17 Low-Carb Picnic Recipes for Outdoor Dining Fun

Planning a picnic doesn’t mean you have to abandon your low-carb lifestyle. These delicious recipes prove you can enjoy outdoor dining while keeping carbs in check.

From refreshing salads to protein-packed wraps, these portable dishes will make your next picnic both healthy and satisfying.

01. Salmon Cream Cheese Breakfast Wraps

Whole-wheat tortillas filled with smoked salmon and cream cheese create a portable breakfast. This protein-rich wrap travels well and tastes amazing outdoors.

Ingredients: 4 large whole-wheat tortillas, 8 oz cream cheese (softened), 6 oz smoked salmon, 2 tablespoons fresh dill (chopped), 1 small red onion (thinly sliced), 2 tablespoons capers, 1 cucumber (thinly sliced), black pepper to taste.

How To Make Salmon Cream Cheese Breakfast Wraps

1. Spread 2 tablespoons of softened cream cheese evenly across each tortilla, leaving a 1-inch border around the edges to prevent filling from spilling out when you roll them up.

2. Layer the smoked salmon pieces over the cream cheese, then sprinkle with fresh dill and add thin cucumber slices for extra crunch and freshness.

3. Add red onion slices and capers, then season with freshly ground black pepper before rolling tightly from one end to the other.

4. Wrap each roll individually in plastic wrap and refrigerate for at least 30 minutes to help them hold their shape when sliced.

02. Mixed Berry and Grape Fruit Salad

Purple fruits combine beautifully in this antioxidant-rich salad. The natural sweetness makes it perfect for picnics and potluck gatherings.

Ingredients: 2 cups fresh blueberries, 2 cups purple grapes (halved), 1 cup blackberries, 3 large plums (pitted and sliced), 1 tablespoon honey, 2 tablespoons fresh lime juice, 1 tablespoon fresh mint (chopped).

How To Make Mixed Berry and Grape Fruit Salad

1. Wash all berries thoroughly and pat dry with paper towels. Remove any stems and check for any overripe pieces that might make the salad soggy.

2. Cut grapes in half lengthwise and slice plums into bite-sized wedges, removing pits completely to make eating easier for everyone.

3. Combine honey and lime juice in a small bowl, whisking until the honey dissolves completely and creates a light dressing.

4. Gently toss all fruits with the honey-lime mixture and fresh mint, being careful not to crush the delicate berries.

5. Chill for at least 1 hour before serving to allow the flavors to meld together beautifully.

03. Pickle Sandwich Bites with Turkey and Cheese

Large pickle slices replace bread in these creative mini sandwiches. They’re low-carb, fun to eat, and perfect for outdoor entertaining.

Ingredients: 2 large dill pickles, 8 slices deli turkey, 4 slices sharp cheddar cheese, 2 Roma tomatoes (sliced), 2 tablespoons cream cheese (softened), 1 tablespoon Dijon mustard, toothpicks for serving.

How To Make Pickle Sandwich Bites with Turkey and Cheese

1. Slice pickles lengthwise into ¼-inch thick planks, creating flat surfaces that will hold the sandwich fillings without rolling around.

2. Pat pickle slices dry with paper towels to remove excess moisture, which helps the other ingredients stick better and prevents soggy sandwiches.

3. Mix softened cream cheese with Dijon mustard to create a flavorful spread that will help hold everything together.

4. Spread the cream cheese mixture on half the pickle slices, then layer with turkey, cheese, and tomato slices cut to fit.

5. Top with remaining pickle slices and secure each sandwich with a toothpick through the center for easy handling and serving.

04. Smashed Cucumber Salad with Lemon Dressing

Salt draws out excess moisture from cucumbers, concentrating their flavor perfectly. This Middle Eastern-inspired salad stays crisp and refreshing for hours.

Ingredients: 4 large cucumbers, 2 teaspoons salt, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 2 cloves garlic (minced), ¼ cup fresh parsley (chopped), black pepper to taste.

How To Make Smashed Cucumber Salad with Lemon Dressing

1. Wash cucumbers and cut into 2-inch pieces, then gently smash each piece with the flat side of a knife to create irregular surfaces that hold dressing well.

2. Toss smashed cucumbers with salt in a colander and let drain for exactly 10 minutes to remove excess water without making them too salty.

3. Rinse cucumbers under cold water and pat completely dry with paper towels to remove all the salt and moisture.

4. Whisk together lemon juice, olive oil, cumin, and minced garlic until the dressing emulsifies and looks smooth.

5. Toss dried cucumbers with dressing and fresh parsley, then season with black pepper and serve immediately for the best texture.

05. Homemade Classic Hummus

Smooth, creamy hummus made from scratch tastes so much better than store-bought. This Mediterranean staple pairs perfectly with fresh vegetables for dipping.

