25+ Delicious Sunday Low Sodium Appetizer Recipes for Your Brunch

Sunday gatherings are a perfect time to enjoy delicious food with family and friends, but if you’re mindful of your sodium intake, finding the right appetizer can be a challenge.

Whether you’re hosting a cozy brunch or a casual afternoon get-together, low-sodium appetizers are a fantastic way to keep things light and healthy without compromising on flavor.

In this article, we’ve curated a list of 25+ mouthwatering Sunday low-sodium appetizer recipes that are not only easy to make but are also bursting with flavor.

From fresh vegetable bites to savory dips, these recipes are designed to help you stick to your health goals while indulging in something satisfying and delicious.

So, let’s dive into these nutritious, sodium-friendly appetizers that are sure to please your guests!

25+ Delicious Sunday Low Sodium Appetizer Recipes for Your Brunch

With these 25+ Sunday low-sodium appetizer recipes, you can create a flavorful spread that’s perfect for any gathering.

By using fresh ingredients and simple seasoning techniques, you can bring out the natural flavors of each dish without the need for excessive salt.

Whether you’re making light bites, crunchy snacks, or creamy dips, these appetizers are designed to be both healthy and indulgent.

So the next time you’re planning a Sunday meal or hosting friends, reach for these low-sodium options to keep things tasty, satisfying, and health-conscious. Your guests will love the flavors, and your body will thank you!

Baked Sweet Potato Chips

These crispy baked sweet potato chips are the perfect low-sodium appetizer for your Sunday gathering. Unlike traditional fried chips, they are made without added salt, letting the natural sweetness of the sweet potatoes shine. The seasoning is light, with a touch of paprika, garlic powder, and black pepper to enhance the flavor. Perfect for dipping or eating on their own, these chips offer a healthy alternative to processed snacks.

Ingredients:

• 2 medium sweet potatoes, thinly sliced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp chili powder (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. In a large bowl, toss the sweet potato slices with olive oil, paprika, garlic powder, black pepper, and chili powder (if using) until evenly coated.
4. Spread the sweet potato slices in a single layer on the prepared baking sheet, making sure they are not overlapping.
5. Bake for 15-20 minutes, flipping halfway through, until the chips are crispy and golden.
6. Garnish with fresh parsley, if desired, and serve warm with your favorite low-sodium dip.

These baked sweet potato chips are a crowd-pleasing low-sodium snack that is both nutritious and delicious. With their naturally sweet flavor and the light seasoning, they make for the perfect guilt-free appetizer. Plus, they are easy to prepare and can be made ahead of time, ensuring you have a healthy snack on hand for any occasion. Pair them with a yogurt-based dip for a truly satisfying treat.

Zucchini Fritters

These zucchini fritters are an excellent low-sodium option for a Sunday appetizer. Packed with fresh zucchini, eggs, and a small amount of whole wheat flour, they offer a crispy exterior and a tender, flavorful interior. Seasoned with a dash of garlic and black pepper, they are simple yet tasty, and can be served with a tangy yogurt dip to enhance the flavor. The best part? These fritters are baked, not fried, making them a healthier choice.

Ingredients:

• 2 medium zucchini, grated
• 1/2 cup whole wheat flour
• 1 large egg, beaten
• 2 tbsp grated Parmesan cheese (optional for extra flavor)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup plain Greek yogurt (for dipping)
• 1 tsp lemon juice
• Fresh dill for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Grate the zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel or paper towel and squeeze out excess moisture.
3. In a large bowl, combine the grated zucchini, flour, egg, Parmesan cheese, garlic powder, and black pepper. Stir until the mixture holds together.
4. Form the mixture into small patties (about 2 inches in diameter) and place them on the prepared baking sheet.
5. Brush the tops of the fritters with olive oil and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
6. In a small bowl, mix the Greek yogurt with lemon juice and stir until smooth. Serve the fritters with the yogurt dip and garnish with fresh dill if desired.

These zucchini fritters are a great addition to your low-sodium appetizer lineup. The combination of zucchini and whole wheat flour makes them hearty, while the baking method ensures they remain light and crispy without the excess fat of frying. The Greek yogurt dip adds a refreshing tang that complements the fritters perfectly. Whether you’re hosting a gathering or enjoying a quiet Sunday at home, these fritters are a satisfying and healthy choice.

