25+ Easy and Healthy Low Carb High Protein Lunch Recipes to Enjoy

In today’s fast-paced world, finding a lunch that is both nutritious and satisfying can sometimes feel like a challenge—especially if you’re looking to keep things low-carb and high-protein.

Whether you’re trying to shed a few pounds, maintain a healthy lifestyle, or simply feel more energized throughout the day, low carb, high protein meals are a fantastic option.

These types of lunches not only support muscle repair and growth but also keep you fuller for longer, making it easier to avoid mid-day cravings.

In this article, we’ve curated over 25 mouthwatering low carb, high protein lunch recipes that are perfect for anyone looking to fuel their body with nourishing, delicious meals.

From vibrant salads and savory stir-fries to satisfying wraps and grain-free bowls, you’ll find a variety of options that are as flavorful as they are healthy.

Whether you’re following a specific diet plan or simply want to make smarter meal choices, these recipes are designed to be quick, easy, and incredibly satisfying.

25+ Easy and Healthy Low Carb High Protein Lunch Recipes to Enjoy

Choosing low-carb, high-protein lunches doesn’t have to mean sacrificing flavor or satisfaction.

With so many delicious and nutritious options, you can create meals that not only help support your health goals but also taste amazing.

These 25+ recipes are a great starting point for anyone looking to try new and exciting dishes while keeping their carb intake in check.

Whether you’re cooking for yourself or preparing meals for the whole family, these recipes are sure to become staples in your kitchen.

So why wait? Start cooking these delicious low-carb, high-protein lunches today and enjoy meals that keep you energized, full, and feeling great!

Grilled Chicken Salad with Avocado and Spinach

This grilled chicken salad is a fantastic option for a filling, low-carb lunch that’s also high in protein. Packed with fresh greens, healthy fats from avocado, and lean protein from grilled chicken, it’s designed to keep you energized without adding extra carbs. The simple yet flavorful dressing complements the salad ingredients perfectly, making this a light yet satisfying meal.

Ingredients:

• 1 boneless, skinless chicken breast
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 cups fresh spinach leaves
• 1/2 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 2 tbsp feta cheese, crumbled (optional)

Dressing:

• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Season the chicken breast with salt and pepper on both sides.
2. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for about 5–7 minutes on each side, or until cooked through. Let it rest for a few minutes, then slice.
3. In a large bowl, combine the spinach, avocado, cherry tomatoes, cucumber, and feta (if using).
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Add the sliced chicken on top of the salad and drizzle with the dressing. Toss to combine and serve immediately.

This grilled chicken salad is a nutritious choice that combines fresh flavors and high-quality protein to keep you feeling full without relying on carbs. With healthy fats from avocado and a tasty dressing, this salad keeps you satisfied, and it’s versatile enough to enjoy any day of the week. Perfect for those who want a flavorful and balanced lunch with minimal carbs.

Spicy Shrimp and Zoodles (Zucchini Noodles)

For a pasta alternative, this spicy shrimp and zoodles recipe delivers on both flavor and nutrition. Zucchini noodles make for a low-carb base, while the shrimp add a generous protein boost. This dish is lightly spiced with a hint of chili, making it a refreshing yet bold meal choice for anyone looking to skip the carbs but still enjoy pasta-like textures.

Ingredients:

• 1 large zucchini, spiralized into noodles
• 1/2 lb large shrimp, peeled and deveined
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp red chili flakes (adjust to taste)
• 1 tbsp fresh parsley, chopped

Instructions:

1. Season shrimp with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the garlic and chili flakes and sauté until fragrant, about 30 seconds.
3. Add the shrimp to the skillet, cooking for 2–3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the pan, and in the same skillet, add the zucchini noodles. Cook for about 2 minutes, tossing them in the remaining oil and seasoning.
5. Add the shrimp back to the skillet and toss with the zoodles. Sprinkle with fresh parsley before serving.

This shrimp and zoodle recipe offers a satisfying, protein-rich lunch that’s bursting with fresh flavors and a hint of heat. By replacing pasta with zucchini noodles, it cuts out unnecessary carbs while retaining a light and enjoyable texture. The combination of garlic, chili flakes, and parsley makes this dish feel indulgent without weighing you down.

Turkey Lettuce Wraps with Greek Yogurt Tzatziki

These turkey lettuce wraps offer a refreshing and protein-rich option that’s perfect for low-carb lunches. Ground turkey is seasoned with herbs and spices for flavor, while the Greek yogurt tzatziki adds a creamy, tangy element. Served in crisp lettuce leaves, these wraps are both crunchy and savory, making them an ideal pick for a light yet filling lunch.

