33+ Healthy & Easy Spring Brunch Salad Recipes You’ll Love!

Spring is the perfect season to refresh your dining table with vibrant, healthy, and delicious recipes.

As the weather warms up and nature comes to life, there’s no better way to celebrate the season than with a fresh and satisfying spring brunch.

Whether you’re hosting a casual gathering with friends or a more formal affair, salads are always a crowd-pleaser.

With an abundance of seasonal produce, you can create a variety of colorful and flavorful salads that are light yet full of nutrients.

In this article, we’ve curated 33+ spring brunch salad recipes to help you create the perfect spread, from classic greens to unique and creative combinations that will leave your guests coming back for more.

33+ Healthy & Easy Spring Brunch Salad Recipes You’ll Love

A spring brunch is all about fresh, light, and bright flavors, and these 33+ spring brunch salad recipes provide plenty of options to suit any taste.

Whether you prefer tangy citrus, fresh herbs, or the sweetness of seasonal berries, there’s something for everyone.

These salads are easy to make, beautifully presented, and the perfect addition to any brunch table.

So, grab your ingredients and get ready to enjoy the vibrant tastes of spring with these crowd-pleasing recipes!

Avocado & Cucumber Spring Salad

This refreshing salad is perfect for a light, yet filling spring brunch. Combining creamy avocado, crunchy cucumber, and a zesty lemon dressing, this dish is low in carbs, high in healthy fats, and bursting with flavor. It’s an excellent choice for anyone following a keto or low-carb diet, offering both nutrients and satisfaction.

Ingredients:

• 1 ripe avocado, diced
• 1 cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 cup fresh spinach
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a large bowl, combine the diced avocado, cucumber, red onion, and spinach.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

This Avocado & Cucumber Spring Salad is not only light and refreshing but also keto-friendly and low in carbs. The healthy fats from the avocado provide a satisfying richness, while the cucumber adds a delightful crunch. The fresh lemon dressing ties everything together, making it a perfect dish for a spring brunch that won’t derail your low-carb goals.

Keto Caprese Salad with Balsamic Glaze

A classic Caprese salad gets a keto makeover with fresh mozzarella, ripe tomatoes, and basil, all drizzled with a sugar-free balsamic glaze. This dish is vibrant, savory, and easy to assemble, making it an ideal choice for a spring brunch when you want something light but satisfying.

Ingredients:

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp erythritol (optional for sweetness)
• Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices on a serving platter, alternating them and adding basil leaves between each slice.
2. In a small saucepan, heat the balsamic vinegar over low heat. Add erythritol, if desired, and stir until dissolved. Let it simmer for a few minutes until it thickens slightly.
3. Drizzle the olive oil and balsamic glaze over the salad.
4. Season with salt and pepper, and serve.

This Keto Caprese Salad with Balsamic Glaze offers all the fresh flavors of a traditional Caprese salad but with no added sugars, making it a perfect keto-friendly option. The creamy mozzarella pairs wonderfully with the juicy tomatoes and fragrant basil, while the balsamic glaze adds a touch of sweetness without the carbs. It’s a simple, yet elegant dish that can easily be enjoyed at a spring brunch.

Shrimp & Avocado Salad with Cilantro Lime Dressing

more protein-packed option, this shrimp and avocado salad with cilantro lime dressing is a vibrant and elicious choice for a low-carb, keto-friendly brunch. The sweetness of the shrimp complements the creamy avocado, and the cilantro-lime dressing adds a fresh, zesty kick. It’s a filling yet light dish that will satisfy any cravings without compromising on taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 2 cups mixed greens
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a skillet, heat 1 tbsp of olive oil over medium heat. Season the shrimp with salt, pepper, and cumin, then sauté until cooked through (about 2-3 minutes per side). Remove from heat and set aside.
2. In a large bowl, combine the mixed greens and diced avocado.
3. In a small bowl, whisk together the cilantro, lime juice, olive oil, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad, then drizzle with the cilantro-lime dressing. Toss gently to combine.

