5 Paleo Salad Recipes Full of Flavor You’ll Crave on Repeat

You don’t need croutons or cream-laden dressings to make a salad sing. These five paleo-friendly bowls are bright, crunchy, and loaded with satisfying protein and healthy fats. They’re meal-prep friendly, weeknight-easy, and bold enough to steal the spotlight from your main dish—if you even need one.

Ready to meet your new go-to salads? Let’s toss.

1. Citrus-Glazed Salmon Power Bowl With Crunchy Fennel

This salad is a total show-off: silky roasted salmon, juicy orange segments, and shaved fennel for crisp bite. The citrusy glaze pulls double duty as the dressing, so the flavor is dialed way up with minimal effort. It’s perfect for a light dinner that still feels special.

Ingredients:

• 2 salmon fillets (about 6 oz each), skin-on
• 1 large orange, zested and segmented (reserve juice)
• 1 tbsp raw honey
• 1 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil, divided
• 1 small fennel bulb, very thinly sliced (use a mandoline if you have one)
• 3 cups baby arugula
• 1 small avocado, sliced
• 1/4 cup toasted sliced almonds
• 1/4 tsp sea salt, plus more to taste
• Freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F (205°C). Line a small sheet pan with parchment.
2. In a small bowl, whisk the orange juice from the segmented orange (about 2–3 tbsp), orange zest, honey, apple cider vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. This is your glaze/dressing.
3. Pat the salmon dry and place on the sheet pan. Spoon 2 tbsp of the citrus glaze over the fillets. Roast for 10–12 minutes, until the salmon is just opaque and flakes easily.
4. While the salmon cooks, toss fennel and arugula with the remaining glaze and 1 tbsp olive oil. Season to taste.
5. Plate greens, add orange segments, avocado slices, and almonds. Top with warm salmon (remove skin if you prefer).

Pro tip: Shave fennel super thin for maximum crunch. If raw fennel feels too bold, soak the slices in ice water for 10 minutes, then drain—instant mellow. Swap almonds for walnuts or pistachios, or add roasted sweet potato cubes for extra carbs post-workout.

2. Smoky Chicken, Bacon & Sweet Potato “BLT” Salad

It’s the BLT you love, minus the bread and plus a smoky twist. Crispy bacon, juicy chicken, and caramelized sweet potato make this a hearty meal that doesn’t feel “diet” in the least. The creamy avocado-lime dressing ties it all together without dairy.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed (1/2-inch)
• 2 tbsp avocado oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp black pepper
• 4 slices sugar-free bacon
• 2 cooked chicken breasts, shredded or sliced (about 12 oz)
• 4 cups chopped romaine
• 1 cup halved cherry tomatoes
• 1 small cucumber, diced
• 1 ripe avocado
• 2 tbsp fresh lime juice
• 1 clove garlic, minced
• 2 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp avocado oil, smoked paprika, garlic powder, salt, and pepper. Roast on a sheet pan for 20–25 minutes, tossing halfway, until edges are caramelized.
2. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
3. Make the dressing: In a blender or small bowl, mash or blend avocado with lime juice, garlic, olive oil, and 1–2 tbsp water for drizzling consistency. Season to taste with salt.
4. In a large bowl, combine romaine, tomatoes, cucumber, chicken, and roasted sweet potatoes. Drizzle with dressing and toss gently.
5. Top with crumbled bacon and cilantro.

Variations: Use turkey bacon if you like, or swap chicken for salmon or shrimp. Add a pinch of chipotle powder to the dressing for extra heat—seriously, it’s amazing.

3. Thai-Inspired Crunch Salad With Chili-Lime Steak

Think takeout-level flavor with clean, bright ingredients. You’ll sear lime-marinated steak, then toss it with a pile of crunchy veggies and herbs. The almond-butter dressing is salty, tangy, and a little spicy—the kind you’ll want to drizzle on everything.

