50+ Easy Sunday Low Sodium Lunch Recipes That Make Delicious and Healthy

Sundays are the perfect day to relax, unwind, and enjoy a delicious meal with family or friends. But if you’re watching your sodium intake or simply looking for healthier options, preparing a flavorful yet low-sodium lunch can feel like a challenge.

The good news is that there are countless ways to make your Sunday lunch both satisfying and heart-healthy. Whether you’re craving a light salad, a savory wrap, or a hearty bowl of soup, a low-sodium lunch doesn’t mean compromising on taste.

With the right ingredients, you can create meals that are bursting with flavor while keeping your sodium levels in check.

In this article, we’ve rounded up over 50 tasty low-sodium lunch ideas that are perfect for Sunday. These recipes are not only easy to prepare but are also packed with fresh, wholesome ingredients like vegetables, lean proteins, and whole grains.

So, if you’re ready to elevate your Sunday lunch and enjoy a healthier, more flavorful meal, let’s dive in!

50+ Easy Sunday Low Sodium Lunch Recipes That Make Delicious and Healthy

Eating low-sodium doesn’t have to be bland or boring, and with these 50+ Sunday low-sodium lunch recipes, you can create delicious, satisfying meals that are both nutritious and flavorful.

From vibrant salads to grilled dishes and wraps, the possibilities are endless when it comes to making healthy, low-sodium choices.

These recipes are designed to keep you feeling full and energized, without sacrificing taste.

So, the next time you’re planning your Sunday lunch, give one of these tasty low-sodium dishes a try—your body will thank you!

Grilled Chicken Salad with Lemon Vinaigrette

This light and refreshing Grilled Chicken Salad with Lemon Vinaigrette is perfect for a healthy, low-sodium Sunday lunch. Grilled chicken breast paired with a colorful mix of leafy greens, cucumbers, tomatoes, and a zesty homemade lemon vinaigrette provides a burst of flavor while keeping the sodium levels in check. It’s a great option for those seeking a heart-healthy meal that is both satisfying and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups mixed salad greens (spinach, arugula, romaine)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with a little olive oil and season with black pepper and garlic powder.
2. Grill the chicken for 6-7 minutes per side until fully cooked, and internal temperature reaches 165°F. Remove from the grill and set aside to rest.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, olive oil, and black pepper to create the dressing.
4. In a large bowl, combine the mixed greens, cucumber, tomatoes, and red onion.
5. Slice the grilled chicken into thin strips and add to the salad. Drizzle the lemon vinaigrette over the top and toss gently to combine.
6. Serve immediately and enjoy!

This Grilled Chicken Salad with Lemon Vinaigrette is a delightful, low-sodium meal that offers a perfect balance of protein, fiber, and healthy fats. The fresh vegetables combined with the tangy dressing bring out the natural flavors of the chicken without the need for added salt. This dish is not only a healthy choice but also a refreshing and satisfying option for a Sunday lunch.

Quinoa & Roasted Vegetable Bowl

Packed with vibrant roasted vegetables and nutrient-rich quinoa, this Quinoa & Roasted Vegetable Bowl is an ideal low-sodium dish for a Sunday lunch. With its combination of fiber, plant-based protein, and hearty veggies, it’s a filling and nourishing meal. The natural flavors of the roasted vegetables shine through, and the quinoa adds a satisfying texture to this wholesome bowl.

Ingredients:

• 1 cup quinoa
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 sweet potato, cubed
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/4 tsp garlic powder

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss the diced red bell pepper, zucchini, and sweet potato with olive oil, cumin, paprika, garlic powder, and black pepper. Spread the vegetables in an even layer on the baking sheet.
3. Roast the vegetables for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.
4. While the vegetables are roasting, rinse the quinoa under cold water. In a medium pot, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
5. Fluff the cooked quinoa with a fork and transfer to serving bowls. Top with the roasted vegetables.
6. Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.

