Low-Carb Lunch Recipes

Find healthy, delicious low-carb lunch recipes including low-carb sandwiches and wraps. Healthier recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Spinach & Mushroom Quiche

Rating: 4.5 stars
7
This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
By Julia Levy

Salmon-Stuffed Avocados

Rating: 5 stars
4
Canned salmon is a valuable pantry staple and a practical way to include heart-healthy omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal.
By Abbie Gellman, M.S., RD, CDN

Broccoli Salad with Bacon

Rating: 5 stars
2
Classic broccoli salad, the perfect dish for a potluck, is updated with cauliflower, bacon and a sprinkle of crunchy sunflower seeds in this so-easy recipe that's sure to be a new picnic favorite.
By Carolyn Casner

Japanese Cucumber Salad

Rating: 4.4 stars
5
This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.
By Jessie Price

Air-Fryer Salmon Cakes

Rating: 4 stars
2
These air-fried salmon patties are reminiscent of classic salmon croquettes, crispy on the outside and pillowy tender on the inside. Look for canned or jarred salmon that has less than 50 milligrams of sodium per serving, and don't be afraid of varieties that have bones. They're easy to remove.
By Adam Hickman

Mozzarella, Basil & Zucchini Frittata

Rating: 4.75 stars
10
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
By EatingWell Test Kitchen

Tomato Salad with Lemon-Basil Vinaigrette

Rating: 4.75 stars
7
Seek out several varieties of heirloom tomatoes for this simple salad. Sweeter and juicier than conventional tomatoes, they add the perfect pop of color.
By Diabetic Living Magazine

Cobb Salad with Herb-Rubbed Chicken

Rating: 5 stars
1
Try this satisfying salad recipe for an updated version of the classic Cobb. Kale, feta and strawberries give this chicken salad a colorful upgrade.
By Gaby Dalkin

Avocado Hummus

Rating: 5 stars
5
This vibrant green hummus recipe couldn't be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.
By Devon O'Brien

Zucchini & Mushroom Saute

Rating: 4.67 stars
3
Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.
By EatingWell Test Kitchen

Spinach-Strawberry Salad with Feta & Walnuts

Rating: 4.33 stars
1
Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you'll find in any commercial dressing.
By Carolyn Casner

Spinach & Strawberry Salad with Poppy Seed Dressing

Rating: 5 stars
1
Homemade poppy seed dressing pairs beautifully with tender spinach, crunchy almonds and juicy berries for a fantastically refreshing and easy spring salad. To make ahead, whisk dressing, combine salad ingredients and store separately. Toss the salad with the dressing just before serving. To make it a complete meal, top with grilled chicken or shrimp.
By Carolyn Casner
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Inspiration and Ideas

29 Low-Carb Lunches for 400 Calories or Less

29 Low-Carb Lunches for 400 Calories or Less
These low-carb lunch recipes are the perfect choice for an easy meal. We lower the carbohydrates by using cauliflower, zucchini and avocado in place of ingredients like rice and bread. These lunches are also low in calories with each serving containing 400 calories or less to help you feel full and satisfied while meeting your nutritional goals. Recipes like Turkey & Cheddar Lettuce Wraps and Salmon-Stuffed Avocados are filling, nutritious and a delicious option for your weekly lunch prep.
Low-Carb Lunch Ideas for Work That Will Actually Fill You Up

Low-Carb Lunch Ideas for Work That Will Actually Fill You Up
These lunches are simple to make and a healthy choice for you mid-day meal. Make one of these low-carb recipes for your next to-go meal or workday lunch.
19 Make-Ahead Low-Carb Lunches to Win Your Work Day

19 Make-Ahead Low-Carb Lunches to Win Your Work Day
17 Fast Low-Carb Lunches Ready in 15 Minutes

17 Fast Low-Carb Lunches Ready in 15 Minutes
Zucchini Frittata

Zucchini Frittata
Rating: Unrated
2
Colorful Roasted Sheet-Pan Veggies

Colorful Roasted Sheet-Pan Veggies
Rating: Unrated
2

Basil Vinaigrette

Rating: 5 stars
4

Drizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor.

All Low-Carb Lunch Recipes

Guacamole Chopped Salad

Rating: 4.5 stars
2
All of the delicious guacamole flavors you love in a healthy veggie-packed salad. Want to pump up the protein? Add leftover roast chicken or sautéed shrimp. Serve with tortilla chips on the side (or crumbled over the top) to take it up a notch.
By Carolyn Casner

Garlic Hummus

Rating: 5 stars
6
This classic hummus recipe couldn't be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) makes this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.
By Devon O'Brien

Shrimp Ceviche

Rating: 4.66 stars
20
Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.
By Emeril Lagasse

Citrus Vinaigrette

This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.
By Katie Webster

Chicken Satay Bowls with Spicy Peanut Sauce

Rating: 4 stars
2
Chicken satay moves from classic Thai restaurant appetizer to delicious homemade dinner with this easy meal-prep recipe. A crunchy Asian-inspired slaw serves as the satisfying low-carb base, and the bold, creamy peanut sauce brings a hint of heat to every bite.
By Carolyn A. Hodges, R.D.