Ingredients:

• 1 lb flank steak
• 2 tbsp coconut aminos
• 1 tbsp fish sauce (ensure paleo-friendly, no sugar added)
• 2 tbsp fresh lime juice, plus zest of 1 lime
• 1 tsp grated fresh ginger
• 1 clove garlic, grated
• 1 tbsp avocado oil
• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 small cucumber, seeded and sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/3 cup chopped roasted almonds or cashews
• Sesame seeds (optional, for garnish)

Almond-Chili Dressing:

• 3 tbsp almond butter
• 1 tbsp coconut aminos
• 1 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tsp honey (optional)
• 1 tsp chili-garlic sauce or 1/2 tsp red pepper flakes
• 2–3 tbsp warm water (to thin)

Instructions:

1. Marinate the steak: Stir coconut aminos, fish sauce, lime juice, lime zest, ginger, garlic, and avocado oil. Coat steak and marinate 20–60 minutes at room temp (or up to 4 hours in the fridge).
2. Make the dressing: Whisk almond butter, coconut aminos, fish sauce, lime juice, honey, and chili-garlic sauce. Add warm water until pourable.
3. Prep the salad base: In a large bowl, combine cabbages, carrot, bell pepper, cucumber, cilantro, and mint.
4. Cook the steak: Heat a cast-iron pan over medium-high. Pat steak dry and sear 3–4 minutes per side for medium-rare (or to your liking). Rest 10 minutes, then slice thinly against the grain.
5. Toss the salad with half the dressing. Top with steak, nuts, sesame seeds, and drizzle remaining dressing.

Pro tip: If you’re meal-prepping, keep the dressing and herbs separate until serving to maintain crunch. Swap steak for grilled chicken or shrimp, and use sunflower seed butter if you’re avoiding almonds.

4. Herby Cauliflower “Tabbouleh” With Lemon-Garlic Shrimp

All the fresh, zesty vibes of tabbouleh, minus the grains. Cauliflower rice soaks up a punchy lemon dressing and loads of herbs, while garlicky shrimp bring the protein. It’s bright, quick, and perfect for picnics or potlucks.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 4 cups cauliflower rice (store-bought or homemade)
• 2 cups finely chopped parsley (flat-leaf)
• 1/2 cup chopped fresh mint
• 1 cup diced cucumber
• 1 cup diced tomatoes, seeded
• 3 green onions, thinly sliced
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil

Instructions:

1. Season shrimp with garlic, olive oil, 1/4 tsp salt, and pepper. Set aside while you prep the salad.
2. In a large bowl, combine cauliflower rice, parsley, mint, cucumber, tomatoes, green onions, lemon zest, lemon juice, and olive oil. Add remaining 1/4 tsp salt and toss well.
3. Heat a skillet over medium-high. Sear shrimp 1–2 minutes per side until opaque and lightly golden.
4. Top the tabbouleh with warm shrimp and toss lightly or serve shrimp on top for a pretty presentation.

Make-ahead magic: The cauliflower tabbouleh tastes even better after an hour in the fridge. Add tomatoes just before serving to keep things juicy but not watery. For extra richness, sprinkle toasted pine nuts on top—trust me, it’s a win.

5. Mediterranean Olive & Artichoke Tuna Salad Boats

This is the “open the pantry and eat like a queen” salad. Briny olives, marinated artichokes, and flaky tuna mingle with crunchy celery and a lemony olive oil dressing. Serve it in lettuce cups for an ultra-fresh, lunch-ready bite.

Ingredients:

• 2 cans wild tuna in olive oil (5–6 oz each), drained
• 1/3 cup chopped Kalamata olives
• 1 cup marinated artichoke hearts, chopped (drained well)
• 2 ribs celery, finely diced
• 1/4 small red onion, finely minced
• 2 tbsp capers, rinsed
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard (sugar-free)
• 1/4 tsp dried oregano
• 1/4 tsp sea salt, plus more to taste
• Black pepper, to taste
• 1 head butter lettuce or romaine hearts, leaves separated
• Fresh parsley, chopped (optional)

Instructions:

1. In a mixing bowl, whisk lemon juice, olive oil, Dijon, oregano, salt, and pepper.
2. Add tuna, olives, artichokes, celery, red onion, capers, and lemon zest. Toss gently to keep some tuna chunks intact.
3. Spoon into lettuce leaves to make boats. Sprinkle with fresh parsley if you like.

Serving ideas: Pile this on cucumber slices or halved avocado for a low-effort snack. Add roasted red peppers for sweetness or a pinch of crushed red pepper for heat. It’s also stellar over mixed greens if you want more volume.

Make It Work For You

All five salads are naturally gluten- and dairy-free, paleo-friendly, and easy to tweak. If you’re batch-cooking, keep dressings on the side and add delicate ingredients (avocado, herbs) right before eating. Balance flavors with a quick taste test: add acid (lemon or vinegar) if it feels flat, a pinch of salt for lift, and a glug of olive oil for roundness.

Ready to upgrade your lunch game? Pick one of these and dive in tonight—your future self (and taste buds) will thank you.