15 Low Carb Salad Recipes For Pairing With Hearty Meals!

There’s nothing like the perfect salad to complement a rich, hearty main dish. These 15 low-carb salad recipes are not just side dishes—they’re flavor-packed creations that bring balance to your plate, adding freshness and vibrancy to any meal.

From the creamy indulgence of Broccoli Salad with Bacon to the tangy and refreshing Cucumber, Tomato, and Feta Salad, each recipe is designed to enhance your dining experience.

For a protein boost, the Chopped Power Salad with Chicken and the elegant Shrimp Cobb Salad with Dijon Dressing are absolute winners. And if you’re a fan of Italian-inspired flavors, the Chopped Salad with Basil and Mozzarella will have you coming back for seconds.

What makes these salads so special? They’re loaded with fresh, wholesome ingredients that are low in carbs but big in flavor.

Perfect for pairing with grilled meats, hearty casseroles, or even as a light meal on their own, these salads strike the ideal balance of satisfying textures and bold flavors. Which one will you pair with your next hearty dish? Let me know in the comments below!

1. Chopped Salad with Basil and Mozzarella

Bursting with vibrant colors and flavors, this Rainbow Chopped Salad combines fresh bell peppers, cherry tomatoes, cucumbers, and red onion with creamy mozzarella balls and fragrant basil. A drizzle of olive oil and balsamic vinegar ties everything together in this refreshing dish.

Packed with nutrients, this salad is visually stunning and delightfully flavorful, perfect for summer lunches or light dinners. The basil and mozzarella add a hint of indulgence to this healthy, wholesome meal.

Servings: 8 people

Ingredients:

• 2 cups chopped kale
• 1 ¼ cups chopped red cabbage
• 1 large yellow bell pepper, diced
• 1 cup quartered grape tomatoes
• ½ teaspoon salt
• ¼ cup extra-virgin olive oil
• ¼ teaspoon ground pepper
• 1 cup mozzarella pearls
• 2 scallions, sliced
• 1 large carrot, diced
• ½ cup thinly sliced fresh basil
• ¼ cup white balsamic vinegar

Instructions:

1. In a large bowl, whisk together vinegar, oil, salt, and pepper.
2. Add the carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil, and scallions.
3. Toss the ingredients to coat evenly with the dressing.

2. Broccoli Salad with Bacon

This Broccoli Salad with Bacon is a hearty and satisfying dish perfect for any occasion. Fresh broccoli florets are combined with crispy bacon, shredded cheddar, and red onions, then tossed in a creamy dressing made with mayonnaise, vinegar, and a hint of sweetness.

The crunch of the broccoli, the saltiness of the bacon, and the creaminess of the dressing create a perfect balance of flavors and textures, making it a favorite side dish for barbecues or potlucks.

Servings: 4 people

Ingredients:

• 1/2 cup red onion, finely diced
• 1/2 pound bacon, cooked and crumbled into small pieces
• 1-2 tablespoons white vinegar
• 8 cups broccoli florets, chopped very small
• 1 cup mayonnaise
• 1/3 cup salted sunflower seeds, hulled
• 1/4-1/3 cup white sugar
• 1/2 cup raisins

Instructions:

1. In a medium-sized bowl, combine all of the salad ingredients.
2. In a separate bowl, whisk together mayonnaise, sugar, and vinegar until smooth.
3. Pour the dressing over the salad ingredients and stir to combine.
4. Cover the bowl and refrigerate the salad.
5. For best results, chill the salad overnight.
6. Once chilled, give the salad a quick stir.

3. Cucumber, Tomato and Feta Salad

This Cucumber, Tomato & Feta Salad with Balsamic Dressing is a simple yet flavorful dish that’s perfect for summer. Juicy cherry tomatoes, crisp cucumber slices, and crumbly feta cheese are tossed with a tangy balsamic vinaigrette.

The combination of fresh ingredients and the bold flavors of feta and balsamic make this salad light, refreshing, and satisfying. Ideal as a side dish or a quick lunch, it’s a go-to recipe for hot days.

Servings: 6 people

Ingredients:

• ¼ cup thinly sliced red onion
• 3 tablespoons red wine vinegar
• 6 ounces cherry tomatoes, halved
• 2/3 cup crumbled feta cheese
• 2 tablespoons fresh parsley
• Salt to taste
• 2 English cucumbers
• 3 tablespoons olive oil
• 1 tablespoon fresh dill

Instructions:

1. Slice the cucumbers in half lengthwise and then chop them into 1/2-inch chunks.
2. Place the cucumber chunks into a large mixing bowl.
3. Add the halved cherry tomatoes, sliced red onion, and crumbled feta cheese to the bowl.
4. Sprinkle the fresh parsley and dill over the mixture.
5. Drizzle the olive oil and red wine vinegar over the ingredients.
6. Toss everything together to coat evenly with the dressing.
7. Season with salt to taste.
8. Cover the salad tightly and refrigerate for up to 4 days.