This Shrimp & Avocado Salad with Cilantro Lime Dressing is a fantastic way to enjoy a low-carb, keto-friendly spring brunch. The shrimp adds protein while the avocado provides healthy fats, making the salad both satisfying and nourishing. The bright cilantro-lime dressing brings a refreshing zing, creating a perfect balance of flavors that will keep you feeling full and energized throughout your meal.

Grilled Chicken & Asparagus Salad with Lemon Vinaigrette

This Grilled Chicken & Asparagus Salad is a simple yet flavorful option for a low-carb spring brunch. The smoky flavor of the grilled chicken pairs beautifully with the tender asparagus, and the lemon vinaigrette adds a refreshing citrusy touch. Packed with protein, fiber, and healthy fats, this dish is ideal for a satisfying meal that aligns with keto and low-carb diets.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 bunch of asparagus, trimmed and grilled
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped (optional)

Instructions:

1. Grill the chicken breasts and asparagus until cooked through (about 5-6 minutes per side for the chicken and 3-4 minutes for the asparagus).
2. Slice the grilled chicken and cut the asparagus into 2-inch pieces.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Arrange the grilled chicken, asparagus, and fresh dill (if using) on a platter and drizzle with the lemon vinaigrette.

This Grilled Chicken & Asparagus Salad is a hearty and nutritious option for a spring brunch, offering the perfect balance of protein and fiber. The grilled chicken provides a smoky flavor, while the asparagus offers a tender crunch, making it a satisfying, low-carb dish. The bright lemon vinaigrette ties everything together, ensuring a fresh and vibrant meal.

Spinach and Feta Stuffed Chicken Salad

This Spinach and Feta Stuffed Chicken Salad is a protein-packed, low-carb dish perfect for a keto spring brunch. The chicken is stuffed with a delicious mixture of spinach, feta cheese, and garlic, then baked to perfection. Served on a bed of fresh greens, this salad is as filling as it is flavorful.

Ingredients:

• 2 chicken breasts
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1 tbsp balsamic vinaigrette (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket in each chicken breast and stuff with chopped spinach, crumbled feta, and minced garlic. Secure with toothpicks if necessary.
3. Season the chicken with salt and pepper, then heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden.
4. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, arrange mixed greens on a platter.
6. Once the chicken is done, slice it and place it on top of the salad. Drizzle with balsamic vinaigrette, if desired.

This Spinach and Feta Stuffed Chicken Salad is a keto-friendly brunch option that provides a substantial amount of protein and healthy fats. The combination of savory spinach, tangy feta, and garlic-stuffed chicken makes this dish both flavorful and satisfying. It’s perfect for anyone looking to indulge in a delicious, low-carb meal while still maintaining their keto goals.

Roasted Beet & Goat Cheese Salad

This Roasted Beet & Goat Cheese Salad is a colorful, keto-friendly dish that’s perfect for a spring brunch. Roasted beets provide an earthy sweetness, while creamy goat cheese and toasted walnuts add richness and texture. The tangy balsamic glaze and fresh greens complete the salad, making it a vibrant, low-carb choice that’s as beautiful as it is delicious.

Ingredients:

• 3 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups arugula
• 2 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender.
3. In a large bowl, combine the roasted beets with arugula.
4. Drizzle with olive oil and balsamic vinegar, then toss gently.This Roasted Beet & Goat Cheese Salad offers a wonderful mix of flavors and textures, making it a standout option or a spring brunch. The earthy sweetness of the roasted beets, combined with the tangy goat cheese and crunchy walnuts, makes each bite a delight. It’s a low-carb, keto-friendly salad that’s as satisfying as it is nourishing.

