25+ Delicious Summer Low Carb Recipes to Keep You Light and Energized

Summer is the perfect time to embrace lighter, fresher meals that allow you to enjoy the season without compromising on taste.

If you’re following a low-carb lifestyle, summer offers a bounty of delicious ingredients—ripe avocados, crisp cucumbers, juicy tomatoes, and fresh herbs—that make it easy to create vibrant, satisfying dishes.

Whether you’re looking for quick snacks, light lunches, or delicious dinners, we’ve rounded up 25+ summer low-carb recipes that will keep you feeling energized and satisfied all season long.

These recipes are not only healthy and easy to prepare but also packed with flavor, helping you make the most of the summer months while staying on track with your low-carb goals.

Let’s dive into these mouthwatering dishes that will make your summer meals as delicious as they are nutritious.

25+ Delicious Summer Low Carb Recipes to Keep You Light and Energized

Summer should be a time of enjoyment, and with the right low-carb recipes, you don’t have to sacrifice flavor or fun to maintain your healthy lifestyle.

From fresh salads and light appetizers to savory grilled dishes and refreshing drinks, the possibilities are endless when it comes to low-carb summer recipes.

These 25+ summer low-carb recipes provide plenty of variety, ensuring you can enjoy everything from simple snacks to hearty meals, all while keeping your carb intake in check.

So, fire up the grill, chop up some fresh veggies, and get ready to savor every bite of your low-carb summer feast.

Grilled Lemon Herb Chicken Skewers

Juicy, citrusy, and packed with fresh herbs, these grilled chicken skewers are the perfect low-carb option for a summer BBQ.

The lemon and garlic marinade infuses the chicken with brightness while keeping it tender and flavorful. Served with a side of grilled veggies or a fresh garden salad, this dish is both satisfying and light.

Ingredients:

• 1.5 lbs boneless skinless chicken breasts, cut into 1.5-inch cubes
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 mins)

Instructions:

1. In a large bowl, whisk together olive oil, lemon juice and zest, garlic, thyme, parsley, salt, and pepper.
2. Add chicken cubes to the marinade, toss to coat, and refrigerate for at least 30 minutes (up to 2 hours).
3. Preheat grill to medium-high heat.
4. Thread marinated chicken onto skewers.
5. Grill for 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
6. Serve hot, garnished with extra herbs and lemon slices.

These chicken skewers are a go-to summer favorite—simple to prepare, light on carbs, and big on flavor.

They’re great for meal prep or backyard entertaining, and you can easily mix in other proteins or vegetables to keep things interesting.

Zucchini Noodle Caprese Salad

This low-carb twist on the classic Caprese salad features spiralized zucchini instead of pasta, creating a light, refreshing dish that’s perfect for hot summer days.

With juicy cherry tomatoes, creamy mozzarella, and a balsamic drizzle, it’s as beautiful as it is delicious.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1 cup mini mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or balsamic reduction
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis and place them in a large bowl.
2. Add the cherry tomatoes, mozzarella, and fresh basil.
3. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
4. Gently toss to combine.
5. Let sit for 10–15 minutes before serving to allow flavors to meld.

This Zoodle Caprese Salad is a refreshing and elegant addition to any summer table.

It’s low in carbs, rich in flavor, and comes together in under 15 minutes—making it ideal for a quick lunch or picnic side dish.

Spicy Shrimp Lettuce Wraps

Bold, zesty, and satisfying, these spicy shrimp lettuce wraps are a protein-packed, low-carb treat you can enjoy without guilt.

Crisp lettuce cups hold a flavorful shrimp filling with a kick, balanced by a cool avocado crema. They’re fun to assemble and totally customizable.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 head butter lettuce or romaine, leaves separated
• 1 avocado
• 2 tbsp sour cream or Greek yogurt
• Juice of 1 lime
• Fresh cilantro, chopped (optional)

Instructions:

1. In a bowl, toss shrimp with olive oil, garlic, chili powder, paprika, salt, and pepper.
2. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque.
3. In a small bowl, mash avocado with sour cream and lime juice to make the crema.
4. To assemble, spoon shrimp into lettuce leaves, drizzle with avocado crema, and top with fresh cilantro if desired.
5. Serve immediately with lime wedges on the side.