4. Chopped Power Salad with Chicken

Packed with protein and vibrant ingredients, this Chopped Power Salad with Chicken is a meal in itself. Grilled chicken breast is paired with mixed greens, avocado, hard-boiled eggs, cherry tomatoes, and a sprinkle of nuts or seeds for added crunch.

Drizzled with a light vinaigrette, this salad is both nourishing and delicious. Perfect for those on the go, it’s a versatile, healthy dish that offers a satisfying combination of flavors and textures.

Servings: 4 people

Ingredients:

• 4 cups torn green-leaf lettuce
• 2 tablespoons unsalted roasted sunflower seeds
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 3 tablespoons lemon juice
• 1 cup halved grape tomatoes
• 1 cup halved and sliced cucumber
• ½ cup slivered red onion
• ¼ cup extra-virgin olive oil
• 1 clove garlic, grated
• 4 cups baby spinach
• ½ teaspoon dried oregano
• ⅓ cup crumbled feta cheese
• ⅓ cup sliced peperoncini
• ½ teaspoon sugar
• 2 cups shredded cooked chicken

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, grated garlic, oregano, sugar, salt, and pepper.
2. Add the green-leaf lettuce, spinach, shredded chicken, grape tomatoes, cucumber, slivered red onion, and sliced pepperoncini to the bowl.
3. Toss everything together to coat evenly.
4. Serve the salad sprinkled with crumbled feta cheese and roasted sunflower seeds on top.

5. Shrimp Cobb Salad with Dijon Dressing

This Shrimp Cobb Salad with Dijon Dressing is a seafood twist on a classic favorite. Succulent shrimp are paired with crisp lettuce, hard-boiled eggs, avocado, tomatoes, bacon, and blue cheese. A tangy Dijon vinaigrette brings all the flavors together, creating a hearty, protein-packed dish.

Perfect as a light summer dinner or a nutritious lunch, this salad offers a delightful mix of textures and a balance of bold, savory flavors.

Servings: 4 people

Ingredients:

• 12 cooked extra-large shrimp (16-20 count), peeled and halved
• 1 cup halved cherry tomatoes
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 2 slices cooked bacon, crumbled
• 10 cups mixed greens
• 1 avocado, diced
• 2 large hard-boiled eggs, peeled and halved
• 3 tablespoons white-wine vinegar
• ¼ teaspoon salt
• 1 cup Persian cucumber chunks
• ½ teaspoon ground pepper
• ¼ cup crumbled blue cheese
• 2 tablespoons finely chopped shallot

Instructions:

1. In a lidded jar, combine the olive oil, white-wine vinegar, shallot, Dijon mustard, ground pepper, and salt.
2. Shake the jar until all ingredients are well combined to make the dressing.
3. Arrange the mixed greens on a large platter.
4. Drizzle half of the dressing over the greens and toss gently to coat.
5. Neatly arrange the shrimp, cherry tomatoes, cucumber chunks, halved hard-boiled eggs, diced avocado, crumbled bacon, and blue cheese over the top.
6. Drizzle the remaining dressing over the salad.
7. Serve immediately and enjoy!
8. Optional: garnish with extra blue cheese or bacon for added flavor.

6. Spiced Grilled Chicken Salad

This Spiced Grilled Chicken Salad is a flavorful, satisfying dish ideal for summer meals. Juicy chicken breast seasoned with bold spices like paprika, cumin, and garlic is served over a bed of fresh greens, cucumbers, and cherry tomatoes.

A drizzle of creamy dressing or tangy vinaigrette complements the smoky flavors of the grilled chicken. Packed with protein and nutrients, this salad is as healthy as it is delicious, making it a crowd-pleaser.

