25+ Refreshing Sunday Paleo Salad Recipes for Fresh Weekend

Sundays are made for relaxation, indulging in self-care, and enjoying meals that refresh and replenish the body.

Whether you’re preparing for a lazy brunch or looking for a satisfying dinner to round off the weekend, salads are a perfect choice for any paleo enthusiast.

The beauty of a paleo salad lies in its ability to offer bold, vibrant flavors while staying true to whole, nutrient-rich ingredients that make you feel great.

Packed with fresh vegetables, lean proteins, healthy fats, and bold seasonings, these salads are a feast for the senses and a treat for your body.

In this blog post, we’ve curated a list of 25+ Sunday paleo salad recipes that are perfect for your weekend.

From hearty protein-packed options to light and refreshing vegetable-based meals, you’ll find recipes to suit every taste.

Whether you’re in the mood for a tangy shrimp salad, a warm roasted beet salad, or a fresh avocado and arugula mix, these recipes are sure to inspire your next Sunday feast.

25+ Refreshing Sunday Paleo Salad Recipes for Fresh Weekend

With these 25+ Sunday paleo salad recipes, your weekend meals will become an exciting highlight of your week.

Not only are these salads packed with flavor and healthy ingredients, but they’re also easy to prepare, making them perfect for a relaxed Sunday.

Whether you’re entertaining guests, meal prepping for the week, or simply looking for a meal that makes you feel great, there’s something for everyone in this collection.

So, give these recipes a try, mix and match your favorites, and turn your Sunday meals into a nourishing, guilt-free indulgence that satisfies both your body and your taste buds.

Crispy Chicken & Avocado Salad

This refreshing salad combines the goodness of lean protein and healthy fats, perfect for a nutritious Sunday lunch. It’s light yet filling, making it a great choice for paleo enthusiasts looking for a wholesome meal that doesn’t compromise on flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and black pepper to taste
• 3 cups mixed greens (spinach, arugula, and kale)
• 1 avocado, diced
• 1/2 cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• Lemon wedges for serving

Instructions

1. Preheat a skillet over medium heat. Rub the chicken breasts with olive oil, paprika, salt, and black pepper.
2. Cook the chicken for 4-5 minutes per side or until fully cooked and golden brown. Let it rest for a few minutes before slicing into strips.
3. In a large bowl, combine mixed greens, avocado, cucumber, cherry tomatoes, and red onion.
4. Add the sliced chicken to the salad and toss gently.
5. Garnish with fresh cilantro and serve with lemon wedges on the side.

The crispy chicken adds a satisfying crunch and complements the creamy texture of the avocado. This salad is ideal for those seeking a paleo dish that’s both nourishing and simple to prepare. With bright, fresh flavors and a balance of protein and healthy fats, it’s sure to be a hit.

Tuna & Zucchini Noodle Salad

A light, protein-packed salad with a refreshing twist. This dish is perfect for those looking for an alternative to traditional grain-based salads and is rich in omega-3s from the tuna and healthy greens.

Ingredients

• 1 can of tuna in olive oil, drained
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the spiralized zucchini, cherry tomatoes, red bell pepper, and red onion.
2. Add the drained tuna and gently mix to combine.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper.
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. Garnish with fresh parsley before serving.

This salad is a perfect blend of refreshing and hearty. The zucchini noodles provide a satisfying crunch, while the tuna adds a rich, protein-packed flavor. This dish is not only paleo-friendly but also a nutrient-dense way to enjoy a satisfying meal without heavy ingredients.

Beef & Sweet Potato Salad

A warm and hearty salad that’s perfect for those chilly Sunday afternoons. The sweet potatoes add a subtle sweetness, balancing the savory flavors of the grilled beef and leafy greens.

Ingredients

• 1 lb sirloin steak, trimmed and cut into bite-sized pieces
• 2 tbsp avocado oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 large sweet potato, peeled and diced
• 3 cups baby spinach
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnut halves, toasted
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tbsp of avocado oil, salt, and black pepper. Roast for 20-25 minutes or until tender.
2. While the sweet potatoes are roasting, heat the remaining oil in a skillet over medium-high heat. Season the beef with cumin, smoked paprika, salt, and black pepper, and cook for 3-4 minutes or until browned and cooked through.
3. In a large bowl, combine the baby spinach, roasted sweet potato, cooked beef, and sliced red onion.
4. Toss with a drizzle of olive oil and season with additional salt and pepper as needed.
5. Sprinkle the toasted walnuts and chopped cilantro on top before serving.

