35+ Easy and Delicious Holiday Paleo Appetizer Recipes to Brighten Your Table

The holiday season is a time for joy, connection, and, of course, delicious food!

For those following a paleo lifestyle, finding appetizers that are both festive and diet-friendly can feel like a challenge.

But fear not—paleo doesn’t mean sacrificing flavor or creativity! In fact, paleo appetizers can be some of the most vibrant, nutrient-dense, and satisfying dishes on your holiday table.

From savory bites to crowd-pleasing finger foods, there are countless ways to impress your guests while staying true to your health goals.

This guide features 35+ holiday paleo appetizer recipes that will delight everyone, whether they follow a paleo lifestyle or not.

Packed with wholesome ingredients, bold flavors, and beautiful presentations, these appetizers will make your holiday gatherings truly memorable.

35+ Easy and Delicious Holiday Paleo Appetizer Recipes to Brighten Your Table

As the holiday season brings people together, why not let food take center stage in creating memorable moments?

These 35+ holiday paleo appetizer recipes are designed to bring joy and nourishment to your gatherings, blending indulgence with mindful eating.

Whether you’re hosting a big celebration or enjoying an intimate evening with loved ones, these paleo-friendly appetizers are sure to be a hit.

From vibrant plant-based options to protein-packed bites, there’s something for every palate on this list.

So go ahead—get inspired, roll up your sleeves, and create a spread that celebrates health, flavor, and the holiday spirit.

Stuffed Mushrooms with Garlic and Herbs

These stuffed mushrooms are a delicious and savory appetizer perfect for any holiday gathering. They’re filled with a combination of garlic, fresh herbs, and almond flour, creating a rich and flavorful bite-sized snack that is both paleo and crowd-pleasing.

Ingredients:

• 16 large mushrooms, stems removed
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
3. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped mushroom stems and garlic. Sauté until tender, about 3-4 minutes.
4. In a bowl, combine the sautéed mushroom stems and garlic with the almond flour, parsley, thyme, nutritional yeast, salt, and pepper. Mix well.
5. Stuff each mushroom cap with the mixture and place them on a baking sheet.
6. Drizzle the stuffed mushrooms with the remaining tablespoon of olive oil.
7. Bake for 15-20 minutes or until the mushrooms are tender and golden brown on top.
8. Serve warm and enjoy!

The stuffed mushrooms are the ideal combination of earthy mushrooms, aromatic garlic, and fresh herbs. The almond flour adds a nice texture, making these little bites satisfying and flavorful. They are not only paleo-friendly but also a great way to serve a crowd without sacrificing taste or quality.

Bacon-Wrapped Dates with Almonds

These bacon-wrapped dates with almonds are a sweet and savory combination that will have your guests reaching for more. The crisp bacon perfectly complements the natural sweetness of the dates and the crunch of almonds inside, creating a perfect paleo appetizer for any festive occasion.

Ingredients:

• 12 pitted dates
• 12 almonds, whole or slivered
• 12 slices of bacon (preferably nitrate-free)
• Toothpicks for securing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice each date lengthwise and stuff with an almond inside.
3. Wrap each stuffed date with a slice of bacon and secure it with a toothpick.
4. Place the wrapped dates on a baking sheet, ensuring they are spaced out evenly.
5. Bake for 15-20 minutes or until the bacon is crispy and golden brown.
6. Let the dates cool slightly before serving.

These bacon-wrapped dates are a perfect balance of sweet and salty flavors. The bacon adds a smoky richness, while the date’s sweetness and almond’s crunch provide a surprising contrast. These bites are not only simple to make but also impressive to serve at any holiday gathering.

Avocado and Tuna Tartare

This avocado and tuna tartare is a light and refreshing paleo appetizer that’s bursting with flavors. The creamy avocado pairs perfectly with the fresh tuna, while the tangy lime juice and cilantro enhance the natural flavors. It’s a delicious and healthy option for those looking for a raw, nutrient-packed dish.

Ingredients:

• 1 lb sushi-grade tuna, finely diced
• 1 ripe avocado, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 cup cilantro, chopped
• 1 small shallot, finely diced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the diced tuna, avocado, lime juice, olive oil, cilantro, and shallot.
2. Gently stir the mixture to combine, being careful not to mash the avocado too much.
3. Season with salt and pepper to taste.
4. Serve the tartare chilled, either in small bowls or on a plate with a spoon or crackers (paleo-friendly crackers if preferred).

