32+ Flavorful Keto Cold Salad Recipes You Need to Try

When following a ketogenic (keto) diet, finding delicious, satisfying, and easy-to-make meals is key to maintaining your lifestyle.

One of the best meal options that fit perfectly within a keto diet is a cold salad.

Not only are they refreshingly light and perfect for warm weather, but cold salads can be packed with nutritious ingredients such as healthy fats, protein, and low-carb vegetables.

Whether you’re meal prepping for the week, planning a picnic, or simply craving a light lunch, 32+ keto cold salad recipes can provide you with a variety of exciting options that will keep you on track with your diet goals.

From hearty salads loaded with protein to lighter, refreshing salads filled with crisp vegetables, there’s a keto-friendly salad for every palate.

These salads are also incredibly versatile and easy to customize to suit your taste, making them perfect for any occasion.

So, if you’re looking to mix up your keto meal plan, keep reading for over 32 keto cold salad recipes that will inspire you to create satisfying meals while staying true to your low-carb lifestyle.

32+ Flavorful Keto Cold Salad Recipes You Need to Try

Eating keto doesn’t mean you have to sacrifice flavor or variety in your meals.

With 32+ keto cold salad recipes at your fingertips, you can enjoy a wide array of fresh, healthy salads that are both satisfying and packed with essential nutrients.

From creamy avocado to hearty proteins like chicken and shrimp, these salads will keep you feeling full and nourished without derailing your low-carb goals.

Plus, they are easy to prepare, making them perfect for meal prepping or a quick weeknight dinner.

So, next time you need a fresh, delicious meal that aligns with your keto lifestyle, skip the heavy carbs and go for a crisp, refreshing cold salad instead.

Creamy Avocado Chicken Salad

Packed with healthy fats and protein, this avocado chicken salad is a rich, refreshing keto option that comes together quickly and keeps well in the fridge.

The creamy texture of avocado pairs beautifully with tender chicken and crunchy veggies, making it ideal for a light lunch or a satisfying snack.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 large ripe avocado
• 1/4 cup mayonnaise (sugar-free)
• 1/2 small red onion, finely chopped
• 1 celery stalk, finely chopped
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• Optional: chopped fresh cilantro or parsley

Instructions:

1. In a medium bowl, mash the avocado until creamy.
2. Stir in the mayonnaise and lime juice until well blended.
3. Add shredded chicken, red onion, and celery to the bowl. Mix until everything is coated.
4. Season with salt, pepper, and herbs if using.
5. Chill for 30 minutes before serving for best flavor.

This salad is a breeze to make and incredibly versatile—you can enjoy it on its own, in lettuce wraps, or as a topping for cucumber slices.

Its creamy, zesty profile makes it a go-to keto staple you’ll come back to time and again.

Mediterranean Cauliflower Salad

A keto twist on a Mediterranean classic, this cauliflower salad is vibrant, refreshing, and full of tangy, herby goodness.

Cauliflower replaces carb-heavy grains while soaking up the bold flavors of olive oil, lemon, and fresh herbs.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Steam or microwave cauliflower florets until just tender. Let them cool completely.
2. Chop cauliflower into small, rice-sized pieces and place in a large bowl.
3. Add cherry tomatoes, cucumber, red onion, olives, and feta.
4. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
5. Pour dressing over the salad and toss well. Chill before serving.

This salad is light, zesty, and satisfying without any of the carbs. It’s perfect for picnics, meal prep, or as a side to grilled meats.

The variety of textures and flavors ensures every bite is exciting and keto-approved.

Bacon Ranch Broccoli Salad

This hearty and indulgent salad delivers big flavors with crispy bacon, crunchy broccoli, and a creamy ranch-style dressing.

It’s a low-carb dream that keeps well and only gets better as it sits.

Ingredients:

• 4 cups raw broccoli florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup red onion, finely chopped
• 6 slices cooked bacon, crumbled
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli, cheddar cheese, red onion, and bacon.
2. In a separate bowl, whisk together mayonnaise, sour cream, vinegar, garlic powder, salt, and pepper.
3. Pour the dressing over the broccoli mixture and toss until well coated.
4. Refrigerate for at least 1 hour to let the flavors meld.

Rich, creamy, and crunchy all at once, this bacon ranch broccoli salad is a crowd-pleaser that even non-keto eaters will love.

It’s great for potlucks, barbecues, or as a bold side to your favorite protein.

