28+ Delicious Summer Keto Salad Recipes for a Healthy, Refreshing Meal

As the summer sun shines brightly, there’s no better way to enjoy the season than by indulging in fresh, vibrant salads that are both delicious and keto-friendly.

If you’re following a ketogenic diet or just looking to cut back on carbs, these 28+ Summer Keto Salad Recipes are perfect for keeping you energized and satisfied all season long.

From crisp, garden-fresh greens to hearty protein-packed options, these recipes offer a variety of flavors and textures to suit every taste.

Whether you’re looking for a light side dish, a filling main course, or something in between, you’ll find plenty of options to elevate your summer meals while staying within your keto goals.

The best part? These salads are made with fresh, nutrient-rich ingredients that keep you feeling full and satisfied without the guilt of high-carb foods.

So, grab your favorite summer vegetables, some protein, and get ready to explore the delicious world of keto salads that will help you stay cool, healthy, and full of flavor all summer long!

28+ Delicious Summer Keto Salad Recipes for a Healthy, Refreshing Meal

There you have it – over 28+ Summer Keto Salad Recipes that will take your summer meals to the next level!

Whether you’re enjoying a light lunch by the pool or serving up a family feast at your next BBQ, these recipes have something for everyone.

Each salad is designed to be low in carbs while still bursting with flavors and textures that make each bite a delight.

By incorporating fresh veggies, healthy fats, lean proteins, and flavorful dressings, these keto salads are the perfect addition to your summer meal planning.

Plus, they are incredibly versatile – you can easily mix and match ingredients based on what’s in season or what you have in your kitchen.

So, no matter the occasion, you’ll always have a refreshing, satisfying, and keto-friendly dish ready to enjoy.

Get creative with your salads, and enjoy the taste of summer while staying on track with your keto journey.

Grilled Chicken Avocado Caesar Salad

This refreshing twist on the classic Caesar salad combines smoky grilled chicken, creamy avocado, and crunchy romaine with a homemade keto-friendly Caesar dressing.

It’s packed with protein and healthy fats, making it a complete, low-carb summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 large head romaine lettuce, chopped
• 1 ripe avocado, sliced
• 1/4 cup shaved Parmesan cheese
• 1/4 cup crispy bacon pieces (optional)

For the Caesar Dressing:

• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 2 tbsp grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Rub chicken with olive oil, season with salt and pepper, and grill for 5–6 minutes per side or until cooked through. Let rest, then slice.
2. In a bowl, whisk together all dressing ingredients until smooth.
3. In a large salad bowl, combine chopped romaine, avocado slices, Parmesan, and bacon (if using).
4. Add grilled chicken slices on top, drizzle with dressing, and toss gently to combine.

This salad brings the richness of a Caesar with none of the carbs from croutons, and the grilled chicken and avocado make it both filling and flavorful.

It’s perfect for summer lunches or casual dinners outdoors.

Cucumber Feta Dill Salad with Olive Oil & Lemon

Cool, crisp, and bursting with Mediterranean flavor, this cucumber feta salad is light yet satisfying.

The tangy feta and fragrant dill pair beautifully with fresh cucumber and lemon, making it an ideal keto-friendly summer side.

Ingredients:

• 2 large cucumbers, sliced thin
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 2 tbsp red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine sliced cucumbers, red onion, feta, and dill.
2. Drizzle olive oil and lemon juice over the salad.
3. Toss gently until everything is evenly coated.
4. Season with salt and pepper to taste. Chill for 10–15 minutes before serving.

This salad is perfect for hot summer days when you want something cooling and easy to prepare. It’s excellent alongside grilled meats or as a light lunch on its own.

The minimal ingredients mean it comes together quickly, but the flavors are anything but basic.

Keto Caprese Salad with Pesto & Zucchini Ribbons

A classic Caprese gets a keto twist with zucchini ribbons replacing traditional bread or pasta.

Layered with fresh mozzarella, cherry tomatoes, and a rich pesto drizzle, this salad is both visually stunning and full of vibrant flavor.