Tuna Salad with Avocado and Celery

For a quick and easy low-carb brunch option, this Tuna Salad with Avocado and Celery is a perfect choice. The creamy avocado and crisp celery enhance the flavor and texture of the tuna, while the mayo and mustard dressing ties everything together. This simple yet satisfying dish is high in protein and healthy fats, making it ideal for a keto lunch.

Ingredients:

• 1 can tuna in olive oil, drained
• 1 avocado, diced
• 1/4 cup celery, chopped
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a bowl, combine the drained tuna, diced avocado, and chopped celery.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
3. Add the dressing to the tuna mixture and stir gently to combine.
4. Garnish with fresh parsley and serve.

This Tuna Salad with Avocado and Celery is a low-carb, keto-friendly dish that’s incredibly easy to prepare. The creamy avocado and crunchy celery complement the protein-packed tuna, making it a satisfying option for a spring brunch. The mayo and mustard dressing adds a tangy richness, rounding out the flavors and making this salad a deliciously refreshing meal.

Zucchini Noodle Salad with Pesto

This Zucchini Noodle Salad with Pesto is a great way to enjoy a keto-friendly pasta alternative. The zucchini noodles are light and refreshing, while the homemade pesto sauce made with basil, olive oil, and parmesan gives the dish a fresh, herby kick. This low-carb, nutrient-packed salad is perfect for a spring brunch when you want something light but still satisfying.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup basil pesto (homemade or store-bought)
• 1/4 cup cherry tomatoes, halved
• 2 tbsp pine nuts, toasted
• 2 tbsp parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Using a spiralizer, create noodles from the zucchinis.
2. Toss the zucchini noodles with pesto until well coated.
3. Add the cherry tomatoes and toasted pine nuts, then mix gently.
4. Garnish with parmesan cheese, salt, and pepper before serving.

This Zucchini Noodle Salad with Pesto offers a light yet flavorful dish that’s perfect for anyone following a keto diet. The zucchini noodles serve as a satisfying, low-carb pasta substitute, and the fresh pesto adds a burst of herbal flavor. With the addition of cherry tomatoes and toasted pine nuts, this salad is a beautiful and nutritious option for your spring brunch.

Kale & Roasted Chicken Salad with Avocado Dressing

This Kale & Roasted Chicken Salad is a nutrient-packed, low-carb meal that combines protein-rich chicken with the earthy, hearty flavor of kale. Tossed in a creamy avocado dressing, this salad is rich in healthy fats and full of vibrant flavors. Perfect for a keto spring brunch, it’s a satisfying and filling option.

Ingredients:

• 2 roasted chicken breasts, sliced
• 4 cups kale, chopped and massaged
• 1 avocado
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup shredded parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and roast the chicken breasts for 20-25 minutes, or until cooked through. Slice into strips.
2. Massage the chopped kale with a bit of olive oil to soften it.
3. For the avocado dressing, blend the avocado, olive oil, lemon juice, minced garlic, salt, and pepper until smooth.
4. Toss the kale with the avocado dressing, then top with the sliced chicken.
5. Garnish with shredded parmesan cheese and serve.

The Kale & Roasted Chicken Salad with Avocado Dressing is a healthy and satisfying meal, perfect for a keto brunch. The massaged kale is tender and flavorful, and the avocado dressing adds a creamy richness that complements the roasted chicken. This dish is not only full of nutrients but also wonderfully filling, making it an excellent choice for those on a low-carb diet.

Grilled Salmon Salad with Lemon Dill Dressing

This Grilled Salmon Salad is a vibrant, flavorful dish that’s rich in omega-3 fatty acids and protein, making it an ideal choice for a keto-friendly spring brunch. The salmon is grilled to perfection and paired with a fresh, crisp salad. The lemon dill dressing provides a zesty and refreshing touch that enhances the natural flavors of the fish.