This Quinoa & Roasted Vegetable Bowl is a wholesome and satisfying low-sodium option for a Sunday lunch. The quinoa provides a nutty base, while the roasted vegetables contribute deep flavors without the need for excessive salt. This bowl is not only heart-healthy but also versatile, as you can swap in your favorite veggies depending on the season. It’s an easy and nourishing meal that will leave you feeling energized and satisfied.

Avocado and Hummus Wrap

The Avocado and Hummus Wrap is a quick and easy low-sodium meal, perfect for a light and healthy Sunday lunch. With the creamy texture of avocado, the richness of hummus, and the freshness of mixed greens, this wrap is both delicious and satisfying. It’s ideal for a plant-based meal that doesn’t compromise on flavor, providing a good balance of healthy fats, fiber, and protein.

Ingredients:

• 1 whole wheat tortilla
• 1/2 avocado, sliced
• 3 tbsp hummus (low-sodium)
• 1/4 cup mixed greens (arugula, spinach, or lettuce)
• 1/4 cucumber, thinly sliced
• 1 tbsp shredded carrots
• 1/2 tsp lemon juice
• Black pepper to taste

Instructions:

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the hummus evenly across the center of the tortilla, leaving about an inch on each side.
3. Layer the avocado slices, mixed greens, cucumber, and shredded carrots on top of the hummus.
4. Drizzle with a small amount of lemon juice and season with black pepper to taste.
5. Fold in the sides of the tortilla and roll it up tightly into a wrap.
6. Cut the wrap in half diagonally and serve.

The Avocado and Hummus Wrap is a convenient and healthy low-sodium lunch option that combines creamy avocado with the protein-packed hummus. This wrap is not only delicious but also highly customizable based on your preferences, making it a versatile and satisfying meal. The fresh vegetables add a crunch, while the creamy texture of avocado ensures every bite is rich and fulfilling. Ideal for a simple Sunday lunch, this wrap is both nourishing and light on the sodium, making it a great choice for anyone seeking a wholesome meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

This low-sodium Zucchini Noodles with Pesto and Cherry Tomatoes dish is a fresh, light, and vibrant choice for a Sunday lunch. The zucchini noodles, also known as “zoodles,” offer a healthy, low-carb alternative to traditional pasta, while the pesto adds a burst of flavor without relying on excessive salt. The addition of fresh cherry tomatoes gives the dish a juicy, slightly sweet contrast, making this meal both satisfying and nourishing.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1/2 cup cherry tomatoes, halved
• 1 tbsp grated Parmesan (optional for garnish)

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons.
2. For the pesto, place the basil, pine nuts, olive oil, garlic, lemon juice, and black pepper into a food processor. Pulse until smooth, scraping down the sides as needed.
3. Heat a large non-stick skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until they are slightly tender but still firm. Be careful not to overcook, as they can release moisture.
4. Toss the cooked zucchini noodles with the fresh pesto and halved cherry tomatoes.
5. Serve immediately, garnishing with a sprinkle of grated Parmesan (if desired).

This Zucchini Noodles with Pesto and Cherry Tomatoes recipe is a perfect way to enjoy a low-sodium, flavorful dish that feels indulgent without the heavy salt content. The fresh pesto made from basil, garlic, and nuts provides a rich and satisfying taste, while the zucchini noodles offer a light, nutritious base. This dish is not only low in sodium but also high in antioxidants, fiber, and healthy fats. It’s a fantastic, guilt-free choice for a Sunday lunch that will leave you feeling refreshed and energized.

Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a hearty, nutritious, and low-sodium option for a Sunday lunch. With roasted sweet potatoes, protein-packed black beans, and a tangy lime dressing, this salad is full of vibrant flavors and textures. The combination of sweet potatoes’ natural sweetness and the earthiness of black beans creates a perfectly balanced meal that is both satisfying and wholesome.

Ingredients:

• 2 medium sweet potatoes, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat the oven to 425°F. Toss the cubed sweet potatoes with olive oil, cumin, paprika, and black pepper. Spread them out evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, corn, and avocado.
3. Drizzle the lime juice over the salad and toss gently to combine. Garnish with fresh cilantro.
4. Serve immediately, or refrigerate for up to 2 hours before serving.

