35+ Easy Sunday Low Sodium Side Dish Recipes to Brighten Your Table

When preparing a Sunday meal, the focus is often on creating a spread that’s not only flavorful but also nourishing for the entire family.

While main dishes often get the spotlight, side dishes play a crucial role in rounding out the meal and offering complementary flavors and textures.

For those watching their sodium intake, finding low-sodium side dishes can sometimes feel like a challenge, but fear not! We’ve gathered over 35 delightful low-sodium side dish recipes that will elevate your Sunday table without compromising on taste.

From fresh salads to roasted vegetables and grain-based dishes, these recipes are simple, healthy, and packed with vibrant flavors.

Whether you’re catering to dietary needs or simply looking to lighten up your meals, these sides will prove that eating low-sodium can be both delicious and satisfying.

35+ Easy Sunday Low Sodium Side Dish Recipes to Brighten Your Table

Choosing low-sodium side dishes doesn’t mean sacrificing flavor or variety.

With these 35+ Sunday low sodium side dish recipes, you can explore new tastes and textures, enjoy a balanced meal, and still keep your sodium intake in check.

These recipes provide a wide range of options, from fresh vegetable dishes to wholesome grains and light salads, ensuring there’s something for everyone.

Next time you’re planning your Sunday dinner, try incorporating one (or more!) of these healthy and satisfying side dishes to complement your main course. Your taste buds and your heart will thank you!

Roasted Garlic and Herb Cauliflower

This Roasted Garlic and Herb Cauliflower recipe is a delightful low-sodium side dish that’s bursting with savory flavors. Perfect for Sunday meals, the cauliflower florets are roasted to perfection with fresh garlic, thyme, and a touch of olive oil, creating a healthy and flavorful accompaniment to any main course. It’s easy to prepare and packed with nutrients, making it a great option for those following a low-sodium diet.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets with olive oil, minced garlic, thyme, rosemary, and black pepper until evenly coated.
3. Spread the cauliflower evenly on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
5. Garnish with fresh parsley before serving.

This Roasted Garlic and Herb Cauliflower is a great way to enjoy a savory, low-sodium side dish that’s bursting with flavor. The natural sweetness of the roasted cauliflower pairs perfectly with the aromatic garlic and herbs, creating a mouthwatering combination that complements any main dish. Its versatility and health benefits make it an excellent choice for a Sunday meal.

Lemon and Dill Quinoa Salad

This refreshing Lemon and Dill Quinoa Salad is the perfect low-sodium side dish to add a light, zesty element to your Sunday dinner. With the nutty flavor of quinoa, the brightness of fresh lemon, and the aromatic touch of dill, this salad is not only delicious but also packed with fiber and protein. It’s an easy-to-make, nutrient-dense dish that complements a variety of main courses.

Ingredients:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 teaspoon black pepper
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Rinse the quinoa under cold water to remove its natural coating. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Let it cool.
2. In a large bowl, whisk together olive oil, lemon juice, dill, and black pepper.
3. Add the cooled quinoa to the bowl and mix well.
4. Fold in the cucumber, red onion, and sesame seeds (if using). Adjust seasoning to taste.
5. Serve chilled or at room temperature.

This Lemon and Dill Quinoa Salad offers a fresh and vibrant flavor profile that is perfect for a Sunday meal. With its light, tangy notes from the lemon and dill, it’s a great way to incorporate more fiber and protein into your diet without the added sodium. This salad can be paired with grilled meats or as a standalone vegetarian dish, making it a versatile and delicious low-sodium side.

Sweet Potato and Spinach Sauté

A comforting and nutrient-packed side dish, this Sweet Potato and Spinach Sauté is a perfect low-sodium option for a cozy Sunday dinner. The natural sweetness of the sweet potatoes combined with the earthy flavor of sautéed spinach makes for a delightful and satisfying dish. This recipe is simple to prepare and full of vitamins, minerals, and antioxidants, making it a wholesome addition to any meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 teaspoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon black pepper
• Fresh thyme for garnish (optional)

Instructions:

1. Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Add the sweet potato cubes and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.
2. In the same skillet, add the remaining 1 teaspoon of olive oil and sauté the chopped onion for 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Sprinkle with cinnamon (if using) and black pepper, stirring to combine.
4. Serve warm, garnished with fresh thyme if desired.

This Sweet Potato and Spinach Sauté is a wonderfully balanced side dish that brings together the sweetness of the potatoes and the savory flavors of garlic and onion. Packed with vitamins, fiber, and antioxidants, it’s a nutritious addition to your Sunday meal. The dish is simple yet flavorful, providing a healthy low-sodium option that complements both meat-based and vegetarian mains. It’s a great way to enjoy a hearty, wholesome side without compromising on taste.

