What are some low-carb lunch ideas?

1. Grilled Chicken Salad

Ingredients:

• 2 cups mixed salad greens
• 1 grilled chicken breast, sliced
• 1/2 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine salad greens, grilled chicken, avocado, cherry tomatoes, and cucumber.


2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.


3. Pour the dressing over the salad and toss to coat.


4. Serve immediately.

2. Cauliflower Rice Stir-Fry

Ingredients:

• 2 cups cauliflower rice
• 1 cup mixed vegetables (carrots, bell peppers, snap peas)
• 1/2 cup cooked shrimp or chicken
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.


2. Add minced garlic and sauté for 1 minute.


3. Add mixed vegetables and cook for 5-7 minutes until tender.


4. Stir in cauliflower rice and cooked shrimp or chicken.


5. Add soy sauce and sesame oil, and cook for another 2-3 minutes, stirring frequently.


6. Season with salt and pepper to taste.


7. Serve hot.

3. Egg Salad Lettuce Wraps

Ingredients:

• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 head of Bibb or Romaine lettuce, leaves separated
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, and red onion.


2. Mix well and season with salt and pepper to taste.


3. Spoon the egg salad onto the center of each lettuce leaf.


4. Fold the lettuce leaves around the egg salad and serve.

4. Tuna Salad

Ingredients:

• 1 can tuna, drained
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Mixed salad greens or cucumber slices for serving

Instructions:

1. In a medium bowl, combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, and lemon juice.


2. Mix well and season with salt and pepper to taste.


3. Serve the tuna salad over mixed salad greens or use cucumber slices as a base for serving.

5. Zucchini Noodles with Pesto

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto sauce (gluten-free)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.


2. Add zucchini noodles and cherry tomatoes to the skillet. Sauté for 2-3 minutes until zucchini is tender.


3. Remove from heat and stir in pesto sauce. Season with salt and pepper to taste.


4. Sprinkle with grated Parmesan cheese and serve immediately.

6. Avocado and Egg Salad

Ingredients:

• 2 ripe avocados, diced
• 4 hard-boiled eggs, chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped fresh herbs (optional)

Instructions:

1. In a large bowl, combine diced avocados, chopped eggs, red onion, and lemon juice.


2. Mix gently to combine and season with salt and pepper to taste.


3. Sprinkle with chopped fresh herbs if desired.


4. Serve immediately or refrigerate until ready to eat.

7. Chicken and Vegetable Skewers

Ingredients:

• 2 chicken breasts, cut into cubes
• 1 zucchini, sliced
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Preheat grill or grill pan to medium-high heat.


2. In a large bowl, combine olive oil, lemon juice, dried oregano, salt, and pepper.


3. Add chicken cubes, zucchini slices, bell pepper chunks, and red onion chunks to the bowl and toss to coat with the marinade.


4. Thread the marinated chicken and vegetables onto the skewers.


5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.


6. Serve hot.