Ingredients:

• 1 lb ground turkey
• Salt and pepper to taste
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 6 large lettuce leaves (butter or romaine lettuce)

Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cucumber, grated
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, add olive oil and ground turkey. Season with salt, pepper, garlic powder, paprika, and cumin.
2. Cook the turkey until browned and cooked through, breaking it up with a spatula as it cooks. Set aside.
3. To prepare the tzatziki sauce, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl. Mix well.
4. Spoon the cooked turkey onto each lettuce leaf and top with a dollop of tzatziki sauce.
5. Serve immediately, or assemble just before eating for the freshest texture.

These turkey lettuce wraps are a flavorful, high-protein option for lunch that is both nourishing and satisfying. With the added zest from the homemade tzatziki, this dish feels light yet filling, ideal for those looking to maintain low-carb, high-protein meals. The crispness of the lettuce pairs well with the seasoned turkey, making each bite both refreshing and satisfying.

Salmon and Avocado Collard Wraps

These salmon and avocado collard wraps are a nutritious, low-carb lunch that combines protein-rich salmon with creamy avocado in a crisp, leafy wrap. Collard greens provide a sturdy and refreshing base, making them a great low-carb alternative to tortillas. This dish offers a perfect balance of healthy fats, protein, and fiber, keeping you energized throughout the day.

Ingredients:

• 1 large collard green leaf, thick stem trimmed
• 1/2 cup cooked salmon, flaked (can substitute with canned salmon)
• 1/4 avocado, sliced
• 1/4 cup cucumber, julienned
• 1 tbsp shredded carrots
• 1 tbsp fresh herbs (such as cilantro or parsley)
• Salt and pepper to taste
• 1 tsp olive oil
• 1 tsp lemon juice

Instructions:

1. Lay the collard green leaf flat and trim any thick part of the stem to make it easier to roll.
2. In a small bowl, drizzle the salmon with olive oil, sprinkle with salt and pepper, and add lemon juice for a touch of acidity.
3. Arrange the salmon, avocado, cucumber, shredded carrots, and fresh herbs on one end of the collard leaf.
4. Carefully roll up the leaf, tucking in the sides as you go to create a wrap.
5. Slice in half if desired and serve immediately, or wrap tightly in plastic wrap to enjoy later.

These collard wraps are a wonderfully fresh and satisfying lunch option, providing protein and healthy fats without any carbs. The blend of salmon and avocado is rich and creamy, while the collard greens add a fresh crunch that complements the filling perfectly. It’s an easy, make-ahead lunch option that’s both nourishing and delicious.

Egg Salad-Stuffed Bell Peppers

Egg salad-stuffed bell peppers are a creative twist on the traditional egg salad sandwich, swapping out bread for crisp, low-carb bell pepper “bowls.” The creamy egg salad is high in protein and balanced with a touch of tangy mustard and Greek yogurt, while the bell peppers add a natural sweetness that pairs well with the savory filling.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1/4 cup Greek yogurt
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh chives, chopped
• 2 large bell peppers (red, yellow, or orange), halved and seeds removed

Instructions:

1. In a mixing bowl, combine chopped eggs, Greek yogurt, Dijon mustard, salt, pepper, and chives.
2. Stir until the ingredients are well mixed and the egg salad has a creamy consistency.
3. Spoon the egg salad into each half of the bell peppers, filling them generously.
4. Serve immediately or refrigerate for a few hours for a chilled option.

These egg salad-stuffed bell peppers are a simple and refreshing low-carb option, offering all the comfort of egg salad without the bread. With protein-packed eggs and a creamy Greek yogurt dressing, this meal is both nutritious and satisfying. The bell peppers add a crunchy texture and sweetness that balance the savory egg salad beautifully, making it an ideal light lunch.

Turkey and Cheese Cucumber Roll-Ups

Turkey and cheese cucumber roll-ups are a quick and fun low-carb lunch option that combines deli turkey with crisp cucumber and creamy cheese. These roll-ups are easy to assemble, travel-friendly, and packed with protein, making them an excellent choice for busy days when you need a fast, high-protein lunch.