Balsamic Roasted Brussels Sprouts and Carrots

This Balsamic Roasted Brussels Sprouts and Carrots dish is a fantastic low-sodium side that will elevate any Sunday meal. Roasted in a simple balsamic glaze, the Brussels sprouts and carrots caramelize beautifully, offering a delicious balance of savory and sweet flavors. Rich in vitamins and antioxidants, this dish is not only healthy but also easy to prepare and ideal for anyone following a low-sodium diet.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon black pepper
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and carrots with olive oil, balsamic vinegar, honey, and black pepper until well-coated.
3. Spread the vegetables evenly on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the Brussels sprouts are crispy on the edges and the carrots are tender.
5. Garnish with fresh thyme or parsley before serving.

Balsamic Roasted Brussels Sprouts and Carrots are a delicious and simple low-sodium side dish, bringing together the rich sweetness of honey and the tang of balsamic vinegar. This dish adds a sophisticated touch to any Sunday dinner, and the roasting process enhances the natural flavors of the vegetables. Whether you serve it alongside roasted meats or a vegetarian entrée, it’s sure to become a favorite low-sodium option for your meals.

Cucumber and Tomato Salad with Feta

This Cucumber and Tomato Salad with Feta is a fresh, light, and low-sodium side dish that is perfect for Sunday meals. The combination of crisp cucumber, juicy tomatoes, and tangy feta cheese creates a refreshing and satisfying salad. Dressed with olive oil, lemon, and a sprinkle of black pepper, it’s a healthy and flavorful side that complements a variety of main dishes.

Ingredients:

• 1 cucumber, sliced
• 2 large tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• Fresh basil for garnish (optional)

Instructions:

1. In a large bowl, combine the sliced cucumber and chopped tomatoes.
2. Add the crumbled feta cheese, olive oil, lemon juice, and black pepper. Toss gently to combine.
3. Garnish with fresh basil if desired.
4. Serve immediately or chill in the refrigerator for 10-15 minutes before serving.

This Cucumber and Tomato Salad with Feta is a light and refreshing side dish that offers a perfect balance of flavors. The crispness of the cucumber, the juiciness of the tomatoes, and the tang of feta make it a delightful low-sodium option for any meal. Its simplicity and versatility make it a great addition to your Sunday spread, whether paired with grilled meats or enjoyed on its own as a vegetarian option.

Sautéed Zucchini with Lemon and Parmesan

Sautéed Zucchini with Lemon and Parmesan is a flavorful and low-sodium side dish that adds a burst of freshness to your Sunday dinner. The zucchini is lightly sautéed with a hint of lemon zest and garlic, then topped with a sprinkle of Parmesan for a savory finish. This dish is simple to prepare, low in sodium, and provides a perfect complement to a variety of mains.

Ingredients:

• 2 medium zucchinis, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the sliced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly browned.
3. Remove from heat and stir in the lemon zest, black pepper, and grated Parmesan cheese.
4. Garnish with fresh basil or parsley before serving.

Sautéed Zucchini with Lemon and Parmesan is a light, flavorful side dish that brings together the crispness of zucchini with the bright zest of lemon and the savory depth of Parmesan. It’s the ideal low-sodium option for those seeking a simple yet delicious side to accompany their Sunday meals. Whether you pair it with grilled chicken or fish, or serve it alongside a vegetarian main, this dish is a versatile and healthy addition to your meal repertoire.

Garlic Roasted Sweet Potatoes

Garlic Roasted Sweet Potatoes are a hearty, flavorful, and nutritious side dish that makes a perfect addition to any Sunday meal. The sweet potatoes are seasoned with garlic and olive oil, then roasted until tender and caramelized. With their natural sweetness and savory garlic flavor, these sweet potatoes are not only low in sodium but also a great source of vitamins and antioxidants, making them a healthy and satisfying option for the whole family.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into cubes
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with olive oil, garlic, paprika, black pepper, and thyme until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.
5. Garnish with fresh parsley before serving.

Garlic Roasted Sweet Potatoes are a simple yet flavorful low-sodium side dish that pairs well with a variety of main courses. The caramelized edges and tender interior of the sweet potatoes, combined with the savory notes of garlic and herbs, create a dish that is both satisfying and healthy. These sweet potatoes are perfect for a Sunday dinner and can be enjoyed alongside grilled meats, fish, or as a stand-alone vegetarian option.

Spinach and Artichoke Salad

This Spinach and Artichoke Salad is a fresh, vibrant, and low-sodium side dish that brings together the richness of artichokes with the earthy flavor of spinach. The salad is dressed with a simple lemon vinaigrette, adding a light, tangy finish to the combination of flavors. This dish is full of fiber, antioxidants, and healthy fats, making it a nutritious choice for those looking to eat more greens without compromising on taste.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1 tablespoon sunflower seeds (optional)

Instructions:

1. In a large bowl, combine the spinach, artichoke hearts, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle with sunflower seeds if using, and serve immediately.