Servings: 4 people

Ingredients:

• 2 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1 tablespoon freshly chopped parsley
• 7 tablespoons extra-virgin olive oil, divided
• 1/2 cup pitted kalamata olives, halved
• 1 teaspoon ground coriander
• 4 romaine hearts, chopped
• 4 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Kosher salt
• 3 Persian cucumbers, thinly sliced
• Freshly ground black pepper
• 1 cup grape or cherry tomatoes, halved
• 2 avocados, sliced
• 4 ounces feta, crumbled

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with ground coriander, dried oregano, salt, pepper, and 2 tablespoons of olive oil.
3. Place the chicken on the grill, cover, and cook, turning halfway through.
4. Grill the chicken until slightly charred, and the internal temperature reaches 165ºF in the thickest part, about 18 to 22 minutes.
5. Remove the chicken from the grill and let it rest for 5 minutes.
6. After resting, slice the chicken into thin pieces.
7. While the chicken is resting, prepare the dressing.
8. In a small bowl, whisk together the remaining olive oil, red wine vinegar, and freshly chopped parsley.
9. Season the dressing with salt and pepper to taste.
10. Divide the chopped romaine, thinly sliced cucumbers, halved tomatoes, sliced avocados, crumbled feta, and halved olives into four separate serving bowls.
11. Top each salad with the sliced grilled chicken.
12. Drizzle the prepared dressing over the salads and serve immediately.

7. Summer Shrimp Salad

Light and refreshing, this Summer Shrimp Salad is perfect for warm-weather dining. Tender shrimp are tossed with crisp lettuce, cucumber, and juicy mango or avocado for a touch of sweetness. A citrusy dressing made with lime juice and olive oil adds a zesty flavor.

It also enhances the freshness of the ingredients. This salad is both satisfying and nourishing, offering a balance of protein, healthy fats, and vibrant flavors in every bite.

Servings: 4 people

Ingredients:

• 1 pound large shrimp, thawed
• 1 teaspoon cumin
• 2 cups shredded lettuce
• ¼ red onion, diced
• ½ teaspoon fresh cracked pepper
• 3 tablespoons lime juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped cilantro
• 1/2 teaspoon salt
• 2 avocados, sliced

Instructions:

1. Bring a large pot of water to a boil, then reduce the heat to medium.
2. Place the shrimp in a steamer insert or mesh strainer on top of the pot, then cover with a lid.
3. Steam the shrimp for 4-6 minutes, until they curl and turn bright pink.
4. Remove the shrimp from the pot and set them aside to cool.
5. In a large bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until the dressing is well emulsified.
6. Once the shrimp have cooled, transfer them into the bowl with the dressing.
7. Add the shredded lettuce and diced red onions to the bowl and toss everything together with the dressing.
8. Gently tuck the sliced avocados around the shrimp in the salad.
9. Garnish with fresh chopped cilantro and serve either at room temperature or chilled.

8. Arugula and Fennel Salad

The Arugula & Fennel Salad is a fresh, elegant dish that pairs peppery arugula with the mild, licorice-like flavor of shaved fennel. Thinly sliced radishes and a sprinkle of parmesan cheese add texture and richness.

Drizzled with a simple lemon vinaigrette, this salad is light yet packed with bold flavors. Perfect as a starter or a side dish, it’s a sophisticated option for summer meals that are both nutritious and delicious.

Servings: 4 people

Ingredients:

• 1 small fennel bulb, shaved on a mandoline or thinly sliced
• 2 tablespoons extra-virgin olive oil
• Juice of one lemon (about 2 tablespoons)
• 1/4 teaspoon salt
• 5 ounces (about 5 packed cups) arugula, washed and dried
• Freshly ground pepper, to taste
• 1 teaspoon lemon zest
• Pecorino, to serve

Instructions:

1. Place the washed arugula and shaved fennel in a serving bowl.
2. In a small jar or container with a lid, combine the extra-virgin olive oil, lemon zest, lemon juice, salt, and freshly ground pepper.
3. Secure the lid and shake the jar until the dressing becomes smooth and creamy.
4. Taste the dressing by dipping a leaf of arugula into it.
5. Adjust the dressing ingredients to your taste, adding more salt, pepper, or lemon juice if needed.
6. Drizzle half of the dressing over the arugula and fennel mixture.
7. Toss the salad gently to ensure the greens are evenly coated.
8. Gradually add more dressing to the salad, tossing as you go, until you reach your desired level of dressing.
9. Use a vegetable peeler to shave a few slices of Pecorino cheese over the top of the salad.
10. Serve the salad immediately for the freshest taste and texture.

9. Chicken, Brussels Sprouts and Mushroom Salad

This hearty Chicken, Brussels Sprouts & Mushroom Salad combines warm, earthy flavors with satisfying textures. Shredded Brussels sprouts are sautéed with tender mushrooms and tossed with grilled chicken and a tangy Dijon vinaigrette.

Perfect for cooler summer evenings, this salad is both filling and nutritious. The mix of savory ingredients and the freshness of the dressing make it a versatile dish that can be enjoyed as a main course or side.