Ingredients:

• 1 medium zucchini, shaved into ribbons using a vegetable peeler
• 1 cup cherry tomatoes, halved
• 6 oz fresh mozzarella balls (bocconcini or ciliegine)
• 2 tbsp fresh basil leaves, torn

For the Pesto Dressing:

• 1/4 cup fresh basil leaves
• 1 garlic clove
• 2 tbsp pine nuts (or walnuts)
• 1/4 cup Parmesan cheese
• 1/3 cup olive oil
• Salt to taste

Instructions:

1. Blend all pesto ingredients in a food processor until smooth.
2. Arrange zucchini ribbons on a plate or bowl. Top with cherry tomatoes, mozzarella balls, and fresh basil.
3. Drizzle the pesto generously over the salad.
4. Serve immediately or chill slightly before serving.

This elegant summer salad captures the essence of Italian cuisine while staying true to keto principles.

The pesto adds bold flavor, and the zucchini keeps the dish light, making it a gorgeous and healthy centerpiece for any summer table.

Shrimp and Avocado Salad with Lime Vinaigrette

This zesty shrimp and avocado salad is light, flavorful, and full of healthy fats and proteins.

The tangy lime vinaigrette adds the perfect citrusy kick, making it a refreshing meal on warm summer days.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, and lettuce)
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved

For the Lime Vinaigrette:

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Season shrimp with chili powder, garlic powder, salt, and pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
2. In a large bowl, toss mixed greens, diced avocado, red onion, and cherry tomatoes.
3. Whisk together the lime vinaigrette ingredients until smooth and pour over the salad.
4. Top the salad with the cooked shrimp and toss gently.

The vibrant flavors of lime and avocado pair perfectly with the shrimp, making this salad a refreshing and protein-packed dish.

It’s quick to prepare and provides the perfect balance of healthy fats and low carbs, keeping you satisfied throughout the day.

Greek Salad with Grilled Lamb and Tzatziki

This keto-friendly Greek salad is topped with flavorful grilled lamb and complemented by a cooling tzatziki sauce.

With its Mediterranean flavors, this salad is filling yet light, making it perfect for summer evenings.

Ingredients:

• 2 lamb chops (or 1 lb lamb steak)
• 1 tbsp olive oil
• Salt, pepper, and oregano to taste
• 4 cups mixed greens
• 1/2 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/4 cup feta cheese, crumbled
• 1/2 cup cherry tomatoes, halved

For the Tzatziki Sauce:

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

Instructions:

1. Preheat a grill or grill pan. Rub lamb chops with olive oil, salt, pepper, and oregano. Grill for about 4-5 minutes per side for medium-rare, or longer for your preferred doneness.
2. While the lamb cooks, combine mixed greens, cucumber, red onion, olives, feta, and cherry tomatoes in a large bowl.
3. To make the tzatziki sauce, combine all ingredients in a small bowl and mix until smooth.
4. Slice the lamb chops and arrange them on top of the salad. Drizzle with tzatziki sauce.

The grilled lamb adds a rich, savory depth to the fresh salad, while the tzatziki provides a cool, tangy contrast.

This meal is perfect for a satisfying dinner that feels indulgent but still stays within keto-friendly guidelines.

Spinach and Bacon Salad with Warm Dijon Dressing

This hearty spinach and bacon salad features a warm Dijon vinaigrette that brings all the ingredients together.

The crispy bacon, combined with the earthy spinach, makes this salad a satisfying meal that works perfectly for lunch or dinner.

Ingredients:

• 6 cups fresh spinach leaves
• 1/2 cup red onion, thinly sliced
• 1/2 cup crumbled bacon (cooked)
• 2 boiled eggs, sliced
• 1/4 cup sunflower seeds (optional)

For the Warm Dijon Dressing:

• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp honey or stevia (optional)
• Salt and pepper to taste

Instructions:

1. In a small saucepan, heat olive oil over medium heat. Add Dijon mustard, red wine vinegar, and honey (if using). Whisk to combine and bring to a simmer for 2-3 minutes, then remove from heat.
2. In a large bowl, toss spinach, red onion, bacon, and boiled eggs.
3. Pour the warm dressing over the salad and toss gently to coat. Top with sunflower seeds if desired.

This salad has the perfect balance of flavors and textures, with crispy bacon and creamy eggs adding richness to the fresh spinach.