These shrimp lettuce wraps are light yet satisfying, bursting with spicy flavor and perfect for warm summer evenings.

Whether you’re cooking for yourself or feeding a crowd, they’re sure to be a hit—and they keep your carb count low without sacrificing taste.

Cauliflower “Potato” Salad

This low-carb twist on the classic picnic staple swaps out potatoes for cauliflower, delivering all the creamy, tangy goodness without the carbs.

It’s a hit at cookouts and a great make-ahead side dish for any summer gathering.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 hard-boiled eggs, chopped
• 1/4 cup celery, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill or parsley, chopped
• Salt and pepper to taste

Instructions:

1. Steam or boil cauliflower florets until fork-tender (about 8–10 minutes), then drain and cool completely.
2. In a large bowl, mix mayo, mustard, vinegar, salt, and pepper to create the dressing.
3. Add cooled cauliflower, eggs, celery, red onion, and herbs. Gently toss to combine.
4. Chill in the fridge for at least 1 hour before serving.

This “potato” salad is so creamy and flavorful, most people won’t even miss the actual potatoes.

It’s an easy way to enjoy a nostalgic summer side while staying on track with your low-carb goals.

Cucumber Feta Avocado Boats

Cool, crisp cucumbers are the base for this ultra-refreshing low-carb snack or light lunch.

Filled with creamy avocado and salty feta, these boats are satisfying without being heavy—ideal for scorching summer days.

Ingredients:

• 2 large cucumbers
• 1 ripe avocado, diced
• 1/3 cup crumbled feta cheese
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 1 tbsp chopped fresh mint or dill
• Salt and pepper to taste

Instructions:

1. Slice cucumbers in half lengthwise and scoop out the seeds to form “boats.”
2. In a bowl, combine diced avocado, feta, olive oil, lemon juice, herbs, salt, and pepper.
3. Spoon the mixture into the cucumber boats.
4. Serve immediately or chill for 10–15 minutes for extra refreshment.

These cucumber boats are light, crunchy, and full of summer brightness.

They’re quick to prep, endlessly customizable, and perfect for a low-carb lunch or appetizer that feels indulgent without weighing you down.

Taco-Stuffed Bell Peppers

Taco night gets a low-carb makeover with these vibrant, flavor-packed bell peppers.

Swapping tortillas for peppers not only cuts carbs but adds a juicy sweetness that pairs perfectly with seasoned ground beef and toppings.

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 lb ground beef or turkey
• 2 tsp taco seasoning
• 1/2 cup diced tomatoes (drained)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Sour cream, salsa, or avocado (for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, cook ground beef with taco seasoning until browned. Stir in diced tomatoes.
3. Place bell pepper halves in a baking dish and fill each with the beef mixture.
4. Top with shredded cheese and bake for 20 minutes, until peppers are tender and cheese is melted.
5. Remove from oven and top with green onions and optional toppings like sour cream or avocado.

These taco-stuffed peppers are a satisfying, colorful, and nutrient-packed alternative to traditional tacos.

They’re family-friendly, freezer-friendly, and perfect for summer meal prep that doesn’t sacrifice flavor or fun.

Grilled Salmon with Avocado Salsa

This easy, flavorful grilled salmon is topped with a fresh, creamy avocado salsa for a perfect summer dinner.

The combination of smoky salmon and bright, zesty salsa is an explosion of flavors that will make this dish a go-to for your warm-weather meals.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup diced tomato
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• 1 tbsp chopped cilantro

Instructions:

1. Preheat grill to medium-high heat.
2. Rub salmon fillets with olive oil, smoked paprika, salt, and pepper.
3. Grill salmon for 4–5 minutes per side or until cooked through.
4. While the salmon is grilling, combine diced avocado, tomato, red onion, lime juice, and cilantro in a bowl.
5. Once salmon is cooked, top with avocado salsa and serve immediately.

This grilled salmon dish is a perfect blend of smoky, rich fish and a refreshing, creamy salsa.

It’s quick to make, packed with healthy fats, and offers a satisfying meal that’s low in carbs and high in flavor.

Shrimp and Cucumber Salad with Lime Dressing

This crisp and light shrimp salad is a cooling, refreshing option on a hot summer day.