Calabacitas

Rating: 4 stars
1
Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.
By EatingWell Test Kitchen

Parmesan-Squash Cakes

Rating: 5 stars
5
In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.
By EatingWell Test Kitchen

Massaged Kale Salad

Rating: 4.71 stars
11
Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.
By EatingWell Test Kitchen

Green Goddess Salad with Chicken

In this cucumber, tomato, Swiss and chicken salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.
By EatingWell Test Kitchen

Tea-Leaf Salad

Rating: 5 stars
1
Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version, using readily available green tea, offers a quick alternative. Mix the salad at the table so everyone can appreciate the diversity of ingredients--from crunchy to savory--that make it so special.
By Kate Leahy

Japanese-Style Spinach (Gomae)

Rating: 5 stars
1
Typically you puree sesame seeds to make the dressing for this traditional spinach side dish recipe, but we use tahini to make it easier and quicker.
By EatingWell Test Kitchen

Cauliflower "Toast"

Rating: 4 stars
2
Looking for a low-carb way to enjoy toast in the morning? Try these toasts made from cauliflower rice, egg and cheese. Make a big batch to keep in your freezer for an easy breakfast or healthy base for a sandwich (like grilled cheese!) any time.
By Carolyn Casner

Easy Italian Chicken Meatballs

Rating: 4 stars
2
These meatballs are flavor-packed--thanks to a little sausage added to the ground chicken mix--and all-purpose: serve them with spaghetti for a healthy dinner, on a toothpick with dipping sauce as an easy appetizer or stir them into a soup to make it more satisfying.
By Adam Hickman

Air-Fryer Crispy Chickpeas

Rating: 5 stars
1
Air-fried chickpea snacks are intensely flavored and incredibly crunchy. Drying the chickpeas is essential to a good crunch, so don't skip this step. If you have time, leave them out on the counter to dry for an hour or two before frying.
By Adam Hickman

Slow-Cooker Braised Beef with Carrots & Turnips

Rating: 4.86 stars
6
The spice blend in this healthy beef stew recipe--cinnamon, allspice and cloves--may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.
By Hilary Meyer

Taco Lettuce Wraps

Rating: 5 stars
1
Don't limit yourself to lettuce for this low-carb, gluten-free taco lettuce wrap recipe--any fresh green sturdy enough to wrap around 1/2 cup of filling works.
By EatingWell Test Kitchen

Cabbage Slaw

Rating: 4.8 stars
2
Although it's not a traditional topping for American tacos, cabbage slaw is an essential ingredient when making fish tacos. This colorful, vinegar-dressed coleslaw can be made in just a few minutes. Use preshredded cabbage to make it even quicker.
By John Ash

Citrus-Arugula Salad

Rating: 5 stars
1
This easy salad recipe makes a stunning side dish for anything you've got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.
By Liz Mervosh

Heirloom Tomato & Summer Vegetable Salad

Rating: 5 stars
2
Allowing the salad to sit for at least 30 minutes before serving means the raw vegetables get a chance to soak up the tangy-sweet dressing in this healthy side dish recipe. Serve with grilled chicken, steak, mushrooms or tofu.
By Vivian Howard

Air-Fryer Sweet Potato Fries

Air-fried sweet potato fries are crispy, tender and delicately sweet. They're also made with less fat than traditional fries, so they're a healthier option when you're craving crunchy spuds. If the cinnamon-pepper spice is too intense, try thyme, oregano, paprika or garlic instead.
By Sarah Epperson

Salad of Avocado & Romaine with Black Olive Dressing

Rating: 5 stars
1
John Willoughby helped to launch Cooks Illustrated, was executive editor at Gourmet and has authored several cookbooks, including Big Flavors of the Hot Sun, from which this salad was adapted for a March/April 1995 EatingWell story about olives. It's one of the favorites--chosen from more than 1,000 salad recipes--that we revisited in our 30th anniversary issue.
By EatingWell Test Kitchen

Marinated Grilled Vegetable Kebabs

Tender vegetables soak up this tangy marinade and turn delicately smoky and tender on a hot grill. These kebabs make a wonderful side dish with grilled meats or fish.
By Carolyn Casner

Traditional Greek Salad

Called horiatiki, this lettuce-free salad made up of tomatoes, cucumber, bell pepper, onion, olives and feta is one of the most popular Greek dishes. It is traditionally served with bread, not pita.
By Carolyn Casner

Avocado Ranch Chicken Salad

Rating: 5 stars
1
Avocado makes an exceptionally creamy and healthful dressing for this chicken salad. A bit of ranch dressing with pickled jalapeño adds a tangy spin to the lunchtime classic. Serve it on a slice of whole-wheat toast for an open-face sandwich or in a lettuce cup for a low-carb lunch.
By Breana Killeen
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