The warm dressing elevates the dish, making it satisfying enough to be a main course. It’s simple, quick, and perfect for those following a keto lifestyle.

Cobb Salad with Blue Cheese Dressing

This classic Cobb salad is a keto favorite, full of crispy bacon, grilled chicken, creamy avocado, and sharp blue cheese.

The rich, homemade blue cheese dressing complements the flavors perfectly, making it an indulgent yet healthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 4 strips bacon, cooked and crumbled
• 1 ripe avocado, diced
• 2 hard-boiled eggs, sliced
• 1/2 cup cherry tomatoes, halved
• 4 cups mixed greens (romaine, spinach, arugula)
• 1/4 cup blue cheese crumbles

For the Blue Cheese Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup blue cheese, crumbled
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the blue cheese dressing by mixing all dressing ingredients in a bowl until smooth. Adjust seasoning as needed.
2. On a large platter or in a salad bowl, arrange the mixed greens, grilled chicken, bacon, avocado, eggs, tomatoes, and blue cheese crumbles.
3. Drizzle with the blue cheese dressing and toss gently to combine.

This Cobb salad is a complete meal in itself, loaded with healthy fats, protein, and flavor.

The blue cheese dressing adds a creamy richness, making this salad a satisfying option for a summer meal.

Roasted Brussel Sprouts & Bacon Salad

A warm and savory salad, this roasted Brussels sprout and bacon salad is a perfect keto option for those who love earthy flavors combined with crispy bacon and tangy dressing.

It’s filling, low in carbs, and incredibly tasty.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 strips bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast for 20–25 minutes, flipping halfway through, until Brussels sprouts are golden and crispy on the edges.
3. While the Brussels sprouts roast, cook the chopped bacon in a pan over medium heat until crispy. Drain excess fat.
4. For the dressing, whisk together balsamic vinegar, Dijon mustard, and fresh thyme.
5. Toss the roasted Brussels sprouts with crispy bacon and drizzle with the balsamic dressing.

This salad is hearty enough to be a main dish, offering rich flavors and textures with the roasted Brussels sprouts and bacon.

The balsamic dressing adds a slight sweetness, making this a perfect side dish or meal for a cozy summer evening.

Tuna Salad with Avocado and Celery

This refreshing tuna salad combines creamy avocado with crunchy celery for a quick, satisfying, and keto-friendly meal.

It’s great for meal prep or a light summer lunch that packs a protein punch.

Ingredients:

• 2 cans (5 oz each) tuna in water, drained
• 1 ripe avocado, diced
• 1/2 cup celery, chopped
• 1/4 cup red onion, diced
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tuna, avocado, celery, and red onion.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the tuna mixture and toss gently to combine.

This salad is light but filling, thanks to the healthy fats from the avocado and protein from the tuna. It’s a great option for a quick, no-fuss meal or to pack for lunch on the go.

The crunchy celery adds texture, while the creamy dressing ties everything together.

Spicy Mexican Beef Salad

This vibrant and bold salad combines seasoned ground beef, fresh veggies, and a creamy cilantro-lime dressing for a keto twist on a Mexican-inspired dish.

It’s a satisfying meal that’s full of flavor and perfect for a summer evening.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 4 cups mixed greens (like romaine, spinach, or arugula)
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded cheddar cheese (optional)

For the Cilantro-Lime Dressing:

• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium-high heat. Add the ground beef and season with cumin, chili powder, paprika, salt, and pepper. Cook until browned, about 6-8 minutes. Set aside to cool slightly.
2. In a large bowl, combine mixed greens, cherry tomatoes, avocado, and red onion.
3. For the dressing, whisk together mayonnaise, sour cream, cilantro, lime juice, salt, and pepper.
4. Top the salad with the seasoned ground beef and shredded cheese (if using).
5. Drizzle with the cilantro-lime dressing and toss gently to combine.

This Mexican-inspired salad brings a punch of flavor with the spiced ground beef and the zesty cilantro-lime dressing.

It’s an exciting dish that’s also filling and full of healthy fats, making it perfect for a summer keto meal.

Smoked Salmon and Cucumber Salad

This light and refreshing smoked salmon salad is paired with crisp cucumber, creamy avocado, and a zesty lemon-dill dressing.