The shrimp are juicy and tender, and the cucumber adds a crisp bite, all brought together by a tangy lime dressing. It’s a perfect combination of textures and flavors that’s healthy and satisfying.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 large cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• Juice of 2 limes
• Salt and pepper to taste
• Optional: 1/2 avocado, diced

Instructions:

1. In a large bowl, combine shrimp, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Drizzle dressing over the shrimp mixture and toss gently to combine.
4. Add optional diced avocado for extra creaminess if desired.
5. Chill for 15 minutes before serving.

This shrimp and cucumber salad is light, refreshing, and perfect for a summer lunch or light dinner.

The zesty lime dressing brings out the natural sweetness of the shrimp, while the cucumber provides a satisfying crunch. It’s a great way to keep carbs low while indulging in fresh flavors.

Grilled Portobello Mushrooms with Goat Cheese and Spinach

These grilled Portobello mushrooms are stuffed with a savory filling of goat cheese and spinach, offering a hearty yet low-carb meal option.

The mushrooms serve as a natural “base” for the filling, and grilling them gives the dish a smoky, earthy flavor that’s perfect for summer.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tbsp olive oil
• 2 cups fresh spinach
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat grill to medium heat.
2. Brush the mushroom caps with olive oil and season with salt and pepper.
3. Grill mushrooms for about 4–5 minutes per side, until tender.
4. While mushrooms are grilling, sauté garlic and spinach in a pan over medium heat until spinach is wilted (about 2–3 minutes).
5. Remove from heat and stir in goat cheese and Parmesan.
6. Once mushrooms are grilled, fill each cap with the spinach and cheese mixture.
7. Garnish with fresh parsley and serve immediately.

These grilled Portobello mushrooms make a fantastic low-carb alternative to stuffed dishes like pizza or pasta.

The creamy goat cheese and savory spinach filling perfectly complement the umami flavor of the grilled mushrooms, creating a delicious, satisfying dish that’s perfect for any summer evening.

Chicken Caesar Salad Lettuce Wraps

Enjoy the classic flavors of a Caesar salad in a fun, low-carb way by using crispy lettuce wraps instead of croutons or traditional wraps.

This recipe combines grilled chicken, crunchy romaine lettuce, and a creamy, tangy dressing—perfect for a light lunch or dinner.

Ingredients:

• 2 boneless skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 6–8 large romaine lettuce leaves
• 1/4 cup Parmesan cheese, grated
• 1/4 cup Caesar dressing (look for a low-carb version or make your own)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Brush chicken breasts with olive oil and season with salt and pepper.
3. Grill chicken for 6–7 minutes per side or until fully cooked. Let it rest for a few minutes, then slice into thin strips.
4. Lay out the romaine lettuce leaves and spoon a small amount of Caesar dressing on each leaf.
5. Top with sliced chicken and sprinkle with grated Parmesan cheese.
6. Serve immediately, rolling up the lettuce wraps as you go.

These Chicken Caesar Salad Lettuce Wraps are a fresh, crunchy, and satisfying way to enjoy the flavors of Caesar salad without the carbs.

The lettuce provides the perfect crunch to balance the rich chicken and creamy dressing, making it a delicious low-carb meal.

Avocado Chicken Salad

This creamy, filling avocado chicken salad is a great option for a low-carb lunch or light dinner.

Instead of mayo, creamy avocado is used as the base, giving it a smooth texture and a burst of healthy fats. Add in some crisp veggies for crunch, and you have a nutrient-packed dish that’s perfect for summer.

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine shredded chicken, mashed avocado, red onion, and celery.
2. Add lemon juice, salt, and pepper to taste.
3. Mix until everything is well combined and creamy.
4. Garnish with fresh parsley and serve on its own or with lettuce leaves for wraps.

This Avocado Chicken Salad is creamy, satisfying, and loaded with healthy fats.

The combination of avocado and chicken makes it filling while still being light enough for a summer meal. It’s an easy make-ahead dish that works great for meal prep too!

Caprese-Stuffed Avocados

Caprese salad meets avocado in this vibrant, low-carb recipe! Creamy avocado halves are stuffed with fresh mozzarella, tomatoes, and basil, then drizzled with balsamic glaze.

