tangy balsamic dressing add freshness and vibrancy. It’s a satisfying dish that will keep you full and happy without any carbs weighing you down.

Beef and Broccoli Salad

his Beef and Broccoli Salad combines tender, thinly sliced steak with crisp, fresh broccoli and a flavorful sesame dressing. It’s a low-carb, keto-friendly option that offers a healthy dose of protein and fiber to keep you feeling satisfied.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets, steamed or lightly blanched
• 1 tablespoon sesame oil
• 2 tablespoons tamari or coconut aminos (for a gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon garlic, minced
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• 1 tablespoon green onions, chopped (optional for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the thinly sliced flank steak and cook for 2-3 minutes on each side until browned and cooked to your desired level of doneness. Remove from heat and set aside.
2. In a small bowl, whisk together the tamari, rice vinegar, grated ginger, garlic, and sesame seeds.
3. In a large bowl, combine the cooked beef, steamed broccoli, and sesame dressing. Toss gently to combine.
4. Season with salt and pepper to taste, then garnish with chopped green onions if desired.
5. Serve immediately.

The Beef and Broccoli Salad is a hearty yet refreshing low-carb lunch that packs a punch of protein, healthy fats, and fiber. The tender beef pairs beautifully with the crisp broccoli, while the sesame dressing adds a nutty, savory depth of flavor. It’s the perfect salad for anyone looking for a keto-friendly meal that’s filling, flavorful, and easy to prepare. Whether you’re meal prepping for the week or enjoying a Friday lunch, this dish will keep you satisfied without the carbs.

Turkey and Spinach Salad with Lemon Dressing

This Turkey and Spinach Salad is a light, refreshing option for a low-carb Friday lunch. Featuring lean turkey breast, nutrient-dense spinach, and a zesty lemon dressing, this salad is packed with protein and antioxidants, making it both satisfying and healthy.

Ingredients:

• 2 cups fresh spinach
• 1 cup cooked turkey breast, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red bell pepper, diced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon pumpkin seeds (optional for added crunch)

Instructions:

1. In a large bowl, combine the spinach, turkey slices, cucumber, and red bell pepper.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss everything gently to combine.
4. Sprinkle with pumpkin seeds for added crunch, if desired.
5. Serve immediately or chill for a few minutes to allow the flavors to meld.

This Turkey and Spinach Salad is a simple yet satisfying dish, perfect for a low-carb, keto-friendly lunch. The lean turkey provides protein, while the spinach and other fresh vegetables offer essential vitamins and minerals. The lemon dressing adds a burst of freshness, while the pumpkin seeds give the salad a crunchy texture. It’s a light, energizing meal that will keep you feeling full and focused throughout the day without the carbs.

Grilled Salmon and Arugula Salad

This Grilled Salmon and Arugula Salad is a nutrient-packed, flavorful dish ideal for a low-carb Friday lunch. The smoky grilled salmon pairs beautifully with the peppery arugula, making it a satisfying, keto-friendly meal that’s rich in omega-3s.

Ingredients:

• 1 lb salmon fillets
• 4 cups arugula
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the salmon fillets with olive oil, salt, and pepper.
2. Grill the salmon for 3-4 minutes per side, or until it’s cooked through and flakes easily with a fork.
3. While the salmon is cooking, combine the arugula and cherry tomatoes in a large bowl.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey (if using), olive oil, salt, and pepper to create the dressing.
5. Once the salmon is cooked, flake it into large chunks and add it to the salad.
6. Drizzle the dressing over the salad and toss gently.
7. Garnish with fresh dill if desired and serve immediately.

This Grilled Salmon and Arugula Salad is an excellent choice for a healthy, satisfying lunch. The grilled salmon provides a rich source of omega-3 fatty acids, while the arugula adds a peppery bite that balances perfectly with the creamy dressing. This low-carb, keto-friendly salad is not only delicious but also packed with essential nutrients, making it a perfect dish to keep you energized and full without any excess carbs.

Caprese Salad with Grilled Chicken

This Caprese Salad with Grilled Chicken is a fresh and flavorful low-carb lunch option that combines the classic Italian Caprese salad with lean grilled chicken for an added protein boost. The juicy tomatoes, creamy mozzarella, and fragrant basil make this dish a perfect light meal.

