Grain-free, legume-free salads with full nutrition data — calories, protein, fat per serving. Free, no ads, no account required.
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Salads built around the paleo framework: no grains, no legumes, no dairy, no refined oils. Every recipe uses whole-food ingredients — vegetables, fruit, nuts, seeds, and quality proteins — with complete nutrition data so you can see exactly what you are eating.
Paleo salads replace grains and legumes with vegetables, nuts, and animal proteins as the structural base. A grilled chicken salad over shaved Brussels sprouts with toasted walnuts and apple cider vinaigrette delivers 32 grams of protein and zero grains. A Thai-inspired salad with shredded cabbage, mango, cashews, and lime-coconut dressing gets its body from raw vegetables and nuts instead of rice noodles. A Mediterranean plate with grilled lamb, roasted peppers, olives, and lemon-herb dressing uses olive oil as the fat source instead of cheese or yogurt.
The dressing matters more in paleo salads because you lose the convenience dressings built on soybean oil, canola oil, and added sugar. What works: extra virgin olive oil with lemon or lime juice. Avocado oil with apple cider vinegar. Tahini thinned with water and lemon (sesame seeds are paleo-compliant). Coconut aminos replace soy sauce in Asian-inspired dressings. Every dressing recipe on Lsalad lists the exact ingredients — no hidden seed oils or sweeteners.
Every recipe includes full nutritional data: calories, protein, carbs, fat, and fiber. Paleo eating tends toward higher fat and protein, lower carbs — but the ratios vary widely depending on the salad. A salmon and avocado salad might hit 45 grams of fat and 28 grams of protein. A shrimp and citrus salad might be lighter at 18 grams of fat and 22 grams of protein. Seeing the numbers lets you adjust portions and combinations to match your goals without guessing.
Seasonal browsing matters for paleo eating because the framework emphasizes foods available without industrial agriculture. Spring asparagus and radishes. Summer berries and stone fruit. Fall squash and root vegetables. Winter citrus and hearty greens like kale and collards. Cooking with what is actually in season is not a paleo rule — it is practical advice that produces better-tasting salads and lower grocery bills.
No ads between the recipe and the ingredient list. Free to browse all recipes. No account required to cook. The step-by-step cooking mode includes timers for roasting and grilling components. All recipes are tagged with dietary information so you can filter to paleo across the entire collection.
All grains are excluded: wheat, rice, oats, quinoa (technically a seed, but treated as a grain in strict paleo), corn, and barley. All legumes are excluded: beans, lentils, chickpeas, peanuts, and soy. The rationale is that these foods require processing to be edible and contain antinutrients like lectins and phytates. In practice, this means paleo salads get their substance from vegetables, nuts, seeds, and animal proteins instead.
Strict paleo excludes all dairy — no cheese, yogurt, butter, or cream. Some people following a modified paleo approach include grass-fed butter or ghee. On Lsalad, recipes tagged paleo contain no dairy. If you follow a less strict version, you can add cheese or yogurt to any recipe and adjust the nutrition numbers accordingly.
Extra virgin olive oil, avocado oil, coconut oil, walnut oil, and macadamia nut oil are the standard paleo options. Seed oils (canola, soybean, sunflower, safflower, corn oil) are excluded because they require industrial extraction. In practice, olive oil and avocado oil cover most salad dressing needs — olive oil for Mediterranean flavors, avocado oil for neutral-flavored dressings.
Paleo salads tend to be naturally filling because they rely on protein, healthy fats, and fiber-rich vegetables rather than refined carbs. A grilled chicken salad with avocado and mixed greens runs 350-450 calories with 30+ grams of protein — enough to keep you full for hours. The absence of grains means lower carb counts, which some people find reduces appetite. Check the calorie count on each recipe to stay within your targets.
Yes. Roasted vegetables, grilled proteins, and nuts store well for 4-5 days. Keep dressings separate until serving. Avocado browns within hours, so add it fresh. Hardy greens like kale, cabbage, and arugula hold better than lettuce for multi-day prep. Cook proteins in batches — roast a whole chicken or grill salmon fillets — then portion them across salads throughout the week.