This Spinach and Artichoke Salad is a deliciously light and low-sodium side dish that’s packed with nutrients. The fresh spinach and tender artichokes are balanced by the zesty lemon vinaigrette, making this salad the perfect addition to a Sunday meal. Whether served alongside a main protein or enjoyed as a light meal on its own, this dish offers a healthy, flavorful way to get more greens into your diet.

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad is a vibrant and flavorful low-sodium side dish that adds a touch of elegance to your Sunday dinner. The earthy sweetness of roasted beets pairs beautifully with the creamy tang of goat cheese, while the walnuts add a satisfying crunch. Dressed in a simple balsamic vinaigrette, this salad offers a perfect balance of flavors and textures, making it an excellent choice for anyone following a low-sodium diet.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 cups mixed greens (arugula, spinach, etc.)
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1/2 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with olive oil and black pepper. Place them on a baking sheet and roast for 30-35 minutes, flipping halfway through, until tender and caramelized.
3. In a large bowl, toss the mixed greens with balsamic vinegar.
4. Once the beets are roasted and cooled slightly, add them to the salad along with the crumbled goat cheese and toasted walnuts.
5. Toss gently and serve.

This Roasted Beet and Goat Cheese Salad is a stunning and healthy low-sodium option for any Sunday meal. The natural sweetness of roasted beets complements the tangy goat cheese and crunchy walnuts, making every bite a delightful combination of textures and flavors. The simple balsamic dressing ties everything together beautifully. This salad is perfect for a special occasion or a weekly Sunday meal, offering a nutritious and elegant side dish that can be enjoyed by everyone.

Lemon Herb Quinoa Pilaf

Lemon Herb Quinoa Pilaf is a light and fluffy low-sodium side dish that’s packed with protein and fiber. The quinoa is cooked in vegetable broth, then tossed with fresh herbs like parsley, cilantro, and a zesty lemon dressing. This dish pairs wonderfully with both vegetarian and meat-based mains and provides a healthy, flavorful addition to your Sunday meal. It’s a perfect choice for anyone looking to enjoy a nutritious, sodium-conscious side.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth or water
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Juice and zest of 1 lemon
• 1/2 teaspoon black pepper

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil.
2. Add the quinoa, reduce the heat to low, cover, and cook for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
3. Remove from heat and fluff the quinoa with a fork.
4. In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, and black pepper.
5. Toss the cooked quinoa with the lemon dressing, then stir in the chopped parsley and cilantro.
6. Serve warm.

Lemon Herb Quinoa Pilaf is a wonderfully fragrant, light, and nutritious side dish that’s perfect for a Sunday spread. The lemon zest and fresh herbs bring a burst of brightness, while the quinoa adds a satisfying texture. This dish is not only low in sodium but also rich in protein and fiber, making it a well-rounded addition to any meal. Whether paired with roasted chicken, grilled vegetables, or a hearty salad, this quinoa pilaf will enhance your Sunday table with its fresh, clean flavors.

Cauliflower Rice with Garlic and Cilantro

Cauliflower Rice with Garlic and Cilantro is a delicious, low-sodium alternative to traditional rice. Cauliflower is finely chopped and sautéed with garlic until tender, then seasoned with fresh cilantro and a squeeze of lime for a bright, zesty finish. This dish is low-carb, nutrient-packed, and perfect for anyone on a sodium-restricted diet. It’s an excellent way to enjoy the texture and flavor of rice while keeping your meals light and healthy.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon black pepper

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the cauliflower “rice” to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
4. Remove from heat and stir in the lime juice, chopped cilantro, and black pepper.
5. Serve immediately as a side dish.

Cauliflower Rice with Garlic and Cilantro is a flavorful, low-sodium side dish that mimics the texture of traditional rice without the carbs. The garlic and cilantro bring aromatic depth to the cauliflower, while the lime adds a touch of citrusy freshness. This dish is a fantastic, light, and nutritious accompaniment to any meal, especially for those following a low-sodium or low-carb diet. It’s a versatile side that pairs wonderfully with meats, seafood, or as part of a vegan spread.

Roasted Mediterranean Vegetables

Roasted Mediterranean Vegetables offer a colorful, flavorful, and nutritious low-sodium side dish that brings together the best of summer vegetables. Bell peppers, zucchini, eggplant, and red onions are tossed with olive oil, garlic, and herbs, then roasted until tender and caramelized. This dish is bursting with Mediterranean flavors and is perfect for a Sunday dinner or as part of a larger spread. It’s healthy, low in sodium, and packed with fiber, antioxidants, and vitamins.

