25+ Delicious Summer Paleo Recipes for Every Occasion

Summer is the perfect time to embrace fresh, vibrant ingredients and enjoy meals that keep you feeling light, energized, and satisfied.

If you follow a paleo lifestyle, you know that summer is a great opportunity to explore a variety of seasonal fruits, vegetables, and proteins that align with your healthy eating goals.

From refreshing salads to grilled proteins, and even light desserts, paleo recipes can help you make the most of summer’s bounty while staying true to your clean-eating lifestyle.

In this blog post, we’ve compiled a list of over 25+ mouthwatering summer paleo recipes that are perfect for any occasion.

Whether you’re looking for a quick weeknight dinner, a picnic-friendly meal, or a flavorful side dish to bring to a BBQ, these recipes are not only paleo-friendly but also delicious, easy to make, and perfect for those warm summer days.

Let’s dive into these simple and healthy summer meal ideas that will leave you feeling great all season long!

25+ Delicious Summer Paleo Recipes for Every Occasion

With these 25+ summer paleo recipes, you’ll have a wealth of fresh and healthy options at your fingertips.

Whether you’re grilling, baking, or tossing together a salad, these dishes are perfect for keeping your summer meals exciting, nutritious, and satisfying.

By embracing the abundance of seasonal ingredients, you can fuel your body with nutrient-dense, whole foods that align with your paleo lifestyle.

Enjoy the warm weather with meals that are not only delicious but also support your health and wellness goals.

So, grab your ingredients, fire up the grill, and start cooking your way through these tasty summer paleo recipes.

Grilled Pineapple Chicken Skewers

Bring a tropical vibe to your summer cookout with these Grilled Pineapple Chicken Skewers.

Perfect for paleo eaters, they combine juicy chicken, sweet pineapple, and vibrant veggies for a flavor-packed meal that’s fresh, simple, and great for outdoor grilling. Light yet filling, these skewers are ideal for a sunny evening gathering or a laid-back family dinner.

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs, cut into cubes
• 1 cup fresh pineapple chunks
• 1 red bell pepper, cut into squares
• 1 red onion, cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons coconut aminos
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• Bamboo or metal skewers

Instructions:

1. Soak bamboo skewers in water for at least 30 minutes if using.
2. In a large bowl, whisk together olive oil, coconut aminos, lime juice, garlic, smoked paprika, and sea salt.
3. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the fridge.
4. Preheat your grill to medium-high heat.
5. Thread chicken, pineapple, bell pepper, and onion onto skewers, alternating pieces.
6. Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is fully cooked and lightly charred.
7. Serve hot, optionally with extra lime wedges.

These skewers not only taste like a mini vacation but also keep you full and energized without any grains or added sugar.

They’re easy to customize with your favorite vegetables and perfect for prepping ahead of time for quick weeknight meals.

Cucumber Avocado Gazpacho

Stay cool and refreshed during the hottest months with this Cucumber Avocado Gazpacho.

This creamy, dairy-free twist on the classic cold soup blends ripe avocados with crisp cucumbers, fresh herbs, and a splash of lime. It’s hydrating, loaded with healthy fats, and incredibly easy to whip up in just minutes.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 2 ripe avocados, peeled and pitted
• 1 cup cold water
• 2 tablespoons fresh lime juice
• 1 small garlic clove
• ¼ cup fresh cilantro leaves
• 1 tablespoon olive oil
• Sea salt and black pepper, to taste

Instructions:

1. In a blender, combine cucumber, avocado, cold water, lime juice, garlic, and cilantro.
2. Blend until very smooth. Add more water if needed for desired consistency.
3. Season with sea salt and black pepper to taste.
4. Chill the gazpacho in the fridge for at least 30 minutes before serving.
5. Drizzle with olive oil and garnish with extra cilantro before serving.

This gazpacho is a lifesaver on sweltering afternoons when you want something nourishing but can’t imagine turning on the stove.

It’s fresh, satisfying, and offers a perfect balance of creamy texture and bright flavors that scream summer.

