50+ Nutritious and Delicious Easter Low Sodium Recipes to Make Your Feast

Easter is a time for family gatherings, delicious meals, and creating lasting memories.

However, if you’re watching your sodium intake or simply want to make healthier choices for your holiday meal, finding the right recipes can be a challenge.

Thankfully, you don’t have to sacrifice flavor for health! In this article, we’ve curated over 50 delicious low sodium Easter recipes that are perfect for every part of your feast, from appetizers to main dishes and sides.

These recipes not only reduce the sodium content but also emphasize fresh ingredients, vibrant flavors, and healthy cooking techniques, ensuring you and your guests can enjoy a festive and nutritious celebration.

Whether you’re preparing a big meal or a smaller, more intimate gathering, these low sodium recipes will delight everyone at the table.

50+ Nutritious and Delicious Easter Low Sodium Recipes to Make Your Feast

With so many options for low sodium Easter recipes, you no longer have to feel limited in what you can serve.

From savory main courses to refreshing side dishes and irresistible desserts, these healthy recipes are perfect for a flavorful and heart-healthy holiday celebration.

Whether you’re trying to manage your sodium intake or simply want to add more nutritious dishes to your Easter table, these recipes make it easy to create a festive meal without compromising on taste.

Embrace the freshness of seasonal ingredients and enjoy a delicious, balanced Easter feast that everyone can feel good about.

Low Sodium Easter Roasted Lamb with Herb Crust

This succulent and flavorful low-sodium roasted lamb with a savory herb crust is a perfect main course for Easter. The lamb is marinated in fresh rosemary, thyme, garlic, and olive oil, making it tender and juicy. With a low-sodium approach, this dish ensures that you can enjoy a traditional Easter favorite while maintaining a heart-healthy meal.
Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 1 tbsp lemon zest
• Freshly ground black pepper, to taste
• 2 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 1 tsp ground cumin
• 1 tsp smoked paprika

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon zest, black pepper, Dijon mustard, white wine vinegar, cumin, and smoked paprika. Stir to make a paste.
3. Pat the lamb dry with paper towels and rub the herb paste all over the lamb, ensuring it is well-coated. Let it marinate for at least 30 minutes, or up to overnight in the fridge.
4. Place the lamb in a roasting pan, bone-side down, and roast for 1 hour and 15 minutes for medium-rare (or adjust time to your preferred doneness).
5. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

This low-sodium roasted lamb with an herb crust is a fantastic centerpiece for your Easter meal, offering a rich depth of flavor without the added sodium. The fresh herbs bring a fragrant and aromatic touch, while the Dijon mustard and wine vinegar provide a tangy contrast that complements the lamb’s natural richness. Paired with roasted vegetables or a light salad, this dish will surely impress your guests while keeping your health in mind.

Low Sodium Deviled Eggs with Avocado

These creamy and rich low-sodium deviled eggs with avocado offer a healthier twist on the classic Easter appetizer. Instead of using traditional mayonnaise, avocado is blended in to create a smooth and flavorful filling, while maintaining a low-sodium profile. This version is both heart-healthy and delicious, making it a perfect addition to your Easter spread.

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Freshly ground black pepper, to taste
• Paprika, for garnish
• Fresh parsley, for garnish

Instructions:

1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes. Remove the eggs from the water and cool them under cold running water.
2. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a medium bowl.
3. Mash the avocado and combine it with the egg yolks, lemon juice, olive oil, Dijon mustard, and black pepper. Mix until smooth and creamy.
4. Spoon or pipe the avocado mixture back into the egg whites.
5. Garnish with a sprinkle of paprika and fresh parsley before serving.

These low-sodium deviled eggs with avocado are a creamy and rich alternative to traditional deviled eggs. The avocado brings a silky smooth texture and healthy fats, while the lemon juice and Dijon mustard add a tangy punch without the need for extra salt. Perfect for Easter gatherings, these deviled eggs will satisfy your guests’ appetites without compromising on taste or health.