Ingredients:

• 1 medium eggplant, cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the eggplant, zucchini, bell peppers, and onion with olive oil, garlic, oregano, basil, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Garnish with fresh parsley before serving.

Roasted Mediterranean Vegetables are a savory and aromatic low-sodium side dish that captures the essence of Mediterranean cuisine. The roasting process brings out the natural sweetness of the vegetables, while the garlic and herbs add depth and richness. Whether served with grilled meats, pasta, or as part of a vegetarian meal, this dish is a perfect addition to any Sunday dinner. It’s colorful, satisfying, and packed with nutrients, making it a must-try for anyone looking to enjoy a healthy, flavorful side.

Broccoli and Carrot Stir-Fry

Broccoli and Carrot Stir-Fry is a vibrant, low-sodium side dish that combines the crunch of fresh vegetables with a light, savory sauce. The broccoli and carrots are lightly stir-fried in a small amount of olive oil, preserving their natural flavors and nutrients. The dish is finished with a dash of garlic and a sprinkle of sesame seeds, creating a satisfying and healthy complement to your Sunday meal. This dish is packed with vitamins, fiber, and antioxidants, making it a perfect side for any occasion.

Ingredients:

• 2 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon sesame oil (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the broccoli and carrots to the pan and stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
4. Drizzle with sesame oil (if using), and season with black pepper.
5. Sprinkle with sesame seeds for added crunch and serve immediately.

Broccoli and Carrot Stir-Fry is a quick, easy, and nutritious low-sodium side dish that’s packed with flavor and texture. The garlic provides a savory punch, while the sesame seeds offer a delightful crunch. This dish makes a wonderful pairing with lean proteins like chicken or tofu and can also be enjoyed on its own as a light and healthy meal. Perfect for a Sunday dinner, this stir-fry is a great way to add more vegetables to your diet in a delicious and satisfying way.

Cucumber and Tomato Salad with Lemon Dressing

Cucumber and Tomato Salad with Lemon Dressing is a refreshing and light low-sodium side dish that’s perfect for warmer weather. The crisp cucumbers and juicy tomatoes are tossed in a tangy lemon dressing, enhancing their natural freshness. The addition of fresh herbs like basil and mint adds an aromatic touch, making this salad a delightful, healthy option to brighten up any Sunday meal. It’s packed with hydration, vitamins, and antioxidants, making it a great choice for a nutritious side dish.

Ingredients:

• 2 medium cucumbers, sliced
• 2 medium tomatoes, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Fresh basil and mint leaves, chopped (optional)

Instructions:

1. In a large bowl, combine the sliced cucumbers, diced tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper to create the dressing.
3. Pour the dressing over the vegetables and toss to coat evenly.
4. Garnish with fresh basil and mint before serving.

Cucumber and Tomato Salad with Lemon Dressing is a refreshing, low-sodium side dish that is full of vibrant flavors. The crisp cucumbers and juicy tomatoes are perfectly complemented by the tangy lemon dressing and the aromatic herbs. This salad is not only light and hydrating but also a great source of vitamins and antioxidants. Whether enjoyed as a stand-alone dish or paired with a protein, it’s the perfect addition to a Sunday meal that will leave you feeling satisfied and nourished.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a healthy, low-sodium side dish that gives a fresh twist to traditional pasta. The zucchini is spiralized into noodles, then tossed with a fragrant, homemade pesto made from basil, garlic, olive oil, and a small amount of Parmesan cheese. This dish is a perfect option for anyone following a low-sodium or low-carb diet but still craving a satisfying pasta-like experience. Light, flavorful, and packed with nutrients, it’s a great addition to your Sunday dinner.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1/4 cup fresh basil, packed
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 cup cherry tomatoes, halved (optional)

Instructions:

1. In a food processor, combine the basil, garlic, olive oil, Parmesan cheese, and black pepper. Pulse until smooth to create the pesto.
2. In a large skillet, heat a small amount of olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes, until just tender.
3. Remove the zucchini noodles from the heat and toss with the prepared pesto.
4. Top with halved cherry tomatoes if desired and serve immediately.

Zucchini Noodles with Pesto is a fresh, low-sodium alternative to traditional pasta dishes. The zucchini noodles provide a light, nutrient-rich base that is perfectly complemented by the vibrant pesto sauce. This dish is incredibly versatile, easily paired with grilled chicken, seafood, or enjoyed on its own as a light meal. Whether you’re following a low-carb or low-sodium diet, this dish offers a flavorful, healthy side that’s sure to impress at any Sunday gathering.

Note: More recipes are coming soon!