35+ Healthy Friday Vegan Salad Recipes for Your Dinner

As the week winds down and the weekend begins, there’s no better way to treat yourself than with a refreshing, vibrant vegan salad.

Fridays are the perfect time to lighten up your meals, especially if you’ve indulged in rich dishes throughout the week.

Whether you’re looking for a satisfying meal after a busy workday or a light start to your weekend gatherings, these 35+ Friday vegan salad recipes offer a variety of flavors and ingredients to suit every taste.

From protein-packed quinoa salads to crispy, tangy creations bursting with seasonal veggies, there’s something here for everyone.

So, grab your greens, chop up some fresh veggies, and get ready to enjoy a delicious, nutritious start to your weekend!

35+ Healthy Friday Vegan Salad Recipes for Your Dinner

Eating healthy doesn’t have to be boring or complicated, and these 35+ Friday vegan salad recipes prove just that.

With so many vibrant, tasty, and nourishing options, you can easily create a salad that fits your mood, your dietary needs, and your desire for something fresh and exciting.

Whether you’re preparing for a solo meal or a family gathering, these salads will elevate your Friday dining experience.

So, embrace the freshness of plant-based ingredients, enjoy the burst of flavors, and let your weekend begin with a delicious, feel-good salad!

Zucchini Noodle & Avocado Salad

This refreshing low-carb, keto-friendly salad features spiralized zucchini noodles combined with creamy avocado, cherry tomatoes, and a zesty lemon dressing. It’s the perfect light yet filling dish for a Friday lunch that keeps you energized while keeping carbs low.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 ripe avocado, cubed
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Begin by spiralizing the zucchinis to create noodle-like strands. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. In a large mixing bowl, combine the zucchini noodles, avocado cubes, and halved cherry tomatoes.
3. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine, ensuring the avocado doesn’t get mashed.
5. Garnish with fresh basil leaves before serving.

This Zucchini Noodle & Avocado Salad offers a delicious, guilt-free lunch that’s both nutritious and satisfying. With the creamy texture of avocado and the refreshing crunch of zucchini, it’s an excellent way to enjoy a satisfying low-carb meal. Perfect for those following a keto diet, it provides healthy fats and fiber, while keeping carbs to a minimum. It’s quick, easy, and bursting with fresh flavors, making it an ideal choice for a Friday lunch!

Cauliflower Rice & Cucumber Salad

This light, crunchy salad combines cauliflower rice with fresh cucumber and a tangy mustard dressing. It’s a keto-friendly dish that offers a satisfying texture with minimal carbs, perfect for anyone looking for a fresh lunch option.

Ingredients:

• 1 cup cauliflower rice (either store-bought or homemade)
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. If making your own cauliflower rice, pulse florets of cauliflower in a food processor until they resemble rice grains. Alternatively, use pre-made cauliflower rice.
2. In a large bowl, combine the cauliflower rice, diced cucumber, and red onion.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss well to combine.
5. Garnish with freshly chopped parsley before serving.

The Cauliflower Rice & Cucumber Salad is a light yet satisfying lunch that’s perfect for anyone following a low-carb or keto lifestyle. The cauliflower rice mimics the texture of grains but with none of the carbs, making this a guilt-free choice. The mustard dressing adds a tangy kick, while the cucumber provides a refreshing crunch. This dish is an excellent option for a nutritious, easy-to-make salad that pairs perfectly with any protein or can stand alone as a vibrant, filling lunch.

Spinach & Almond Salad with Lemon Tahini Dressing

This nutrient-packed spinach salad is topped with crunchy almonds and drizzled with a creamy lemon tahini dressing. It’s a high-fat, low-carb dish that’s ideal for a satisfying keto lunch. The combination of spinach’s rich iron content and the healthy fats from tahini and almonds makes it an excellent choice for both taste and nutrition.