It’s perfect for warm days when you need a quick, protein-packed meal that feels indulgent but is still keto-friendly.

Ingredients:

• 8 oz smoked salmon, sliced
• 1 large cucumber, thinly sliced
• 1 avocado, diced
• 1/4 red onion, thinly sliced
• 2 tbsp capers (optional)
• 1 tbsp fresh dill, chopped

For the Lemon-Dill Dressing:

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or stevia (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumber, avocado, red onion, and capers (if using).
2. For the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
3. Top the salad with smoked salmon and sprinkle with fresh dill.
4. Drizzle with the lemon-dill dressing and toss gently to combine.

This salad is a perfect combination of rich, smoky salmon and fresh vegetables.

The lemon-dill dressing adds a bright, refreshing element, making it an ideal dish for hot summer days when you want something light and satisfying.

Zucchini Noodle Salad with Pesto and Grilled Chicken

This zucchini noodle salad is a perfect low-carb alternative to pasta, topped with fresh pesto, grilled chicken, and colorful veggies.

It’s light but packed with flavor, making it a great option for a keto-friendly summer meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, sliced
• 2 tbsp Parmesan cheese, grated

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• 2 garlic cloves
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine basil, pine nuts, olive oil, Parmesan, garlic, salt, and pepper in a food processor. Pulse until smooth.
2. In a large bowl, toss the zucchini noodles with the pesto until well coated.
3. Add grilled chicken, cherry tomatoes, and red bell pepper to the salad.
4. Sprinkle with grated Parmesan and toss gently to combine.

This zucchini noodle salad offers all the flavors of a traditional pasta dish but without the carbs.

The creamy, herbaceous pesto ties everything together, and the grilled chicken makes it a protein-packed meal. It’s perfect for a light and nutritious summer dinner.

Grilled Steak and Arugula Salad with Balsamic Vinaigrette

This hearty salad combines juicy grilled steak with the peppery bite of arugula, fresh tomatoes, and a tangy balsamic vinaigrette.

The grilled steak provides a rich, savory flavor, making this salad filling enough to be a satisfying main dish.

Ingredients:

• 1 lb flank steak or skirt steak
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup Parmesan cheese shavings

For the Balsamic Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or stevia (optional)
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Rub the steak with olive oil and season with salt and pepper.
2. Grill the steak for 4-5 minutes per side for medium-rare, or longer for your desired doneness. Let the steak rest for 5 minutes before slicing thinly.
3. In a large bowl, toss the arugula, cherry tomatoes, red onion, and crumbled feta.
4. For the vinaigrette, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper.
5. Top the salad with the grilled steak slices and Parmesan shavings, then drizzle with the balsamic vinaigrette.

This salad is a great choice when you’re craving a filling, savory dish with robust flavors.

The grilled steak pairs perfectly with the sharp arugula and tangy dressing, creating a meal that is both satisfying and keto-friendly.

Roasted Cauliflower and Bacon Salad

Roasted cauliflower brings a nutty, savory flavor to this keto salad, while crispy bacon adds the perfect crunch.

Paired with a creamy mustard dressing, this salad is a delicious side or a light meal that’s perfect for the summer.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 strips bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions

For the Mustard Dressing:

• 2 tbsp Dijon mustard
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them out on a baking sheet.
2. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
3. While the cauliflower roasts, cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels.
4. In a small bowl, whisk together all dressing ingredients until smooth.
5. Once the cauliflower is done, toss it with bacon, parsley, and green onions. Drizzle with mustard dressing and toss gently to coat.

This salad is the perfect balance of crispy, creamy, and tangy flavors.

The roasted cauliflower adds depth, while the bacon and mustard dressing provide richness, making this an ideal dish for any keto-friendly summer meal.

Eggplant and Tomato Salad with Garlic Basil Pesto

A delicious and low-carb alternative to traditional pasta salads, this eggplant and tomato salad is brightened up with a fresh garlic basil pesto.