Servings: 4 people

Ingredients:

• 4 cups packed baby arugula
• 12 ounces shredded cooked chicken
• 4 cups shaved Brussels sprouts
• 3 tablespoons red wine vinegar
• 4 cups shaved fresh cremini mushrooms
• 6 tablespoons olive oil
• 1 cup shaved Parmesan cheese
• 1 cup thinly diagonally sliced celery
• 1 tablespoon Dijon mustard
• 2 teaspoons chopped fresh thyme
• ½ teaspoon ground pepper
• 1 ½ tablespoons minced shallot

Ingredients:

1. In a large bowl, whisk together the olive oil, red wine vinegar, minced shallot, Dijon mustard, chopped thyme, and ground pepper.
2. Add the shredded chicken, sliced mushrooms, shaved Brussels sprouts, baby arugula, and celery to the bowl.
3. Toss everything together until evenly coated with the dressing.
4. Sprinkle the salad with shaved Parmesan cheese before serving.

10. Feta Salmon Salad

This Feta Salmon Salad is a nutrient-packed dish that’s as delicious as it is healthy. Flaky grilled salmon is served over a bed of mixed greens, cucumbers, and cherry tomatoes, then topped with crumbled feta cheese and a lemon-olive oil dressing.

The rich flavor of the salmon pairs perfectly with the tanginess of the feta and the freshness of the vegetables, creating a balanced and satisfying salad perfect for summer.

Servings: 2 people

Ingredients:

• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large cucumber, chopped
• 1/4 cup red wine vinaigrette
• 4 salmon fillets (6 ounces each)
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 1 package (5 ounces) spring mix salad greens

Instructions:

1. In a small bowl, combine the salt, garlic powder, ground ginger, dried parsley flakes, and pepper.
2. Sprinkle the seasoning mixture evenly over the salmon fillets.
3. Preheat the grill or broiler.
4. Place the salmon on an oiled grill rack, skin side down.
5. Grill the salmon, covered, over medium heat or broil it 4 inches from the heat source for 10-12 minutes, until the fish begins to flake easily with a fork.
6. In a large bowl, toss the spring mix salad greens with the chopped cucumber, tomato, and crumbled feta cheese.
7. Divide the salad mixture among 4 plates.
8. Top each salad with a salmon fillet and drizzle with the red wine vinaigrette.

11. Blackened Pork Caesar Salad

A bold twist on a classic, this Blackened Pork Caesar Salad features tender pork seasoned with smoky spices and served over crisp romaine lettuce. Topped with parmesan cheese, homemade Caesar dressing, and crunchy croutons (or a keto-friendly substitute), this salad is hearty and flavorful.

The blackened pork adds a smoky, spicy kick to the traditional Caesar flavors, making it an irresistible dish for those who love robust tastes.

Servings: 2 people

Ingredients:

• 6 cups torn romaine
• 1 tablespoon canola oil
• 2 tablespoons mayonnaise
• 1 tablespoon blackened seasoning
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1/8 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 3/4 pound pork tenderloin, cut into 1-inch cubes
• Optional: Salad croutons and shredded Parmesan cheese

Instructions:

1. In a small bowl, combine the mayonnaise, olive oil, lemon juice, minced garlic, seasoned salt, and pepper, and mix until smooth.
2. Coat the pork cubes with the blackened seasoning.
3. Heat canola oil in a large skillet over medium-high heat.
4. Add the seasoned pork to the skillet and cook, stirring occasionally, for 5-7 minutes, until tender.
5. In a large bowl, add the torn romaine and drizzle with the dressing, tossing to coat evenly.
6. Top the salad with the cooked pork and, if desired, add croutons and shredded Parmesan cheese before serving.

12. Old-Fashioned Egg Salad

Creamy and comforting, this Old-Fashioned Egg Salad is a timeless favorite. Made with perfectly hard-boiled eggs, mayonnaise, mustard, and a hint of dill, it’s simple yet flavorful. The eggs are mashed or chopped to your preference, and the creamy dressing ties everything together.

Perfect for sandwiches, lettuce wraps, or served as a side dish, this egg salad is versatile, satisfying, and ideal for any occasion.

Servings: 3 people

Ingredients:

• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup mayonnaise
• 1 teaspoon dried minced onion
• 6 hard-boiled large eggs, chopped
• 1/2 cup finely chopped celery
• 2 teaspoons lemon juice

Instructions:

1. In a large bowl, mix together mayonnaise, lemon juice, dried minced onion, salt, and pepper.
2. Stir in the chopped hard-boiled eggs and finely chopped celery until well combined.
3. Cover the mixture and refrigerate until ready to serve.