Ingredients:

• 4 cups fresh spinach leaves
• 1/4 cup almonds, roughly chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, add the fresh spinach leaves.
2. Roughly chop the almonds and sprinkle them over the spinach.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper until smooth.
4. Drizzle the dressing over the spinach and almonds, then toss gently to coat.
5. Serve immediately or chill for 10 minutes to let the flavors meld.

The Spinach & Almond Salad with Lemon Tahini Dressing is a satisfying and nutrient-rich dish, packed with healthy fats and antioxidants. The spinach provides a powerhouse of vitamins and minerals, while the almonds offer a satisfying crunch. The creamy tahini dressing ties it all together with a zesty lemon twist. This salad is not only keto-friendly but also full of flavor, making it the perfect choice for a low-carb Friday lunch. It’s simple, delicious, and nourishing—just what you need to fuel your day without overloading on carbs.

Roasted Brussels Sprouts & Walnut Salad

This warm, hearty salad combines crispy roasted Brussels sprouts with crunchy walnuts and a tangy balsamic dressing. It’s a nutrient-packed, keto-friendly dish that’s rich in healthy fats, fiber, and antioxidants, making it an ideal low-carb lunch.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1/4 cup walnuts, roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 tablespoon fresh thyme (optional)
• 1 tablespoon grated Parmesan (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are crispy and golden.
4. While the Brussels sprouts are roasting, toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and lightly browned.
5. In a small bowl, whisk together balsamic vinegar and a touch of olive oil.
6. Once the Brussels sprouts are done, combine them with the toasted walnuts. Drizzle with the balsamic dressing and toss gently.
7. Garnish with fresh thyme and Parmesan if desired.

This Roasted Brussels Sprouts & Walnut Salad is a hearty and flavorful low-carb option for lunch. The Brussels sprouts, when roasted, offer a crispy, caramelized texture that pairs perfectly with the nutty crunch of walnuts. The balsamic dressing adds a tangy contrast, making each bite exciting. This salad is rich in fiber, healthy fats, and antioxidants, making it both satisfying and nourishing. It’s an excellent choice for those on a keto diet looking for a filling yet light lunch that won’t derail their carb goals.

Kale & Chia Seed Salad with Lemon Garlic Dressing

Packed with fiber, vitamins, and antioxidants, this kale salad is a powerhouse of nutrition. The addition of chia seeds gives it a nice texture, while the zesty lemon garlic dressing brings everything together. It’s a perfect low-carb, keto lunch that’s as nutritious as it is delicious.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1 tablespoon chia seeds
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Start by washing and chopping the kale into bite-sized pieces. Massage the kale with your hands for 1-2 minutes to soften the leaves.
2. Add the chia seeds, red onion, and cucumber to the kale.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
4. Pour the dressing over the salad and toss thoroughly to combine.
5. Let the salad sit for 5-10 minutes to allow the chia seeds to absorb the dressing and expand.

The Kale & Chia Seed Salad with Lemon Garlic Dressing is a simple yet nutrient-dense dish, perfect for a low-carb lunch. The massaged kale is tender and full of flavor, while the chia seeds add a delightful crunch and boost of omega-3s. The lemon garlic dressing elevates the entire salad with its bright, savory notes. This salad is rich in fiber, vitamins, and healthy fats, providing a wholesome and filling meal. It’s perfect for those following a keto diet and looking for a refreshing and easy-to-make lunch that supports both health and satisfaction.

Avocado & Tomato Salad with Olive Tapenade Dressing

This creamy and tangy avocado and tomato salad is topped with a flavorful olive tapenade dressing. It’s a fresh, keto-friendly lunch that’s packed with healthy fats, vitamins, and antioxidants. The addition of olive tapenade adds a Mediterranean twist, making it a satisfying and delicious low-carb dish.

Ingredients:

• 1 large avocado, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, chopped
• 1 tablespoon capers, rinsed and chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a medium bowl, combine the avocado cubes and cherry tomatoes.
2. In a small bowl, mix together the Kalamata olives, capers, olive oil, lemon juice, Dijon mustard, salt, and pepper to create the tapenade dressing.
3. Drizzle the tapenade dressing over the avocado and tomato mixture, then gently toss to coat everything evenly.
4. Garnish with freshly chopped parsley and serve immediately.

