These are the best high protein paleo snacks ever! Including- BLT bites, taco nachos, deviled eggs + much more. If you want a snack that’s satisfying, filling and protein-packed, try these easy paleo snack ideas.
1. BLT Bites
This high protein snack recipe is a fun and easy new way to serve BLTs. The bottom layer of avocado adds a base to the bites in additional to the crispy bacon, lettuce, and tomato. These can easily become an afternoon favorite and are simple to throw together. Top with additional crumbled bacon if desired.
Ingredients:
2 large leaves Romaine lettuce, chopped
4 slices thick-cut bacon
2 Roma tomatoes, quartered
1/2 avocado, sliced
Salt and pepper, to taste
Instructions:
1. Cook the bacon in a skillet over medium heat. Transfer to a paper towel-lined plate and let cool. Break three pieces into quarters. Crumble the remaining piece of bacon.
2. Assemble the bites by layering a piece of sliced avocado, then bacon, lettuce, and tomato on a plate. Secure with a toothpick. Top with crumbled bacon if desired and serve.
Servings: 2
Difficulty: Easy
(You may also like: 17 Bite-sized High Protein Snacks for Weight Loss
2. Protein Fiber Crackers
These crackers are absolutely packed with nutrients, the main ones being protein and fiber. Constructed mainly of sesame seeds, chia seeds, and flaxseed meal, these crunchy have an earthy roasted flavor. If you would like to make nut-free crackers, simply substitute more flaxseed meal instead of using almond meal.
Ingredients:
1/2 cup sesame seeds
1/2 cup chia seeds
1/4 cup flaxseed meal
1/4 cup almond meal
1/2 tsp salt
1/3 cup water
2 tbsp extra virgin olive oil
Instructions:
1. Preheat the oven to 325 degrees F. In a large bowl, mix together the sesame seeds, chia seeds, flaxseed meal, almond meal, and salt. Mix in the water and olive oil until combined.
2. Transfer the dough to a sheet of parchment paper. Cover with a second sheet of paper and roll out the dough to 1/4-inch thick. Peel back the top layer of paper and cut the dough into squares.
3. Place the parchment paper with the squares onto a baking sheet. Bake for 30 minutes, and then use a spatula to carefully flip over. Bake for an additional 25-30 minutes until lightly browned. Let cool for 30 minutes before serving.
Servings: 9-12 crackers
Difficulty: Easy
(Also try: Protein-Packed 5 Seed Crackers)
3. Taco Nachos with Salsa
This layered snack recipe is great for watching the big game or for hearty appetites. The recipe is composed of three different parts: sweet potato chips are topped with taco meat and homemade salsa, ensuring that each bite is a mouthful of flavor. This is one snack that can also get a little (wonderfully) messy.
Ingredients:
For the salsa:
1 large tomato, seeded and diced
1/2 green bell pepper, diced
1/4 small red onion, diced
1 jalapeno, seeded and diced
Juice of 1/2 lime
2 tbsp fresh cilantro, chopped
For the sweet potato chips:
2 large sweet potatoes
2 tbsp extra virgin olive oil
1 tsp salt
For the meat:
1 tbsp coconut oil
1 small yellow onion, finely diced
1 lb. ground beef
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
Instructions:
1. Toss together the ingredients for the salsa in a small bowl and refrigerate while the other parts are assembled.
2. Preheat the oven to 300 degrees F. Peel the sweet potatoes and thinly slice with a mandolin. Place in a large bowl and toss with olive oil and salt.
3. Line two rimmed baking sheets with parchment paper. Spread out the sweet potatoes in a single layer. Bake in the oven for 15 minutes, then flip the chips over and bake for another 20-30 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked. Remove from the oven and set aside.
4. While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 15-20 minutes, stirring regularly.
5. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with salsa.
Servings: 4
Difficulty: Medium
(Love nachos? Try these: Addictive and Healthy Paleo Nachos)
4. Chinese Five-Spice Pistachios
Enjoy a handful of these flavorful pistachios before bed to satisfy any late-night hunger pangs. The main seasoning comes from Chinese five-spice powder, which includes cloves, cinnamon, fennel seed, star anise and Szechuan peppercorns. A little bit of orange zest also adds a bright note to the simple snack.