Tuna Egg Salad Lettuce Cups

This protein-packed salad brings together two keto classics—tuna and boiled eggs—into a creamy, savory combo that’s perfectly served in crisp lettuce cups.

It’s filling without being heavy and makes a great lunch or high-protein snack.

Ingredients:

• 1 can tuna in water or olive oil, drained
• 2 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp chopped dill pickles or relish (no sugar added)
• 1 tbsp chopped green onions
• Salt and pepper to taste
• Romaine or butter lettuce leaves for serving

Instructions:

1. In a bowl, mix tuna, chopped eggs, mayonnaise, mustard, pickles, and green onions.
2. Stir well to combine, and season with salt and pepper.
3. Spoon the mixture into lettuce leaves to serve as cups or wraps.
4. Optionally chill for 30 minutes to enhance flavors.

This salad is quick, easy, and perfectly keto.

The balance of creamy, tangy, and crunchy textures makes it satisfying, while the lettuce keeps it light and refreshing.

Zesty Cucumber Dill Salad

Simple, crisp, and ultra-refreshing, this cucumber dill salad is a cool keto favorite.

It’s ideal as a light side dish or palate cleanser thanks to its bright vinegar tang and aromatic dill.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup sour cream
• 1 tbsp white vinegar or apple cider vinegar
• 1 tbsp fresh chopped dill (or 1 tsp dried dill)
• 1/4 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. Place sliced cucumbers in a bowl and sprinkle lightly with salt. Let sit for 10–15 minutes, then pat dry to remove excess water.
2. In a separate bowl, mix sour cream, vinegar, dill, garlic powder, salt, and pepper.
3. Add cucumbers and toss to coat.
4. Chill for at least 20 minutes before serving.

This salad brings a crisp bite with cooling creaminess.

It pairs especially well with grilled meats, fish, or as a refreshing side to any rich main dish. Plus, it comes together in no time!

Italian Antipasto Salad

This no-cook keto salad is like an antipasto platter in a bowl.

Packed with meats, cheeses, and marinated veggies, it’s both indulgent and nutrient-dense. Great for entertaining or a fancy, low-effort lunch.

Ingredients:

• 1/2 cup diced salami
• 1/2 cup diced mozzarella cheese
• 1/4 cup sliced pepperoni
• 1/4 cup marinated artichoke hearts, chopped
• 1/4 cup sliced black or green olives
• 1/4 cup cherry tomatoes, halved
• 1 tbsp chopped pepperoncini (optional)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Combine all meats, cheeses, and veggies in a large mixing bowl.
2. In a small bowl, whisk together olive oil, vinegar, Italian seasoning, salt, and pepper.
3. Drizzle dressing over the salad and toss to coat evenly.
4. Refrigerate for 30 minutes before serving for the best flavor.

Savory, zesty, and satisfying—this antipasto salad is essentially a keto-friendly charcuterie board in salad form.

It’s rich and colorful, making it just as eye-catching as it is tasty.

Spicy Shrimp & Avocado Salad

This salad combines juicy shrimp with creamy avocado and a spicy lime dressing for a bold, refreshing meal.

It’s light yet filling and brings just the right kick for spice lovers sticking to a keto lifestyle.

Ingredients:

• 1/2 lb cooked shrimp, peeled and deveined
• 1 avocado, diced
• 1/4 cup diced red bell pepper
• 1/4 cup chopped cucumber
• 2 tbsp chopped fresh cilantro
• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp chili flakes or hot sauce (adjust to taste)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shrimp, avocado, bell pepper, cucumber, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, chili flakes or hot sauce, salt, and pepper.
3. Pour the dressing over the salad and gently toss to coat.
4. Serve immediately or chill for 15–20 minutes to intensify flavors.

This vibrant salad is perfect for warm days or when you want something light with a spicy twist.

The creamy avocado balances the heat beautifully, while the shrimp adds lean protein to keep you satisfied.

Cheesy Cauliflower “Potato” Salad

A clever keto twist on classic potato salad, this version uses cauliflower in place of potatoes and adds cheddar, bacon, and a tangy mustard dressing.

It’s comforting, creamy, and every bit as satisfying as the original.

