12 Easy Keto Salad Recipes You’ll Love

ByViolet ParkerEditorial Policy

Introducing all the best low carb, keto friendly salad recipes that you’ll want to add to your lunchtime rotation! I’ve been following keto on and off for a few years now, and having a few good salads in my back pocket has been a total lifesaver. They lighten things up when you’re feeling a little bored of really meat-heavy meals, they make sure you’re getting enough veggies and goodness into your diet, and they’re also super easy to prep. It’s mostly just a case of throwing everything into a bowl and tucking in. 

Quick note: every salad on this list is totally flexible. Feel free to swap proteins, adjust dressings, or leave ingredients out depending on your macros, preferences, or whatever happens to be hanging about in your fridge. Keto doesn’t have to be all-or-nothing, and these salads are meant to work with real life. I know many followers don’t like to eat tomatoes, for example, as they’re a little higher in carbs, so you do you and make changes that you see fit for your needs! 

Keto Cheeseburger Salad

keto cheeseburger salad

So this is the first keto salad I ever made, and I’ve made it so many times since! You get all the classic burger flavors, like seasoned beef, melty cheese, pickles, and  of course special sauce, but without the extra carbs from the bun. 

This keto cheeseburger salad is hearty enough to pass as a full meal, making it perfect for weeknight dinners or meal prep when you’re craving comfort food but still want to keep things low carb.

Serves: 4

Ingredients:

  • 1 lb ground beef

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Salt and black pepper, to taste

  • 6 cups chopped romaine or iceberg lettuce

  • 1 cup shredded cheddar cheese

  • ½ cup diced dill pickles

  • ¼ cup thinly sliced red onion

  • 4 slices bacon, cooked and crumbled (optional)

For the Special Sauce Dressing:

  • ½ cup mayonnaise

  • 2 tbsp sugar-free ketchup

  • 1 tbsp yellow mustard

  • 1 tsp pickle juice

  • Salt, to taste

Instructions:

  1. In a skillet over medium heat, cook the ground beef until browned and fully cooked. Season with garlic powder, onion powder, salt, and pepper. Drain excess grease and set aside slightly to cool.

  2. In a small bowl, whisk together the mayonnaise, sugar-free ketchup, mustard, pickle juice, and salt until smooth.

  3. Divide the chopped lettuce between serving bowls.

  4. Top with cooked ground beef, shredded cheese, pickles, red onion, and bacon if using.

  5. Drizzle with the special sauce dressing just before serving and toss gently to combine.

Keto Chicken Fajita Salad

keto chicken fajita salad

This salad is basically a sizzling skillet of chicken fajitas, just served in salad form. Juicy, well-seasoned chicken, sautéed peppers and onions, and a bold, creamy dressing turn a simple bowl of greens into something that feels restaurant-worthy but still totally keto.

It’s especially great when you’re craving Mexican-inspired flavors but don’t want tortillas stealing your carb budget. Best of all, everything can be prepped ahead and assembled fast on busy nights. 

Serves: 4

Ingredients:

  • 1½ lbs boneless, skinless chicken breast, sliced

  • 1 tbsp olive oil

  • 1½ tbsp fajita seasoning (store-bought or homemade, sugar-free)

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • ½ large yellow onion, sliced

  • 6 cups chopped romaine lettuce

  • 1 cup shredded Monterey Jack or cheddar cheese

  • 1 avocado, sliced

  • Fresh cilantro, for garnish (optional)

For the Creamy Fajita Dressing:

  • ½ cup sour cream

  • 2 tbsp lime juice

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • ½ tsp garlic powder

  • Salt, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the chicken and fajita seasoning and cook until the chicken is browned and cooked through. Remove from the skillet and set aside.

  2. In the same skillet, add the sliced peppers and onions. Sauté until tender and lightly charred.

  3. In a small bowl, whisk together the sour cream, lime juice, olive oil, chili powder, garlic powder, and salt until smooth.