This warm salad is a great mix of sweet and savory, with the roasted sweet potato giving it a touch of natural sweetness. The beef adds substance and depth of flavor, making this a hearty dish suitable for a paleo-friendly Sunday meal. The added crunch of walnuts provides texture and an extra layer of flavor that elevates the dish.

Lemon Herb Shrimp Salad

A light, citrusy salad that brings out the bright flavors of shrimp, paired with fresh greens and a hint of herbs. Perfect for a refreshing and protein-rich paleo dish to enjoy on a lazy Sunday.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 3 cups arugula
• 1/2 cup cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• Salt and black pepper to taste

Instructions

1. In a bowl, mix the shrimp with 1 tbsp olive oil, lemon juice, garlic, oregano, basil, salt, and black pepper. Let marinate for 10 minutes.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side or until they turn pink and opaque.
3. In a large bowl, combine arugula, cucumber, cherry tomatoes, red onion, and cooked shrimp.
4. Drizzle with the remaining olive oil and season with extra salt and black pepper if needed.
5. Garnish with fresh dill before serving.

This dish is an ideal blend of protein and fresh flavors, perfect for a quick and nutritious paleo-friendly meal. The lemon and herbs brighten the shrimp, enhancing their natural sweetness while balancing the peppery arugula and crisp cucumber.

Balsamic Chicken & Spinach Salad

A rich, tangy-sweet salad featuring tender balsamic chicken paired with vibrant greens, perfect for those who enjoy a dish full of deep flavors and textures.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• 3 cups baby spinach
• 1/2 cup strawberries, hulled and sliced
• 1/4 cup goat cheese crumbles (optional for non-strict paleo)
• 1/4 cup sliced almonds, toasted
• Salt and black pepper to taste

Instructions

1. In a bowl, mix the balsamic vinegar, honey, and 1 tbsp olive oil. Season the chicken breasts with salt and black pepper and marinate in the mixture for 15-20 minutes.
2. Heat a skillet over medium heat and cook the chicken for 5-6 minutes per side or until cooked through and golden brown. Let rest for a few minutes before slicing.
3. In a large bowl, combine baby spinach, sliced strawberries, and sliced chicken.
4. Drizzle the remaining olive oil over the salad and toss gently.
5. Top with goat cheese crumbles (optional) and sliced almonds before serving.

This salad is a harmonious mix of sweet and tangy flavors from the balsamic glaze, the freshness of strawberries, and the creaminess of goat cheese. The almonds add a delightful crunch that complements the tender chicken and spinach, making it a fulfilling and satisfying paleo option.

Roasted Beet & Kale Salad

A nutrient-dense salad featuring earthy roasted beets, nutrient-rich kale, and a hint of sweetness from apple slices. This is a satisfying, vitamin-packed paleo meal for a Sunday refresh.

Ingredients

• 2 medium beets, peeled and diced
• 1 tbsp avocado oil
• Salt and black pepper to taste
• 3 cups kale, torn into bite-sized pieces
• 1 apple, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup pomegranate seeds
• 2 tbsp balsamic vinaigrette (paleo-friendly)
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with avocado oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender.
2. In a large bowl, massage the kale with a little olive oil and a pinch of salt to soften it.
3. Add the roasted beets, sliced apple, walnuts, and pomegranate seeds to the kale.
4. Drizzle with the balsamic vinaigrette and toss gently to combine.
5. Garnish with fresh thyme before serving.

This salad is an antioxidant-rich delight that pairs the sweetness of beets and apple with the earthy taste of kale. The walnuts offer a satisfying crunch while the pomegranate seeds provide a burst of tart flavor. It’s an ideal dish to enjoy as a main or a side that celebrates seasonal ingredients in a paleo-friendly way.

Greek-Style Salad with Grilled Lamb

A hearty, Mediterranean-inspired paleo salad that brings bold flavors and satisfying textures. The grilled lamb adds a smoky richness, perfectly balanced by the crisp, fresh veggies and zesty dressing.

Ingredients

• 1 lb lamb loin chops or boneless leg of lamb, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp oregano
• 1/2 tsp garlic powder
• 3 cups mixed greens (romaine, spinach, and arugula)
• 1/2 cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta (optional for non-strict paleo)
• Salt and black pepper to taste

Instructions

1. In a bowl, mix the lamb pieces with olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Marinate for 15-20 minutes.
2. Preheat a grill or grill pan over medium-high heat and cook the lamb for 3-4 minutes per side, until browned and cooked through.
3. In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and kalamata olives.
4. Add the cooked lamb and toss gently.
5. Sprinkle with fresh parsley and top with crumbled feta if using. Serve immediately.