Ingredients:

• 2 salmon fillets
• 4 cups mixed greens
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the salmon fillets with salt and pepper, then grill for 4-5 minutes per side, until cooked through.
2. In a large bowl, toss the mixed greens, cucumber, and red onion.
3. For the dressing, whisk together olive oil, lemon juice, chopped dill, salt, and pepper.
4. Flake the grilled salmon into chunks and add to the salad.
5. Drizzle with the lemon dill dressing and serve.

This Grilled Salmon Salad with Lemon Dill Dressing is a light yet satisfying dish that is perfect for a spring brunch. The salmon is rich in omega-3s, while the fresh salad and zesty dressing provide a wonderful contrast of flavors. This dish is not only keto-friendly butlso nourishing and filling, making it a great low-carb choice.

Broccoli & Cheddar Stuffed Chicken Salad

This Broccoli & Cheddar Stuffed Chicken Salad combines the richness of cheddar cheese with the freshness of broccoli for a flavor-packed, keto-friendly brunch. The chicken is stuffed with the broccoli and cheddar filling, then baked to perfection. Paired with a simple salad, it’s a low-carb, satisfying option that feels indulgent.

Ingredients:

• 2 chicken breasts
• 1/2 cup cheddar cheese, shredded
• 1/2 cup broccoli florets, steamed and chopped
• 1 tbsp olive oil
• 4 cups mixed greens
• 1 tbsp olive oil (for salad)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice a pocket into the chicken breasts and stuff with shredded cheddar cheese and steamed broccoli. Secure with toothpicks if necessary.
3. Season the chicken with salt and pepper, then heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side.
4. Transfer the chicken to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
5. Serve the stuffed chicken over a bed of mixed greens and drizzle with olive oil.

The Broccoli & Cheddar Stuffed Chicken Salad offers a great balance of protein and healthy fats, with the cheddar cheese adding a rich, savory flavor. The steamed broccoli provides a fresh, crunchy contrast to the tender chicken. This dish is keto-friendly, low in carbs, and perfect for a hearty spring brunch.

Cucumber & Smoked Salmon Salad with Creamy Dill Dressing

This Cucumber & Smoked Salmon Salad with Creamy Dill Dressing is a light, refreshing, and protein-packed dish, perfect for a keto-friendly spring brunch. The cool, crisp cucumber pairs beautifully with the smoky salmon, while the creamy dill dressing brings all the flavors together for a deliciously satisfying meal.

Ingredients:

• 4 oz smoked salmon, torn into pieces
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1/4 cup sour cream
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the smoked salmon, cucumber, red onion, and fresh dill.
2. In a small bowl, mix together sour cream, lemon juice, salt, and pepper to make the creamy dill dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This Cucumber & Smoked Salmon Salad with Creamy Dill Dressing is a perfect light and refreshing dish for a spring runch. The smoky salmon adds a rich flavor, while the cool cucumber and zesty dressing provide a lovely contrast. It’s low-carb, keto-friendly, and offers a great balance of flavors.

Egg Salad Lettuce Wraps

These Egg Salad Lettuce Wraps are a keto-friendly, low-carb lunch option that’s easy to prepare and full of flavor. The creamy egg salad is made with mayonnaise and mustard, and it’s wrapped in crisp lettuce leaves for a light yet filling meal. This dish is perfect for a spring brunch that’s both satisfying and refreshing.

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste
• 6 large lettuce leaves (such as butter lettuce or romaine)

Instructions:

1. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, fresh chives, salt, and pepper.
2. Lay the lettuce leaves on a plate and spoon the egg salad into each leaf.
3. Wrap the lettuce around the egg salad and serve immediately.

These Egg Salad Lettuce Wraps offer a light yet satisfying meal that’s perfect for a keto-friendly spring brunch. The creamy egg salad is rich and flavorful, while the crisp lettuce adds a refreshing crunch. This simple dish is low in carbs, high in protein, and a great way to enjoy a low-carb brunch that’s easy to make and delicious.

