Eating healthy doesn’t have to be boring, especially when it comes to salads! Low-carb salads are a fantastic way to enjoy fresh ingredients while keeping your carbohydrate intake in check. Here, I’ll share three diverse examples of low-carb salads paired with tasty dressings that you can whip up in no time. Let’s dive in!
This refreshing salad is perfect for a light lunch or as a side dish at dinner. It’s a great way to use zucchini noodles, which are a fantastic low-carb alternative to traditional pasta.
Start by spiralizing 2 medium zucchinis into noodles. In a large bowl, combine the zucchini noodles with 1 cup of cherry tomatoes (halved), 1/2 cup of diced cucumber, 1/4 cup of red onion (thinly sliced), and 1/4 cup of crumbled feta cheese. For the dressing, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of dried oregano, salt, and pepper to taste. Drizzle the dressing over the salad and toss gently to combine. This salad is light, zesty, and packed with Mediterranean flavor!
Notes/Variations: You can add grilled chicken or shrimp for extra protein. Swap out the feta for goat cheese if you prefer.
This vibrant salad is not only low in carbs but also rich in healthy fats thanks to the avocado. It’s perfect for a quick dinner or a satisfying side.
Begin with 4 cups of fresh spinach leaves in a large bowl. Add 1 ripe avocado, sliced into cubes, 1/4 cup of sliced almonds, and 1/4 cup of grated Parmesan cheese. For the dressing, combine 1/4 cup of olive oil, the juice of 1 lemon, 1 teaspoon of Dijon mustard, salt, and pepper in a jar. Shake well to combine. Pour the dressing over the salad and toss gently to mix everything together. This salad is creamy, crunchy, and oh-so-delicious!
Notes/Variations: Feel free to add grilled salmon or hard-boiled eggs for additional protein. You can also substitute walnuts for sliced almonds for a different flavor.
This crunchy salad is a delightful mix of textures and flavors, making it a fantastic side dish for grilled meats or a light lunch on its own.
Shred half a small head of green cabbage and place it in a large bowl. Add 1 cup of shredded carrots, 1/2 cup of bell peppers (sliced), and 1/4 cup of chopped green onions. For the dressing, whisk together 3 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce (or tamari for gluten-free), and a sprinkle of sesame seeds. Pour the dressing over the salad and toss well to combine. The nutty flavor of the sesame oil pairs perfectly with the crisp veggies!
Notes/Variations: You can add grilled chicken or tofu for extra protein, and feel free to include other veggies like radishes or snap peas for added crunch.
These examples of low-carb salads with dressings are not only easy to make but also packed with flavor and nutrients. Enjoy experimenting with these recipes and feel free to make them your own by adding your favorite ingredients!