Ingredients:

• 1 medium head cauliflower, cut into bite-sized florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked bacon, crumbled
• 1/4 cup chopped green onions
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Steam or boil cauliflower until just tender (not mushy), then let it cool completely.
2. In a large bowl, combine cooled cauliflower, cheese, bacon, and green onions.
3. In a separate bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
4. Pour dressing over the cauliflower mixture and toss to coat.
5. Refrigerate for at least 1 hour before serving.

Rich and creamy with a cheesy, smoky kick, this salad hits all the nostalgic notes of traditional potato salad without the carbs.

It’s a hit at barbecues and always surprises non-keto guests!

Thai-Inspired Peanut Chicken Salad

If you’re craving bold, exotic flavors, this Thai-inspired chicken salad delivers with crunchy veggies, shredded chicken, and a peanut-lime dressing.

It’s packed with healthy fats, fiber, and tons of taste—all while keeping it keto.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup shredded cabbage (green or purple)
• 1/2 cup shredded carrot (optional, or use sparingly for lower carbs)
• 1/4 cup chopped green onions
• 2 tbsp chopped peanuts (unsalted)
• 1 tbsp fresh chopped cilantro

For the dressing:

• 2 tbsp natural peanut butter
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar or lime juice
• 1 tbsp sesame oil
• 1/2 tsp grated fresh ginger
• 1/2 tsp garlic (minced)
• Water to thin, if needed

Instructions:

1. In a large bowl, mix chicken, cabbage, carrots (if using), green onions, and cilantro.
2. In a small bowl, whisk together all dressing ingredients until smooth. Add a little water to thin if necessary.
3. Pour the dressing over the salad and toss to coat.
4. Top with chopped peanuts before serving. Chill if desired.

This salad is bursting with sweet, salty, nutty, and tangy notes—everything you’d expect from Thai cuisine, but totally keto.

It’s a full meal in one bowl, and the leftovers taste even better the next day.

Bacon-Wrapped Asparagus Salad

This simple yet elegant salad is full of crispy bacon, tender asparagus, and a tangy lemon vinaigrette.

It’s a low-carb and satisfying choice that combines smoky, savory flavors with a fresh, crunchy bite.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 6 slices bacon
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Wrap bundles of asparagus with bacon slices and place on a baking sheet.
2. Roast in the oven for 15-20 minutes or until bacon is crispy and asparagus is tender.
3. While the bacon wraps are cooking, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
4. Once the bacon-wrapped asparagus is done, let it cool slightly and then cut it into bite-sized pieces.
5. In a large bowl, combine the asparagus with red onion, cherry tomatoes, and the lemon dressing. Toss to coat.
6. Garnish with fresh parsley before serving.

This salad is bursting with flavor, featuring crispy bacon paired with tender asparagus and a zesty lemon dressing.

It’s great for serving at gatherings or as a keto-friendly lunch that feels indulgent.

Creamy Broccoli and Bacon Salad

This keto-friendly broccoli salad is packed with crunchy raw broccoli, crispy bacon, sharp cheddar cheese, and a creamy, tangy dressing.

It’s hearty enough to serve as a side dish or a main dish for lunch.

Ingredients:

• 3 cups broccoli florets (fresh or lightly steamed)
• 1/2 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/4 cup red onion, finely diced
• 1/4 cup sunflower seeds or chopped almonds (optional for added crunch)

For the dressing:

• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the broccoli, shredded cheese, crumbled bacon, red onion, and seeds/nuts (if using).
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This creamy, bacon-packed salad is sure to satisfy, offering rich textures and a delightful tang from the apple cider vinegar.

It’s an easy, no-fuss salad that’s perfect for picnics, barbecues, or meal prep.

Smoked Salmon & Cucumber Salad

If you’re in the mood for a lighter, more refreshing keto salad, this smoked salmon and cucumber combination is perfect.

The combination of delicate, smoky salmon with crisp cucumber and creamy avocado makes for a delicious and healthy salad.

Ingredients:

• 4 oz smoked salmon, thinly sliced
• 1 cucumber, thinly sliced
• 1 ripe avocado, diced
• 1/4 small red onion, thinly sliced
• 1 tbsp capers (optional)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the smoked salmon, cucumber, avocado, red onion, and capers.
2. Drizzle with olive oil and lemon juice, then sprinkle with fresh dill, salt, and pepper.
3. Toss gently to combine, making sure not to mash the avocado.
4. Serve immediately or refrigerate for 15-20 minutes to chill before serving.

This light, refreshing salad is perfect for a quick meal or a keto-friendly appetizer.