Ingredients:

• 2 grilled chicken breasts, sliced
• 2 large tomatoes, sliced
• 1/2 cup fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the sliced tomatoes and mozzarella on a platter.
2. Top with the grilled chicken slices and fresh basil leaves.
3. Drizzle the olive oil and balsamic vinegar over the salad.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for a few minutes to allow the flavors to meld.

This Caprese Salad with Grilled Chicken is a deliciously simple yet satisfying low-carb lunch option. The combination of fresh tomatoes, mozzarella, and basil brings vibrant flavors, while the grilled chicken adds a lean protein source to keep you full. The olive oil and balsamic vinegar dressing enhances the overall flavor without adding any carbs, making it an ideal choice for anyone following a keto or low-carb diet. This salad is light, refreshing, and perfect for a healthy Friday lunch.

Chicken Caesar Salad (Keto Version)

This keto-friendly Chicken Caesar Salad offers all the flavors of a traditional Caesar salad but without the carbs. Grilled chicken provides lean protein, while a creamy homemade dressing delivers the classic Caesar taste, making this an ideal low-carb Friday lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups Romaine lettuce, chopped
• 1/4 cup parmesan cheese, grated
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 anchovy fillets (optional)
• Salt and pepper to taste
• 1/4 cup bacon bits (optional for extra crunch)

Instructions:

1. Grill the chicken breasts on medium-high heat for 6-7 minutes per side, until fully cooked. Let rest before slicing into thin strips.
2. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, garlic, and anchovies (if using) until smooth. Season with salt and pepper to taste.
3. In a large bowl, toss the chopped Romaine lettuce with the Caesar dressing.
4. Add the sliced chicken on top of the salad, then sprinkle with grated parmesan cheese.
5. Optionally, top with bacon bits for added flavor and texture.
6. Serve immediately.

he Chicken Caesar Salad (Keto Version) is a rich, flavorful, and satisfying low-carb lunch option. The creamy dressing gives you all the indulgence of a traditional Caesar salad without the carbs, while the grilled chicken adds lean protein. The parmesan and optional bacon bits create a deliciously savory experience, making it perfect for anyone on a keto or low-carb diet. This salad is easy to prepare and perfect for meal prep, keeping you full and nourished throughout the day.

Cucumber and Smoked Salmon Salad

This Cucumber and Smoked Salmon Salad is a light and refreshing low-carb dish that combines the crispness of cucumber with the rich flavors of smoked salmon. It’s a simple yet flavorful salad, ideal for a quick and satisfying keto-friendly Friday lunch.

Ingredients:

• 4 oz smoked salmon, sliced
• 1 large cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon capers
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Arrange the sliced cucumber and red onion on a plate.
2. Layer the smoked salmon on top of the cucumber and onion.
3. Drizzle with olive oil and lemon juice, then sprinkle with capers and fresh dill.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for a few minutes to let the flavors develop.

The Cucumber and Smoked Salmon Salad is a light, refreshing, and low-carb meal that’s perfect for anyone looking for a quick lunch. The smoked salmon adds rich, savory flavor, while the cucumber and onion provide a crisp, fresh contrast. The dill, capers, and lemon dressing elevate the taste, making this salad both satisfying and keto-friendly. It’s a great option for a simple, nutrient-dense lunch that’s ready in minutes.

Grilled Chicken and Avocado Salad

This Grilled Chicken and Avocado Salad is a filling, flavorful, and low-carb option, perfect for a keto-friendly lunch. Grilled chicken provides lean protein, while the creamy avocado adds healthy fats, making this salad both satisfying and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1 tablespoon cilantro, chopped (optional)

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked. Allow it to rest before slicing into thin strips.
3. In a large bowl, combine the mixed greens, avocado, cherry tomatoes, and cucumber.
4. Drizzle with olive oil and lime juice, then toss gently to combine.
5. Add the sliced grilled chicken on top of the salad.
6. Garnish with fresh cilantro, if desired.
7. Serve immediately.

The Grilled Chicken and Avocado Salad is a simple yet satisfying low-carb lunch. The grilled chicken provides a lean protein source, while the avocado contributes healthy fats that keep you feeling full. The combination of fresh vegetables adds a variety of textures and nutrients, and the lime dressing gives the salad a zesty finish. This salad is keto-friendly, easy to prepare, and perfect for a light yet filling Friday lunch.

Eggplant and Ground Beef Salad

This Eggplant and Ground Beef Salad is a hearty, low-carb lunch that’s perfect for a keto diet. It combines savory ground beef with tender roasted eggplant, creating a satisfying dish full of rich flavors. Topped with fresh herbs and a simple dressing, this salad is both nutritious and delicious.