It’s a flavorful, satisfying dish that’s easy to assemble and perfect for a light summer lunch or appetizer.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/2 cup cherry tomatoes, diced
• 1/2 cup fresh mozzarella, cubed or use mini mozzarella balls
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Carefully scoop out some of the flesh from each avocado half to create space for the filling.
2. In a small bowl, combine diced tomatoes, mozzarella, and basil.
3. Season with salt and pepper to taste, then spoon the mixture into the hollowed-out avocado halves.
4. Drizzle with balsamic glaze and serve immediately.

These Caprese-Stuffed Avocados are fresh, creamy, and tangy, making them the perfect low-carb snack or light meal.

The creamy avocado pairs wonderfully with the juicy tomatoes and mozzarella, while the balsamic glaze ties everything together with a touch of sweetness.

Eggplant Pizza Bites

These low-carb pizza bites are made with grilled or roasted eggplant slices as the “crust,” making them a delicious and satisfying alternative to traditional pizza.

Topped with marinara, cheese, and your favorite pizza toppings, these bites are the perfect low-carb snack or appetizer for any summer get-together.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup marinara sauce (low-carb version)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup pepperoni or other desired toppings (like olives, mushrooms, or bell peppers)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) or heat a grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Roast the eggplant slices in the oven for 20 minutes or grill them for about 3–4 minutes per side until tender.
4. Once cooked, spoon a small amount of marinara sauce onto each eggplant slice and top with shredded mozzarella and your desired toppings.
5. Bake for another 5–7 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve immediately.

These Eggplant Pizza Bites are a fun, low-carb alternative to traditional pizza.

The tender eggplant holds the perfect amount of sauce and cheese, giving you all the pizza flavor you love without the carbs. Perfect for snacking or as a starter at a summer party.

Spicy Cilantro Lime Chicken Skewers

These Spicy Cilantro Lime Chicken Skewers are packed with vibrant, bold flavors that scream summer!

Marinated in a zesty cilantro lime sauce, then grilled to perfection, these skewers are a great low-carb protein option for your next BBQ or weeknight dinner.

Ingredients:

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8–10 wooden or metal skewers

Instructions:

1. In a bowl, combine olive oil, lime juice, cilantro, chili powder, cumin, garlic powder, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken onto skewers.
5. Grill the chicken skewers for 5–7 minutes per side, until fully cooked and lightly charred.
6. Serve with lime wedges and extra cilantro for garnish.

These Spicy Cilantro Lime Chicken Skewers are juicy, flavorful, and perfect for summer grilling.

The marinade infuses the chicken with bold, zesty flavors, while keeping the dish light and refreshing. They pair well with a side salad or grilled veggies for a complete low-carb meal.

Zucchini Fritters with Garlic Yogurt Dip

These crispy, golden zucchini fritters are a healthy, low-carb way to enjoy a crunchy, savory snack or side dish.

Made with shredded zucchini and a simple batter, these fritters are packed with flavor and are served with a cooling garlic yogurt dip that’s perfect for dipping!

Ingredients:

• 2 medium zucchinis, shredded
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• 1/2 cup Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a bowl, combine zucchini, egg, almond flour, Parmesan, garlic powder, salt, and pepper. Stir until well mixed.
3. Heat olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the zucchini mixture into the skillet, flattening them slightly to form fritters.
5. Cook for 3–4 minutes per side, until golden brown and crispy.
6. While the fritters cook, mix Greek yogurt, garlic, and lemon juice in a small bowl to make the dip.
7. Serve the fritters hot with the garlic yogurt dip and garnish with fresh parsley.

These Zucchini Fritters are crispy on the outside and tender on the inside, making them a perfect low-carb snack or side dish.

The garlic yogurt dip adds a refreshing, creamy touch, balancing the savory fritters beautifully. Great for dipping, sharing, or enjoying on your own!

Grilled Shrimp and Veggie Skewers

These grilled shrimp and veggie skewers are a quick, colorful, and flavorful way to enjoy a low-carb meal.

With shrimp marinated in a zesty garlic-lime marinade and paired with a variety of grilled vegetables, this dish is the perfect option for summer grilling.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 3 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, paprika, salt, and pepper.
2. Add shrimp to the marinade and let sit for 15–20 minutes.
3. Thread shrimp and veggies onto skewers, alternating between shrimp and vegetables.
4. Preheat grill to medium-high heat and grill the skewers for about 3–4 minutes per side or until the shrimp are pink and the vegetables are tender.
5. Garnish with fresh cilantro and serve immediately.