Zucchini Noodle Pesto Pasta

Craving pasta but want to keep it paleo? This Zucchini Noodle Pesto Pasta hits all the right notes.

Spiralized zucchini (“zoodles”) replaces traditional pasta, while a dairy-free basil pesto packs a punch of bold flavor. It’s a quick and vibrant dish that’s as colorful as it is delicious — ideal for busy summer nights.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 cloves garlic
• ¼ cup olive oil
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• Cherry tomatoes, halved (optional for topping)

Instructions:

1. In a food processor, pulse basil, pine nuts, and garlic until finely chopped.
2. Slowly add olive oil while pulsing until a smooth pesto forms.
3. Add nutritional yeast (if using), salt, and pepper, and pulse to combine.
4. Toss the zucchini noodles with the pesto until evenly coated.
5. Serve immediately, topped with fresh cherry tomatoes if desired.

Light yet flavor-packed, this zucchini noodle dish is the perfect answer to heavy, carb-laden meals.

It’s bright, herbal, and full of healthy fats — a perfect way to showcase summer produce while staying cool and energized.

Mango Chili Shrimp Lettuce Wraps

Give your summer meals a spicy-sweet twist with these Mango Chili Shrimp Lettuce Wraps. They’re light, colorful, and bursting with vibrant tropical flavors.

Perfect for a paleo diet, these wraps are low-carb, refreshing, and make a stunning appetizer or main dish for any warm-weather gathering.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon paprika
• 1 ripe mango, diced
• ¼ cup red onion, finely diced
• 1 jalapeño, minced
• 2 tablespoons lime juice
• Butter lettuce leaves
• Sea salt and black pepper, to taste

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, paprika, salt, and pepper.
2. Heat a skillet over medium-high heat and cook shrimp for about 2–3 minutes per side until pink and cooked through.
3. In another bowl, mix diced mango, red onion, jalapeño, and lime juice to make a fresh salsa.
4. To assemble, place a few shrimp in each lettuce leaf and top with mango salsa.
5. Serve immediately, garnished with extra lime wedges if desired.

These wraps are a handheld burst of flavor that’ll impress any crowd — spicy shrimp balanced by juicy mango and crisp lettuce.

They’re super fast to make, easy to customize, and perfect for backyard parties or light lunches.

Watermelon & Cucumber Salad with Mint

Summer wouldn’t be complete without a refreshing salad, and this Watermelon & Cucumber Salad with Mint is paleo perfection.

Juicy watermelon, crunchy cucumber, and aromatic mint come together in a dish that’s ultra-hydrating and perfect for hot days when you want something clean and cooling.

Ingredients:

• 4 cups watermelon, cubed
• 2 cups cucumber, sliced thin
• ¼ cup fresh mint leaves, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Sea salt, to taste
• Optional: sprinkle of crushed pistachios for crunch

Instructions:

1. In a large bowl, combine watermelon cubes, cucumber slices, and chopped mint.
2. Drizzle with lime juice and olive oil.
3. Gently toss to combine and season with a pinch of sea salt.
4. Top with crushed pistachios if using, and serve immediately or chill for later.

This salad is like a burst of coolness in every bite.

Light, sweet, and a little tangy, it’s the perfect side dish for grilled meats, picnic spreads, or anytime you just need something crisp and refreshing to beat the heat.

Crispy Baked Chicken Wings with Lemon Herb Sauce

When you want something hearty yet paleo-friendly, these Crispy Baked Chicken Wings with Lemon Herb Sauce deliver big time.

They’re oven-baked to golden perfection and tossed in a bright, herby sauce that feels indulgent but stays completely clean. Great for summer game days, parties, or just because!

Ingredients:

• 2 pounds chicken wings, separated at joints, tips removed
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss wings with olive oil, salt, pepper, and garlic powder until evenly coated.
3. Arrange wings in a single layer on the baking sheet.
4. Bake for 40–45 minutes, flipping halfway through, until crispy and golden brown.
5. In a small bowl, mix lemon juice, parsley, and dill.
6. Toss hot wings in the lemon herb sauce just before serving.