Ingredients:

• 1 large cucumber, sliced lengthwise into thin strips
• 4 slices deli turkey breast
• 2 oz cream cheese or cottage cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• Salt and pepper to taste
• Fresh herbs, for garnish (optional)

Instructions:

1. In a small bowl, mix the cream cheese or cottage cheese with garlic powder, dill, salt, and pepper.
2. Spread a thin layer of the cheese mixture on each slice of turkey.
3. Place a cucumber slice on top of the cheese layer and carefully roll up each slice.
4. Secure the roll-up with a toothpick if needed, and garnish with fresh herbs if desired.

These cucumber roll-ups are a delicious and easy low-carb, high-protein lunch that’s perfect for on-the-go. With a satisfying crunch from the cucumber and a creamy, savory filling, these roll-ups are both refreshing and filling. They offer a great balance of textures and flavors, and the dill and garlic seasoning elevate the simple ingredients into a tasty, protein-packed treat.

Grilled Turkey Burger with Spinach and Tomato

This grilled turkey burger is a lean, protein-packed alternative to a traditional beef burger. It’s served with fresh spinach and juicy tomato slices, making it both light and satisfying without the added carbs of a bun. The turkey patty is seasoned to perfection and grilled to juicy tenderness, creating a savory meal that’s perfect for a low-carb, high-protein lunch.

Ingredients:

• 1 lb ground turkey
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil (for grilling)
• 1 cup fresh spinach leaves
• 1 medium tomato, sliced
• Optional: 1 slice low-fat cheese (cheddar, Swiss, or mozzarella)

Instructions:

1. In a bowl, combine ground turkey, onion, garlic, paprika, salt, and pepper. Mix well and form into 4 patties.
2. Heat a grill pan or outdoor grill over medium-high heat and brush with olive oil.
3. Grill the patties for about 5–6 minutes on each side, or until cooked through.
4. Serve the turkey patties on a plate, topped with fresh spinach and tomato slices. Optionally, add a slice of cheese on top of the patty in the final minute of grilling to melt.
5. Serve immediately for a juicy, filling meal.

These grilled turkey burgers offer a lean and high-protein alternative to a typical hamburger. The combination of fresh spinach and tomato enhances the burger with fresh flavors and texture, making it feel light yet satisfying. The grilled turkey patty itself is flavorful and juicy, while the option for a slice of cheese adds extra creaminess if desired. This is a great low-carb, high-protein meal for anyone craving a burger without the carbs.

Chicken and Broccoli Stir-Fry with Almonds

This chicken and broccoli stir-fry with almonds is a quick and delicious low-carb, high-protein dish. The chicken is stir-fried to a perfect crisp while broccoli and almonds add texture and crunch. With a savory soy sauce and a touch of sesame oil, this stir-fry offers a simple, flavorful meal that’s both nourishing and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 cups broccoli florets
• 1/4 cup almonds, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• Salt and pepper to taste
• Optional: 1 tbsp sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and season with salt and pepper. Stir-fry until golden brown and cooked through, about 6–7 minutes.
2. Add the garlic and ginger to the pan and sauté for another minute until fragrant.
3. Add the broccoli florets to the skillet and stir-fry for 3–4 minutes, until tender-crisp.
4. Pour in the soy sauce and sesame oil, tossing to coat the chicken and broccoli evenly.
5. Stir in the sliced almonds and cook for another 1–2 minutes until warmed through.
6. Garnish with sesame seeds if desired, and serve immediately.

This chicken and broccoli stir-fry is a quick and balanced low-carb lunch that’s packed with protein and healthy fats. The almonds add a satisfying crunch while the soy sauce and sesame oil provide rich umami flavors that enhance the overall dish. It’s a hearty meal that’s perfect for anyone looking for a low-carb, high-protein option that’s both easy to make and flavorful.

Cobb Salad with Grilled Chicken and Avocado

A classic Cobb salad is an excellent choice for a low-carb, high-protein lunch. This version includes grilled chicken, creamy avocado, and a variety of fresh vegetables, making it both nourishing and satisfying. The dressing adds just the right amount of flavor to tie everything together, while the protein from the chicken and eggs helps keep you full throughout the afternoon.

Ingredients:

• 1 boneless, skinless chicken breast
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups mixed lettuce (e.g., romaine, arugula, or spinach)
• 1/2 avocado, sliced
• 2 hard-boiled eggs, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, sliced
• 2 tbsp blue cheese (optional)
• 2 tbsp olive oil (for dressing)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Season the chicken breast with salt and pepper, then heat 1 tbsp olive oil in a grill pan over medium-high heat. Grill the chicken for 5–7 minutes on each side until cooked through. Let it rest, then slice into strips.
2. In a large bowl, arrange the mixed lettuce, avocado slices, hard-boiled eggs, cherry tomatoes, cucumber, and blue cheese (if using).
3. For the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. Top the salad with the sliced chicken, drizzle with the dressing, and toss gently.
5. Serve immediately for a fresh, filling, and protein-rich lunch.