The Avocado & Tomato Salad with Olive Tapenade Dressing is a rich, Mediterranean-inspired dish that’s bursting with fresh, bold flavors. The creamy avocado contrasts beautifully with the juicy tomatoes, while the olive tapenade dressing provides a savory, briny kick. This salad is perfect for anyone following a keto or low-carb diet, as it’s packed with healthy fats from the avocado and olives. It’s an easy-to-make, satisfying lunch that’s not only delicious but also nourishing, making it a great way to stay on track with your dietary goals without sacrificing taste.

Cabbage & Avocado Slaw

This vibrant and crunchy slaw is a low-carb, keto-friendly twist on the classic cabbage salad. The combination of cabbage, creamy avocado, and a tangy lime dressing creates a refreshing and satisfying dish. With its high fiber content and healthy fats, it’s perfect for a light yet filling Friday lunch.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 ripe avocado, cubed
• 1/4 cup shredded carrots
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, cubed avocado, and shredded carrots.
2. In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss gently to coat all the ingredients evenly.
4. Garnish with fresh cilantro and serve immediately, or refrigerate for 30 minutes to let the flavors marinate.

The Cabbage & Avocado Slaw is a light yet satisfying salad that offers a great balance of crunch, creaminess, and tang. The cabbage provides fiber and texture, while the avocado adds richness and healthy fats. The cumin and lime dressing brings a zesty and aromatic kick that ties everything together. This slaw is a perfect keto-friendly option for a low-carb lunch and can be paired with grilled chicken, tofu, or other keto-friendly proteins. It’s fresh, flavorful, and sure to keep you full without breaking your carb goals.

Broccoli & Almond Salad with Dijon Dressing

This Broccoli & Almond Salad is a crunchy, nutrient-dense option packed with fiber and healthy fats. With its crunchy broccoli, roasted almonds, and Dijon mustard dressing, it’s a flavorful low-carb dish that’s perfect for a light and satisfying keto lunch.

Ingredients:

• 2 cups broccoli florets, steamed or blanched
• 1/4 cup almonds, sliced or chopped
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or low-carb sweetener (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam or blanch the broccoli florets until tender but still crisp (about 3-4 minutes). Drain and let cool.
2. While the broccoli cools, toast the sliced almonds in a dry pan over medium heat until fragrant and golden (about 3 minutes).
3. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey (if using), salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled broccoli and toasted almonds, then pour the dressing over and toss gently to coat.
   The Broccoli & Almond Salad with Dijon Dressing is a perfect combination of textures and flavors, from the crisp broccoli to the crunch of almonds. The Dijon mustard dressing adds a tangy and slightly spicy flavor, enhancing the natural taste of the vegetables. This keto-friendly salad is full of fiber, healthy fats, and antioxidants, making it a satisfying, nutritious meal that’s low in carbs. It can be served on its own or as a side dish to complement grilled meats or plant-based proteins for a balanced lunch.

Eggplant & Tomato Salad with Balsamic Vinaigrette

This simple yet flavorful salad combines roasted eggplant with fresh tomatoes and a tangy balsamic vinaigrette. It’s a great low-carb, keto-friendly dish that provides a satisfying mix of textures and flavors, perfect for a light Friday lunch.

Ingredients:

• 1 large eggplant, cut into cubes
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the eggplant cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the eggplant for 25-30 minutes, or until golden and tender, stirring halfway through.
4. In a small bowl, mix together balsamic vinegar and oregano to create the vinaigrette.
5. Once the eggplant is roasted and cooled slightly, combine it with the halved cherry tomatoes in a large bowl.
6. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
7. Garnish with fresh basil leaves before serving.