These wings are crispy, zesty, and wildly satisfying without any flour or frying involved.

They’re proof that you don’t need to sacrifice flavor or texture when eating clean, making them a must-have for any paleo-friendly summer feast.

Grilled Lemon Herb Salmon with Avocado Salsa

This Grilled Lemon Herb Salmon with Avocado Salsa is a light, flavorful dish that’s perfect for summer nights.

The salmon is grilled to perfection, infused with a tangy lemon herb marinade, and topped with a refreshing avocado salsa that adds a creamy, zesty contrast. It’s a perfect balance of rich protein and fresh, vibrant flavors.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 ripe avocado, diced
• 1 small tomato, diced
• ¼ red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Brush the salmon fillets with the marinade and let them sit for 10 minutes.
4. Grill the salmon for about 4–5 minutes per side, or until cooked through and slightly crispy on the edges.
5. In a separate bowl, combine avocado, tomato, red onion, cilantro, and lime juice to make the salsa.
6. Top the grilled salmon with the avocado salsa and serve immediately.

This dish is a perfect summer entrée, offering fresh and healthy fats from the salmon and avocado while still keeping things light and refreshing.

The lemon and herb seasoning on the salmon adds a zesty kick, and the creamy salsa is a lovely touch of summer goodness.

Summer Squash and Sausage Skillet

This Summer Squash and Sausage Skillet is an easy one-pan meal that brings together savory sausage, tender summer squash, and fresh herbs in a way that’s both satisfying and wholesome.

It’s paleo-friendly, packed with protein and veggies, and perfect for a quick, comforting dinner on warm nights.

Ingredients:

• 1 pound sausage (paleo-friendly, such as turkey or chicken sausage)
• 2 medium zucchinis, sliced
• 2 medium yellow squash, sliced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Sea salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and fully cooked.
2. Add the diced onion and garlic to the skillet, cooking for 2–3 minutes until softened.
3. Add the sliced zucchinis and yellow squash, thyme, paprika, salt, and pepper. Stir everything together and cook for about 5–7 minutes, or until the squash is tender.
4. Garnish with chopped parsley before serving.

This skillet is a fantastic weeknight meal — quick, healthy, and full of savory flavors.

The sausage adds richness and protein, while the squash keeps the dish light and satisfying. Plus, it’s a great way to use up your summer garden bounty!

Grilled Veggie & Chicken Salad with Balsamic Vinaigrette

This Grilled Veggie & Chicken Salad with Balsamic Vinaigrette is a vibrant, fresh meal that’s perfect for summer gatherings or light dinners.

The grilled chicken and vegetables give it a smoky flavor, while the balsamic vinaigrette ties it all together with a touch of sweetness and tang. It’s a simple yet impressive dish that’s both filling and full of flavor.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 red bell pepper, cut into slices
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 2 cups mixed salad greens (spinach, arugula, etc.)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub chicken breasts with olive oil, garlic powder, basil, salt, and pepper.
3. Grill the chicken for about 6–7 minutes per side, until cooked through and juices run clear. Remove from heat and set aside to rest.
4. While the chicken rests, toss the bell pepper, zucchini, and eggplant with a little olive oil and grill for about 3–4 minutes per side, until tender and lightly charred.
5. In a small bowl, whisk together balsamic vinegar, olive oil, and Dijon mustard to make the dressing.
6. Slice the grilled chicken and place it on a bed of mixed greens. Add the grilled veggies on top and drizzle with the balsamic vinaigrette before serving.

This salad is a nutrient-packed, satisfying meal that combines smoky grilled vegetables with tender chicken and a tangy, rich dressing.

It’s light yet filling, making it a perfect paleo-friendly option for those warm summer nights when you want something healthy but full of flavor.

Paleo Beef & Veggie Stir-Fry

This Paleo Beef & Veggie Stir-Fry is a quick and colorful dish that’s loaded with lean protein and fresh vegetables.