Low Sodium Carrot Cake with Cream Cheese Frosting

This low-sodium carrot cake with a creamy frosting is a healthier version of the classic Easter dessert. The cake is made with whole wheat flour, sweetened with natural maple syrup, and loaded with grated carrots for a moist and tender crumb. Topped with a luscious cream cheese frosting, this cake is a sweet and satisfying treat without all the excess salt.

Ingredients for the cake:

• 2 cups whole wheat flour
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp baking soda
• 2 large eggs
• 1 cup grated carrots
• ½ cup unsweetened applesauce
• ½ cup maple syrup
• ¼ cup olive oil
• 1 tsp vanilla extract

Ingredients for the frosting:

• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate large bowl, beat the eggs, applesauce, maple syrup, olive oil, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Stir in the grated carrots.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
6. For the frosting, beat the cream cheese and butter together until smooth. Add the maple syrup and vanilla extract, and beat until creamy.
7. Frost the cooled cake with the cream cheese frosting, and refrigerate until ready to serve.

This low-sodium carrot cake with cream cheese frosting is the perfect dessert for Easter. The use of whole wheat flour and maple syrup makes it a healthier option, while the carrots keep it moist and flavorful. The creamy frosting adds the finishing touch, making this cake a sweet indulgence without the heavy sodium content. It’s a great way to enjoy a beloved Easter dessert while keeping your health in check.

Low Sodium Honey Glazed Ham

This low-sodium honey-glazed ham is a delicious and heart-healthy alternative to traditional Easter ham recipes. The glaze is made with a natural mix of honey, apple cider vinegar, and a hint of Dijon mustard, providing the perfect balance of sweetness and tang without adding unnecessary sodium. It’s a simple, yet elegant dish that will be the star of your Easter table.

Ingredients:

• 1 (6-8 pounds) bone-in ham, fully cooked
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 325°F (165°C). Place the ham in a roasting pan, fat-side up.
2. In a small saucepan, combine honey, apple cider vinegar, Dijon mustard, cinnamon, cloves, and black pepper. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 5 minutes.
3. Brush the glaze generously over the surface of the ham.
4. Cover the ham with foil and bake for 1.5 to 2 hours, basting with more glaze every 30 minutes.
5. After baking, remove the foil and bake for an additional 20-30 minutes, allowing the glaze to caramelize and the ham to brown slightly.
6. Let the ham rest for 10-15 minutes before carving and serving.

This low-sodium honey-glazed ham is a flavorful, healthier version of a traditional Easter favorite. The glaze adds a perfect sweet and tangy kick, making the ham tender and moist without overwhelming it with salt. It pairs wonderfully with roasted vegetables, mashed potatoes, or a crisp salad. This dish ensures that your Easter feast is both delicious and mindful of your dietary needs.

Low Sodium Asparagus with Lemon and Garlic

This simple yet elegant low-sodium asparagus with lemon and garlic is a light and refreshing side dish perfect for Easter. The asparagus is lightly sautéed with garlic and then finished with a squeeze of fresh lemon juice, providing a burst of flavor without the need for salt. It’s a nutritious and vibrant addition to your holiday meal.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Bring a large pot of water to a boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Drain and immediately plunge the asparagus into ice water to stop the cooking process.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the cooked asparagus to the skillet and sauté for an additional 2-3 minutes to reheat.
4. Drizzle the lemon juice over the asparagus and add the lemon zest. Toss to coat evenly and season with black pepper.
5. Transfer to a serving platter and garnish with fresh parsley before serving.

This low-sodium asparagus with lemon and garlic is a light, flavorful, and healthy side dish that pairs perfectly with any main course. The garlic and lemon enhance the natural flavors of the asparagus, while the fresh parsley adds a touch of color. It’s an easy, quick recipe that allows you to enjoy a vibrant and flavorful vegetable dish without the need for added salt, making it a great choice for your Easter meal.

Low Sodium Strawberry Spinach Salad with Balsamic Vinaigrette

This vibrant and refreshing low-sodium strawberry spinach salad with balsamic vinaigrette is a perfect Easter side dish or light main course. The sweet strawberries pair wonderfully with the peppery spinach, while the balsamic vinaigrette dressing adds depth and tang without excess sodium. This simple, wholesome salad will be a hit at your Easter gathering.