Ingredients:
2 cups pistachios, shelled
1 tbsp extra virgin olive oil
2 tsp Chinese five-spice powder
1 tsp orange zest
3/4 tsp sea salt
Instructions:
1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Combine the olive oil, five-spice, orange zest, and salt in a medium bowl. Whisk to combine. Add the pistachios and toss well to coat.
2. Transfer the pistachios to the baking sheet in an even layer. Roast for 8-10 minutes, stirring occasionally, until the pistachios are browned.
Servings: 2 cups
Difficulty: Easy
(Try these too: Cranberry Pistachio Honey Energy Bites)
5. Quick Chicken Avocado Wraps
This snack is quick and easy to assemble when you have leftover chicken breast on hand. Mix the chicken with avocado for heart-healthy fats, with green onions for bite, and sliced almonds for a bit of crunch. Cover everything with fresh dill dressing to tie it together, and then serve in large lettuce leaves for a filling wrap.
Ingredients:
2 cups cooked shredded chicken breast
1/2 avocado, pitted and diced
3 green onions, chopped
1/2 cup sliced almonds
Salt and freshly ground pepper, to taste
1 tbsp lemon juice
1 tsp fresh dill, chopped
2 tbsp extra virgin olive oil
Bibb lettuce leaves, for serving
Instructions:
1. In a small bowl, whisk together the lemon juice and dill. Slowly add in the olive oil, whisking constantly, until combined. Set aside.
2. In a separate bowl, combine the chicken, avocado, green onions, and almonds. Add salt and pepper to taste. Pour the lemon dressing over the chicken and toss to coat. Serve on the lettuce leaves.
Servings: 2-4
Difficulty: Easy
6. Broccoli Egg Bites
These easy broccoli egg bites are full of healthy protein and fiber. The egg bites puff up into an almost muffin-like shape in the oven, but then flatten out once cooled. The best part is that you can make a large batch ahead of time and eat them throughout the week. Store the egg bites in the refrigerator and reheat for a quick snack any time of the day.
Ingredients:
6 eggs
1/2 cup onion, finely diced
1 cup broccoli, finely chopped
Salt and freshly ground pepper, to taste
2 tbsp fresh parsley
Instructions:
1. Preheat the oven to 350 degrees F. In a small bowl, whisk the eggs. Stir in the salt and pepper. Grease six muffin tin cups with coconut oil spray. Fill the six muffin cups with equal amounts of the onion and broccoli. Divide the whisked eggs among the cups and bake for 17-20 minutes until the eggs are set. Top with chopped parsley.
Servings: 6 egg bites
Difficulty: Easy
(You’ll also love: Broccoli Egg Bake)
7. Shrimp Stuffed Avocados
Fresh shrimp is tossed with bright, tangy ingredients to make the filling for these stuffed avocadoes. The dish is simple, yet refreshing and delicious – and the shrimp salad can even be prepared ahead of time and stored in the refrigerator. Serve the creamy stuffed avocadoes with a side of mixed greens for a hearty, balanced snack.
Ingredients:
2 avocados
2 cups medium cooked shrimp, diced
1 bell pepper, finely diced
1/2 medium red onion, finely diced
1/4 cup Paleo mayonnaise
1 jalapeno, finely diced
Juice of 1 lime, plus more for drizzling
3 tbsp fresh cilantro, chopped
Salt and freshly ground pepper, to taste
Instructions:
1. Place the shrimp, bell pepper, onion, jalapeno, mayonnaise, lime juice, and cilantro in a bowl and mix together. Season with salt and pepper to taste.
2. Cut the avocados in half and remove the pit. Peel away the skin and drizzle the avocados with additional lime juice. Divide the avocados among the plates and fill with the shrimp mixture to serve.
Servings: 4
Difficulty: Easy
8. Endives with Tuna Salad
Endive spears make a quick and edible serving slice for tasty tuna salad. This easy finger food recipe is great in a pinch and easy to put together. The tuna salad can be made in advance and spooned onto the endive spears when you are ready to serve.