It’s packed with vibrant flavors from the garlic, ginger, and coconut aminos, making it the perfect weeknight dinner or meal prep option. Plus, it’s ready in under 30 minutes!

Ingredients:

• 1 pound grass-fed beef sirloin, thinly sliced
• 2 tablespoons coconut aminos (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 1 tablespoon coconut oil
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, toss the beef with coconut aminos, sesame oil, ginger, and garlic. Let marinate for 10-15 minutes.
2. Heat coconut oil in a large skillet over medium-high heat. Add the marinated beef and cook for about 3-4 minutes until browned and cooked through.
3. Add the bell peppers, zucchini, and broccoli to the skillet. Stir-fry for 5–7 minutes until the vegetables are tender-crisp.
4. Garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is a great option when you need something fast and nutritious.

The combination of tender beef and crispy veggies, paired with a savory sauce, creates a balanced and flavorful meal that feels indulgent but is completely paleo-friendly.

Coconut-Lime Grilled Shrimp

These Coconut-Lime Grilled Shrimp are marinated in a fragrant blend of coconut milk, lime juice, and spices before being grilled to perfection.

They’re perfect for summer BBQs, as an appetizer, or served with a salad. These shrimp are juicy, aromatic, and totally irresistible.

Ingredients:

• 1 ½ pounds large shrimp, peeled and deveined
• ½ cup full-fat coconut milk
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• Sea salt and black pepper, to taste

Instructions:

1. In a bowl, whisk together coconut milk, lime juice, cumin, chili powder, garlic, cilantro, olive oil, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Let marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
4. Grill the shrimp for about 2–3 minutes per side, until pink and opaque.
5. Serve hot with extra lime wedges and cilantro for garnish.

These shrimp are bursting with tropical flavors, making them a deliciously light and healthy summer option.

The coconut milk and lime marinade infuse the shrimp with richness and tang, while the grilling adds that perfect smoky finish.

Stuffed Bell Peppers with Ground Turkey & Cauliflower Rice

These Stuffed Bell Peppers are filled with a savory mixture of ground turkey, cauliflower rice, and spices, then baked to perfection.

It’s a wholesome and filling dish that’s perfect for meal prepping, as it’s easy to make ahead and packed with nutrients.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground turkey
• 2 cups cauliflower rice (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Sea salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 3–4 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon.
4. Stir in the cauliflower rice, cumin, paprika, oregano, salt, and pepper. Cook for another 3-4 minutes, until the cauliflower rice is tender.
5. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing it down gently.
6. Cover the baking dish with foil and bake for 25–30 minutes until the peppers are tender.
7. Garnish with chopped cilantro or parsley before serving.

These stuffed peppers are a filling, nutrient-dense meal that’s both comforting and light.

The cauliflower rice adds a great texture, and the ground turkey provides lean protein, making it an ideal choice for a paleo-friendly, low-carb meal.

Grilled Veggie & Chicken Skewers with Avocado Sauce

These Grilled Veggie & Chicken Skewers with Avocado Sauce are the perfect combination of smoky grilled chicken and tender vegetables, served with a creamy avocado sauce for added richness.

They’re easy to prepare and make a colorful, healthy dish for summer BBQs or family dinners.

Ingredients:

• 1 ½ pounds chicken breast, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Sea salt and black pepper, to taste
• 1 ripe avocado, peeled and pitted
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
• 1 tablespoon olive oil (for the avocado sauce)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the chicken and vegetables with this seasoning mixture.
3. Thread the chicken and vegetables onto skewers, alternating between chicken and veggies.
4. Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and charred.
5. While the skewers cook, make the avocado sauce by blending the avocado, lime juice, cilantro, and olive oil in a blender until smooth.
6. Serve the skewers with a drizzle of the avocado sauce.

These skewers are light, flavorful, and packed with nutrients from the chicken, veggies, and healthy fats in the avocado sauce.

It’s a simple but impressive dish perfect for any summer gathering!

Crispy Coconut Shrimp with Mango Salsa

These Crispy Coconut Shrimp with Mango Salsa are a delicious, paleo-friendly appetizer or main dish that’s crispy on the outside, tender on the inside, and bursting with tropical flavors.