This Greek-style salad is a satisfying and protein-rich meal perfect for a Sunday lunch or dinner. The lamb provides a savory depth of flavor, while the fresh vegetables and tangy lemon dressing keep it light and refreshing. The addition of olives and feta enhances the Mediterranean experience, making it an excellent paleo option.

Paleo Caprese Salad with Balsamic Reduction

A twist on the classic caprese, this paleo-friendly version features juicy tomatoes, creamy avocado, and fresh basil, all topped with a homemade balsamic reduction for an elevated flavor profile.

Ingredients

• 2 large tomatoes, sliced
• 1 avocado, sliced
• 1/2 cup fresh mozzarella (optional for non-strict paleo)
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and black pepper to taste

Instructions

1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over low heat and reduce for about 5-7 minutes, or until thickened. Let cool slightly.
2. Arrange the tomato and avocado slices on a serving plate, alternating them with the mozzarella (if using).
3. Drizzle with olive oil and the reduced balsamic glaze.
4. Sprinkle with fresh basil leaves and season with salt and black pepper.

This Caprese-style salad is simple yet sophisticated. The combination of ripe tomatoes, creamy avocado, and fresh basil is enhanced by the slightly sweet and tangy balsamic reduction. It’s a great dish for a light Sunday brunch or as an appetizer for a family meal.

Warm Spiced Chicken & Apple Salad

A deliciously warm salad perfect for autumn and winter Sundays, blending tender spiced chicken with crisp apple slices, crunchy celery, and leafy greens. This dish is paleo-friendly and full of contrasting flavors and textures.

Ingredients

• 2 boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 2 cups mixed baby greens
• 1 apple, thinly sliced
• 1/4 cup celery, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries (sugar-free for strict paleo)
• 2 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions

1. In a bowl, mix the chicken strips with olive oil, cinnamon, smoked paprika, cumin, salt, and black pepper. Let marinate for 10 minutes.
2. In a skillet over medium-high heat, cook the seasoned chicken for 4-5 minutes per side or until fully cooked.
3. In a large salad bowl, combine the mixed greens, sliced apple, celery, walnuts, and dried cranberries.
4. Add the cooked chicken and drizzle with apple cider vinegar. Toss gently to combine.

This warm salad is both comforting and energizing, perfect for a cozy Sunday meal. The spiced chicken pairs beautifully with the sweet and crisp apple slices and the crunch of walnuts, creating a dish that’s nutritious, satisfying, and paleo-friendly.

Crispy Salmon & Avocado Salad

A flavorful and nutritious salad that combines perfectly cooked salmon with creamy avocado and vibrant greens. This is a refreshing yet filling meal that’s ideal for a Sunday lunch or light dinner.

Ingredients

• 2 salmon fillets, skin on
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 3 cups mixed greens (arugula, spinach, and romaine)
• 1 avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red bell pepper, diced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp lemon juice
• Salt and black pepper to taste
• Fresh dill for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Mix the olive oil, paprika, garlic powder, salt, and black pepper. Rub the mixture onto the salmon fillets.
2. Place the salmon on a baking sheet, skin side down, and bake for 12-15 minutes or until the salmon flakes easily with a fork.
3. In a large bowl, combine the mixed greens, avocado slices, cucumber, red bell pepper, and cherry tomatoes.
4. Drizzle with lemon juice and gently toss.
5. Place the cooked salmon on top of the salad and garnish with fresh dill if desired.

This salmon and avocado salad is a nutrient-dense meal that blends heart-healthy omega-3s with fresh greens and the creamy texture of avocado. The light lemon dressing brightens the dish, making it perfect for a satisfying and refreshing paleo meal.

Spicy Thai Chicken Salad

A paleo-inspired salad that packs a punch with zesty lime, fresh herbs, and a hint of spice. This dish is perfect for a Sunday meal that’s both satisfying and packed with bold flavors.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp fish sauce (optional, check for paleo-friendly)
• 1 tbsp lime juice
• 1/2 tsp chili flakes
• 1/2 tsp garlic powder
• 3 cups shredded cabbage (green or purple)
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped fresh mint
• 1/4 cup chopped peanuts (optional for strict paleo)
• 2 tbsp sesame seeds (optional)

Instructions

1. In a bowl, mix the chicken slices with coconut aminos, fish sauce, lime juice, chili flakes, and garlic powder. Let marinate for 15-20 minutes.
2. Heat a skillet over medium-high heat and cook the chicken for 3-4 minutes per side or until fully cooked. Remove from heat and let it rest.
3. In a large salad bowl, combine the shredded cabbage, carrots, cilantro, and mint.
4. Add the cooked chicken and toss with the salad mixture.
5. Sprinkle with chopped peanuts and sesame seeds for added texture and flavor.