It’s light, healthy, and packed with flavors that scream summer.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh mozzarella, diced

For the Garlic Basil Pesto:

• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 garlic cloves
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium heat. Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant for about 4–5 minutes per side, until tender and charred.
3. For the pesto, blend basil, olive oil, garlic, Parmesan, salt, and pepper in a food processor until smooth.
4. In a large bowl, toss the grilled eggplant, cherry tomatoes, fresh basil, and mozzarella with the garlic basil pesto.

This salad is fresh, flavorful, and the perfect summer meal when you want something light but filling.

The smoky grilled eggplant and sweet cherry tomatoes pair beautifully with the garlic basil pesto, creating a dish that’s satisfying and keto-friendly.

Grilled Chicken Caesar Salad

This keto Caesar salad swaps out croutons for a hearty, grilled chicken breast, making it a protein-packed and flavorful meal.

The homemade Caesar dressing is rich and creamy, turning this classic into a keto-friendly option without sacrificing taste.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup bacon crumbles (optional)

For the Caesar Dressing:

• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 5–6 minutes per side, or until fully cooked. Let the chicken rest for 5 minutes before slicing.
3. In a large bowl, toss the chopped romaine lettuce with Parmesan cheese and bacon crumbles (if using).
4. To make the dressing, whisk together mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, garlic, Parmesan, salt, and pepper.
5. Toss the salad with the Caesar dressing and top with sliced grilled chicken.

This classic Caesar salad, made keto-friendly by replacing croutons with chicken, is a refreshing and filling meal that combines rich flavors with a healthy twist.

It’s the perfect salad for a light lunch or dinner on a warm day.

Caprese Salad with Avocado and Pesto

A twist on the traditional Caprese salad, this version adds creamy avocado and a homemade pesto for a fresh, satisfying dish.

The creamy mozzarella, ripe tomatoes, and smooth avocado are complemented by the rich, garlicky pesto, making this salad a keto-friendly delight.

Ingredients:

• 2 large tomatoes, sliced
• 1 avocado, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Arrange the tomato, avocado, and mozzarella slices on a platter.
2. For the pesto, blend basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper in a food processor until smooth.
3. Drizzle the pesto over the salad, then garnish with fresh basil leaves and a little extra olive oil if desired.

This Caprese salad with avocado and pesto is a refreshing, flavorful dish that combines rich textures with bold flavors.

It’s perfect as a side dish or a light main course for a summer keto meal.

Mediterranean Zoodle Salad with Feta and Olives

This vibrant Mediterranean salad features spiralized zucchini (zoodles) in place of pasta, making it a perfect keto-friendly option.

It’s loaded with Mediterranean flavors, including tangy feta, Kalamata olives, and fresh herbs, creating a delicious, light, and satisfying dish.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the zoodles, Kalamata olives, feta, cucumber, red onion, parsley, and mint.
2. For the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.

This Mediterranean zoodle salad is a fresh, light, and flavorful dish that combines the crispness of zucchini noodles with the savory richness of feta and olives.

The tangy dressing brings everything together, making it an ideal keto meal for warm summer days.

Shrimp and Avocado Salad with Cilantro Lime Dressing

This light and zesty salad features juicy shrimp, creamy avocado, and a tangy cilantro lime dressing.

It’s a quick and flavorful meal that’s perfect for a hot summer day.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

For the Cilantro Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
3. In a large bowl, combine the diced avocado, red onion, cherry tomatoes, and cilantro.
4. For the dressing, whisk together olive oil, lime juice, apple cider vinegar, cumin, salt, and pepper.
5. Add the cooked shrimp to the salad and drizzle with the cilantro lime dressing. Toss gently to combine.

This shrimp and avocado salad is a refreshing, flavorful meal that combines creamy avocado with perfectly seasoned shrimp.

The cilantro lime dressing brings a burst of freshness, making it an ideal light meal for summer.

Grilled Veggie Salad with Tahini Dressing

A delicious and colorful salad made with grilled vegetables and a creamy tahini dressing.

The smoky grilled veggies paired with the rich tahini dressing make this salad a satisfying and nutrient-dense keto meal.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (like spinach, arugula, or kale)

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, onion, and eggplant with olive oil, salt, and pepper.
2. Grill the vegetables for about 5-7 minutes per side, or until tender and slightly charred.
3. In a small bowl, whisk together all tahini dressing ingredients until smooth. Add more water if needed to reach a drizzle-able consistency.
4. In a large bowl, toss the grilled vegetables with mixed greens.
5. Drizzle the tahini dressing over the salad and toss gently to combine.