This Sweet Potato and Black Bean Salad is a fulfilling and nutritious choice for a low-sodium Sunday lunch. The roasted sweet potatoes provide natural sweetness and a satisfying texture, while the black beans add heartiness and protein. The tangy lime dressing, combined with the freshness of cilantro and avocado, elevates the flavors to make this salad a perfect balance of sweet, savory, and fresh. This dish is also highly customizable, allowing you to add your favorite veggies or toppings. It’s an ideal choice for anyone looking to enjoy a healthy, sodium-conscious meal.

Chickpea Salad with Cucumber and Dill

This Chickpea Salad with Cucumber and Dill is a quick, refreshing, and low-sodium lunch option that is perfect for a Sunday. Packed with protein-rich chickpeas, crunchy cucumber, and fragrant dill, this salad is both filling and light. The lemon dressing adds a zesty tang, while the fresh herbs elevate the flavor, making this dish a delightful and healthy choice.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1 tbsp feta cheese (optional, for garnish)

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, red onion, and chopped dill.
2. In a small bowl, whisk together the olive oil, lemon juice, black pepper, and any additional seasoning you prefer.
3. Drizzle the dressing over the chickpea mixture and toss gently to combine.
4. If desired, top with a sprinkle of feta cheese for added flavor.
5. Serve immediately, or chill in the refrigerator for 30 minutes for extra freshness.

This Chickpea Salad with Cucumber and Dill is a light, refreshing, and flavorful low-sodium dish that is perfect for a Sunday lunch. The protein from chickpeas makes this salad satisfying, while the crisp cucumber adds a cool crunch. The fresh dill and tangy lemon dressing bring everything together in a deliciously simple yet sophisticated way. This salad is also versatile, allowing you to swap out ingredients or add additional veggies for variety. It’s an ideal choice for anyone looking for a quick, healthy meal that doesn’t compromise on taste.

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a light, fresh, and flavorful low-sodium option for a Sunday lunch. Full of nutrient-dense ingredients like quinoa, cucumber, tomatoes, Kalamata olives, and feta cheese, it’s both satisfying and energizing. The lemon-oregano dressing ties everything together with zesty, herby notes, making this salad a perfect addition to any meal plan.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, diced
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Cook quinoa according to package instructions, then let it cool to room temperature.
2. In a large bowl, combine the cooled quinoa, cucumber, tomatoes, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Garnish with fresh parsley and serve immediately or refrigerate until ready to serve.

This Mediterranean Quinoa Salad is a vibrant, healthful meal that is bursting with flavor but low in sodium. The combination of quinoa, fresh vegetables, and olives provides a satisfying crunch, while the feta adds a creamy touch without overwhelming the dish with salt. The lemon and oregano dressing enhances the salad with a refreshing zest, making it a perfect option for a light Sunday lunch. This salad can also be made in advance, as the flavors deepen after sitting in the refrigerator for a few hours, making it an ideal prep-ahead meal.

Grilled Veggie Wrap with Hummus

This Grilled Veggie Wrap with Hummus is a delicious, low-sodium option for a Sunday lunch that’s both satisfying and wholesome. The smoky flavor of grilled vegetables like bell peppers, zucchini, and eggplant pairs beautifully with the creaminess of hummus. Wrapped in a whole wheat tortilla, this meal is full of fiber and antioxidants, making it a great choice for a nutritious, plant-based lunch.

Ingredients:

• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/4 tsp black pepper
• 2 tbsp hummus (low-sodium)
• 2 whole wheat tortillas
• 1/4 cup mixed greens (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the zucchini, bell pepper, and eggplant slices with olive oil, then season with cumin and black pepper.
2. Grill the vegetables for 3-4 minutes per side, until they are tender and lightly charred.
3. Lay out the whole wheat tortillas on a flat surface. Spread 1 tablespoon of hummus on each tortilla.
4. Place the grilled vegetables in the center of each tortilla, and top with mixed greens if desired.
5. Roll up the tortillas, folding in the sides as you go, to create a wrap.
6. Serve immediately, or wrap tightly and store in the fridge for up to 2 days.