Ingredients for the salad:

• 4 cups fresh baby spinach leaves, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup slivered almonds, toasted
• 1/4 cup crumbled feta cheese (optional)
• 1/4 small red onion, thinly sliced

Ingredients for the balsamic vinaigrette:

• 3 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Freshly ground black pepper, to taste

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and black pepper until well combined. Set aside.
2. In a large bowl, combine the spinach, strawberries, slivered almonds, feta (if using), and red onion.
3. Drizzle the balsamic vinaigrette over the salad and toss gently to coat.
4. Serve immediately as a side dish or a light main course.

This low-sodium strawberry spinach salad with balsamic vinaigrette is a refreshing and healthy choice for your Easter meal. The balance of sweet strawberries, peppery spinach, and tangy vinaigrette makes this salad a perfect complement to heavier dishes. The addition of slivered almonds and feta adds texture and flavor, making it a satisfying option that’s full of nutrients. Whether served as a side or a light main, this salad is sure to please guests of all ages.

Low Sodium Roasted Spring Vegetables

These low-sodium roasted spring vegetables are a healthy and colorful addition to your Easter spread. A medley of carrots, bell peppers, and zucchini is lightly seasoned with olive oil, herbs, and a touch of lemon for brightness. Roasting brings out the natural sweetness of the vegetables, creating a dish that’s both savory and satisfying without the need for excess salt.

Ingredients:

• 2 large carrots, peeled and cut into 1-inch pieces
• 2 bell peppers (any color), sliced
• 1 medium zucchini, sliced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Juice of 1 lemon
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots, bell peppers, and zucchini with olive oil, oregano, thyme, lemon juice, and black pepper.
3. Spread the vegetables evenly on the prepared baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through the cooking time.
5. Remove from the oven and garnish with fresh parsley before serving.

These low-sodium roasted spring vegetables are a simple yet flavorful dish that makes the most of fresh, seasonal produce. The herbs and lemon juice enhance the natural sweetness of the vegetables, while roasting brings out their richness. This easy side dish pairs perfectly with any Easter main course and provides a nutritious, salt-free option for your meal. It’s a great way to enjoy vibrant spring vegetables without compromising on taste.

Low Sodium Quinoa Salad with Cucumber and Feta

This low-sodium quinoa salad with cucumber and feta is a refreshing and light side dish that makes a great addition to any Easter gathering. The quinoa provides a nutty base, while the cucumbers add a refreshing crunch. A simple lemon vinaigrette ties everything together, and the feta adds just enough creaminess without adding too much sodium. It’s a satisfying and healthy dish that will brighten your table.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium cucumber, diced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Freshly ground black pepper, to taste

Instructions:

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool to room temperature.
2. In a large bowl, combine the cooked quinoa, diced cucumber, feta (if using), and fresh parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and black pepper to make the dressing.
4. Drizzle the dressing over the quinoa mixture and toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.

This low-sodium quinoa salad with cucumber and feta is a vibrant, refreshing side dish that adds texture and flavor to your Easter meal. The combination of quinoa, cucumber, and feta is light yet satisfying, and the lemon vinaigrette adds a tangy kick. It’s a great dish for guests who are looking for a healthier, low-sodium option while still enjoying a flavorful and filling salad. This recipe is versatile, so feel free to add other vegetables or herbs to suit your taste.

Low Sodium Lemon Garlic Grilled Chicken

This low-sodium lemon garlic grilled chicken is an easy, flavorful dish that’s perfect for Easter or any outdoor gathering. Marinated in a blend of lemon, garlic, and olive oil, the chicken is tender and juicy, with just the right amount of zesty flavor. Grilling gives it a smoky char, making it a healthy yet delicious option for those watching their sodium intake.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, whisk together the garlic, lemon juice and zest, olive oil, oregano, and black pepper to make the marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to overnight for more flavor.
3. Preheat the grill or a grill pan over medium heat. Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
5. Remove the chicken from the grill and let it rest for 5 minutes before serving.
6. Garnish with fresh parsley before serving.