Roasted Bell Pepper Hummus

Roasted bell pepper hummus is a delicious twist on the classic chickpea-based dip. With the addition of roasted red bell peppers, this hummus has a sweet, smoky flavor that’s both savory and satisfying. Made with simple ingredients like tahini, garlic, and lemon juice, this low-sodium hummus can be enjoyed with raw veggies, whole wheat pita, or whole grain crackers. It’s an easy-to-make, nutritious appetizer that’s perfect for a Sunday gathering.

Ingredients:

• 1 red bell pepper, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• Black pepper to taste
• 2 tbsp water (as needed for consistency)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell pepper on a baking sheet and roast for 20-25 minutes, turning halfway through, until the skin is charred and the pepper is soft.
2. Remove the pepper from the oven and let it cool. Once cooled, peel off the skin, remove the seeds, and set aside.
3. In a food processor, combine the roasted bell pepper, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and black pepper. Blend until smooth.
4. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency.
5. Transfer to a serving bowl and serve with fresh veggies, pita bread, or crackers.

Roasted bell pepper hummus brings a flavorful, low-sodium dip to your table that everyone will love. The natural sweetness from the roasted peppers, paired with the creamy texture of the chickpeas and tahini, creates a satisfying appetizer. It’s perfect for serving at any event, as it pairs well with various dippables like vegetables or whole-grain snacks. With its simple ingredients and easy preparation, this hummus is an excellent choice for a healthy, sodium-conscious snack.

Cucumber and Avocado Bites

These cucumber and avocado bites are a refreshing, low-sodium appetizer that combines the crispness of cucumber with the creamy richness of avocado. Topped with a light sprinkle of black pepper, fresh herbs, and a squeeze of lemon, these bite-sized snacks are bursting with flavor. The combination of cool cucumber and creamy avocado makes them the perfect light and healthy option for a Sunday appetizer.

Ingredients:

• 1 large cucumber, sliced into 1/2-inch rounds
• 1 ripe avocado, mashed
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh cilantro or parsley
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (optional)

Instructions:

1. Slice the cucumber into 1/2-inch rounds and arrange them on a serving platter.
2. In a small bowl, mash the avocado and mix in the lemon juice, black pepper, garlic powder (if using), and fresh herbs.
3. Spoon a small amount of the avocado mixture onto each cucumber slice.
4. Garnish with additional cilantro or parsley, if desired, and serve immediately.

Cucumber and avocado bites are an ideal low-sodium appetizer for a light, fresh start to any meal. These bites are simple to prepare, packed with healthy fats from the avocado, and full of flavor thanks to the herbs and lemon juice. Perfect for those looking for a low-sodium, nutritious snack, they offer a satisfying crunch with a creamy topping. These bites are versatile and can be customized with different herbs or spices for a personalized twist.

Roasted Garlic and Herb Mushrooms

Roasted garlic and herb mushrooms are a savory, low-sodium appetizer perfect for mushroom lovers. The earthy flavors of the mushrooms are enhanced with garlic, fresh herbs, and olive oil, giving them a rich taste without the need for excess salt. Baked until tender and golden, these mushrooms are the perfect addition to any Sunday spread. They’re simple, healthy, and bursting with flavor.

Ingredients:

• 16 oz (450 g) button or cremini mushrooms, cleaned and stems removed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the mushrooms in a large mixing bowl. Add olive oil, garlic, thyme, rosemary, and black pepper. Toss to coat the mushrooms evenly.
3. Arrange the mushrooms in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the mushrooms are tender and golden brown, stirring once halfway through.
5. Garnish with fresh parsley and serve warm.

Roasted garlic and herb mushrooms make a delicious low-sodium snack that’s both hearty and flavorful. The garlic and herbs bring out the natural umami flavor of the mushrooms, making each bite a savory delight. Roasting the mushrooms ensures they become tender while maintaining their delicious, earthy flavor. These roasted mushrooms are easy to prepare, versatile, and perfect for any occasion, whether as an appetizer or a side dish.

Cauliflower and Tahini Bites

Cauliflower and tahini bites are a crunchy, savory low-sodium appetizer that’s perfect for any gathering. Roasted cauliflower florets are coated in a light tahini dressing, creating a creamy, nutty flavor with every bite. The cauliflower provides a satisfying crunch while the tahini adds richness, and the spices elevate the flavor without the need for added salt. These bites are both delicious and nutritious.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric (optional)
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, turmeric (if using), and black pepper. Spread them in a single layer on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and crispy on the edges.
4. While the cauliflower roasts, whisk together the tahini, lemon juice, and a tablespoon of water to thin it out. Adjust the water until you get a creamy, drizzle-able consistency.
5. Once the cauliflower is roasted, drizzle the tahini sauce over the top and garnish with fresh parsley if desired. Serve warm.