These Grilled Shrimp and Veggie Skewers are perfect for summer BBQs or a light dinner.

The shrimp soak up the garlic-lime marinade, making them tender and flavorful, while the vegetables add a nice crunch. They’re easy to make and totally customizable!

Cucumber and Avocado Gazpacho

This cool, refreshing cucumber and avocado gazpacho is a twist on the classic Spanish chilled soup.

It’s packed with hydrating veggies and creamy avocado, making it an ideal low-carb dish for a hot summer day.

Ingredients:

• 1 cucumber, peeled and chopped
• 1 ripe avocado, pitted and peeled
• 1/2 cup green bell pepper, chopped
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro
• 1 clove garlic
• 2 cups cold water
• 2 tbsp olive oil
• 2 tbsp lime juice
• Salt and pepper to taste
• Optional: a few dashes of hot sauce for a spicy kick

Instructions:

1. In a blender, combine cucumber, avocado, bell pepper, onion, cilantro, garlic, lime juice, and olive oil.
2. Add cold water and blend until smooth and creamy. If the soup is too thick, add more water to reach your desired consistency.
3. Season with salt, pepper, and hot sauce if desired.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Serve garnished with additional cilantro or sliced cucumber.

This Cucumber and Avocado Gazpacho is incredibly refreshing and packed with nutrients. It’s a perfect appetizer or light lunch for a hot summer day.

The creaminess of the avocado combined with the freshness of cucumber creates a delightful contrast that’s both satisfying and hydrating.

Grilled Chicken with Avocado Salsa

This Grilled Chicken with Avocado Salsa is a vibrant and satisfying low-carb meal that’s perfect for a quick weeknight dinner or a weekend BBQ.

The tender grilled chicken is paired with a tangy, creamy avocado salsa that takes this dish to the next level.

Ingredients:

• 4 boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat grill to medium-high heat.
2. Brush chicken breasts with olive oil and season with cumin, paprika, salt, and pepper.
3. Grill chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. While the chicken is grilling, combine diced avocados, cherry tomatoes, red onion, cilantro, and lime juice in a bowl to make the salsa.
5. Once the chicken is cooked, top each breast with a generous amount of avocado salsa and serve immediately.

This Grilled Chicken with Avocado Salsa is a flavorful, healthy, and low-carb dish that combines the smoky flavor of grilled chicken with the creamy, zesty avocado salsa.

It’s a great way to incorporate fresh summer produce into your meals while keeping things light and satisfying.

Chicken and Avocado Lettuce Wraps

These low-carb lettuce wraps are the perfect combination of tender chicken, creamy avocado, and crisp lettuce.

They’re a simple, refreshing, and satisfying option for a light lunch or dinner on a hot summer day. Plus, they’re fully customizable with your favorite toppings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 6–8 large lettuce leaves (such as romaine or butter lettuce)
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• 1/4 red onion, thinly sliced
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper and cook for about 6–7 minutes per side until fully cooked through. Let rest for a few minutes before slicing.
2. While the chicken is resting, prep your lettuce leaves and toppings (cucumber, tomato, onion, and cilantro).
3. Lay the lettuce leaves flat on a plate and top each with a few slices of chicken, avocado, and your choice of toppings.
4. Squeeze fresh lime juice over the wraps and serve immediately.

These Chicken and Avocado Lettuce Wraps are a super light and flavorful meal that’s perfect for summer.

The crispy lettuce and creamy avocado balance out the juicy, savory chicken for a delicious, low-carb option.

Grilled Asparagus with Lemon and Parmesan

Grilled asparagus is a simple, healthy, and tasty side dish that pairs well with almost any main course.

This recipe uses the natural sweetness of asparagus and enhances it with lemon and Parmesan for an easy, low-carb summer side dish.

Ingredients:

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss asparagus with olive oil, salt, and pepper.
3. Grill asparagus for about 4–6 minutes, turning occasionally, until tender and lightly charred.
4. Once grilled, drizzle with lemon juice and sprinkle with lemon zest and Parmesan cheese.
5. Garnish with chopped parsley and serve immediately.

This Grilled Asparagus with Lemon and Parmesan is a light, flavorful, and low-carb side dish that’s perfect for summer grilling.