Ingredients: 1 can chickpeas (drained, reserve liquid), ¼ cup fresh lemon juice, 2 tablespoons tahini, 2 cloves garlic (minced), 3 tablespoons olive oil, ½ teaspoon ground cumin, salt to taste, paprika for garnish.

How To Make Homemade Classic Hummus

1. Drain chickpeas but save ½ cup of the liquid for thinning the hummus to your preferred consistency during blending.

2. Add chickpeas, lemon juice, tahini, garlic, 2 tablespoons olive oil, and cumin to a food processor and blend for 2 minutes until smooth.

3. Scrape down sides and gradually add reserved chickpea liquid while processing until you reach a creamy, spreadable consistency.

4. Taste and adjust seasoning with salt and additional lemon juice as needed for the perfect balance of flavors.

5. Transfer to serving bowl, drizzle with remaining olive oil, and sprinkle with paprika before serving with vegetables or pita chips.

06. Scallion Salmon Spread

Leftover salmon transforms into an elegant spread with cream cheese and fresh herbs. This protein-rich dip works beautifully with crackers or vegetable sticks.

Ingredients: 1 cup cooked salmon (flaked), 8 oz cream cheese (softened), 3 green onions (chopped), 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 teaspoon capers (chopped), ½ teaspoon black pepper, salt to taste.

How To Make Scallion Salmon Spread

1. Remove any skin and bones from cooked salmon, then flake into small pieces using a fork, keeping some texture for the best mouthfeel.

2. Beat softened cream cheese until light and fluffy, which makes it easier to fold in the other ingredients without breaking up the salmon too much.

3. Gently fold in flaked salmon, chopped green onions, dill, and capers, being careful not to overmix and turn the salmon into paste.

4. Add lemon juice, black pepper, and salt to taste, mixing just until everything is evenly distributed throughout the spread.

5. Refrigerate for at least 2 hours to let the flavors meld together before serving with your favorite dippers.

07. Carrot Cucumber Cilantro Salad

Shredded carrots and crisp cucumbers get dressed in a zesty cilantro vinaigrette. This refreshing salad adds bright color and crunch to any picnic spread.

Ingredients: 4 large carrots (julienned), 2 cucumbers (thinly sliced), ½ red onion (thinly sliced), ¼ cup fresh cilantro (chopped), 3 tablespoons lime juice, 2 tablespoons olive oil, 1 jalapeño (minced), 1 teaspoon honey, salt and pepper to taste.

How To Make Carrot Cucumber Cilantro Salad

1. Use a sharp knife or mandoline to cut carrots into thin matchsticks and slice cucumbers into uniform rounds for the best texture and appearance.

2. Slice red onion as thinly as possible and soak in cold water for 10 minutes to mellow the sharp flavor, then drain and pat dry.

3. Whisk together lime juice, olive oil, minced jalapeño, and honey until the dressing emulsifies and the honey dissolves completely.

4. Combine prepared vegetables with fresh cilantro in a large bowl, then pour dressing over everything and toss gently to coat.

5. Season with salt and pepper, then let marinate for 30 minutes before serving to allow the flavors to develop fully.

08. Creamy Avocado Hummus

Ripe avocados make this hummus extra smooth and add healthy fats. The vibrant green color makes it as beautiful as it is delicious.

Ingredients: 1 can chickpeas (drained, reserve liquid), 2 ripe avocados (pitted), ¼ cup fresh lemon juice, 2 tablespoons tahini, 2 cloves garlic, 3 tablespoons olive oil, ½ teaspoon ground cumin, salt to taste.

How To Make Creamy Avocado Hummus

1. Drain chickpeas and reserve ½ cup of the liquid, which helps create the perfect creamy texture when blending with the avocados.

2. Cut avocados in half, remove pits, and scoop flesh into food processor along with chickpeas, lemon juice, tahini, and garlic cloves.

3. Process for 2 minutes until completely smooth, scraping down sides as needed to ensure even blending of all ingredients.

4. With processor running, slowly add olive oil and reserved chickpea liquid until you reach your desired consistency for dipping or spreading.

5. Add cumin and salt to taste, pulse to combine, then transfer to serving bowl and serve immediately to prevent browning.

09. Turkey Cheddar Lettuce Cups

Crisp lettuce leaves cradle seasoned turkey and sharp cheddar cheese. These handheld wraps are perfect for low-carb picnic dining.

Ingredients: 1 head butter lettuce, 1 lb sliced deli turkey, 8 slices sharp cheddar cheese, 2 tomatoes (diced), ½ red onion (diced), ¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 avocado (sliced), salt and pepper to taste.

How To Make Turkey Cheddar Lettuce Cups

1. Carefully separate lettuce leaves, choosing the largest, most cup-shaped ones, and wash them gently before patting completely dry with paper towels.