The sweetness of the mango salsa perfectly balances the richness of the coconut shrimp.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• ½ cup coconut flour
• 2 large eggs, beaten
• 1 cup unsweetened shredded coconut
• 1 teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon coconut oil (for frying)
• 1 ripe mango, diced
• ¼ cup red bell pepper, finely diced
• ¼ cup red onion, finely diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Set up a breading station with three shallow dishes: one with coconut flour, one with beaten eggs, and one with shredded coconut, paprika, salt, and pepper.
2. Dip each shrimp first into the coconut flour, then the egg, and finally coat it in the shredded coconut mixture.
3. Heat coconut oil in a skillet over medium heat. Fry the shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Remove from the skillet and drain on paper towels.
4. In a small bowl, combine mango, red bell pepper, red onion, cilantro, and lime juice to make the salsa.
5. Serve the crispy shrimp with the mango salsa on the side.

These coconut shrimp are light, crunchy, and full of tropical flair.

The mango salsa adds a sweet and refreshing contrast, making this dish an irresistible, paleo-friendly treat for summer parties or casual dinners.

Zucchini & Tomato Frittata

This Zucchini & Tomato Frittata is a perfect, light, and savory breakfast or brunch option.

With protein-packed eggs, fresh vegetables, and a simple seasoning, this frittata is satisfying yet healthy, and it’s easy to make ahead for busy mornings or meal prepping.

Ingredients:

• 6 large eggs
• 1 medium zucchini, sliced thin
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Sea salt and black pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and garlic, cooking for 2–3 minutes until softened.
3. Add the zucchini slices and cook for another 4–5 minutes until the zucchini is tender.
4. In a bowl, whisk the eggs with oregano, salt, and pepper. Pour the eggs over the vegetables in the skillet.
5. Add the cherry tomatoes on top and gently press them into the egg mixture.
6. Transfer the skillet to the oven and bake for 12–15 minutes, or until the eggs are set and lightly golden on top.
7. Garnish with fresh basil and serve warm or at room temperature.

This frittata is perfect for a light, nutritious breakfast or a filling brunch.

The zucchini and tomatoes provide plenty of vitamins and minerals, while the eggs offer protein and healthy fats to keep you full and energized.

Grilled Lemon Rosemary Chicken Thighs

These Grilled Lemon Rosemary Chicken Thighs are the perfect combination of juicy chicken, aromatic rosemary, and zesty lemon.

They’re packed with flavor and incredibly tender, thanks to the marinade. These thighs are great for a summer BBQ or a simple weeknight dinner, and they pair beautifully with roasted vegetables or a crisp salad.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• Sea salt and black pepper, to taste

Instructions:

1. In a bowl, combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
2. Coat the chicken thighs in the marinade and refrigerate for at least 30 minutes, or overnight for deeper flavor.
3. Preheat the grill to medium-high heat.
4. Grill the chicken thighs, skin side down, for about 6-7 minutes per side until they reach an internal temperature of 165°F (74°C) and are golden brown.
5. Serve hot with a side of grilled vegetables or a fresh salad.

These chicken thighs are perfectly charred on the outside, juicy on the inside, and bursting with aromatic lemon and rosemary flavors.

This simple yet flavorful dish is perfect for those warm summer evenings.

Paleo Chicken Caesar Salad

This Paleo Chicken Caesar Salad is a healthier take on the classic, with a homemade, creamy dressing and crispy grilled chicken.

It’s a delicious and satisfying meal that’s full of protein and fresh veggies, perfect for lunch or dinner.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups romaine lettuce, chopped
• ¼ cup paleo-friendly parmesan cheese (or nutritional yeast for dairy-free)
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons avocado oil mayo (or homemade paleo mayo)
• 1 teaspoon anchovy paste (optional, but recommended for flavor)
• Sea salt and black pepper, to taste

Instructions:

1. Grill the chicken breasts and slice them into thin strips.
2. In a large bowl, toss the chopped romaine lettuce with the garlic powder, onion powder, and olive oil.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, mayo, anchovy paste, salt, and pepper to create the dressing.
4. Add the sliced chicken on top of the lettuce, and drizzle with the creamy Caesar dressing.
5. Top with parmesan cheese or nutritional yeast, and serve immediately.