  4. Divide the chopped lettuce between serving bowls.

  5. Top with cooked chicken, sautéed peppers and onions, shredded cheese, avocado slices, and cilantro if using.

  6. Drizzle with the creamy fajita dressing just before serving.

Keto Jalapeño Popper Chicken Salad

keto jalapeno popper salad

This one skips the lettuce entirely and leans fully into jalapeño popper comfort. Creamy mayo-coated chicken gets tossed with sharp cheddar, crispy bacon, and just enough jalapeño heat to keep things interesting. 

It’s perfect for easy lunches, meal prep, or scooping into lettuce cups when you want something rich, satisfying, and very keto.

Serves: 4

Ingredients:

  • 2½ cups cooked chicken breast, chopped or shredded

  • ½ cup mayonnaise

  • 1 cup shredded cheddar cheese

  • 6 slices bacon, cooked and crumbled

  • 2–3 fresh jalapeños, finely chopped (seeds removed for less heat)

  • ¼ cup chopped green onions

  • Salt and black pepper, to taste

Instructions:

  1. In a large bowl, combine the cooked chicken and mayonnaise and stir until evenly coated.
  2. Fold in the shredded cheddar cheese, crumbled bacon, chopped jalapeños, and green onions.
  3. Season with salt and black pepper to taste.
  4. Chill for 15–20 minutes before serving to let the flavors come together.

Keto Grinder Salad

keto grinder salad

This one is inspired by the TikTok viral hit that’s been so popular over the past few years. Loaded with savory deli meats, crisp lettuce, sharp provolone, and pepperoncini, it’s tossed in a creamy Italian-style dressing that makes every bite feel a little bit special. 

It’s a great option when you want something quick, filling, and full of flavor, especially for keto lunches or no-cook dinners that still feel satisfying.

Serves: 4

Ingredients:

  • 6 cups shredded romaine or iceberg lettuce

  • 4 oz sliced salami, chopped

  • 4 oz sliced pepperoni, chopped

  • 4 oz sliced ham, chopped

  • 1 cup sliced provolone cheese

  • ½ cup sliced banana peppers or pepperoncini

  • ½ cup cherry tomatoes, halved

  • ¼ cup thinly sliced red onion

For the Creamy Grinder Dressing:

  • ½ cup mayonnaise

  • 2 tbsp red wine vinegar

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning

  • ½ tsp garlic powder

  • Salt and black pepper, to taste

Instructions:

  1. In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Italian seasoning, garlic powder, salt, and pepper until smooth.

  2. Add the shredded lettuce to a large bowl or divide between serving bowls.

  3. Top with chopped salami, pepperoni, ham, provolone cheese, banana peppers, cherry tomatoes, and red onion.

  4. Drizzle with the creamy grinder dressing just before serving and toss to combine.

Keto Chicken, Avocado & Bacon Salad

keto chicken bacon avocado salad

This is one of those salads that feels simple in the best way. Juicy chicken, creamy avocado, and crispy bacon come together with fresh greens and a light, tangy dressing that lets the ingredients do most of the work. I often make this one if I’ve got leftover chicken to use up. 

It’s filling without being heavy, making it perfect for easy lunches, light dinners, or those days when you want something fresh but still undeniably satisfying.

Serves: 4

Ingredients:

  • 6 cups chopped romaine or mixed greens

  • 2 cups cooked chicken breast, sliced or chopped or shredded

  • 6 slices bacon, cooked and crumbled

  • 2 ripe avocados, sliced

  • ½ cup cherry tomatoes, halved

  • ¼ cup thinly sliced red onion

For the Lemon Dijon Dressing:

  • ¼ cup olive oil

  • 2 tbsp lemon juice

  • 1 tbsp Dijon mustard

  • ½ tsp garlic powder

  • Salt and black pepper, to taste

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until emulsified.

  2. Divide the chopped greens between serving bowls.

  3. Top with chicken, bacon, avocado slices, cherry tomatoes, and red onion.

  4. Drizzle with the lemon Dijon dressing just before serving and gently toss to combine.

Keto Pesto Chicken Salad

keto chicken pesto salad

This salad is proof that keto doesn’t have to be boring! Juicy chicken tossed with basil pesto, creamy cheese, and fresh greens creates a bowl that feels bright, rich, and totally satisfying without needing anything fancy.

