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Home » Flavorful high fiber recipes

High-Fiber Lunch

Published: Sep 22, 2025 by Betsy · This post may contain affiliate links · Leave a Comment

If you think salads are boring, this high fiber lunch will prove you wrong. This Green Goddess Shrimp Salad is crunchy, creamy, and satisfying in all the right ways. You get crisp greens, juicy shrimp, chickpeas for plant-based protein and fiber, plus a velvety avocado dressing that ties everything together.

Grilled shrimp served with chickpeas, cucumbers, and avocado dressing in a high-fiber lunch bowl. this sugar

It is quick enough for a weekday lunch but elegant enough to serve when friends come over.

Why This Salad is a Smart High-Fiber Lunch

  • Avocado dressing makes it creamy without heavy mayo.
  • Shrimp + chickpeas give you both lean protein and plant-based fiber.
  • Fresh veggies like cucumber, tomatoes, celery, and lettuce keep it crisp and hydrating.
  • Artichokes add a tangy bite and extra fiber.
Shrimp salad with cucumbers, tomatoes, chickpeas, and avocado dressing for a high-fiber lunch recipe.

Ingredients

For the dressing

  • ½ avocado, peeled and pitted
  • ¾ cup nonfat buttermilk
  • 2 tablespoons fresh herbs (tarragon, chives, or sorrel)
  • 2 teaspoons white wine vinegar (or tarragon vinegar)
  • 1 teaspoon anchovy paste or minced anchovy

For the salad

  • 8 cups green leaf lettuce, bite-size pieces
  • 12 ounces cooked shrimp, peeled and deveined
  • ½ cucumber, thinly sliced
  • 1 cup cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed
  • 1 cup canned artichoke hearts, rinsed and chopped
  • ½ cup celery, chopped
Bowl of shrimp salad with chickpeas, cucumbers, avocado, and avocado dressing for a high-fiber lunch.

How to Make It

Step 1: Blend the dressing

Add avocado, buttermilk, herbs, vinegar, and anchovy to a blender. Puree until creamy and smooth.

Step 2: Build the salad

Divide lettuce among four plates. Top each with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts, and celery.

Step 3: Dress and serve

Drizzle the green goddess dressing over the top. Toss lightly if you like everything coated.

Shrimp salad with avocado dressing, lettuce, tomatoes, chickpeas, and artichokes for a high-fiber lunch.

Tips for the Best Salad

  • For sweeter celery: Choose light green stalks instead of dark green.
  • Make greens crisp: Wash and chill them the day before.
  • Cucumber swap: Persian or English cucumbers give you tender skins and fewer seeds.
  • Dressing hack: If your avocado isn't ripe, microwave halves for 30 seconds at a time, then chill in ice water.

Nutrition Per Serving

  • 262 calories
  • 22 g protein
  • 31 g carbs
  • 6 g fat
  • High in fiber

Why You'll Love This

This Green Goddess Shrimp Salad is everything you want in a high fiber lunch: it is light yet filling, nutrient-dense, and full of fresh flavors. The creamy avocado dressing feels indulgent, but it is heart-healthy and packed with good fats.

Save this to your Healthy Lunch Ideas Pinterest board so you always have a go-to option that's fast and satisfying.

FAQ

Can I make the dressing ahead?

Yes, store in the fridge for up to two days. Stir before serving.

Can I use dried herbs?

Fresh herbs are best, but dried can work in a pinch. Use one-third the amount.

What does shrimp count mean?

Shrimp labeled "21-25 per pound" means you'll get about 21 to 25 shrimp in each pound.

Can I swap the protein?

Absolutely. Grilled chicken, salmon, or even tofu work well with this dressing.

Print
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Bowl of shrimp salad with chickpeas, cucumbers, avocado, and avocado dressing for a high-fiber lunch.

High-Fiber Lunch


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  • Author: Betsy
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Description

A fresh, high fiber lunch you'll actually look forward to. This Green Goddess Shrimp Salad is creamy, crunchy, and packed with lean protein and fiber. A creamy avocado dressing brings it all together in the most satisfying way.


Ingredients

Scale
  • ½ avocado, peeled and pitted
  • ¾ cup nonfat buttermilk
  • 2 tablespoons fresh herbs (tarragon, chives, or sorrel)
  • 2 teaspoons white wine vinegar (or tarragon vinegar)
  • 1 teaspoon anchovy paste or minced anchovy
  • 8 cups green leaf lettuce, bite-size pieces
  • 12 ounces cooked shrimp, peeled and deveined
  • ½ cucumber, thinly sliced
  • 1 cup cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed
  • 1 cup canned artichoke hearts, rinsed and chopped
  • ½ cup celery, chopped

Instructions

  1. Add avocado, buttermilk, herbs, vinegar, and anchovy to a blender. Puree until creamy and smooth.
  2. Divide lettuce among four plates. Top each with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts, and celery.
  3. Drizzle the green goddess dressing over the top. Toss lightly if you like everything coated.

Notes

For extra crunch, prep your veggies ahead and chill them. Persian cucumbers work best. Swap shrimp for grilled chicken, tofu, or salmon if preferred.

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Betsy Whitten, recipe developer at Potluck Eats

Recipe developed by Betsy Whitten.
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I’m Betsy, the cook behind Potluck Eats. Here you’ll find reliable, easy-to-follow recipes made with everyday ingredients, designed to help busy families enjoy flavorful meals together.

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