The smoked salmon pairs beautifully with creamy avocado, while the cucumbers provide a fresh crunch and the dill ties everything together. It’s easy to make and bursting with flavor.

Caprese Salad with Pesto Dressing

This classic Italian salad gets a keto upgrade with fresh mozzarella, juicy tomatoes, and a vibrant pesto dressing.

It’s simple to make yet bursting with flavor, perfect for a refreshing side dish or a light meal.

Ingredients:

• 2 cups fresh mozzarella balls (or 1 large ball, sliced)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

For the pesto dressing:

• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp pine nuts (or walnuts)
• 1 clove garlic
• 1/4 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine basil, olive oil, pine nuts, garlic, lemon juice, salt, and pepper in a food processor and blend until smooth.
2. In a bowl, combine mozzarella, tomatoes, and fresh basil.
3. Drizzle with olive oil and balsamic vinegar.
4. Pour the pesto dressing over the salad and toss gently to combine.
5. Top with toasted pine nuts and a final sprinkle of salt and pepper.

This Caprese salad with pesto dressing is a burst of freshness and flavor.

The creamy mozzarella, sweet tomatoes, and fragrant basil work together beautifully, making this a perfect keto side salad or even a light, satisfying meal.

Chicken Caesar Salad

This keto-friendly take on a classic Caesar salad swaps out the croutons for crispy bacon and adds tender chicken, making it both filling and low-carb.

The homemade Caesar dressing is creamy, tangy, and perfectly complements the other ingredients.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 3 cups romaine lettuce, chopped
• 4 slices cooked bacon, crumbled
• 1/4 cup parmesan cheese, grated
• 1/4 cup cherry tomatoes, halved (optional)

For the Caesar dressing:

• 1/4 cup mayonnaise
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1/4 tsp anchovy paste (optional but adds a great umami flavor)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chicken, lettuce, bacon, and parmesan cheese.
2. To make the dressing, whisk together mayonnaise, olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste (if using), salt, and pepper in a small bowl.
3. Pour the dressing over the salad and toss to coat.
4. Garnish with cherry tomatoes if desired and serve immediately.

This Chicken Caesar Salad is a perfect keto-friendly meal that’s rich, savory, and satisfying.

The bacon adds a wonderful crunch and flavor, while the creamy dressing ties everything together. It’s a classic that can be enjoyed on a low-carb diet without sacrificing taste!

Avocado & Bacon Cucumber Salad

This light and refreshing salad combine crispy bacon, creamy avocado, and crunchy cucumber with a simple, tangy dressing.

It’s a perfect keto-friendly side dish or lunch that’s both low-carb and high in healthy fats.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 ripe avocado, diced
• 6 slices bacon, cooked and crumbled
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, avocado, bacon, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill for 15–20 minutes for a colder salad.

This Avocado & Bacon Cucumber Salad is a perfect blend of creamy, crunchy, and savory.

The avocado provides healthy fats, the bacon gives it a satisfying crunch, and the cucumber offers a refreshing base. It’s an easy and satisfying salad that will become a regular in your keto recipe rotation.

Chicken & Avocado Spinach Salad

This nutritious salad is packed with protein from chicken and healthy fats from avocado.

The spinach adds a boost of fiber, and the homemade vinaigrette ties everything together with a tangy punch.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 4 cups fresh spinach leaves
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup chopped walnuts or almonds (optional)

For the vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp honey (optional, for a slightly sweeter vinaigrette)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, sliced chicken, avocado, red onion, feta cheese, and nuts (if using).
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 20 minutes for a chilled salad.

This Chicken & Avocado Spinach Salad is a perfect keto lunch or dinner, full of healthy fats, protein, and fiber.

The dressing is light yet flavorful, allowing the ingredients to shine, making this salad both refreshing and satisfying.

Greek Zucchini Noodle Salad

Zucchini noodles are the perfect low-carb base for this fresh and vibrant Greek salad.

Topped with Kalamata olives, feta cheese, and a lemony dressing, it’s a great option for a light and flavorful keto meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh oregano or 1 tsp dried oregano

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the zucchini noodles, Kalamata olives, red onion, cherry tomatoes, feta cheese, and fresh oregano.
2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Let the salad chill for 10–15 minutes to allow the flavors to meld.

This Greek Zucchini Noodle Salad is a light, crunchy, and fresh keto option that’s bursting with Mediterranean flavors.