It’s a great option for easy lunches or make-ahead dinners, especially if you already have leftover chicken and a jar of pesto waiting in the fridge.

Serves: 4

Ingredients:

  • 6 cups baby spinach or mixed greens

  • 2½ cups cooked chicken breast, chopped or shredded

  • ½ cup basil pesto (store-bought or homemade)

  • ½ cup shredded mozzarella or grated Parmesan

  • ¼ cup sliced red onion

  • 2 tbsp pine nuts (optional)

  • Fresh basil leaves, for garnish

Instructions:

  1. In a large bowl, toss the cooked chicken with the basil pesto until evenly coated.

  2. Divide the greens between serving bowls.

  3. Top with pesto-coated chicken, mozzarella or Parmesan, red onion, and pine nuts if using.

  4. Garnish with fresh basil leaves and toss gently before serving.

Keto Taco Salad

keto taco salad

Another of my old favorites that I still come back to! Seasoned ground beef, crisp lettuce, creamy avocado, and a zesty dressing make it feel hearty and satisfying, not like a compromise.

It’s perfect for busy weeknights, meal prep, or anytime you’re craving something bold, cheesy, and comforting while keeping things low carb.

Serves: 4

Ingredients:

  • 1 lb ground beef

  • 1½ tbsp taco seasoning (sugar-free)

  • 6 cups chopped romaine or iceberg lettuce

  • 1 cup shredded cheddar or Mexican-blend cheese

  • 1 avocado, diced

  • 1 cup chopped tomatoes

  • ¼ cup chopped green onions

For the Creamy Taco Dressing:

  • ½ cup sour cream

  • 2 tbsp mayonnaise

  • 1 tbsp lime juice

  • 1 tsp chili powder

  • ½ tsp cumin

  • Salt, to taste

Instructions:

  1. In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease and stir in the taco seasoning.

  2. In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, and salt until smooth.

  3. Divide the chopped lettuce between serving bowls.

  4. Top with seasoned ground beef, shredded cheese, avocado, chopped tomatoes, and green onions.

  5. Drizzle with the creamy taco dressing just before serving and toss gently.

Keto Chicken Caesar Salad

keto caesar salad

This keto-friendly take on a Caesar salad keeps everything you love — juicy chicken, crisp romaine, and a bold, garlicky dressing — while skipping the croutons without sacrificing texture or flavor.

It’s simple, filling, and perfect for those nights when you want something reliable, satisfying, and effortlessly low carb.

Serves: 4

Ingredients:

  • 6 cups chopped romaine lettuce

  • 2½ cups cooked chicken breast, sliced or chopped

  • ½ cup shaved or grated Parmesan cheese

For the Creamy Caesar Dressing:

  • ½ cup mayonnaise

  • 2 tbsp lemon juice

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 clove garlic, minced

  • Salt and black pepper, to taste

Instructions:

  1. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper until smooth and creamy.

  2. Divide the chopped romaine between serving bowls.

  3. Top with cooked chicken and shaved Parmesan cheese.

  4. Drizzle with the Caesar dressing just before serving and toss gently to coat.

Keto Creamy Avocado Tuna Salad

keto tuna avocado salad

This salad is perfect for days when you want something quick, creamy, and satisfying without turning on the stove. Mashed avocado replaces most of the mayo, giving the tuna a rich, buttery texture while keeping everything fresh and keto-friendly.

It works just as well piled onto greens as it does eaten straight from the bowl, making it a go-to option for easy lunches or light dinners.

Serves: 4

Ingredients:

  • 3 (5 oz) cans tuna, drained

  • 2 ripe avocados, mashed

  • ¼ cup mayonnaise

  • 2 tbsp lemon juice

  • ¼ cup finely diced red onion

  • ¼ cup chopped celery

  • Salt and black pepper, to taste

  • Fresh parsley or cilantro, for garnish

Instructions:

  1. In a large bowl, combine the drained tuna and mashed avocado until evenly mixed.

  2. Stir in the mayonnaise, lemon juice, red onion, and celery until creamy.

  3. Season with salt and black pepper to taste.

  4. Serve over a bed of greens or enjoy on its own, garnished with fresh herbs.

Keto Philly Cheesesteak Salad

phily cheesesteak keto salad

This salad keeps everything you love about a Philly cheesesteak, like tender beef, sautéed peppers and onions, and plenty of melty cheese, but without the roll to keep things keto. It’s rich, savory, and hearty enough to feel like real comfort food, just served over crisp greens instead.