The Grilled Veggie Wrap with Hummus is a flavorful, low-sodium meal that is both light and satisfying. The grilled vegetables add smoky depth to the wrap, while the hummus provides a creamy texture that enhances the overall taste. This meal is full of fiber, healthy fats, and essential nutrients, making it a great option for a Sunday lunch that will keep you full and energized. Plus, it’s easy to customize by adding other vegetables or spices to suit your taste preferences, making it a versatile addition to your healthy eating repertoire.

Cauliflower Rice Stir-Fry with Tofu

This Cauliflower Rice Stir-Fry with Tofu is a healthy, low-sodium lunch option that’s full of flavor and texture. The cauliflower rice provides a light, low-carb alternative to traditional rice, while the tofu adds a great source of plant-based protein. The stir-fried vegetables, combined with a simple soy sauce alternative, bring out the natural flavors of the ingredients, creating a satisfying, veggie-packed dish.

Ingredients:

• 1 small head of cauliflower, grated or pulsed into rice-sized pieces
• 1 block (14 oz) firm tofu, drained and cubed
• 1/2 cup bell pepper, diced
• 1/2 cup carrots, thinly sliced
• 1/4 cup peas (fresh or frozen)
• 2 tbsp olive oil
• 1 tbsp low-sodium tamari or coconut aminos
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1 tbsp green onions, sliced (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove the tofu and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic, bell pepper, carrots, and peas for 3-4 minutes until tender.
3. Add the cauliflower rice to the skillet and cook for another 5 minutes, stirring occasionally, until the cauliflower is cooked through but still firm.
4. Return the tofu to the skillet and drizzle with tamari or coconut aminos and sesame oil. Stir to combine and cook for another 2 minutes.
5. Season with black pepper and garnish with sliced green onions, if desired. Serve immediately.

This Cauliflower Rice Stir-Fry with Tofu is an incredibly flavorful and satisfying low-sodium dish that’s packed with vegetables and plant-based protein. The cauliflower rice serves as a light and nutritious base, while the tofu adds a hearty protein element. The tamari and sesame oil dressing infuse the dish with a savory umami flavor, and the sautéed vegetables provide plenty of texture and nutrients. This meal is not only low in sodium but also gluten-free and vegan, making it a versatile and wholesome option for a Sunday lunch.

Roasted Vegetable and Quinoa Bowl

The Roasted Vegetable and Quinoa Bowl is a nutrient-packed, low-sodium lunch option that combines roasted vegetables, protein-rich quinoa, and a light lemon-tahini dressing. The roasted vegetables offer a smoky, caramelized flavor that pairs beautifully with the earthy quinoa, while the creamy tahini dressing provides a rich, satisfying finish. This meal is not only filling but also full of fiber, vitamins, and healthy fats, making it a great choice for a nutritious Sunday lunch.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup sweet potatoes, cubed
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (for thinning)
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F. Toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, cumin, and black pepper. Spread them out on a baking sheet in a single layer.
2. Roast the vegetables for 25-30 minutes, flipping halfway through, until tender and golden brown.
3. While the vegetables are roasting, cook the quinoa according to package instructions.
4. For the dressing, whisk together tahini, lemon juice, and water in a small bowl until smooth. Adjust with more water if necessary to reach desired consistency.
5. Once the vegetables and quinoa are done, assemble the bowl by placing a scoop of quinoa in each bowl and topping with roasted vegetables.
6. Drizzle with tahini dressing and garnish with fresh parsley before serving.

The Roasted Vegetable and Quinoa Bowl is a wholesome and satisfying low-sodium dish that combines the perfect balance of roasted vegetables and protein-packed quinoa. The smoky-sweet flavor of the roasted vegetables pairs wonderfully with the creamy, tangy tahini dressing, making each bite feel indulgent and flavorful. This dish is also highly customizable, allowing you to swap in your favorite vegetables or add more toppings like nuts or seeds. It’s an ideal choice for a light but filling Sunday lunch, providing essential nutrients to keep you energized throughout the day.