This Paleo Chicken Caesar Salad is fresh, creamy, and loaded with flavor.

It’s a perfect low-carb, nutrient-packed meal that’s just as satisfying as the traditional version but made with clean, paleo-friendly ingredients.

Paleo Mango Chicken Lettuce Wraps

These Mango Chicken Lettuce Wraps are a light, flavorful, and refreshing summer meal. The chicken is sautéed with spices and then topped with a sweet and tangy mango salsa.

Wrapped in crunchy lettuce leaves, they’re the perfect combination of savory, sweet, and refreshing.

Ingredients:

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Sea salt and black pepper, to taste
• 1 ripe mango, diced
• ½ red onion, finely chopped
• 1 jalapeño, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Butter lettuce leaves, for wrapping

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook for about 6-7 minutes, or until the chicken is cooked through and browned.
2. While the chicken cooks, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa.
3. Once the chicken is done, remove it from the heat and allow it to cool slightly.
4. To assemble, spoon a portion of the cooked chicken onto a lettuce leaf and top with the mango salsa.
5. Serve immediately as an appetizer, lunch, or light dinner.

These Mango Chicken Lettuce Wraps are bursting with tropical flavors.

The spicy chicken pairs perfectly with the sweet mango salsa, and the lettuce wraps provide a light and fresh base. It’s a healthy, satisfying, and refreshing meal, perfect for warm summer days.

Crispy Baked Zucchini Fries

These Crispy Baked Zucchini Fries are a healthy and satisfying alternative to traditional fries.

With a crunchy, golden coating and a tender, flavorful zucchini interior, they’re a great snack or side dish for any summer meal. Serve them with your favorite dipping sauce for a fun, paleo-friendly treat.

Ingredients:

• 2 medium zucchinis, cut into fry-shaped strips
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 large eggs, beaten
• 1 tablespoon olive oil (for greasing)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
2. In a bowl, combine almond flour, garlic powder, paprika, salt, and pepper.
3. Dip each zucchini strip into the beaten eggs, then coat with the almond flour mixture.
4. Arrange the coated zucchini fries on the prepared baking sheet in a single layer.
5. Bake for 20–25 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Serve with a paleo-friendly dipping sauce, such as homemade guacamole or a tangy ranch.

These crispy zucchini fries are not only gluten-free but also light and crunchy, making them a fantastic snack or side dish for any summer gathering.

Paleo Shrimp Tacos with Cabbage Slaw

These Paleo Shrimp Tacos with Cabbage Slaw are bursting with fresh flavors and textures.

The shrimp are seasoned with a smoky, zesty blend of spices and paired with a crunchy, tangy slaw. Served in lettuce wraps, these tacos are a perfect low-carb option for summer meals.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Sea salt and black pepper, to taste
• 2 cups shredded cabbage
• ½ cup shredded carrots
• 2 tablespoons apple cider vinegar
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Butter lettuce leaves (for wrapping)

Instructions:

1. In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss the shrimp with the olive oil and spice mix, ensuring they’re evenly coated.
2. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes on each side until they turn pink and opaque.
3. In a bowl, combine the shredded cabbage, shredded carrots, apple cider vinegar, lime juice, and cilantro. Toss to coat the vegetables in the dressing.
4. To assemble the tacos, place a few shrimp in each lettuce leaf and top with the cabbage slaw.
5. Serve immediately with lime wedges on the side.

These shrimp tacos are full of vibrant flavors and textures.

The smoky shrimp, paired with the tangy cabbage slaw, create a light and refreshing meal perfect for a summer evening.

Grilled Peach and Prosciutto Salad

This Grilled Peach and Prosciutto Salad is a sweet and savory dish that’s perfect for a summer appetizer or light lunch.