Grilled Shrimp Caesar Salad (Keto-Friendly)

This Grilled Shrimp Caesar Salad offers a keto-friendly twist on a classic Caesar salad, swapping out croutons for grilled shrimp. The creamy, tangy Caesar dressing complements the succulent shrimp and crisp greens, making it a filling yet low-carb choice for a spring brunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups Romaine lettuce, chopped
• 1/4 cup parmesan cheese, grated
• 2 tbsp olive oil
• 1/4 cup Caesar dressing (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the shrimp with salt, pepper, and a drizzle of olive oil. Grill for 2-3 minutes on each side, or until cooked through.
3. In a large bowl, toss the chopped Romaine lettuce with Caesar dressing.
4. Top with grilled shrimp and sprinkle with grated parmesan cheese.

The Grilled Shrimp Caesar Salad is a delightful keto-friendly spring brunch dish. The shrimp adds a protein-packed element to the classic Caesar salad, while the creamy dressing and parmesan cheese bring richness and flavor. This salad is low-carb, flavorful, and filling, making it the perfect choice for anyone looking for a satisfying brunch without the carbs.

Cabbage & Sausage Salad with Mustard Vinaigrette

This Cabbage & Sausage Salad with Mustard Vinaigrette is a hearty, low-carb dish that’s full of flavor. The combination of tender cabbage, savory sausage, and tangy mustard dressing makes this salad a satisfying meal that fits perfectly into a keto lifestyle. It’s great for a spring brunch when you want something comforting yet refreshing.

Ingredients:

• 2 sausage links (such as Italian sausage or kielbasa), sliced
• 4 cups shredded cabbage
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and cook the sliced sausage until browned and cooked through (about 6-8 minutes).
2. In a large bowl, combine the shredded cabbage, red onion, and cooked sausage.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the mustard vinaigrette.
4. Pour the vinaigrette over the salad and toss everything together. Serve immediately.

This Cabbage & Sausage Salad with Mustard Vinaigrette is a satisfying keto-friendly option that’s packed with flavor. The savory sausage complements the crunchy cabbage, while the tangy mustard dressing adds depth and freshness. It’s a hearty and nutritious salad that’s perfect for anyone looking for a low-carb lunch or brunch option.

reek Chicken Salad with Tzatziki Dressing

This Greek Chicken Salad with Tzatziki Dressing is a light, refreshing meal that combines the flavors of the Mediterranean with a keto-friendly twist. Grilled chicken is paired with cucumbers, tomatoes, and olives, all topped with a creamy tzatziki dressing. This salad is rich in protein and healthy fats, making it an excellent choice for a keto spring brunch.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup tzatziki sauce
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts until cooked through, about 6-7 minutes per side, and slice into strips.
2. In a large bowl, combine the cucumber, cherry tomatoes, olives, red onion, and crumbled feta cheese.
3. Add the grilled chicken on top and drizzle with tzatziki sauce.
4. Toss gently to combine and season with salt and pepper. Serve chilled.

This Greek Chicken Salad with Tzatziki Dressing is a keto-friendly dish bursting with Mediterranean flavors. The grilled chicken is tender and flavorful, and the crisp vegetables pair perfectly with the creamy tzatziki sauce. Rich in protein, healthy fats, and fresh ingredients, this salad is a perfect choice for a satisfying low-carb brunch.

Roasted Mushroom & Spinach Salad with Garlic Parmesan Dressing

This Roasted Mushroom & Spinach Salad with Garlic Parmesan Dressing is a rich and satisfying dish that’s perfect for a keto-friendly brunch. Roasted mushrooms provide a savory, earthy flavor that pairs beautifully with the freshness of spinach. The garlic parmesan dressing adds a creamy, umami-rich flavor that ties everything together.