Cauliflower and tahini bites are a perfect low-sodium appetizer that combines the rich, nutty flavor of tahini with the natural sweetness of roasted cauliflower. These bites are both crunchy and creamy, making them a satisfying snack or side dish. The use of spices like cumin and turmeric adds depth without needing added salt, making this a healthy and flavorful alternative to traditional appetizers. Ideal for anyone looking to enjoy a nutritious, low-sodium treat, these bites are as versatile as they are delicious.

Spinach and Feta Stuffed Mushrooms

Spinach and feta stuffed mushrooms are a flavorful, low-sodium appetizer that’s perfect for any Sunday gathering. The earthy mushrooms are filled with a creamy mixture of spinach, feta, and garlic, creating a savory bite-sized treat. With minimal seasoning and no added salt, the feta cheese provides just the right amount of tanginess, while the spinach adds a fresh, healthy boost. These mushrooms are baked to perfection, offering a crispy top and a soft, savory filling.

Ingredients:

• 16 oz (450 g) large white mushrooms, stems removed
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/4 tsp black pepper
• 1/4 tsp onion powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a pan, heat olive oil over medium heat. Add the chopped spinach and garlic, cooking until the spinach wilts, about 2-3 minutes.
3. Remove the pan from heat and stir in the crumbled feta cheese, black pepper, and onion powder (if using).
4. Spoon the spinach and feta mixture into each mushroom cap, packing it tightly.
5. Place the stuffed mushrooms on the baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley and serve warm.

Spinach and feta stuffed mushrooms are a perfect low-sodium appetizer that’s packed with flavor. The savory filling complements the meaty mushrooms, creating a satisfying and healthy snack. The use of spinach adds nutritional value while the feta gives it that creamy, tangy bite that enhances the overall taste. These stuffed mushrooms are a wonderful choice for any occasion, offering both taste and nutrition in a simple, easy-to-make dish.

Carrot and Cucumber Sticks with Hummus

Carrot and cucumber sticks with hummus make for a crisp and refreshing low-sodium appetizer. The combination of crunchy vegetables and creamy, rich hummus creates the perfect snack that’s light yet satisfying. You can make this simple dish even more flavorful by adding a sprinkle of paprika, lemon juice, or fresh herbs to the hummus. This snack is perfect for those looking for a healthy, easy-to-prepare appetizer that’s both nutritious and low in sodium.

Ingredients:

• 2 medium carrots, peeled and cut into sticks
• 1 cucumber, peeled and cut into sticks
• 1 cup homemade or store-bought low-sodium hummus
• 1 tsp paprika (optional)
• Fresh herbs (like parsley or dill) for garnish (optional)
• Lemon wedges for serving

Instructions:

1. Peel the carrots and cucumber and cut them into sticks about 3 inches long.
2. Arrange the carrot and cucumber sticks on a platter.
3. Serve with a bowl of homemade or store-bought low-sodium hummus on the side.
4. Optionally, sprinkle paprika over the hummus and garnish with fresh herbs for added flavor.
5. Serve with lemon wedges on the side for an extra burst of freshness.

Carrot and cucumber sticks with hummus are a simple, wholesome low-sodium appetizer that’s perfect for any occasion. The freshness of the crunchy vegetables pairs wonderfully with the creamy hummus, making it a satisfying snack. The addition of lemon and paprika adds a delightful zest, but the real beauty of this dish lies in its simplicity. Easy to prepare and packed with fiber and healthy fats, this appetizer is not only low in sodium but also nutrient-dense, making it a perfect snack for a Sunday gathering.

Roasted Chickpeas with Cumin and Paprika

Roasted chickpeas are a crunchy, savory, and healthy low-sodium snack that is perfect for any gathering. These roasted chickpeas are tossed in a simple blend of cumin, paprika, and olive oil, giving them a rich, smoky flavor without needing any added salt. The result is a crispy, crunchy bite that’s both satisfying and nutritious. These chickpeas are high in protein and fiber, making them a great choice for a light and filling appetizer.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, cumin, paprika, black pepper, and garlic powder until well-coated.
4. Spread the chickpeas in a single layer on the baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until the chickpeas are golden and crispy.
6. Garnish with fresh cilantro, if desired, and serve warm or at room temperature.