This Eggplant & Tomato Salad with Balsamic Vinaigrette is a simple, low-carb dish with vibrant Mediterranean flavors. The roasted eggplant provides a savory, tender base, while the fresh tomatoes add a burst of juiciness. The balsamic vinaigrette enhances the flavors with a tangy richness, and the fresh basil adds a fragrant touch. It’s a perfect salad for those on a keto diet, as it’s low in carbs but rich in fiber and antioxidants. This salad can be served as a main course or paired with your favorite keto protein for a satisfying, nutritious lunch.

Cucumber & Feta Salad with Olive Oil Dressing

This refreshing cucumber and feta salad is a perfect low-carb option for a Friday lunch. The crunchy cucumbers, creamy feta cheese, and olives are combined with a simple olive oil dressing that brings all the flavors together. It’s a light, yet satisfying salad, rich in healthy fats and perfect for those following a keto diet.

Ingredients:

• 2 large cucumbers, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Slice the cucumbers into thin rounds or half-moons, depending on your preference.
2. In a large bowl, combine the cucumber slices, crumbled feta cheese, and sliced Kalamata olives.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
   The Cucumber & Feta Salad with Olive Oil Dressing is a crisp and refreshing low-carb salad that’s perfect for a quick lunch. The creamy feta and briny olives provide a burst of flavor, while the cucumbers offer a refreshing crunch. This salad is packed with healthy fats from the feta and olive oil, making it a great choice for a keto lunch. With minimal ingredients and a simple dressing, it’s both easy to prepare and incredibly satisfying. It’s a great standalone dish or can be paired with grilled chicken or seafood for a well-rounded meal.

Avocado & Spinach Salad with Lemon Poppy Seed Dressing

This nutrient-packed salad combines the creamy richness of avocado with the light, leafy goodness of spinach. The addition of a lemon poppy seed dressing enhances the flavors, making this dish a perfect, low-carb, keto-friendly lunch option full of healthy fats and fiber.

Ingredients:

• 2 cups fresh spinach leaves
• 1 ripe avocado, cubed
• 1/4 cup red onion, thinly sliced
• 1 tablespoon poppy seeds
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach leaves, avocado cubes, and thinly sliced red onion.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for a few minutes to let the flavors meld.

This Avocado & Spinach Salad with Lemon Poppy Seed Dressing is a fresh and flavorful choice for a keto lunch. The avocado provides healthy fats and creaminess, while the spinach offers a boost of vitamins and minerals. The tangy lemon poppy seed dressing adds a bright, refreshing touch that perfectly complements the ingredients. This salad is not only low in carbs but also packed with nutrients, making it a satisfying and nourishing meal. Whether eaten on its own or paired with a protein like grilled chicken, it’s a great option for anyone looking to stay on track with a keto diet.

Roasted Cauliflower & Pine Nut Salad

This roasted cauliflower salad is a hearty, low-carb, keto-friendly dish that’s both flavorful and nutritious. The cauliflower, roasted to golden perfection, is complemented by toasted pine nuts and a simple lemon vinaigrette, making it an ideal choice for a satisfying lunch that’s light yet filling.

Ingredients:

• 2 cups cauliflower florets
• 1/4 cup pine nuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon tahini
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the cauliflower for 25-30 minutes, stirring halfway through, until golden and tender.
4. While the cauliflower roasts, toast the pine nuts in a dry pan over medium heat for 2-3 minutes, until golden and fragrant.
5. In a small bowl, whisk together lemon juice, tahini, garlic powder, salt, and pepper to make the dressing.
6. Once the cauliflower is roasted, combine it with the toasted pine nuts in a large bowl.
7. Drizzle the dressing over the salad and toss gently.
8. Garnish with fresh parsley before serving.

The Roasted Cauliflower & Pine Nut Salad is a flavorful, keto-friendly lunch that’s both satisfying and light. The roasted cauliflower provides a delicious, nutty flavor, while the toasted pine nuts add a crunchy, buttery texture. The tahini-lemon dressing ties everything together with its creamy and tangy finish. This salad is rich in fiber and healthy fats, making it perfect for anyone following a low-carb or keto lifestyle. It’s a filling meal on its own, or you can pair it with a protein like grilled chicken or fish for a complete lunch.