The zucchini noodles provide a satisfying base, while the olives and feta add a briny, creamy richness to the salad.

Roasted Veggie & Goat Cheese Salad

This roasted vegetable salad is a great way to enjoy keto-friendly vegetables in a flavorful and filling dish.

Roasted zucchini, bell peppers, and eggplant provide savory depth, while the goat cheese adds creaminess and tang.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 eggplant, diced
• 1 tbsp olive oil
• 1/4 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 cup goat cheese, crumbled
• 1 tbsp fresh basil, chopped (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and eggplant with olive oil, thyme, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper for the dressing.
5. Let the roasted vegetables cool slightly, then toss them in the dressing.
6. Top the salad with crumbled goat cheese and fresh basil (if using).

This Roasted Veggie & Goat Cheese Salad is a hearty and satisfying keto meal.

The roasted vegetables are rich and savory, and the creamy goat cheese adds a delicious contrast. The tangy balsamic dressing ties everything together for a flavor-packed dish.

Tuna & Cucumber Salad

This refreshing salad combines the richness of tuna with the crispness of cucumber and a zesty lemon dressing.

It’s light, quick to prepare, and full of healthy fats, making it the perfect keto lunch or snack.

Ingredients:

• 1 can tuna in olive oil, drained
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp chopped fresh parsley
• 1 tbsp capers (optional)
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the tuna, diced cucumber, red onion, parsley, and capers (if using).
2. Drizzle with olive oil and lemon juice, and toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, or chill in the fridge for 15–20 minutes before serving.

This Tuna & Cucumber Salad is light yet satisfying, making it a perfect keto-friendly meal.

The combination of tuna, cucumber, and zesty dressing provides a refreshing flavor profile that’s both nutritious and filling.

Avocado & Shrimp Salad

This keto shrimp salad features tender shrimp and creamy avocado, with a simple lemon and olive oil dressing.

It’s light, fresh, and high in healthy fats—ideal for a summer lunch or a protein-packed snack.

Ingredients:

• 1/2 lb cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Juice of 1/2 lemon
• 1/4 tsp paprika
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, avocado, mixed greens, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, paprika, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for a fresh, light meal.

This Avocado & Shrimp Salad is creamy, savory, and packed with healthy fats.

The lemon dressing adds a refreshing zing, while the shrimp and avocado create a satisfying texture. It’s perfect for a keto lunch or dinner!

Bacon & Egg Salad

This classic bacon and egg salad is loaded with protein and healthy fats, making it a great option for a keto meal.

The combination of crispy bacon, hard-boiled eggs, and creamy dressing creates a satisfying and hearty salad.

Ingredients:

• 4 hard-boiled eggs, chopped
• 4 slices bacon, cooked and crumbled
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 cup red onion, finely chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped eggs, crumbled bacon, mixed greens, and red onion.
2. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15–20 minutes before serving.

This Bacon & Egg Salad is rich in flavor and packed with protein.

The combination of crispy bacon and creamy egg with a tangy mustard dressing makes for a satisfying keto meal. It’s perfect for a hearty lunch or dinner!

Eggplant & Mozzarella Salad

This delicious keto salad features roasted eggplant, fresh mozzarella, and a tangy basil dressing. It’s a great option for a light meal or as a side dish to any keto-friendly main course.

The roasted eggplant adds a rich depth of flavor that pairs perfectly with the creamy mozzarella.

Ingredients:

• 1 medium eggplant, sliced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the sliced eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper.
3. Roast for 20–25 minutes, flipping the slices halfway through until the eggplant is tender and golden brown.
4. Once the eggplant is cool, place it in a bowl with mozzarella and basil.
5. In a small bowl, whisk together balsamic vinegar and 1 tablespoon olive oil, then drizzle over the salad.
6. Toss gently to combine and serve.

This Eggplant & Mozzarella Salad is light, savory, and full of flavor.

The roasted eggplant adds a wonderful richness, while the fresh mozzarella and basil bring a refreshing contrast. It’s a perfect salad for warm weather!

Beef & Avocado Salad

Packed with protein, healthy fats, and plenty of crunch, this Beef & Avocado Salad is perfect for a filling keto lunch or dinner.

The combination of tender beef, creamy avocado, and fresh vegetables makes for a satisfying and delicious meal.