Roasted chickpeas with cumin and paprika are a perfect low-sodium appetizer that’s both crunchy and full of flavor. The spices create a rich, smoky flavor profile that enhances the natural nuttiness of the chickpeas. These roasted chickpeas are easy to prepare, satisfying, and packed with fiber and protein, making them a great choice for a healthy snack. Whether served on their own or as part of a larger spread, they offer a satisfying and nutritious option for any low-sodium diet.

Zucchini Fritters

Zucchini fritters are a delicious, low-sodium appetizer that provides a crunchy exterior with a soft, flavorful interior. The zucchini is combined with egg, flour, and spices, then lightly pan-fried until golden brown. These fritters are perfect for serving as a healthy appetizer or snack, offering a light and fresh alternative to traditional fried foods. With minimal sodium and loads of flavor, they’re a great option for anyone looking to enjoy a nutritious and tasty treat.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup whole wheat flour
• 1 egg, beaten
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil (for frying)
• 1/4 cup plain Greek yogurt (for dipping, optional)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out any excess moisture.
2. In a mixing bowl, combine the grated zucchini, flour, egg, black pepper, garlic powder, and parsley. Stir until well combined.
3. Heat the olive oil in a skillet over medium heat.
4. Drop spoonfuls of the zucchini mixture into the pan, pressing them lightly to form small fritters.
5. Cook each fritter for about 3-4 minutes per side, or until golden and crispy.
6. Serve warm with a side of plain Greek yogurt for dipping, if desired.

Zucchini fritters are an excellent low-sodium appetizer that’s both crunchy and flavorful. They offer a satisfying bite with the natural sweetness of zucchini balanced by the richness of egg and the slight tang of yogurt when used as a dip. These fritters are a great way to sneak in vegetables while keeping things light and healthy. Perfect for a Sunday snack or appetizer, they’re quick to prepare and are sure to be a crowd-pleaser.

Roasted Red Pepper and Goat Cheese Crostini

Roasted red pepper and goat cheese crostini is an elegant, low-sodium appetizer that combines the smoky sweetness of roasted peppers with the creamy tang of goat cheese. Served on crunchy toasted baguette slices, this appetizer is bursting with flavor yet remains low in sodium. The contrast between the smooth goat cheese and the roasted peppers makes each bite a delightful experience, perfect for any occasion.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 1/2 cup goat cheese, softened
• 1/2 cup roasted red peppers, sliced
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and brush each with a little olive oil.
3. Toast the baguette slices in the oven for 5-7 minutes, or until they are golden and crispy.
4. Spread a generous amount of goat cheese on each toasted baguette slice.
5. Top with a few slices of roasted red pepper and garnish with fresh basil.
6. Finish with a light sprinkle of black pepper before serving.

Roasted red pepper and goat cheese crostini offers a perfect combination of smoky, creamy, and crunchy elements, all while being low in sodium. The goat cheese provides a rich, tangy base that complements the sweetness of the roasted peppers. This simple yet elegant appetizer is easy to prepare and makes a great addition to any party or gathering. The light, flavorful topping on crispy baguette slices ensures these crostini are satisfying without overwhelming your palate with salt.

Sweet Potato and Black Bean Bites

Sweet potato and black bean bites are a wholesome, low-sodium appetizer that offers a satisfying, nutrient-packed snack. The sweet potato is roasted and mashed, then combined with black beans, spices, and a touch of lime for a vibrant and flavorful mixture. These bites are baked until crispy, providing the perfect crunchy exterior with a soft, savory interior. They’re great for serving as an appetizer at a party or as a healthy snack option.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1 tbsp lime juice
• 1/4 tsp black pepper
• 1/4 cup whole wheat breadcrumbs
• Olive oil for brushing

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Boil the sweet potato cubes in a pot of water until tender, about 10-15 minutes. Drain and mash.
3. In a bowl, mash the black beans slightly and combine them with the mashed sweet potato.
4. Add cumin, chili powder, lime juice, black pepper, and breadcrumbs, stirring until well mixed.
5. Form the mixture into small bite-sized balls or patties and place them on the prepared baking sheet.
6. Brush lightly with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
7. Serve warm, garnished with fresh cilantro or a side of salsa, if desired.