Ingredients:
10 oz. canned tuna, drained
2 tbsp fresh parsley, chopped
3 tbsp Paleo mayonnaise
2 tsp spicy Paleo mustard
1 tsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
Pinch of chili powder
Freshly ground pepper, to taste
3 heads endives, separated into spears
Instructions:
1. Mix the tuna with the parsley, mayonnaise, mustard, lemon juice, salt, garlic powder, onion powder, chili powder, and pepper. Adjust salt and pepper to taste. Spoon onto the endive spears. Serve cold.
Servings: 4
Difficulty: Easy
9. Pan-Fried Coconut Shrimp
A layer of coconut flakes adds a lot of flavor to shrimp in this easy snack recipe. The shrimp are dredged in egg whites and then a coconut flake mixture before being pan-fried. Add more coconut oil to the pan in between batches of shrimp. Serve immediately after cooking for the best results.
Ingredients:
1 lb. large raw shrimp, peeled and deveined
1/2 cup unsweetened coconut flakes
1/4 cup coconut flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
Zest of half a lemon
2 egg whites
1 tbsp fresh cilantro, chopped
Coconut oil, for the pan
Instructions:
1. Combine the coconut flakes, coconut flour, paprika, salt, pepper, and lemon zest together in a small bowl. Dip the shrimp in the egg whites and then dredge in the coconut flake mixture.
2. Add enough coconut oil to cover the bottom of a large skillet over medium heat. Working in batches, fry the shrimp in the pan, cooking for 2-3 minutes per side. Move the cooked shrimp to a plate lined with paper towel. Add more coconut oil to the pan in between batches as needed. Top with chopped cilantro to serve.
Servings: 4
Difficulty: Easy
10. Taco-Stuffed Peppers
Mini bell peppers loaded with taco meat are a good size for a hot snack. The taco meat can be made ahead and added to the bell peppers when it is close to serving time. This snack is great for parties and sure to be a crowd favorite. Top with avocado or cilantro to complete the dish.
Ingredients:
1 1/2 lbs. mini bell peppers
1 lb. ground beef
1 tsp extra virgin olive oil
2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp paprika
Salt and pepper, to taste
2 tbsp fresh cilantro
Instructions:
1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Cut the bell peppers in half, trim off the stems and remove the seeds. Set into the baking dish.
2. Heat one teaspoon of olive oil in a large pan over medium heat. Cook the ground beef with the seasonings over medium heat.
3. Divide the meat mixture among the peppers. Bake for 12-15 minutes until the peppers are slightly softened. Serve warm topped with cilantro.
Servings: 8-10
Difficulty: Medium
11. Cucumber Cups with Tuna
Forget about crackers (or baking) and serve up tuna with these simple cucumber cups. This raw recipe is easy to make in large batches, and provides all of the flavor with less calories. To prepare the cucumbers, first peel them and then cut into slices that are about 2 inches thick. Then scoop out most of the inside, leaving the walls and bottom intact. Fill with tuna and enjoy!
Ingredients:
4 long English cucumbers
10 oz. canned tuna, drained
3 green onions, chopped
3 tbsp Paleo mayonnaise
2 tsp spicy Paleo mustard
1 tsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
Freshly ground pepper, to taste
Paprika, for garnish
Instructions:
1. Peel the cucumbers and cut into 2-inch slices. Scoop out most of the inside of each piece with a melon baller. Arrange on a plate.
2. Mix the tuna with the green onions, mayonnaise, mustard, lemon juice, salt, garlic powder, and pepper. Adjust salt and pepper to taste.
3. Fill each cucumber cup with the tuna salad. Top with additional green onions and paprika if desired. Refrigerate until ready to serve.
Servings: 4
Difficulty: Easy
12. Sun-Dried Tomato Deviled Eggs
There are endless ways to serve deviled eggs, and this recipe adds one more tasty option to the mix. Hard-boiled eggs can be cooked ahead of time to make the preparation easier. Sun-dried tomatoes that are packed in oil (and drained) are better suited for this recipe since they are soft. Use a spoon or a bag to pipe the filling into the eggs, and then top with more parsley if desired.
