4 Keto Salads Recipes That Won’t Make You Feel Like You’re On A Diet

Salads don’t have to be synonymous with boring diet food. Because the keto diet skimps on carbs, salads are the ideal dish for packing on the protein and staying on the ketogenic course. From egg to cobb, these keto-friendly salads are the perfect side, main, lunch or dinner for all your diet needs.

Keto Egg Salad

Classic egg salad is usually keto-friendly as it is. But because fat=good, we added an extra creamy, but healthy element: avocado! The whole thing tastes nice and fresh but trust us, it’ll really fill you up—even in a lettuce cup. Do we recommend serving it with crispy bacon? Of course we do.


In case you need a refresher, follow our step-by-step guide for the perfect hard-boiled eggs. We have a ton of easy tips to make the process as painless as possible. Looking for more low-carb ideas? From breakfast to dinner, we’ve got plenty of meal ideas.

Have you made this recipe? YAY! We want to hear from you. Rate the recipe below and let us know how you liked it.

3 tbsp. mayonnaise
2 tsp. lemon juice
1 tbsp. finely chopped chives
Freshly ground black pepper
Kosher salt
6  hard boiled eggs, peeled and chopped
1 avocado, cubed
Lettuce, for serving
Cooked bacon, for serving
  1. In a medium bowl, whisk together mayonnaise, lemon juice, and chives. Season with salt and pepper.
  2. Add eggs and avocado and toss gently to combine.
  3. Serve with lettuce and bacon.
Grilled Chicken Salad

Grilled chicken salad—filled with cucumbers, tomatoes, and avocado—is the healthy summer dinner recipe we tend to make again and again. If you’re vegetarian, try subbing in hard boiled eggs for the chicken!

2 boneless skinless chicken breasts (about 1 1/4 pounds)
1 tsp. ground coriander
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
5 tbsp. extra-virgin olive oil
4 tbsp. red wine vinegar
1 tbsp. freshly chopped parsley
4 romaine hearts, chopped
3 Persian cucumbers, thinly sliced
1 c. grape or cherry tomatoes, halved
2 avocados, sliced
4 oz. feta, crumbled
1/2 c. pitted kalamata olives, halved
  1. Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest 5 minutes, then slice.
  2. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
  3. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.
Cobb Egg Salad

Egg salad is wonderful as is. But add bacon, blue cheese, avocado, and tomatoes, and you’ve got a lunch that you’ll be dreaming about for days. The red wine vinegar–yogurt dressing is amazing and works well in regular Cobb salad, too. Our advice? Eat this over toasted sourdough or in a sandwich. Yes, it’s delicious on its own, but it’s SO damn good with bread.

3 tbsp. mayonnaise
3 tbsp. Greek yogurt
2 tbsp. red wine vinegar
Kosher salt
Freshly ground black pepper
8 hard-boiled eggs, cut into eight pieces, plus more for garnish
8 strips bacon, cooked and crumbled, plus more for garnish
1 avocado, thinly sliced
1/2 c. crumbled blue cheese, plus more for garnish
1/2 c. cherry tomatoes, halved, plus more for garnish
2 tbsp. freshly chopped chives
  1. In a small bowl, stir together mayonnaise, yogurt, and red wine vinegar. Season with salt and pepper.
  2. In a large serving bowl, gently mix together eggs, bacon, avocado, blue cheese, and cherry tomatoes. Gradually fold in mayonnaise dressing, using only enough until ingredients are lightly coated, then season with salt and pepper. Garnish with chives and additional toppings.
Loaded Cauliflower Salad

This recipe is so simple that truly, the hardest part is breaking down the cauliflower. To do so, take off the leaves at the base and cut around the stem to take out as much of the core as possible Then, using your hands, break the head into smaller pieces, then chop the florets and remove the large fibrous stems.

It’s also a recipe that can be adapted to suit your mood. Add sliced jalapeño (pickled or fresh!) for some heat. Skip the bacon to make it vegetarian. Or add some ground spices for more flavor. I’ve never tried it, but I think there’s potential in a pinch of Old Bay.

1 large head cauliflower, cut into florets
6 slices bacon
1/2 c. sour cream
1/4 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/2 c. shredded cheddar
1/4 c. finely chopped chives
  1. In a large skillet, bring about ¼” water to boil. Add cauliflower, cover pan, and steam until tender, about 4 minutes. Drain and let cool while you prep other ingredients.
  2. In a large skillet over medium heat, cook bacon until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain, then chop.
  3. In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and garlic powder. Add cauliflower and toss gently. Season with salt and pepper, then fold in bacon, cheddar, and chives. Serve warm or at room temperature.

About Gaurav

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