Ingredients:

• 1 medium eggplant, cut into cubes
• 1 lb ground beef (preferably lean)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the eggplant cubes with olive oil, salt, pepper, and smoked paprika. Spread the eggplant on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. While the eggplant roasts, heat a skillet over medium heat and cook the ground beef, breaking it up into small pieces as it cooks. Season with garlic powder, salt, and pepper.
3. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard to make the dressing.
4. Once the eggplant and ground beef are cooked, combine them with the mixed greens in a large bowl.
5. Drizzle with the dressing and toss to combine.
6. Garnish with fresh parsley and serve immediately.

he Eggplant and Ground Beef Salad is a flavorful, keto-friendly option that’s both filling and nutritious. The roasted eggplant adds a smoky, soft texture, while the seasoned ground beef provides a rich and satisfying protein boost. Paired with fresh greens and a tangy mustard dressing, this salad is a perfect way to enjoy a hearty low-carb meal. It’s easy to prepare and can be made in advance, making it a great option for a satisfying Friday lunch.

Cobb Salad with Ranch Dressing

This Cobb Salad with Ranch Dressing is a classic and hearty low-carb meal, packed with fresh vegetables, protein-rich ingredients, and a creamy homemade ranch dressing. Perfect for those following a keto diet, this salad offers a satisfying combination of flavors and textures.

Ingredients:

• 2 cooked chicken breasts, chopped
• 2 boiled eggs, chopped
• 1/2 avocado, sliced
• 1/4 cup blue cheese crumbles
• 1/4 cup cooked bacon, crumbled
• 1 cup Romaine lettuce, chopped
• 1 cup mixed greens (spinach, arugula, or kale)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup homemade ranch dressing (recipe below)

Ranch Dressing:

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions:

1. Prepare the ranch dressing by combining mayonnaise, sour cream, lemon juice, garlic powder, dried dill, salt, and pepper in a bowl. Mix until smooth and set aside.
2. In a large bowl, combine the chopped Romaine lettuce and mixed greens.
3. Layer the salad with cooked chicken, boiled eggs, avocado slices, blue cheese crumbles, bacon, and cherry tomatoes.
4. Drizzle with ranch dressing and toss gently to combine.
5. Serve immediately.

his Cobb Salad with Ranch Dressing is a filling and nutrient-packed dish, offering a perfect balance of healthy fats, protein, and fiber. The creamy ranch dressing brings all the ingredients together, while the chicken, bacon, eggs, and avocado keep you satisfied throughout the day. It’s a keto-friendly salad that’s simple to prepare and perfect for a delicious, low-carb Friday lunch. Whether you’re making it for a meal prep or as a quick lunch, this salad is sure to satisfy your cravings while keeping you on track with your low-carb goals.

Grilled Steak Salad with Avocado and Blue Cheese

This Grilled Steak Salad with Avocado and Blue Cheese is a perfect low-carb, keto-friendly option for a Friday lunch. The rich flavor of grilled steak, creamy avocado, and tangy blue cheese makes this salad indulgent yet healthy, offering a great balance of protein, fats, and nutrients.

Ingredients:

• 2 steaks (your choice of cut, such as ribeye or sirloin)
• 1 avocado, diced
• 1/2 cup blue cheese crumbles
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1/2 red onion, thinly sliced
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 tablespoon fresh chives, chopped (optional for garnish)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season the steaks with olive oil, salt, and pepper.
2. Grill the steaks for 4-6 minutes on each side (depending on thickness and desired doneness). Let the steaks rest for a few minutes before slicing them thinly.
3. In a large bowl, combine the mixed greens, red onion, and diced avocado.
4. Add the sliced steak and top with blue cheese crumbles.
5. Drizzle with olive oil and balsamic vinegar, then toss gently to combine.
6. Garnish with fresh chives if desired and serve immediately.

This Grilled Steak Salad with Avocado and Blue Cheese is a hearty and flavorful low-carb lunch option. The grilled steak adds a rich, savory protein source, while the creamy avocado and tangy blue cheese provide healthy fats and a burst of flavor. The simple olive oil and balsamic vinegar dressing ties everything together without adding unnecessary carbs. Perfect for anyone on a keto or low-carb diet, this salad is an indulgent, satisfying meal that will keep you feeling full and energized throughout the day.’

Note: More recipes are coming soon