Ingredients:
6 eggs
5 sun-dried tomatoes, finely chopped
1 small shallot, minced
2 tbsp fresh parsley, chopped
1/4 cup Paleo mayonnaise
1 tbsp capers, drained and diced
1 tsp spicy Paleo mustard
1/4 tsp salt
Instructions:
1. Place the eggs in a saucepan and cover with cold water. Place on the stove and bring to a boil. Once boiling, turn off the heat and cover. Let stand for 12 minutes. Drain and transfer the eggs to an ice bath for one minute to cool. Peel off the shells.
2. Slice the eggs in half and scoop the yolks into a bowl. Finely mash the yolks. Stir in the sun-dried tomatoes, shallot, parsley, mayonnaise, capers, mustard and salt. Mix well. Pipe into the egg white halves and refrigerate until ready to serve.
Servings: 12 deviled eggs
Difficulty: Medium
(You’ll love this too: Avocado Egg Salad with Homemade Flax Seed Crackers)
13. Pumpkin Spice Roasted Pepitas
Pepitas, which are actually shelled pumpkin seeds, are a secretly great snack for munching on at any time of day. Once roasted in the oven, the pepitas take on a wonderfully crunchy quality. In this recipe the pepitas are tossed with with maple and pumpkin spice to reflect the flavors of fall, for the whole family to enjoy.
Ingredients:
2 cups pepitas
2 tbsp maple syrup
2 tsp pumpkin pie spice
Dash of salt
Instructions:
1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Place the pepitas into a bowl. Drizzle with maple syrup and toss. Add the pumpkin pie spice and salt to taste and stir to evenly coat.
2. Place the seeds on the baking sheet and roast for 20-25 minutes or until lightly browned, stirring regularly. Let cool before serving.
Servings: 2 cups
Difficulty: Easy
14. Shrimp Cocktail
This popular party recipe can also make a healthy and protein-filled snack for those following the Paleo diet. Homemade Paleo cocktail sauce is surprisingly easy to make, and is the perfect accompaniment to fresh, simple shrimp – you may even have extra sauce left over after this recipe. Adjust the amount of horseradish in the cocktail sauce to your personal taste.
Ingredients:
1 cup strained tomatoes
2 tbsp tomato paste
1 tbsp horseradish
4 tbsp fresh lemon juice, divided
1/2 tsp Worcestershire sauce
1/2 tsp salt
1 lb. raw shrimp, peeled and deveined
3 saffron threads, optional
6 cloves garlic, peeled and halved
Instructions:
1. In a medium bowl, stir together the tomatoes, tomato paste, horseradish, one tablespoon of lemon juice, Worcestershire sauce, and salt. Set in the refrigerator to chill.
2. Meanwhile, fill a medium bowl with ice and set aside. Fill a large pot with water. Add the remaining lemon juice, saffron, and garlic and bring to a boil. Simmer for 5 minutes to infuse the flavors. Add the shrimp and gently simmer for 4-5 minutes or until the shrimp are cooked. Remove from heat. Use a slotted spoon to transfer the shrimp to the ice water. Once cooled, drain and arrange on a plate. Serve with cocktail sauce.
Servings: 3-4
Difficulty: Medium
15. Stuffed Mushrooms
In this savory recipe mushroom caps are stuffed with a delicious mixture of sausage and spinach. Any kind of sausage can be used for the stuffing, although Italian sausage goes very well with the spinach and parsley. There will most likely be stuffing left over. Make the mushrooms as a special treat for yourself or share the miniature bites with friends.
Ingredients:
1 lb. large cremini mushrooms, rinsed and dried
3 tbsp extra virgin olive oil, divided
1 lb. sausages, casings removed
1/2 small red onion, diced
1 cup fresh spinach
2 cloves garlic, minced
Salt and freshly ground pepper
1/3 cup almond meal
2 tbsp fresh parsley, chopped
Instructions:
1. Preheat the oven to 325 degrees F. Remove the stems from the mushrooms. Finely chop the stems and set aside. Place the mushroom tops in a bowl and toss with two tablespoons of olive oil. Place onto a baking sheet. Set aside.