Grilled Asparagus & Tomato Salad with Pesto Vinaigrette

This Grilled Asparagus & Tomato Salad combines the smoky flavor of grilled asparagus with juicy tomatoes, all drizzled with a vibrant pesto vinaigrette. It’s a refreshing, low-carb, and keto-friendly dish that’s packed with healthy fats and antioxidants—perfect for a satisfying lunch.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Toss the asparagus with olive oil, salt, and pepper. Grill for 5-7 minutes, turning occasionally, until tender and slightly charred.
3. While the asparagus is grilling, halve the cherry tomatoes and set them aside.
4. Once the asparagus is done, remove from the grill and cut into 2-inch pieces.
5. In a large bowl, combine the grilled asparagus, cherry tomatoes, and pesto. Toss gently to coat.
6. Garnish with fresh basil leaves and serve immediately.

This Grilled Asparagus & Tomato Salad with Pesto Vinaigrette is a bold, flavorful salad that’s ideal for a low-carb, keto lunch. The smoky grilled asparagus pairs perfectly with the fresh, juicy tomatoes, while the pesto vinaigrette adds a burst of herbaceous flavor. The healthy fats from the pesto and olive oil make this dish not only delicious but also filling. It’s an easy and quick salad to prepare that’s perfect for a light but satisfying lunch that fits seamlessly into any keto or low-carb diet.

Zucchini & Bell Pepper Salad with Lemon-Tahini Dressing

This vibrant zucchini and bell pepper salad is packed with fresh vegetables and complemented by a creamy, tangy lemon-tahini dressing. It’s a colorful and nutrient-dense low-carb salad, rich in fiber, antioxidants, and healthy fats, making it the perfect keto-friendly lunch.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 bell pepper, thinly sliced (choose any color)
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Slice the zucchinis and bell pepper into thin strips and place them in a large bowl.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper to create the dressing.
3. Pour the dressing over the sliced vegetables and toss gently to coat.
4. Garnish with fresh parsley before serving.

The Zucchini & Bell Pepper Salad with Lemon-Tahini Dressing is a light, refreshing option for a keto lunch. The thinly sliced zucchini and bell peppers provide a satisfying crunch, while the lemon-tahini dressing adds a rich and tangy flavor. With minimal ingredients and simple preparation, this salad is packed with fiber and healthy fats, making it both nutritious and filling. It’s an excellent option for anyone on a low-carb or keto diet looking for a fresh, vibrant, and easy-to-make lunch.

Roasted Mushroom & Spinach Salad with Garlic Balsamic Dressing

This Roasted Mushroom & Spinach Salad brings together the earthy flavors of roasted mushrooms and the freshness of spinach, topped with a rich garlic balsamic dressing. It’s a low-carb, keto-friendly option that’s rich in antioxidants and healthy fats, perfect for a hearty and satisfying lunch.

Ingredients:

• 2 cups baby spinach leaves
• 1 cup mushrooms, sliced (preferably cremini or button)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the sliced mushrooms with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
3. Roast the mushrooms for 15-20 minutes, stirring once halfway through, until tender and golden brown.
4. In a small bowl, whisk together balsamic vinegar, minced garlic, olive oil, salt, and pepper to make the dressing.
5. In a large bowl, combine the roasted mushrooms and fresh spinach leaves.
6. Drizzle the garlic balsamic dressing over the salad and toss gently to combine.
7. Garnish with fresh thyme before serving.

The Roasted Mushroom & Spinach Salad with Garlic Balsamic Dressing is a hearty and flavorful low-carb salad perfect for a keto lunch. The earthy roasted mushrooms complement the fresh spinach, while the garlic balsamic dressing adds depth and richness. The dish is packed with antioxidants, fiber, and healthy fats, making it both nutritious and filling. This simple, yet satisfying salad is a great option for a quick and easy meal that aligns with a low-carb lifestyle. Pair it with a protein of your choice for a well-rounded, nutritious lunch.

Note: More recipes are coming soon