The avocado and tuna tartare is a healthy, refreshing appetizer with vibrant flavors. The creamy avocado complements the delicate tuna, while the lime and cilantro provide a zesty kick. This appetizer is perfect for guests who are looking for a lighter option that’s both delicious and nutritious, making it a standout choice for any holiday celebration.

Crispy Zucchini Fries with Paleo Aioli

These crispy zucchini fries are a healthier alternative to traditional fries, making them the perfect paleo-friendly appetizer. The zucchini is coated in almond flour and baked to golden perfection, offering a satisfying crunch paired with a creamy, homemade aioli dip.

Ingredients:

• 2 medium zucchinis, cut into fries
• 1 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 eggs, beaten
• 1 tbsp olive oil
• For the aioli:
  • 1/2 cup avocado mayo
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix the almond flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, then coat in the almond flour mixture. Arrange the coated fries on the prepared baking sheet.
4. Drizzle the fries with olive oil and bake for 20-25 minutes or until golden and crispy, flipping halfway through.
5. While the fries are baking, make the aioli by combining the avocado mayo, lemon juice, Dijon mustard, and minced garlic in a bowl. Stir well.
6. Serve the zucchini fries hot with the paleo aioli on the side for dipping.

These crispy zucchini fries are a crowd-pleaser that’s both healthy and satisfying. The crunchy exterior contrasts beautifully with the tender zucchini inside. Paired with the creamy aioli, they make a perfect appetizer to kick off any holiday meal without compromising your paleo lifestyle.

Shrimp Cocktail with Lemon and Dill

This shrimp cocktail is a classic appetizer elevated with the freshness of lemon and dill, perfect for those following a paleo diet. The shrimp are delicately poached, ensuring they remain tender and flavorful, while the lemon-dill sauce adds a refreshing twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lemon, sliced
• 2 bay leaves
• 1 tbsp peppercorns
• 1 tsp salt
• 1/2 cup fresh dill, chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice

Instructions:

1. In a large pot, bring 6 cups of water to a boil with the lemon slices, bay leaves, peppercorns, and salt.
2. Add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and opaque.
3. Remove the shrimp and set them aside to cool.
4. In a small bowl, mix the olive oil, lemon juice, and chopped dill to create the sauce.
5. Once the shrimp have cooled, arrange them on a platter and drizzle the lemon-dill sauce over the top.
6. Serve chilled, garnished with additional dill or lemon slices if desired.

This shrimp cocktail is light yet packed with flavor. The lemon and dill enhance the natural sweetness of the shrimp, while the simple poaching method ensures the shrimp stay tender and juicy. It’s a sophisticated, refreshing appetizer that fits perfectly into a holiday meal.

Paleo Spinach and Artichoke Dip

This creamy spinach and artichoke dip is the perfect comfort food for holiday gatherings, but it’s completely paleo-friendly. Made with coconut milk and almond flour instead of dairy, it offers all the creamy texture and delicious flavor you love, without any of the guilt.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1/2 cup coconut milk
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Paleo-friendly crackers or vegetable sticks for dipping

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil.
2. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
3. Add the spinach to the skillet and cook until wilted, about 3-4 minutes.
4. In a large bowl, combine the cooked spinach, chopped artichokes, coconut milk, almond flour, salt, and pepper. Stir until well combined.
5. Transfer the mixture into the greased baking dish and bake for 20-25 minutes or until the top is golden and bubbly.
6. Serve warm with paleo crackers or vegetable sticks for dipping.

This paleo spinach and artichoke dip is creamy and comforting, with a delightful richness from the coconut milk. The combination of spinach and artichokes gives it a fresh and savory flavor, making it the perfect dip for a holiday appetizer. It’s sure to satisfy all your guests, whether they follow a paleo diet or not.

Prosciutto-Wrapped Asparagus

This prosciutto-wrapped asparagus is a simple yet elegant appetizer that’s full of flavor. The salty prosciutto complements the earthy, tender asparagus, making this dish a perfect paleo-friendly option for a holiday spread.

Ingredients:

• 1 bunch of asparagus, trimmed
• 6 slices of prosciutto
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wrap each asparagus spear with a slice of prosciutto, starting from the bottom and spiraling up.
3. Arrange the wrapped asparagus on the prepared baking sheet in a single layer.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast in the oven for 15-20 minutes, or until the prosciutto is crispy and the asparagus is tender.
6. Serve warm with lemon wedges on the side for an added burst of freshness.

These prosciutto-wrapped asparagus spears are a perfect balance of salty and savory. The crisp prosciutto provides a delicious contrast to the tender asparagus. This appetizer is not only easy to make but also elegant enough to impress your guests at any holiday occasion.