This spicy Thai chicken salad is loaded with fresh, aromatic flavors and a subtle heat that makes it exciting to eat. The combination of tender chicken, crunchy cabbage, and the fresh herbs makes it a well-rounded paleo-friendly meal that’s perfect for any Sunday.

Roasted Sweet Potato & Spinach Salad

A hearty, warm salad that’s perfect for a fall or winter Sunday, combining the natural sweetness of roasted sweet potatoes with earthy spinach and a touch of tangy dressing.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp avocado oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 3 cups baby spinach
• 1/4 cup toasted pecans
• 1/4 cup dried cherries or cranberries (sugar-free for strict paleo)
• 1/4 cup red onion, thinly sliced
• 2 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with avocado oil, smoked paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
2. In a large bowl, add the baby spinach, toasted pecans, dried cherries, and red onion.
3. Add the warm roasted sweet potatoes and gently toss to combine.
4. Drizzle with apple cider vinegar before serving.

This warm salad is a perfect combination of sweet and savory flavors, featuring the roasted sweet potatoes’ natural sweetness and the richness of toasted pecans. It’s a paleo-friendly option that’s satisfying, hearty, and perfect for a Sunday that feels like a treat.

Grilled Steak & Arugula Salad

A bold and savory salad featuring tender grilled steak paired with the peppery bite of arugula and a light, zesty dressing. Ideal for a Sunday dinner or a hearty lunch, this dish is full of protein and robust flavors.

Ingredients

• 1 lb flank steak or sirloin, seasoned with salt and black pepper
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cups arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled goat cheese (optional for non-strict paleo)
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste

Instructions

1. Preheat a grill or grill pan over medium-high heat. Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing.
2. In a bowl, whisk together the olive oil and balsamic vinegar. Season with salt and black pepper.
3. In a large salad bowl, combine the arugula, cherry tomatoes, red onion, and fresh basil.
4. Drizzle with the balsamic dressing and toss to combine.
5. Arrange the sliced steak over the salad and sprinkle with crumbled goat cheese if using.

This steak and arugula salad is perfect for a Sunday meal that feels indulgent yet refreshing. The grilled steak’s savory richness pairs well with the peppery arugula and the subtle tang of the balsamic dressing, making it a balanced and satisfying dish.

Crispy Shrimp & Avocado Salad

A light, paleo-friendly salad that brings together the sweetness of shrimp with the creaminess of avocado and the freshness of leafy greens. This dish is perfect for a Sunday brunch or a light dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 2 cups mixed leafy greens (spinach, arugula, romaine)
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh lime juice
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. In a bowl, toss the shrimp with coconut oil, paprika, garlic powder, salt, and black pepper.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until pink and cooked through.
3. In a large salad bowl, combine the leafy greens, avocado slices, red onion, cucumber, and cherry tomatoes.
4. Drizzle with fresh lime juice and toss gently.
5. Add the cooked shrimp on top and garnish with fresh cilantro if desired.

This shrimp and avocado salad is light yet satisfying, perfect for a Sunday meal that’s both refreshing and rich in protein. The crispy shrimp and creamy avocado make a perfect pairing, while the lime juice adds a bright and zesty touch.

Roasted Beet & Walnut Salad with Arugula

A colorful and nutrient-packed paleo salad that’s ideal for a Sunday meal. Roasted beets add an earthy sweetness, while arugula and toasted walnuts provide texture and a rich, nutty flavor.

Ingredients

• 3 medium beets, peeled and diced
• 2 tbsp avocado oil
• Salt and black pepper to taste
• 3 cups arugula
• 1/4 cup toasted walnuts
• 1/4 cup goat cheese crumbles (optional for non-strict paleo)
• 1/4 cup fresh orange segments
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced beets with avocado oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
2. In a bowl, mix the balsamic vinegar and honey (if using).
3. In a large salad bowl, combine the arugula, roasted beets, toasted walnuts, and orange segments.
4. Drizzle with the balsamic dressing and toss gently.
5. Sprinkle with goat cheese crumbles if desired and serve immediately.

This roasted beet and walnut salad is perfect for a Sunday meal that’s vibrant, earthy, and sweet. The beets provide a natural sweetness that pairs wonderfully with the peppery arugula and the crunch of walnuts. The balsamic and honey dressing ties it all together, creating a dish that’s both refreshing and satisfying.

Note: More recipes​ are coming soon!