2. Mix mayonnaise with Dijon mustard to create a flavorful spread that will help hold the filling ingredients together in the lettuce cups.

3. Spread a small amount of the mayo mixture in each lettuce cup, being careful not to tear the delicate leaves.

4. Layer turkey slices, cheese pieces, diced tomatoes, and red onion in each cup, distributing ingredients evenly among all the lettuce cups.

5. Top with avocado slices and season with salt and pepper just before serving to keep everything fresh and prevent the avocado from browning.

10. Rainbow Fresh Fruit Salad

Colorful seasonal fruits come together in this crowd-pleasing salad. The optional lime yogurt dressing adds protein while keeping things light and refreshing.

Ingredients: 2 cups strawberries (hulled and halved), 2 cups pineapple (cubed), 2 cups green grapes, 1 cup blueberries, 2 kiwis (peeled and sliced), 1 cup Greek yogurt, 2 tablespoons honey, 1 lime (zested and juiced), 1 tablespoon fresh mint.

How To Make Rainbow Fresh Fruit Salad

1. Prepare all fruits by washing thoroughly, then hull strawberries and cut into uniform halves for even distribution throughout the salad.

2. Cut pineapple into bite-sized cubes and peel kiwis before slicing into rounds, removing any tough cores that might be unpleasant to eat.

3. Combine all prepared fruits in a large serving bowl, gently mixing to distribute colors evenly without crushing the softer berries.

4. For the optional dressing, whisk together Greek yogurt, honey, lime juice, and lime zest until smooth and creamy.

5. Serve fruit salad with dressing on the side so guests can choose how much they want, and garnish with fresh mint leaves.

11. Protein-Packed Avocado Yogurt Dip

Greek yogurt adds protein to this healthier take on guacamole. The creamy texture makes it perfect for dipping vegetables or spreading on sandwiches.

Ingredients: 2 ripe avocados, 1 cup plain Greek yogurt, 2 tablespoons lime juice, 2 cloves garlic (minced), 1 jalapeño (seeded and minced), ¼ cup fresh cilantro (chopped), 1 teaspoon ground cumin, salt and pepper to taste.

How To Make Protein-Packed Avocado Yogurt Dip

1. Cut avocados in half, remove pits, and mash with a fork until mostly smooth but still slightly chunky for the best texture.

2. Stir in Greek yogurt gradually, mixing until well combined and the dip reaches your preferred consistency for dipping or spreading.

3. Add lime juice immediately to prevent browning, then fold in minced garlic, jalapeño, and fresh cilantro for maximum flavor.

4. Season with cumin, salt, and pepper, tasting and adjusting as needed to balance all the flavors perfectly.

5. Cover tightly with plastic wrap pressed directly onto the surface to prevent browning, then refrigerate until ready to serve.

12. Lightened Spinach Dip

This healthier version uses Greek yogurt and reduced-fat cream cheese instead of full-fat ingredients. You’ll save calories without sacrificing any of the creamy, delicious flavor.

Ingredients: 10 oz frozen spinach (thawed and drained), 8 oz reduced-fat cream cheese (softened), 1 cup nonfat Greek yogurt, ½ cup low-fat cottage cheese, 1 packet onion soup mix, 2 cloves garlic (minced), ¼ cup green onions (chopped).

How To Make Lightened Spinach Dip

1. Thaw frozen spinach completely, then squeeze out as much water as possible using clean kitchen towels or paper towels to prevent a watery dip.

2. Beat softened cream cheese until fluffy, then gradually mix in Greek yogurt and cottage cheese until the mixture is smooth and well combined.

3. Stir in onion soup mix and minced garlic, making sure the seasoning distributes evenly throughout the creamy base.

4. Fold in the drained spinach and chopped green onions, mixing just until everything is evenly incorporated without overmixing.

5. Refrigerate for at least 2 hours before serving to allow the flavors to meld together and the dip to thicken properly.

13. Herb-Marinated Cherry Tomato Salad

Sweet cherry tomatoes marinate in fresh herbs and bright dressing. Using multicolored tomatoes makes this simple salad absolutely stunning on any picnic table.

Ingredients: 2 pints cherry tomatoes (halved), ¼ cup fresh basil (chopped), 2 tablespoons fresh oregano, 3 tablespoons red wine vinegar, ¼ cup olive oil, 2 cloves garlic (minced), 1 teaspoon sugar, salt and pepper to taste.

How To Make Herb-Marinated Cherry Tomato Salad

1. Wash and dry cherry tomatoes thoroughly, then cut each one in half to expose the juicy interior and help them absorb the marinade better.

2. Whisk together red wine vinegar, olive oil, minced garlic, and sugar until the dressing emulsifies and the sugar dissolves completely.

3. Toss halved tomatoes with the dressing in a large bowl, making sure every piece gets coated with the flavorful mixture.