The fresh lemon and salty Parmesan add a bright, savory contrast to the naturally sweet asparagus.

Cauliflower Fried Rice

This low-carb version of fried rice uses cauliflower instead of rice, making it a delicious, healthy alternative that’s still packed with flavor.

It’s a great side dish or can be served as a main meal by adding in some protein like chicken or shrimp.

Ingredients:

• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 2 tbsp sesame oil
• 2 eggs, lightly beaten
• 1/2 cup diced carrots
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce or tamari (for gluten-free)
• Salt and pepper to taste
• Optional: cooked chicken, shrimp, or tofu for added protein

Instructions:

1. In a large skillet or wok, heat sesame oil over medium-high heat. Add the carrots, green onions, and garlic, and sauté for 2–3 minutes until the vegetables are softened.
2. Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs and cook until set.
3. Add the cauliflower rice to the skillet and stir-fry for about 5–6 minutes, or until it’s tender but still slightly crisp.
4. Stir in soy sauce or tamari, and season with salt and pepper to taste.
5. Optionally, stir in cooked chicken, shrimp, or tofu for extra protein.
6. Serve hot as a side dish or light main course.

This Cauliflower Fried Rice is a perfect low-carb alternative to traditional fried rice.

It’s quick, flavorful, and versatile, making it ideal for using up leftover vegetables or protein. Plus, it’s a great way to enjoy a satisfying meal without the carbs!

Turkey and Zucchini Meatballs

These turkey and zucchini meatballs are a lean, low-carb alternative to traditional meatballs, with the added bonus of veggies!

The zucchini keeps the meatballs moist and tender, while the combination of herbs and spices gives them fantastic flavor.

Ingredients:

• 1 lb ground turkey
• 1 small zucchini, grated
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• Fresh basil or parsley for garnish

Instructions:

1. In a large bowl, combine the ground turkey, grated zucchini (squeeze out excess moisture), almond flour, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined.
2. Roll the mixture into small meatballs (about 1–1.5 inches in diameter).
3. Heat olive oil in a skillet over medium heat. Fry the meatballs in batches for 5–6 minutes per side until golden brown and cooked through.
4. Garnish with fresh basil or parsley and serve hot.

These Turkey and Zucchini Meatballs are juicy, flavorful, and packed with protein.

They make a great low-carb dinner or snack and pair wonderfully with a side of cauliflower rice or a fresh salad.

Cabbage Stir-Fry with Bacon

This cabbage stir-fry with bacon is a savory, low-carb dish that’s perfect for a quick lunch or dinner.

The smoky bacon adds richness to the cabbage, while the stir-fry method brings out the natural sweetness of the vegetable.

Ingredients:

• 4 slices bacon, chopped
• 1 small head of cabbage, shredded
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered bacon fat in the pan.
2. Add the sliced onion and garlic to the pan and sauté for 2–3 minutes, until softened.
3. Add the shredded cabbage and cook for 5–7 minutes, stirring occasionally, until it starts to soften and brown.
4. Stir in the soy sauce, apple cider vinegar, salt, and pepper. Cook for another 2–3 minutes until everything is well combined and the cabbage is tender.
5. Top with crispy bacon and red pepper flakes, if desired. Serve hot.

This Cabbage Stir-Fry with Bacon is a simple, hearty, and delicious low-carb dish.

The smoky bacon and savory cabbage pair beautifully together, creating a comforting and satisfying meal. It’s quick to prepare, making it an ideal choice for a busy summer evening.

Avocado Tuna Salad

This Avocado Tuna Salad is a fresh and creamy take on the classic tuna salad, with the richness of avocado adding a healthy twist.

It’s a perfect light lunch or dinner for a hot summer day, and it’s packed with healthy fats and protein.

Ingredients:

• 2 cans (5 oz each) tuna, drained
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a bowl, combine the drained tuna, mashed avocado, red onion, and celery.
2. Add lemon juice, salt, and pepper to taste, and mix everything together until well combined.
3. Garnish with fresh dill or parsley and serve immediately on a bed of greens or in lettuce wraps.

This Avocado Tuna Salad is creamy, refreshing, and full of healthy fats.

The avocado not only gives the salad a smooth, rich texture but also adds a nice boost of nutrients. It’s a simple yet satisfying low-carb meal that’s easy to prepare and perfect for a quick summer bite.