Paleo Meatballs with Marinara Sauce

These paleo meatballs are made with a blend of ground beef and almond flour, providing a juicy, flavorful bite that pairs perfectly with a homemade marinara sauce. They are gluten-free and dairy-free, making them a great addition to any holiday table.

Ingredients:

• 1 lb ground beef (grass-fed if possible)
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups homemade or store-bought paleo-friendly marinara sauce
• 1 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mix the ground beef, almond flour, egg, garlic, oregano, salt, and pepper. Form the mixture into 16-18 small meatballs.
2. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through.
3. While the meatballs are cooking, heat the marinara sauce in a small pot over low heat.
4. Once the meatballs are cooked, transfer them to the pot with the marinara sauce and let them simmer for 5 minutes to absorb the sauce.
5. Serve the meatballs hot, garnished with fresh herbs if desired.

These paleo meatballs are hearty and flavorful, with a satisfying texture from the almond flour. Paired with marinara sauce, they offer a comforting and delicious appetizer that’s sure to be a hit at any gathering. They’re a great option for anyone looking for a satisfying, paleo-friendly snack.

Coconut-Crusted Chicken Tenders

These coconut-crusted chicken tenders are a crispy, crunchy, and flavorful appetizer that’s paleo-friendly. The coconut coating gives the chicken an irresistible sweetness, and the tender meat inside is juicy and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into strips
• 1 cup shredded unsweetened coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1 tbsp olive oil
• Salt and pepper to taste
• Paleo-friendly dipping sauce (such as avocado mayo or coconut yogurt)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix the shredded coconut, almond flour, salt, and pepper.
3. Dip each chicken strip into the beaten eggs, then coat it with the coconut-almond mixture, pressing lightly to ensure it sticks.
4. Arrange the coated chicken strips on the prepared baking sheet.
5. Drizzle with olive oil and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
6. Serve warm with your favorite paleo dipping sauce.

These coconut-crusted chicken tenders are crispy on the outside and tender on the inside. The coconut coating adds a touch of sweetness, while the almond flour keeps the texture light and crisp. They’re perfect for dipping and make an excellent appetizer for any holiday meal or party.

Paleo Guacamole with Plantain Chips

This vibrant and creamy guacamole served with crispy plantain chips is a perfect paleo appetizer. The creamy avocado, tangy lime, and fresh cilantro combine to create a delicious dip, and the plantain chips add a satisfying crunch, making it an ideal dish for any gathering.

Ingredients:

• 3 ripe avocados, peeled and mashed
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1/2 small red onion, finely diced
• 1 jalapeño, seeded and minced (optional for heat)
• Salt and pepper to taste
• 2 ripe plantains, peeled and sliced into thin rounds
• 1 tbsp olive oil (for plantain chips)
• Sea salt (for seasoning)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the plantain slices on the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt.
3. Bake the plantain chips for 15-20 minutes or until golden and crispy, flipping halfway through.
4. While the chips are baking, prepare the guacamole by combining the mashed avocado, lime juice, cilantro, red onion, jalapeño (if using), salt, and pepper in a bowl. Mix well.
5. Once the plantain chips are done, remove them from the oven and let them cool slightly.
6. Serve the guacamole with the plantain chips on the side.

This paleo guacamole with plantain chips is a perfect combination of creamy and crunchy textures. The guacamole’s freshness pairs wonderfully with the crispy, slightly sweet plantain chips, making it a refreshing and satisfying appetizer for any holiday event.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are a healthy and hearty paleo appetizer, filled with a flavorful combination of ground turkey, cauliflower rice, and spices. They’re colorful, nutrient-dense, and make for a wholesome and satisfying dish to serve during any holiday celebration.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cauliflower rice (can use store-bought or make your own by pulsing cauliflower florets in a food processor)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 4-5 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks.
4. Stir in the cauliflower rice, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until the cauliflower rice is tender.
5. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing down gently to pack the filling in.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve the stuffed peppers warm, optionally garnished with fresh cilantro.

These stuffed bell peppers are a flavorful and healthy appetizer that’s perfect for any holiday meal. The ground turkey and cauliflower rice filling provides a satisfying and savory bite, while the colorful peppers offer a beautiful presentation. This paleo-friendly dish is filling and packed with nutrients, making it a great choice for those looking for a wholesome appetizer.