It’s a great option for keto dinners when you want something filling and familiar but still low carb.

Serves: 4

Ingredients:

  • 1½ lbs shaved steak or thinly sliced ribeye

  • 1 tbsp olive oil

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 small yellow onion, sliced

  • 6 cups chopped romaine or iceberg lettuce

  • 1½ cups shredded provolone or mozzarella cheese

  • Salt and black pepper, to taste

For the Creamy Cheesesteak Dressing:

  • ½ cup mayonnaise

  • 2 tbsp heavy cream

  • 1 tsp Worcestershire sauce

  • ½ tsp garlic powder

  • Salt and black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the shaved steak and season with salt and pepper. Cook until browned, then remove from the skillet.

  2. In the same skillet, sauté the bell peppers and onion until softened and lightly caramelized.

  3. In a small bowl, whisk together the mayonnaise, heavy cream, Worcestershire sauce, garlic powder, salt, and pepper.

  4. Divide the chopped lettuce between serving bowls.

  5. Top with cooked steak, sautéed peppers and onions, and shredded cheese.

  6. Drizzle with the creamy cheesesteak dressing just before serving.

Keto Asian Cucumber Salad

keto cucumber salad

Light, crisp, and bursting with flavor! Thinly sliced cucumbers soak up a savory, slightly tangy sesame dressing that feels refreshing but still bold, making it the perfect balance to richer keto salads.

It’s an easy side dish, a great palate cleanser, and one of those recipes people save because it looks simple but delivers big flavor. When I’m in the mood for Asian flavors, this is always the one that I return to. 

Serves: 4

Ingredients:

  • 3 large cucumbers, thinly sliced

  • 2 tbsp rice vinegar

  • 1½ tbsp sesame oil

  • 1 tbsp soy sauce or coconut aminos

  • 1 tsp grated fresh ginger

  • 1 clove garlic, minced

  • ½ tsp red pepper flakes (optional)

  • 1 tbsp sesame seeds

  • 2 tbsp sliced green onions

Instructions:

  1. In a large bowl, whisk together the rice vinegar, sesame oil, soy sauce or coconut aminos, ginger, garlic, and red pepper flakes if using.

  2. Add the sliced cucumbers and toss until evenly coated.

  3. Sprinkle with sesame seeds and green onions.

  4. Chill for 10–15 minutes before serving for best flavor.

Keto Salmon Avocado Salad

keto salmon avocado salad

This salad is fresh, filling, and feels a little fancy without requiring much effort. Flaky salmon, creamy avocado, and crisp greens come together with a simple lemony dressing that keeps everything light but still satisfying.

It’s a great option when you want a keto salad that doesn’t feel heavy, making it perfect for warmer weather or quick dinners. 

Serves: 4

Ingredients:

  • 4 salmon fillets (about 4–5 oz each)

  • 1 tbsp olive oil

  • Salt and black pepper, to taste

  • 6 cups mixed greens or baby spinach

  • 2 ripe avocados, sliced

  • ½ cup sliced cucumber

  • ¼ cup thinly sliced red onion

For the Lemon Olive Oil Dressing:

  • ¼ cup olive oil

  • 2 tbsp lemon juice

  • 1 tsp Dijon mustard

  • Salt and black pepper, to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Season the salmon with salt and pepper and cook for 3–4 minutes per side, until cooked through and flaky. Flake with a fork, or keep the fillets whole if you prefer. 

  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.

  3. Divide the greens between serving bowls.

  4. Top with cooked salmon, avocado slices, cucumber, and red onion.

  5. Drizzle with the lemon dressing just before serving.

I hope you love these salads as much as I do, and that they make their way into your regular low carb lunchtime rotation! If you try them, I’d love to know which ones are your favorites. You can leave a comment below, and tag me in your pics on Instagram @slimmingviolet.