Ingredients:

• 2 cups mushrooms, sliced
• 4 cups fresh spinach
• 1 tbsp olive oil
• 2 tbsp parmesan cheese, grated
• 1 tbsp fresh garlic, minced
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced mushrooms in olive oil, salt, and pepper, and roast for 20-25 minutes, or until golden and tender.
2. In a small bowl, combine mayonnaise, lemon juice, garlic, and grated parmesan cheese to make the dressing.
3. Toss the fresh spinach with the roasted mushrooms.
4. Drizzle the garlic parmesan dressing over the salad and toss to combine. Serve immediately.

This Roasted Mushroom & Spinach Salad with Garlic Parmesan Dressing is a perfect low-carb option for a keto brunch. The earthy roasted mushrooms add a savory richness to the fresh spinach, while the creamy garlic parmesan dressing enhances the flavors with its rich, umami depth. It’s a nutrient-packed, satisfying salad that’s both light and filling.

Shrimp, Avocado, and Mango Salad

This Shrimp, Avocado, and Mango Salad is a refreshing, vibrant dish that’s perfect for a keto-friendly spring brunch. The sweet and savory combination of shrimp, creamy avocado, and tropical mango creates a flavorful and satisfying salad. Tossed with a citrusy dressing, this dish offers a refreshing, low-carb meal that’s full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1/2 mango, diced
• 4 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then sauté until cooked through, about 2-3 minutes per side.
2. In a large bowl, combine the mixed greens, diced avocado, diced mango, and red onion.
3. In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper.
4. Toss the salad with the dressing and top with the sautéed shrimp. Serve immediately.

This Shrimp, Avocado, and Mango Salad is a vibrant, refreshing dish that’s both light and satisfying. The combination of creamy avocado, sweet mango, and savory shrimp makes it a unique and flavorful keto-friendly brunch option. With the bright lime dressing, this salad offers a delightful balance of flavors perfect for a spring meal.

Zucchini & Bell Pepper Salad with Feta and Lemon Dressing

This Zucchini & Bell Pepper Salad with Feta and Lemon Dressing is a colorful and refreshing low-carb dish that’s perfect for a spring brunch. The crisp zucchini and bell peppers are complemented by the tangy feta cheese and fresh lemon dressing, making this salad light yet flavorful and ideal for anyone following a keto or low-carb lifestyle.

Ingredients:

• 2 zucchinis, sliced into thin rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the zucchini slices, bell pepper slices, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Drizzle the lemon dressing over the salad and toss gently to combine. Serve immediately.

This Zucchini & Bell Pepper Salad with Feta and Lemon Dressing is a light, colorful, and keto-friendly dish that’s perfect for spring. The crunchy zucchini and bell peppers pair beautifully with the tangy feta cheese and bright lemon dressing. This simple yet flavorful salad makes for a satisfying low-carb meal that’s easy to prepare and full of nutrients.

Balsamic Grilled Vegetables Salad with Mozzarella

This Balsamic Grilled Vegetables Salad with Mozzarella is a perfect vegetarian option for a keto spring brunch. The grilled vegetables—eggplant, zucchini, and bell peppers—are marinated in balsamic vinegar and olive oil for a smoky, tangy flavor. Topped with fresh mozzarella, this dish is both satisfying and full of delicious flavors while remaining low in carbs.

Ingredients:

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 8 oz fresh mozzarella, torn into pieces
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sliced vegetables with olive oil, balsamic vinegar, salt, and pepper. Grill the vegetables for 4-5 minutes on each side, until tender and slightly charred.
3. Arrange the grilled vegetables on a platter and top with torn mozzarella.
4. Garnish with fresh basil and serve.

This Balsamic Grilled Vegetables Salad with Mozzarella is a perfect keto-friendly brunch dish that’s rich in flavor and light in carbs. The smoky, tangy grilled vegetables pair beautifully with the creamy mozzarella, making each bite a delicious experience. It’s an easy-to-make salad that’s perfect for anyone looking to enjoy a satisfying, healthy meal with minimal effort.

Note: More recipes are coming soon