Sweet potato and black bean bites are a fantastic low-sodium option that’s both delicious and packed with nutrients. The combination of the natural sweetness of the sweet potato and the earthy black beans creates a filling, satisfying bite. These crispy bites are versatile and can be enjoyed on their own or paired with a light dip, making them ideal for a healthy appetizer that everyone can enjoy. Whether served as a snack or as part of a larger spread, these bites are sure to be a hit!

Cucumber Bites with Herbed Cream Cheese

Cucumber bites with herbed cream cheese are a refreshing and light low-sodium appetizer that’s perfect for a Sunday brunch or gathering. The cool, crisp cucumber slices serve as a base for a creamy herbed cheese spread made with low-fat cream cheese, fresh dill, chives, and garlic. These bites are easy to assemble and packed with fresh flavors, offering a great balance of crunch and creaminess without the added sodium. They’re not only delicious but also visually appealing, making them a great choice for any occasion.

Ingredients:

• 1 large cucumber, sliced into 1/4-inch rounds
• 4 oz low-fat cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tsp lemon juice

Instructions:

1. Slice the cucumber into 1/4-inch rounds and set aside on a serving platter.
2. In a small bowl, combine the softened cream cheese, dill, chives, garlic powder, black pepper, and lemon juice. Mix until smooth and well-combined.
3. Spoon or pipe the herbed cream cheese onto each cucumber slice.
4. Garnish with additional dill or chives for an extra touch of flavor and color.
5. Serve immediately or refrigerate for up to 1 hour before serving.

Cucumber bites with herbed cream cheese are a simple, low-sodium appetizer that delivers on both taste and presentation. The creamy, herbed cheese spread perfectly complements the fresh, crunchy cucumber, making each bite refreshing and satisfying. These bites are easy to prepare and can be made ahead of time, making them an ideal option for a quick, healthy snack or appetizer at any gathering. With their light texture and vibrant flavors, they’re sure to be a crowd favorite.

Baked Eggplant Fries

Baked eggplant fries are a healthy, low-sodium twist on traditional fries, offering a crispy exterior and a soft, tender interior. Eggplant is cut into fries, coated in a light mixture of breadcrumbs and Italian seasoning, and baked until golden brown. These fries are a great way to enjoy a healthier alternative to deep-fried options, and they are full of flavor thanks to the seasoning mix. With a side of low-sodium marinara sauce for dipping, these eggplant fries are a perfect light appetizer or snack.

Ingredients:

• 2 medium eggplants, peeled and cut into fries
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/2 cup low-sodium marinara sauce (for dipping)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper.
3. Dip each eggplant fry into the beaten egg, then coat it with the breadcrumb mixture, pressing lightly to ensure the coating sticks.
4. Place the coated fries on the prepared baking sheet in a single layer.
5. Bake for 20-25 minutes, flipping the fries halfway through, until they are golden brown and crispy.
6. Serve warm with a side of low-sodium marinara sauce for dipping.

Baked eggplant fries are a delicious and healthier low-sodium alternative to traditional fries. With their crispy coating and soft inside, these fries are a great way to enjoy the unique flavor of eggplant. The seasoning blend enhances the natural taste, while the marinara sauce provides the perfect dip to complement the fries. This is a versatile appetizer that can be served at any gathering and is sure to satisfy both kids and adults alike with its savory flavors and satisfying crunch.

Avocado and Tomato Salad Cups

Avocado and tomato salad cups are a light, refreshing low-sodium appetizer that combines the creamy texture of avocado with the juicy sweetness of tomatoes. Served in individual cups, this salad is perfect for portion control while still being delicious and satisfying. A hint of lime juice and fresh cilantro adds brightness to the dish, while the absence of added salt keeps it light and healthy. These cups are easy to assemble and make for a visually appealing appetizer.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp black pepper

Instructions:

1. In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, chopped red onion, and cilantro.
2. Drizzle the lime juice over the salad and gently toss to combine.
3. Spoon the salad into individual serving cups.
4. Garnish with extra cilantro or a sprinkle of black pepper before serving.

Avocado and tomato salad cups offer a bright, fresh, and healthy low-sodium appetizer that’s packed with flavor. The creamy avocado pairs perfectly with the juicy tomatoes, creating a light and satisfying bite. With a splash of lime juice and the aromatic freshness of cilantro, these salad cups are both tasty and visually appealing. They’re perfect for serving at a Sunday gathering or as a healthy snack, and their simple preparation makes them an ideal choice for anyone following a low-sodium diet.

Note: More recipes are coming soon!