This low-sodium lemon garlic grilled chicken is a perfect option for a flavorful yet heart-healthy Easter dish. The marinade infuses the chicken with bright, fresh flavors, while grilling gives it a smoky depth without needing added salt. It pairs well with a variety of sides, such as roasted vegetables or a quinoa salad. This recipe is not only easy to make but also a great choice for anyone looking for a low-sodium, protein-packed dish to enjoy.

Low Sodium Roasted Sweet Potatoes with Rosemary

These low-sodium roasted sweet potatoes with rosemary are a simple yet flavorful side dish that’s perfect for your Easter meal. The natural sweetness of the sweet potatoes is enhanced by the savory aroma of fresh rosemary, and roasting them brings out their natural sugars while keeping the dish low in sodium. This recipe provides a healthy and satisfying option that pairs wonderfully with any main course.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1/4 tsp freshly ground black pepper
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, rosemary, and black pepper. If you’d like a touch of sweetness, drizzle the honey over the sweet potatoes and toss to coat.
3. Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.
4. Roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through the cooking time.
5. Remove from the oven and serve hot, garnished with additional rosemary if desired.

These low-sodium roasted sweet potatoes with rosemary are a deliciously easy side dish that highlights the natural sweetness of the sweet potatoes while infusing them with the fragrant, earthy flavor of rosemary. The honey is optional but adds an extra layer of sweetness if preferred. Roasting them gives the potatoes a caramelized exterior and soft interior, making them a great complement to any Easter meal. This dish is not only nutritious but also bursting with flavor, proving that simple ingredients can create a standout side.

Low Sodium Spinach and Mushroom Stuffed Chicken Breast

This low-sodium spinach and mushroom stuffed chicken breast is a healthy yet indulgent choice for your Easter feast. The chicken breasts are filled with a savory mixture of fresh spinach, sautéed mushrooms, garlic, and a touch of mozzarella cheese. The stuffing adds moisture and flavor, and the chicken is baked to perfection, making it a satisfying and low-sodium alternative to traditional stuffed poultry dishes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup low-fat mozzarella cheese, shredded
• 1 tbsp olive oil
• 1/4 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and mushrooms, and sauté for 5-7 minutes, until the mushrooms are soft and the garlic is fragrant.
3. Add the spinach to the skillet and cook for an additional 2 minutes, just until wilted. Remove from heat and let cool slightly.
4. Stir in the shredded mozzarella cheese and black pepper.
5. Cut a pocket into each chicken breast by slicing horizontally, ensuring you don’t cut all the way through.
6. Stuff each chicken breast with the spinach and mushroom mixture, securing the opening with toothpicks if necessary.
7. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
8. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.

This low-sodium spinach and mushroom stuffed chicken breast is a fantastic way to enjoy a flavorful, hearty meal while keeping your sodium intake in check. The combination of spinach, mushrooms, and cheese creates a moist and savory stuffing, and baking the chicken ensures it remains tender and juicy. This dish is perfect for an Easter main course and can be served alongside roasted vegetables or a light salad for a well-rounded, healthy meal.

Low Sodium Lemon Herb Rice Pilaf

This low-sodium lemon herb rice pilaf is a light, aromatic side dish that pairs wonderfully with a variety of main courses, making it an excellent addition to your Easter spread. The rice is cooked with fresh herbs, including parsley and thyme, and brightened with a touch of lemon zest and juice. The result is a fragrant, flavorful pilaf that’s both satisfying and low in sodium.

Ingredients:

• 1 cup long-grain white rice (or brown rice for a heartier option)
• 2 cups low-sodium vegetable broth or water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Freshly ground black pepper, to taste

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the rice to the saucepan and cook for 2 minutes, stirring frequently, to lightly toast the rice.
3. Pour in the vegetable broth (or water) and add the thyme. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
6. Fluff the rice with a fork and stir in the lemon zest, lemon juice, and fresh parsley. Season with black pepper to taste.
7. Serve warm as a side dish.