2. Melt the remaining tablespoon of olive oil in a skillet over medium heat. Add the sausage to the skillet and cook until browned, stirring regularly and breaking into small pieces with a spoon. Stir in the mushroom stems, red onion, and garlic. Sprinkle with salt and pepper and cook for an additional 4-5 minutes. Add the spinach and stir to wilt. Remove from heat and stir in the almond meal.
3. Spoon the sausage mixture into each mushroom cap. Bake for 35-40 minutes, until the stuffing is browned. Serve hot, topped with fresh parsley.
Servings: 4-5
Difficulty: Medium
16. Bacon-Wrapped Sweet Potato Bites
Although the idea behind this recipe is simple, the flavor combination is unbeatable. Sweet potatoes and crispy, salty bacon are delicious together. These easy bites are ideal for a crowd since the recipe makes quite a few. You may need to use more than two baking sheets. Cut the potatoes into cubes that are the same size so that they cook evenly.
Ingredients:
2 large sweet potatoes, peeled and diced into squares
12 oz. bacon
1 tbsp extra virgin olive oil
1 tsp salt
Freshly ground pepper, to taste
1/4 tsp chili powder
Instructions:
1. Preheat the oven to 400 degrees F. Line two rimmed baking sheets with foil. Place the sweet potatoes in a pot and cover with cold water. Bring to a boil and cook for 3-4 minutes, until barely tender. Drain and place into a large bowl.
2. Toss the slightly cooked sweet potatoes with the olive oil, salt, pepper, and chili powder in a bowl. Stir well to coat.
3. Cut the slices of bacon into thirds. Wrap a piece of bacon around a diced piece of potato and secure with a toothpick. Place onto the prepared baking sheet with the sealed side down. Repeat for the remaining potatoes. Bake for 15 minutes, and then carefully flip over. Bake another 15-20 minutes or until the bacon is crispy. Serve with toothpicks.
Servings: 4-6
Difficulty: Medium
(Also try: Bacon-Wrapped Roasted Asparagus)
17. Garlic Shrimp Skewers
This flavorful recipe is great for summer grilling any night of the week. Garlic, red pepper flakes, and parsley are paired together with fresh shrimp. The shrimp are first marinated for half an hour, and then are quickly cooked on the grill for a hot, skewered snack.
Ingredients:
1 lb. large raw shrimp, peeled and deveined
1/2 cup extra virgin olive oil
2 tsp red pepper flakes
6 cloves garlic, minced
3 tbsp fresh lime juice
1 tsp salt
2 tbsp fresh parsley, chopped
Instructions:
1. If using wooden skewers, soak in water for 30 minutes. Meanwhile, place all of the ingredients together in a small bowl and marinate for 30 minutes.
2. Preheat the grill to medium-high heat. Place the shrimp onto the skewers and discard the marinade. Grill for 2-3 minutes per side or until the shrimp are cooked through. Garnish with fresh parsley to serve.
Servings: 4
Difficulty: Easy
18. Prosciutto-Wrapped Shrimp
Salty prosciutto makes a delicious accompaniment to simple shrimp. All you have to do for this recipe is wrap small strips of prosciutto around the shrimp and bake them in the oven. If desired, drizzle the shrimp bites with fresh lemon juice before serving.
Ingredients:
6 thin slices prosciutto
1/2 lb. jumbo shrimp, peeled and deveined
1 tbsp extra virgin olive oil
Freshly ground pepper
Instructions:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Slice each piece of prosciutto into three long strips. Wrap a piece of prosciutto around one piece of shrimp, and place it on the baking sheet. Repeat with the remaining ingredients.
2. Brush each piece of shrimp with olive oil and sprinkle with pepper. Bake for 8-12 minutes, or until the shrimp are cooked through. Serve warm.
Servings: 3-4
Difficulty: Easy
19. Salmon Canapes
Add more healthy omega-3s to your diet with this easy smoked salmon recipe. This appetizer or snack can be quickly assembled and yet is elegant enough to be worthy of any party. The refreshing cucumber slices are piled high with ingredients, packing a lot of flavor into each bite.