Spinach and Mushroom Frittata

This Spinach and Mushroom Frittata is a simple, healthy, and low-sodium meal that makes for an excellent Sunday lunch. Packed with leafy greens, earthy mushrooms, and eggs, it’s a rich source of protein, iron, and vitamins. The frittata can be served warm or cold, making it perfect for meal prep or a leisurely brunch. The savory flavors of sautéed spinach and mushrooms combined with a light, fluffy egg base make this frittata a delicious and satisfying choice.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup onion, diced
• 1/4 cup milk (dairy or plant-based)
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes, until soft. Add the mushrooms and sauté for another 5 minutes until they release their moisture and become tender.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
4. In a bowl, whisk together the eggs, milk, black pepper, and garlic powder.
5. Pour the egg mixture into the skillet over the sautéed vegetables. Stir gently to distribute the veggies evenly.
6. Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set.
7. If using, sprinkle Parmesan cheese on top during the last 2 minutes of baking.
8. Remove from the oven, slice, and serve warm or at room temperature.

The Spinach and Mushroom Frittata is a healthy, low-sodium, and protein-packed option for a Sunday lunch. The combination of sautéed spinach, mushrooms, and eggs creates a hearty yet light meal that’s full of flavor. This frittata is incredibly versatile and can be made ahead, making it a great option for meal prep or for serving guests at a weekend brunch. It’s a nutritious and delicious way to incorporate more vegetables into your diet while keeping sodium intake low, making it perfect for anyone looking to maintain a healthy lifestyle.

Cucumber and Avocado Sushi Rolls

These Cucumber and Avocado Sushi Rolls are a simple, refreshing, and low-sodium lunch option that brings the taste of Japanese cuisine into your home. With crisp cucumber, creamy avocado, and a hint of sesame seeds, these rolls are light, fresh, and satisfying. They can be paired with a low-sodium soy sauce or enjoyed on their own as a healthy snack or lunch. This recipe is perfect for those who want a no-cook, easy-to-prepare dish with vibrant flavors.

Ingredients:

• 2 cups sushi rice, cooked and cooled
• 4 sheets nori (seaweed)
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 tbsp rice vinegar
• 1/2 tsp sugar (optional)
• 1/2 tsp sesame seeds
• Low-sodium soy sauce, for dipping (optional)

Instructions:

1. In a small bowl, combine the rice vinegar and sugar (if using), stirring until the sugar is dissolved.
2. Gently fold the vinegar mixture into the cooled sushi rice, making sure the rice is evenly seasoned.
3. Place a sheet of nori on a bamboo sushi mat (or a clean surface), shiny side down.
4. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge free of rice.
5. Place a few slices of cucumber and avocado in a line along the bottom edge of the rice.
6. Carefully roll the sushi away from you, using the sushi mat to keep the roll tight. Seal the edge with a small amount of water.
7. Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds.
8. Serve immediately with low-sodium soy sauce for dipping, if desired.

These Cucumber and Avocado Sushi Rolls are a light, fresh, and low-sodium option that brings the flavors of sushi to your home without the added sodium from traditional soy sauce and fish. The combination of creamy avocado and crisp cucumber offers a refreshing contrast, while the sushi rice adds a slight sweetness. This meal is perfect for anyone looking for a no-fuss, healthy, and satisfying lunch. Plus, it’s incredibly versatile—feel free to add other fillings like carrots, bell peppers, or even cooked shrimp for extra variety. Enjoy this sushi roll as a delicious and nutritious Sunday lunch!