This low-sodium lemon herb rice pilaf is a flavorful, light side dish that’s perfect for Easter. The fresh herbs and lemon add a bright and aromatic touch to the rice, making it a wonderful complement to grilled meats, roasted vegetables, or stuffed poultry. It’s a simple yet elegant dish that’s easy to prepare and can be customized with additional vegetables or nuts if desired. This pilaf is a great way to enjoy a healthy, sodium-conscious side without sacrificing flavor.

Low Sodium Baked Salmon with Dill and Lemon

This low-sodium baked salmon with dill and lemon is a light and healthy main dish that’s perfect for an Easter dinner. The salmon fillets are baked with a simple seasoning of lemon, dill, and olive oil, allowing the natural flavors of the fish to shine through. The lemon adds brightness, while the dill complements the salmon with its fresh, herbaceous flavor. This dish is not only low in sodium but also rich in omega-3 fatty acids, making it a nutritious choice for any gathering.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 1 lemon, thinly sliced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• Freshly ground black pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, skin-side down.
3. Drizzle the olive oil over the fillets and sprinkle with fresh dill and black pepper.
4. Arrange the lemon slices on top of each fillet.
5. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
6. Remove from the oven and serve with fresh lemon wedges.

This low-sodium baked salmon with dill and lemon is a quick and easy dish that’s packed with flavor and nutrition. The lemon and dill enhance the natural taste of the salmon, while keeping the seasoning light and fresh. It’s a wonderful choice for an Easter main course, offering a healthy alternative to higher-sodium options. This recipe is versatile and pairs well with a variety of side dishes, such as roasted vegetables or a fresh salad.

Low Sodium Egg Salad with Greek Yogurt

This low-sodium egg salad with Greek yogurt is a creamy and protein-packed dish that’s perfect for Easter brunch or as a light lunch option. The Greek yogurt replaces the usual mayonnaise, reducing the fat and sodium while still providing a creamy texture. Fresh herbs like parsley and chives brighten the flavor, making this egg salad a light and refreshing alternative to traditional recipes.

Ingredients:

• 6 large eggs
• 1/2 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Freshly ground black pepper, to taste
• 1/2 tsp lemon juice (optional)

Instructions:

1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once the water is boiling, reduce the heat and let the eggs simmer for 10 minutes.
2. Remove the eggs from the water and let them cool before peeling and chopping them into small pieces.
3. In a bowl, mix together the Greek yogurt, Dijon mustard, parsley, chives, black pepper, and lemon juice (if using).
4. Gently fold the chopped eggs into the yogurt mixture, ensuring the eggs are evenly coated.
5. Serve immediately, or refrigerate until ready to serve.

This low-sodium egg salad with Greek yogurt is a healthy twist on the classic recipe, offering all the creamy texture and rich flavor without the added sodium. The Greek yogurt provides a tangy creaminess while cutting down on fat, and the fresh herbs add brightness and depth. This dish is perfect for an Easter brunch, picnic, or light lunch. It’s easy to make, filling, and a great way to enjoy eggs without the extra salt.

Low Sodium Grilled Veggie Skewers

These low-sodium grilled veggie skewers are a colorful, healthy, and delicious option for your Easter celebration. A variety of fresh vegetables—such as bell peppers, zucchini, mushrooms, and cherry tomatoes—are threaded onto skewers and grilled to perfection. The vegetables are lightly seasoned with olive oil, lemon juice, and a sprinkle of fresh herbs, making them flavorful yet low in sodium. These skewers are a perfect addition to any meal, offering a nutrient-rich side dish that can be easily customized.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 8 oz mushrooms, stems removed
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• Freshly ground black pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat the grill to medium heat.
2. Thread the bell peppers, zucchini, cherry tomatoes, and mushrooms onto the soaked wooden skewers.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
4. Brush the vegetable skewers with the olive oil mixture.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Remove from the grill and serve immediately.

These low-sodium grilled veggie skewers are a vibrant, flavorful side dish that’s perfect for your Easter table. The combination of fresh vegetables and simple seasoning allows the natural flavors to shine through, while grilling imparts a smoky depth to the vegetables. They’re easy to prepare, customizable, and can be served as a side or as part of a light main dish. This recipe is a great way to enjoy a healthy, low-sodium option that’s both satisfying and delicious.

Note: More recipes are coming soon!