Ingredients:
12 oz. smoked salmon, cut into bite-size pieces
2 medium cucumbers, sliced
1/4 small red onion, thinly sliced
1/2 cup Paleo mayonnaise
1/4 cup fresh dill, chopped
3 tbsp capers, drained and chopped
1 tsp horseradish, or to taste
Instructions:
1. In a small bowl, stir together the mayonnaise, dill, capers, and horseradish.
2. Arrange the cucumber slices on a plate. Place a dollop of the mayonnaise mixture onto each cucumber slice. Top with a piece of smoked salmon and additional dill if desired. Serve cold.
Servings: 8-10
Difficulty: Easy
20. Marinated Chicken Skewers
Fresh herbs are used to flavor simple chicken skewers for this protein-rich snack. After marinating for several hours, the chicken is threaded onto skewers and quickly cooked on the grill. Serve with a ranch dipping sauce.
Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp freshly ground pepper
Instructions:
1. Whisk together the olive oil, rosemary, thyme, salt, and pepper in a shallow bowl. Add the chicken and stir to combine. Cover the bowl and place in the refrigerator to marinate for 2-6 hours.
2. If using wooden skewers, soak in water for 30 minutes. Preheat the grill to medium-high heat. Place the marinated chicken onto the skewers. Grill kabobs for approximately 5-6 minutes on each side, or until desired doneness. Serve warm.
Servings: 4
Difficulty: Easy
21. Sesame Chicken Skewers
The delicious flavors of sesame chicken can be enjoyed in this lightened-up version of the classic recipe. Chicken thighs or chicken breasts can be used for the dish depending on what you have available. The flavorful chicken is threaded onto skewers and then quickly grilled. Add colorful veggies to the skewers if desired.
Ingredients:
2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
Salt and pepper
1 red bell pepper, roughly chopped
Sesame seeds, for garnish
For the sauce:
1/2 cup honey
1/4 cup coconut aminos
2 tbsp extra virgin olive oil
1 tsp lime juice
1/2 tsp sesame oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
Instructions:
1. In a small bowl, stir together the ingredients for the sauce. Adjust sweetness to taste.
2. Season the chicken with salt and pepper, and then add to the sauce and marinate for at least one hour.
3. If using wooden skewers, soak in water for 30 minutes. Preheat the grill to medium-high heat. Place the marinated chicken and bell pepper alternately onto the skewers. Grill for 5-6 minutes per side, or until the chicken is cooked through. Serve warm garnished with sesame seeds.
Servings: 4
Difficulty: Medium
22. Salmon Stuffed Endives
Simple snacks can sometimes be the most convenient option. This easy yet elegant dish is ready to enjoy in minutes and a breeze to put together. The vibrant ingredients include fresh salmon, tomato, onion, and avocado.
Ingredients:
1 medium tomato, seeded and diced
1/4 small red onion, diced
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Salt and pepper, to taste
6 oz. smoked salmon, chopped
1 avocado, pitted and diced
Fresh chives, for garnish
3 heads endives, separated into spears
Instructions:
1. Place the tomatoes, onion, lemon juice, olive oil, salt, and pepper in a large bowl. Gently stir to combine. Stir in the salmon and avocado. Spoon onto the endive spears. Serve cold.
Servings: 6
Difficulty: Easy
23. Olive and Artichoke Tuna Salad
Tuna salad will always be one of the easiest, least expensive Paleo snacks to mix together that is high in protein and low in carbs and sugar. Artichokes and black olives make an unusual and rich flavor combination for the classic dish. Serve the tuna salad in a lettuce wrap or over sliced tomato.
Ingredients:
12 oz. canned tuna, drained
1/4 cup Paleo mayonnaise
2 tbsp fresh parsley, chopped
2 tsp lemon juice
1 tsp spicy Paleo mustard
1/2 tsp salt
1/2 tsp garlic powder
Freshly ground pepper, to taste
1/3 cup marinated artichoke hearts, chopped
1/4 cup black olives, chopped
1 tomato, thinly sliced
Instructions:
1. In a large bowl, stir together the tuna, mayonnaise, parsley, lemon juice, mustard, salt, garlic powder, and pepper. Stir in the artichokes and olives. Serve cold over sliced tomatoes.
Servings: 4
Difficulty: Easy
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Jess (Paleo Grubs)
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