The grilled peaches bring a natural sweetness, which is perfectly complemented by the salty prosciutto and fresh greens. It’s an elegant yet simple meal that’s easy to prepare.

Ingredients:

• 4 ripe peaches, halved and pitted
• 4 slices prosciutto
• 4 cups mixed salad greens (arugula, spinach, etc.)
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• Sea salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the peach halves with olive oil and grill them for 2–3 minutes per side until they are slightly charred and softened.
3. While the peaches grill, wrap each slice of prosciutto around the peaches and set aside.
4. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
5. On a serving platter, arrange the grilled peaches with prosciutto around the mixed greens. Drizzle the balsamic dressing over the top.
6. Garnish with fresh basil leaves and serve immediately.

This salad is a delicious combination of sweet and savory flavors, making it a perfect light dish for hot summer days.

The grilled peaches add a smoky sweetness that pairs beautifully with the prosciutto and greens.

Paleo Salmon with Avocado Salsa

This Paleo Salmon with Avocado Salsa is a healthy and light summer dish that combines the richness of salmon with the refreshing taste of avocado salsa.

The perfectly grilled salmon is complemented by a tangy salsa made with ripe avocado, lime, and fresh cilantro—perfect for a nutritious and satisfying dinner.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Sea salt and black pepper, to taste
• 1 avocado, diced
• 1 small tomato, diced
• ¼ red onion, finely chopped
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat the grill or a skillet over medium-high heat.
2. Rub the salmon fillets with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Grill the salmon for 3–4 minutes per side, or until the fish flakes easily with a fork.
4. While the salmon cooks, combine the diced avocado, tomato, onion, lime juice, and cilantro in a bowl. Toss gently to mix.
5. Serve the grilled salmon with a generous spoonful of avocado salsa on top.

This dish is both simple and packed with flavor, making it a perfect choice for a light and nutritious summer meal.

The creamy avocado salsa adds freshness and richness that balances the smoky grilled salmon.

Paleo Greek Salad with Grilled Chicken

This Paleo Greek Salad with Grilled Chicken is a vibrant and satisfying meal that’s loaded with fresh veggies, tangy olives, and a zesty homemade dressing.

It’s a perfect option for a quick lunch or dinner on a warm day, with the added protein from the grilled chicken to keep you full and energized.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• Sea salt and black pepper, to taste
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Sea salt and black pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest before slicing it thinly.
3. In a large bowl, combine the mixed greens, cucumber, tomatoes, red onion, olives, and parsley.
4. Whisk together the dressing ingredients in a small bowl and drizzle over the salad.
5. Top the salad with the grilled chicken slices and serve immediately.

This Greek Salad with Grilled Chicken is fresh, light, and full of Mediterranean flavors.

The tangy dressing and combination of crisp veggies with the savory chicken create a balanced and delicious meal.

Paleo Beef and Sweet Potato Hash

This Paleo Beef and Sweet Potato Hash is a hearty, one-pan meal that’s packed with protein and healthy carbs. It’s easy to prepare, full of flavor, and perfect for breakfast, brunch, or dinner.

The sweetness of the roasted sweet potatoes complements the savory beef, making this dish both satisfying and nutritious.

Ingredients:

• 1 pound ground beef (grass-fed, if possible)
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon cumin
• Sea salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with a tablespoon of olive oil and season with salt and pepper. Roast for 20–25 minutes until tender and lightly browned.
3. While the sweet potatoes roast, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
4. Add the onion, bell pepper, and garlic to the skillet, cooking for 4-5 minutes until softened.
5. Stir in the paprika, cumin, salt, and pepper.
6. Once the sweet potatoes are roasted, add them to the skillet with the beef mixture and stir to combine.
7. Cook for an additional 5 minutes, allowing the flavors to meld together. Garnish with fresh parsley and serve.

This hash is a flavorful, nutrient-packed meal that’s both comforting and energizing.

It’s the perfect dish to fuel your day, offering a great combination of protein, healthy fats, and fiber.