Ingredients:

• 8 oz cooked beef steak (sirloin or flank steak works well), thinly sliced
• 1 ripe avocado, diced
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced beef, avocado, cherry tomatoes, and red onion.
2. Drizzle with olive oil and lime juice, then toss gently to combine.
3. Season with salt and pepper to taste, and serve immediately.

This Beef & Avocado Salad is a perfect keto meal—packed with protein and healthy fats.

The beef provides satisfying substance, while the avocado and fresh veggies keep it light and refreshing. It’s a great meal that’s quick to prepare but full of flavor!

Cilantro-Lime Chicken Salad

A zesty, flavorful salad that’s perfect for a light and refreshing keto meal.

The cilantro-lime dressing brings a fresh kick, and the seasoned chicken adds the perfect protein-packed base. This salad is ideal for meal prep or a quick weeknight dinner.

Ingredients:

• 2 cooked chicken breasts, sliced
• 3 cups Romaine lettuce, chopped
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheese (optional, for extra flavor)

For the cilantro-lime dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1 tsp honey (optional)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey (if using), cilantro, salt, and pepper to create the dressing.
2. In a large bowl, combine the sliced chicken, lettuce, cucumber, red onion, and shredded cheese (if using).
3. Drizzle the cilantro-lime dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 15–20 minutes to chill before serving.

The Cilantro-Lime Chicken Salad is bright, tangy, and packed with flavor.

The chicken provides plenty of protein, while the cilantro-lime dressing adds a fresh burst of zest. It’s a light yet satisfying keto meal that will leave you feeling nourished and refreshed.

Spicy Chicken & Cabbage Salad

This spicy chicken and cabbage salad is loaded with flavor and texture.

The crunchy cabbage pairs perfectly with tender chicken and a spicy dressing, making it an exciting and satisfying keto meal.

Ingredients:

• 2 cooked chicken breasts, shredded
• 3 cups cabbage, shredded (green or purple)
• 1/2 cup cucumber, julienned
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup sliced almonds (optional for crunch)

For the spicy dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp sriracha sauce (or to taste)
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, cabbage, cucumber, green onions, cilantro, and almonds (if using).
2. In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, sriracha sauce, garlic powder, salt, and pepper.
3. Pour the spicy dressing over the salad and toss to coat evenly.
4. Serve immediately or chill for 15–20 minutes before serving to allow the flavors to meld.

This Spicy Chicken & Cabbage Salad is a vibrant and flavorful keto dish.

The crunchy cabbage adds texture, while the spicy dressing gives it a nice kick. It’s perfect for those who like a little heat in their meals!

Bacon-Wrapped Asparagus Salad

This salad brings together the rich flavors of crispy bacon and tender roasted asparagus.

It’s a keto-friendly dish that’s both savory and satisfying, with a smoky finish from the bacon and a refreshing bite from the asparagus.

Ingredients:

• 1 bunch of asparagus, trimmed
• 6 slices of bacon
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 cup parmesan cheese, shaved or grated
• 1/4 cup balsamic vinaigrette (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap each asparagus stalk with a slice of bacon and place them on a baking sheet.
3. Roast in the oven for 15–20 minutes, until the bacon is crispy and the asparagus is tender.
4. Let the bacon-wrapped asparagus cool slightly, then chop into bite-sized pieces.
5. In a large bowl, combine the mixed greens, bacon-wrapped asparagus, and parmesan cheese.
6. Drizzle with balsamic vinaigrette and toss gently to combine.
7. Serve immediately for a delicious, savory salad.

The Bacon-Wrapped Asparagus Salad is a great mix of smoky and savory flavors.

The crispy bacon adds depth, while the asparagus remains tender, making it a flavorful keto salad that’s sure to be a hit!

Mediterranean Chicken Salad

This Mediterranean-inspired chicken salad is full of fresh vegetables, tangy feta cheese, and a lemony dressing that adds a burst of flavor.

It’s a light yet satisfying keto meal that will keep you feeling full and energized.

Ingredients:

• 2 cooked chicken breasts, sliced
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 cups mixed greens (spinach, arugula, or romaine)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced chicken, cucumber, Kalamata olives, red onion, cherry tomatoes, feta cheese, and mixed greens.
2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper for the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15–20 minutes for a more refreshing meal.

This Mediterranean Chicken Salad is a flavorful and colorful keto meal.

The chicken provides lean protein, while the olives, feta, and vegetables bring a delicious mix of textures and flavors, making this salad an easy and satisfying choice.