This Cobb salad is a fantastic low-carb, high-protein option that combines fresh vegetables, creamy avocado, and lean grilled chicken. The addition of hard-boiled eggs and blue cheese makes it indulgent, while the simple dressing brings everything together. It’s a perfect meal for anyone seeking a hearty, satisfying lunch that’s both nutritious and easy to prepare.

Spicy Grilled Chicken Lettuce Wraps

These spicy grilled chicken lettuce wraps are a fun and delicious low-carb, high-protein lunch that’s bursting with flavor. Grilled chicken is marinated in a spicy, tangy sauce and served in crisp lettuce leaves for a refreshing and satisfying wrap. The crunchy vegetables and fresh herbs bring a nice balance to the heat, making this dish a great option for anyone looking for a protein-packed, low-carb meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp rice vinegar
• 1 tsp honey (optional for a slight sweetness)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 6 large lettuce leaves (e.g., butter lettuce or romaine)
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped

Instructions:

1. In a small bowl, whisk together olive oil, soy sauce, sriracha, rice vinegar, honey, garlic powder, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
3. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6–7 minutes on each side until fully cooked and slightly charred. Remove from heat and let it rest for a few minutes before slicing into strips.
4. To assemble, place the lettuce leaves on a serving plate. Add a few slices of grilled chicken, then top with shredded carrots, cucumber, cilantro, and green onions.
5. Serve immediately for a light, spicy, and refreshing low-carb lunch.

These spicy grilled chicken lettuce wraps are perfect for anyone craving a flavorful, high-protein meal without the carbs. The spicy sriracha sauce gives the chicken a bold kick, while the cool lettuce and fresh veggies balance the heat. This dish is not only easy to make but also customizable based on your preferred spice level.

Beef and Asparagus Stir-Fry

This beef and asparagus stir-fry is a savory and satisfying low-carb, high-protein lunch that combines tender strips of beef with crunchy asparagus and a flavorful stir-fry sauce. The dish is quick to prepare and packed with protein, making it an ideal choice for a healthy, low-carb meal that doesn’t skimp on flavor.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 tbsp olive oil
• 1 bunch asparagus, cut into 2-inch pieces
• 1/2 onion, thinly sliced
• 1 bell pepper, sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and season with salt and pepper. Stir-fry the beef for 3–4 minutes, or until browned and cooked through. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the asparagus, onion, and bell pepper. Stir-fry for about 4–5 minutes until the vegetables are tender-crisp.
3. Add the garlic and ginger to the pan, cooking for 1 minute until fragrant.
4. Return the beef to the skillet and add soy sauce and sesame oil. Stir well to combine and cook for another 2–3 minutes to heat through and allow the flavors to meld.
5. Garnish with sesame seeds (if using) and serve immediately.

This beef and asparagus stir-fry is a simple, quick, and delicious low-carb, high-protein lunch. The beef provides plenty of protein, while the asparagus adds a fresh, crunchy texture. The stir-fry sauce with sesame oil, soy sauce, garlic, and ginger ties everything together with rich, savory flavors. It’s a perfect meal for busy days when you need something healthy and filling in a short amount of time.

Salmon and Kale Salad with Lemon Vinaigrette

This salmon and kale salad is a nutrient-dense, low-carb, high-protein lunch that combines omega-3-rich salmon with the earthy flavor of kale. The fresh lemon vinaigrette adds a zesty and refreshing flavor, while the addition of avocado and almonds brings healthy fats and crunch. This salad is a perfect choice for a light yet satisfying meal that’s packed with protein and fiber.

Ingredients:

• 1 salmon fillet (6 oz)
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups kale, chopped and massaged with olive oil
• 1/2 avocado, sliced
• 1/4 cup almonds, sliced or chopped
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil (for vinaigrette)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Season the salmon fillet with olive oil, salt, and pepper, and bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. While the salmon is baking, prepare the kale. Massage the chopped kale with 1 tbsp olive oil and a pinch of salt to soften it.
3. For the vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
4. Once the salmon is cooked, flake it into large pieces.
5. In a large bowl, combine the massaged kale, avocado slices, almonds, and red onion. Drizzle with the lemon vinaigrette and toss to combine.
6. Top the salad with the flaked salmon and serve immediately.