This grilled veggie salad with tahini dressing is a filling and savory dish that’s perfect for those following a keto lifestyle.

The creamy dressing balances the smoky flavor of the grilled vegetables, creating a delicious, satisfying meal.

Chicken and Avocado Salad with Spicy Ranch Dressing

This bold and spicy salad features grilled chicken, creamy avocado, and a flavorful homemade spicy ranch dressing.

It’s an easy and satisfying salad that’s perfect for meal prep or a quick dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 4 cups mixed greens (like romaine, spinach, or arugula)

For the Spicy Ranch Dressing:

• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp hot sauce (like Frank’s RedHot)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh dill, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 5-6 minutes per side, or until fully cooked. Let the chicken rest for 5 minutes before slicing.
3. In a large bowl, toss the mixed greens, diced avocado, cherry tomatoes, and red onion.
4. For the spicy ranch dressing, whisk together mayonnaise, sour cream, hot sauce, garlic powder, onion powder, dill (if using), salt, and pepper.
5. Add the grilled chicken slices to the salad and drizzle with the spicy ranch dressing.

This chicken and avocado salad with spicy ranch dressing is a bold, flavorful dish that’s rich in healthy fats and protein.

The spicy ranch dressing adds a kick, while the creamy avocado balances out the heat, making this a satisfying and keto-friendly meal.

Cucumber and Feta Salad with Lemon Dill Dressing

This light and refreshing salad is packed with crunchy cucumbers, tangy feta cheese, and a bright lemon dill dressing.

It’s the perfect dish for a hot day when you need something cool, crisp, and flavorful.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup Kalamata olives, pitted and sliced

For the Lemon Dill Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, feta cheese, red onion, fresh dill, and Kalamata olives.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This cucumber and feta salad is cool and refreshing, with the tangy feta and olives complementing the crisp cucumbers.

The lemon dill dressing adds a zesty, fresh flavor, making it a perfect keto-friendly option for a summer side dish or light lunch.

Grilled Salmon Salad with Avocado and Cucumber

This healthy and filling salad features tender grilled salmon paired with creamy avocado, crunchy cucumber, and a simple lemon vinaigrette.

It’s a nutrient-packed meal that’s full of healthy fats and lean protein, making it a perfect choice for a keto lunch or dinner.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 4 cups mixed greens (like arugula, spinach, or baby kale)

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium heat. Rub the salmon fillets with olive oil, salt, and pepper.
2. Grill the salmon for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Let it cool slightly before flaking it into large chunks.
3. In a large bowl, toss the mixed greens, avocado slices, cucumber, and red onion.
4. For the lemon vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
5. Top the salad with the flaked grilled salmon and drizzle with the lemon vinaigrette.

This grilled salmon salad with avocado and cucumber is light yet satisfying, with the richness of the salmon perfectly complemented by the creamy avocado and crisp cucumber.

The lemon vinaigrette adds a bright, refreshing touch to this healthy keto meal.

Avocado, Bacon, and Spinach Salad with Garlic Dressing

This hearty and flavorful salad features crispy bacon, creamy avocado, and nutrient-dense spinach.

The garlic dressing adds a savory, garlicky kick, making this salad a delicious and satisfying option for a low-carb lunch or dinner.

Ingredients:

• 6 strips of bacon
• 4 cups fresh spinach
• 2 avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp Parmesan cheese, grated

For the Garlic Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels. Crumble the bacon into small pieces.
2. In a large bowl, combine spinach, diced avocado, red onion, cherry tomatoes, and Parmesan cheese.
3. For the garlic dressing, whisk together olive oil, apple cider vinegar, minced garlic, Dijon mustard, salt, and pepper.
4. Top the salad with crumbled bacon and drizzle with the garlic dressing. Toss gently to combine.

This avocado, bacon, and spinach salad is packed with flavor and healthy fats, thanks to the combination of crispy bacon, creamy avocado, and nutrient-rich spinach.

The garlic dressing ties everything together, making it a perfect keto-friendly salad for any meal.