Crispy Coconut Shrimp with Mango Salsa

These crispy coconut shrimp served with a tangy mango salsa are a tropical-inspired paleo appetizer that will transport your taste buds straight to the beach. The coconut coating provides a sweet and crispy texture, while the mango salsa adds a refreshing, fruity kick.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond flour
• 1 egg, beaten
• 1 tbsp olive oil (for frying)
• Salt and pepper to taste
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) if baking, or heat olive oil in a skillet over medium heat if frying.
2. In a shallow bowl, mix the shredded coconut, almond flour, salt, and pepper.
3. Dip each shrimp into the beaten egg, then coat it with the coconut mixture, pressing lightly to ensure the coating sticks.
4. If baking, place the coated shrimp on a baking sheet and bake for 12-15 minutes, flipping halfway through, until golden and crispy. If frying, cook the shrimp in the heated olive oil for 2-3 minutes per side, until crispy and golden.
5. While the shrimp cooks, prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
6. Serve the crispy coconut shrimp with the fresh mango salsa on the side.

These crispy coconut shrimp with mango salsa offer a delightful combination of textures and flavors. The coconut coating gives the shrimp a light, crunchy bite, while the sweet and tangy mango salsa provides a refreshing contrast. This paleo appetizer is perfect for bringing tropical flair to any holiday gathering!

Paleo Caprese Skewers

These Paleo Caprese Skewers are a fresh and vibrant appetizer, combining juicy tomatoes, creamy avocado, and fragrant basil, all drizzled with olive oil and balsamic glaze. They’re a simple yet elegant dish, perfect for any holiday celebration, and completely paleo-friendly.

Ingredients:

• 1 pint cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 8-10 small skewers or toothpicks

Instructions:

1. Assemble the skewers by threading a tomato half, followed by a basil leaf, a few pieces of diced avocado, and another tomato half onto each skewer.
2. Arrange the skewers on a serving platter.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the mixture over the skewers.
4. Serve immediately or refrigerate for up to an hour before serving.

These Paleo Caprese Skewers are light, flavorful, and easy to make. The creamy avocado and sweet tomatoes pair beautifully with the fresh basil, while the balsamic drizzle adds the perfect finishing touch. They’re a great choice for a light, refreshing appetizer that’s perfect for any holiday table.

Paleo Bacon-Wrapped Dates

Sweet, juicy dates wrapped in savory bacon are the ultimate paleo appetizer. The sweetness of the dates combined with the saltiness of the bacon creates a perfect flavor balance that will leave your guests craving more. This dish is quick to prepare and always a crowd-pleaser.

Ingredients:

• 12 Medjool dates, pitted
• 12 slices of bacon (preferably nitrate-free)
• 1 tbsp almond butter (optional, for filling)
• Toothpicks (for securing)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. If desired, stuff each date with a small amount of almond butter for added flavor.
3. Cut each slice of bacon in half, then wrap each piece around a stuffed date and secure with a toothpick.
4. Place the bacon-wrapped dates on the prepared baking sheet and bake for 15-20 minutes, turning halfway through, until the bacon is crispy and golden.
5. Remove from the oven and let cool for a few minutes before serving.

Paleo Bacon-Wrapped Dates are the perfect combination of sweet and savory, with the bacon providing a rich, smoky flavor that complements the natural sweetness of the dates. These little bites are a guaranteed hit at any gathering, adding a touch of indulgence to your holiday spread while staying true to paleo principles.

Paleo Guacamole-Stuffed Mushrooms

These Paleo Guacamole-Stuffed Mushrooms are a fresh and savory twist on a classic appetizer. The earthy mushrooms are filled with creamy guacamole, making them a healthy and satisfying bite-sized snack perfect for any holiday occasion.

Ingredients:

• 12 large white mushrooms, stems removed
• 2 ripe avocados, peeled and mashed
• 1 lime, juiced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, minced (optional)
• Salt and pepper to taste
• 1 tbsp olive oil (for brushing mushrooms)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet and brush them with olive oil.
2. Bake the mushrooms for 8-10 minutes, until tender and slightly golden.
3. While the mushrooms are baking, prepare the guacamole by mixing the mashed avocado, lime juice, red onion, cilantro, jalapeño (if using), salt, and pepper in a bowl.
4. Once the mushrooms are done, remove them from the oven and let them cool slightly.
5. Fill each mushroom cap with the guacamole mixture and serve immediately.

These Paleo Guacamole-Stuffed Mushrooms are bursting with fresh flavors. The earthy mushrooms pair wonderfully with the creamy, tangy guacamole filling, making for a nutritious and flavorful appetizer. This dish is perfect for those looking for a light, healthy option that doesn’t compromise on taste.

Note: More recipes​ are coming soon!