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or “zoodles,” paired with a fresh, vibrant pesto sauce and juicy cherry tomatoes create a light, low-sodium, and refreshing Sunday lunch. This dish is perfect for those who are looking to enjoy the flavors of pasta without the heaviness of traditional noodles. The zucchini noodles provide a nutritious base while the pesto, made with fresh basil, garlic, and olive oil, adds a burst of flavor. The addition of cherry tomatoes gives a pop of sweetness, making this meal a delightful and healthy choice.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (optional)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved

Instructions:

1. Start by spiralizing the zucchinis into noodles. Set them aside and gently pat them with a paper towel to remove excess moisture.
2. In a food processor, combine basil, pine nuts, Parmesan (if using), garlic, and black pepper. Pulse until the mixture is finely chopped.
3. Slowly drizzle in the olive oil while continuing to pulse, until the pesto reaches a smooth, spreadable consistency.
4. In a large bowl, toss the zucchini noodles with the pesto until well coated.
5. Add the halved cherry tomatoes and gently toss again.
6. Serve immediately, garnished with extra pine nuts or Parmesan if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes offer a light and nutritious alternative to traditional pasta dishes. The zoodles bring a refreshing crunch while the pesto provides a rich, aromatic flavor. This dish is naturally low in sodium and high in vitamins and antioxidants, thanks to the fresh basil and cherry tomatoes. It’s an excellent option for those following a low-sodium diet, offering a satisfying and flavorful meal without compromising on taste. Plus, it’s easy to prepare, making it a great choice for a quick and delicious Sunday lunch.

Chickpea and Cucumber Salad

The Chickpea and Cucumber Salad is a simple yet flavorful low-sodium lunch option that’s packed with protein, fiber, and fresh vegetables. The creamy texture of chickpeas pairs perfectly with the crispness of cucumbers, while the lemon and olive oil dressing provides a tangy, refreshing kick. This salad is light enough for a quick lunch but hearty enough to keep you satisfied for hours. It’s also a great make-ahead meal, as the flavors deepen as it sits.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1/4 tsp ground cumin (optional)

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, black pepper, and cumin (if using).
3. Pour the dressing over the salad and toss to combine until everything is evenly coated.
4. Chill in the refrigerator for 30 minutes before serving to allow the flavors to meld together.
5. Serve cold as a refreshing and filling lunch.

This Chickpea and Cucumber Salad is a bright, refreshing option for a low-sodium lunch. The chickpeas provide a great source of plant-based protein, while the cucumbers offer a crisp texture and fresh flavor. The light lemon dressing, paired with the subtle hint of cumin, ties everything together beautifully. It’s an easy, no-cook meal that can be enjoyed on its own or as a side dish to other low-sodium meals. Ideal for meal prep, this salad stays delicious and fresh for a few days, making it a perfect choice for busy Sundays.

Grilled Chicken and Avocado Lettuce Wraps

These Grilled Chicken and Avocado Lettuce Wraps are a delicious, low-sodium alternative to traditional sandwiches or wraps. With juicy grilled chicken, creamy avocado, and crisp lettuce, these wraps are light yet satisfying. The lettuce serves as a fresh, crunchy wrap for the tender chicken and avocado, creating a delightful contrast in texture. Topped with a simple lime dressing, these wraps are full of flavor while remaining low in sodium, making them an excellent choice for a healthy Sunday lunch.

Ingredients:

• 2 chicken breasts
• 1 tsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 6 large lettuce leaves (such as Romaine or Butter Lettuce)
• 1/4 tsp paprika (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat. Rub the chicken breasts with olive oil, black pepper, garlic powder, and paprika (if using).
2. Grill the chicken for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F.
3. Let the chicken rest for a few minutes before slicing it into thin strips.
4. In a small bowl, mix together the lime juice and chopped cilantro to make a light dressing.
5. To assemble, place a lettuce leaf on a plate, top with sliced chicken and avocado, and drizzle with the lime-cilantro dressing.
6. Wrap the lettuce around the filling and serve immediately.

Grilled Chicken and Avocado Lettuce Wraps are a low-sodium, healthy, and refreshing meal that’s perfect for a Sunday lunch. The combination of lean chicken, creamy avocado, and fresh lettuce is light yet satisfying, offering plenty of flavor and texture without the extra sodium found in traditional wraps. These wraps are a great choice for anyone looking to enjoy a tasty and nutritious meal while keeping their sodium intake in check. They are also versatile, allowing for the addition of other toppings like tomatoes, cucumbers, or a drizzle of hot sauce for an extra kick.

Note: More recipes are coming soon!