4. Add fresh basil and oregano, gently folding the herbs into the tomatoes to avoid bruising the delicate leaves.

5. Season with salt and pepper, then let marinate at room temperature for 30 minutes before serving to develop the best flavor.

14. Power-Packed Chicken Chopped Salad

This protein-rich salad combines grilled chicken with colorful vegetables and a homemade dressing. Making the dressing in the same bowl ensures every bite is perfectly flavored.

Ingredients: 2 grilled chicken breasts (diced), 4 cups mixed greens (chopped), 1 cup cherry tomatoes (halved), 1 cucumber (diced), ½ red onion (diced), ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey.

How To Make Power-Packed Chicken Chopped Salad

1. Grill chicken breasts until they reach 165°F internal temperature, then let cool completely before dicing into bite-sized pieces for easy eating.

2. Chop mixed greens into smaller pieces so every forkful contains a perfect mix of all the ingredients without large unwieldy leaves.

3. In your serving bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey until the dressing is smooth and emulsified.

4. Add chopped greens directly to the bowl with dressing and toss until every leaf is lightly coated with the flavorful mixture.

5. Top with diced chicken, tomatoes, cucumber, and red onion, then toss once more before serving to distribute everything evenly.

15. Mediterranean Zucchini Noodle Salad

Spiralized zucchini replaces traditional pasta in this lighter Mediterranean salad. All the classic flavors you love with fewer carbs and more vegetables.

Ingredients: 4 large zucchini (spiralized), 1 cup cherry tomatoes (halved), ½ cup kalamata olives (pitted), ½ cup feta cheese (crumbled), ¼ cup red onion (thinly sliced), ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano.

How To Make Mediterranean Zucchini Noodle Salad

1. Use a spiralizer or vegetable peeler to create long, thin zucchini noodles, then pat them dry with paper towels to remove excess moisture.

2. Salt the zucchini noodles lightly and let them drain in a colander for 15 minutes to draw out water that would dilute the dressing.

3. Rinse the salted zucchini noodles and pat completely dry before transferring to your serving bowl to prevent a watery salad.

4. Whisk together olive oil, red wine vinegar, and oregano until well combined, then pour over the zucchini noodles and toss gently.

5. Add cherry tomatoes, olives, feta cheese, and red onion, tossing everything together until the dressing coats all ingredients evenly.

16. Lightened Amish Broccoli Salad

This crunchy broccoli and cauliflower salad uses Greek yogurt and less sugar than traditional versions. It holds up beautifully for hours, making it perfect for outdoor gatherings.

Ingredients: 4 cups fresh broccoli florets, 2 cups cauliflower florets, ½ cup red onion (diced), ½ cup dried cranberries, ½ cup sunflower seeds, ½ cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar.

How To Make Lightened Amish Broccoli Salad

1. Cut broccoli and cauliflower into uniform, bite-sized florets that are easy to eat and will hold the dressing well without being too large.

2. Blanch the florets in boiling salted water for just 2 minutes to brighten their color and soften slightly while maintaining crunch.

3. Immediately transfer blanched vegetables to an ice bath to stop cooking, then drain thoroughly and pat dry with paper towels.

4. Whisk together Greek yogurt, mayonnaise, apple cider vinegar, and sugar until smooth and creamy, creating a lighter dressing than traditional versions.

5. Combine vegetables with red onion, cranberries, and sunflower seeds, then toss with dressing and refrigerate for 2 hours before serving.

17. Fresh Dill Cucumber Salad

Thinly sliced cucumbers and red onions get dressed in a creamy, tangy dressing. This classic summer side dish is best enjoyed the day you make it.

Ingredients: 4 large cucumbers (thinly sliced), 1 small red onion (thinly sliced), ½ cup sour cream, 2 tablespoons white wine vinegar, 1 tablespoon sugar, 2 tablespoons fresh dill (chopped), 1 teaspoon salt, black pepper to taste.

How To Make Fresh Dill Cucumber Salad

1. Use a mandoline or sharp knife to slice cucumbers uniformly thin, about ⅛-inch thick, for the best texture and dressing absorption.

2. Slice red onion as thinly as possible, then separate the rings and soak in cold water for 10 minutes to mellow the sharp flavor.

3. Toss sliced cucumbers with salt and let drain in a colander for 20 minutes to remove excess water that would make the salad soggy.

4. Whisk together sour cream, white wine vinegar, sugar, and fresh dill until the dressing is smooth and the sugar dissolves completely.

5. Rinse and dry cucumbers and onions thoroughly, then toss with creamy dressing and season with black pepper before serving immediately.

Final Thoughts

These low-carb picnic recipes prove you don’t need to sacrifice flavor or satisfaction when eating outdoors. Each dish travels well and tastes amazing in the fresh air.

Pack your cooler with these healthy options and enjoy a delicious picnic that fits perfectly into your low-carb lifestyle.