This salmon and kale salad is a light but satisfying low-carb, high-protein lunch. The salmon provides a rich source of protein and omega-3 fatty acids, while the kale and avocado deliver fiber and healthy fats. The lemon vinaigrette ties everything together with a refreshing zing, making this a perfect meal for anyone seeking a nutritious, flavorful, and filling low-carb lunch.

Chicken and Zucchini Noodles with Pesto

This chicken and zucchini noodles dish is a delicious, low-carb alternative to traditional pasta. The zucchini noodles provide a fresh, low-carb base, while the grilled chicken adds lean protein and the homemade pesto sauce gives the dish a vibrant, herbaceous flavor. It’s a filling yet light meal perfect for anyone looking for a high-protein lunch with minimal carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1/4 cup pesto sauce (store-bought or homemade)
• Salt and pepper to taste
• 1 tbsp grated Parmesan (optional)
• 1 tbsp pine nuts (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Season the chicken breasts with salt, pepper, and olive oil. Grill or cook the chicken on a skillet over medium heat for 6–7 minutes on each side until fully cooked and juices run clear. Let the chicken rest before slicing into strips.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until tender but still slightly firm. Season with a pinch of salt and pepper.
3. Toss the zucchini noodles with pesto sauce until evenly coated.
4. Plate the zucchini noodles, top with the sliced grilled chicken, and sprinkle with Parmesan and pine nuts, if using.
5. Garnish with fresh basil and serve immediately.

This chicken and zucchini noodles with pesto is a perfect low-carb, high-protein lunch that’s both flavorful and satisfying. The zucchini noodles are a great substitute for pasta, making this dish much lighter while still giving you the comfort of a traditional pasta meal. The pesto adds a burst of fresh flavor, and the chicken provides lean protein, making it a balanced, healthy choice.

Shrimp and Cauliflower Rice Stir-Fry

This shrimp and cauliflower rice stir-fry is an easy, one-pan low-carb meal that’s high in protein. The shrimp is tender and juicy, while the cauliflower rice offers a light yet hearty texture. With a simple stir-fry sauce that includes soy sauce and sesame oil, this dish comes together quickly and is perfect for a low-carb lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup bell pepper, diced
• 1/4 cup onion, diced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• Salt and pepper to taste
• 2 tbsp green onions, sliced (for garnish)
• 1 tsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 2–3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
2. In the same skillet, add a bit more olive oil if needed and sauté the onion and bell pepper for 3–4 minutes until softened.
3. Add the cauliflower rice to the skillet and cook for 5–6 minutes, stirring occasionally, until tender.
4. Add garlic, ginger, soy sauce, and sesame oil to the skillet, stirring to combine. Return the shrimp to the skillet and toss everything together for an additional 2–3 minutes to heat through.
5. Garnish with green onions and sesame seeds if desired, and serve immediately.

This shrimp and cauliflower rice stir-fry is a simple, flavorful low-carb dish that’s perfect for lunch. The cauliflower rice provides a light base that soaks up the savory stir-fry sauce, while the shrimp adds plenty of protein and a satisfying texture. With its balance of protein and vegetables, this dish is a great option for anyone looking to reduce carbs while still enjoying a filling, flavorful meal.

Tuna Salad Stuffed Avocados

Tuna salad stuffed avocados are a quick and easy low-carb lunch that’s packed with protein and healthy fats. The creamy avocado serves as a perfect vessel for the protein-rich tuna salad, which is made with Greek yogurt for added creaminess. This meal is simple to prepare, highly nutritious, and incredibly satisfying.

Ingredients:

• 1 can (5 oz) tuna, drained
• 2 ripe avocados, halved and pitted
• 1/4 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp capers (optional)

Instructions:

1. In a medium bowl, combine the tuna, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
2. Gently scoop out a bit of the flesh from the center of each avocado half to create a small well.
3. Spoon the tuna salad into the avocado halves, packing it in gently.
4. Top with chopped red onion, parsley, and capers for extra flavor (if desired).
5. Serve immediately for a light, satisfying lunch.

These tuna salad stuffed avocados are a delicious, low-carb, high-protein lunch option. The creamy avocado adds richness, while the tuna salad provides plenty of protein and flavor. It’s an easy, no-cook meal that’s both filling and nutritious, making it perfect for busy days when you need a quick yet satisfying lunch.

Note: More recipes​ are coming soon!