13. Shrimp Scampi Spinach Salad

This Shrimp Scampi Spinach Salad is a light yet indulgent dish. Succulent shrimp sautéed in garlic butter are served over fresh spinach leaves with a squeeze of lemon for added brightness. The warm, buttery shrimp slightly wilt the spinach, creating a delightful balance of textures and flavors.

A sprinkle of parmesan cheese completes this elegant and satisfying salad, making it perfect for a summer lunch or dinner.

Servings: 4 people

Ingredients:

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 6 ounces fresh baby spinach (about 8 cups)
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1/8 teaspoon coarsely ground pepper
• Lemon halves
• 2 tablespoons chopped fresh parsley
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup sliced almonds, toasted
• Shredded Parmesan cheese, optional

Instructions:

1. Heat butter in a large skillet over medium heat.
2. Add the shrimp and garlic to the skillet, and sauté until the shrimp turn pink, about 3-4 minutes.
3. Stir in the chopped parsley and remove the skillet from the heat.
4. In a serving dish, arrange the fresh spinach and halved cherry tomatoes.
5. Spoon the shrimp mixture on top of the spinach and tomatoes.
6. Squeeze fresh lemon juice over the salad, then sprinkle with salt and pepper to taste.
7. Finish by sprinkling toasted almonds and, if desired, shredded Parmesan cheese over the top.

14. Bacon Chicken Chopped Salad

This Bacon Chicken Chopped Salad is a protein-packed, flavor-filled meal. Juicy grilled chicken, crispy bacon, and a mix of fresh veggies like tomatoes, cucumbers, and avocado come together in this hearty dish.

Tossed with a creamy ranch or tangy vinaigrette, it’s a perfect balance of savory, creamy, and fresh flavors. This salad is filling, nutritious, and ideal for a quick, satisfying summer meal.

Servings: 6 people

Ingredients:

• 1 package (22 ounces) frozen grilled chicken breast strips
• 1/4 cup canola oil
• 3 medium tomatoes, chopped
• 1/8 teaspoon coarsely ground pepper
• 3 tablespoons white wine vinegar
• 8 cups chopped romaine
• 1 cup crumbled blue cheese
• 6 bacon strips, cooked and crumbled
• 1 tablespoon water

Instructions:

1. Cook the chicken according to the package instructions, then let it cool slightly. Coarsely chop the chicken into bite-sized pieces.
2. To prepare the dressing, add the blue cheese, white wine vinegar, water, and pepper to a small food processor. Cover and blend until smooth.
3. While blending, slowly pour the canola oil into the processor in a steady stream until the dressing is fully emulsified.
4. In a large mixing bowl, add the chopped romaine lettuce.
5. Toss the romaine with the cooked chicken, chopped tomatoes, and crumbled bacon.
6. Drizzle the prepared dressing over the salad just before serving.
7. Gently toss the salad to combine, ensuring an even distribution of dressing and toppings.

15. Strawberry Arugula Salad with Feta

This Strawberry Arugula Salad with Feta is a delightful blend of sweet, tangy, and peppery flavors. Fresh strawberries and arugula are paired with crumbled feta cheese, candied nuts, and a light balsamic vinaigrette.

The sweetness of the strawberries and the tanginess of the feta complement the peppery arugula, creating a refreshing and elegant salad. Perfect as a starter or a light main course, it’s a summer favorite that’s as beautiful as it is delicious.

Servings: 12 people

Ingredients:

• 1/2 cup crumbled garlic-and-herb feta cheese
• 4 green onions, chopped
• 6 cups fresh arugula or baby spinach
• 1-1/2 cups sliced fresh strawberries
• 1/2 cup slivered almonds or pine nuts
• 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon celery seed
• 1/8 teaspoon pepper
• 1/3 cup olive oil
• 2 teaspoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1-1/2 teaspoons balsamic vinegar

Instructions:

1. Place the arugula or baby spinach, strawberries, slivered almonds (or pine nuts), feta cheese, and green onions in a large salad bowl.
2. In a separate small bowl, combine the olive oil, Dijon mustard, red wine vinegar, lemon juice, balsamic vinegar, rosemary, sage, celery seed, and pepper.
3. Whisk the vinaigrette ingredients thoroughly until well blended.
4. Drizzle the prepared vinaigrette over the salad ingredients in the bowl.
5. Gently toss the salad to ensure everything is evenly coated with the dressing.