35+ Easy Friday Low Sodium Appetizers recipes for Any Occasion

Fridays are made for unwinding, and what better way to kick off the weekend than with a gathering of friends and family over delicious appetizers?

If you’re looking to enjoy tasty snacks without worrying about your sodium intake, you’re in the right place. In this article, we’ve rounded up over 35 low sodium appetizer recipes that will impress your guests while keeping your health in check.

These dishes are perfect for anyone following a low-sodium diet, whether you’re managing high blood pressure, looking to eat cleaner, or simply seeking healthier alternatives.

From savory dips to crunchy bites, you’ll find a variety of options that are both flavorful and heart-healthy.

So, grab your apron and get ready to create mouthwatering, guilt-free appetizers that everyone will love!

35+ Easy Friday Low Sodium Appetizers recipes for Any Occasion

Eating healthy doesn’t have to mean sacrificing flavor, especially when it comes to appetizers.

With these 35+ low sodium recipes, you can enjoy a Friday night filled with satisfying and delicious bites that are easy on your heart and your taste buds.

Whether you’re preparing for a small gathering or a larger celebration, these recipes are sure to impress without the need for excessive salt.

So next time you’re planning your Friday feast, opt for one (or more!) of these tasty, low-sodium appetizers. Your guests—and your body—will thank you!

Cucumber and Avocado Bites

These cucumber and avocado bites are a fresh and crunchy low-sodium appetizer that’s perfect for a Friday lunch. Combining the coolness of cucumber with the richness of avocado, they’re not only delicious but also packed with healthy fats and fiber. This appetizer is keto-friendly and contains minimal carbs, making it an ideal choice for those following a low-carb lifestyle.

Ingredients:

• 1 cucumber, sliced into 1/4-inch thick rounds
• 1 ripe avocado
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• Salt-free seasoning blend (such as garlic powder, paprika, or Italian seasoning)
• Fresh cilantro or parsley for garnish

Instructions:

1. Slice the cucumber into rounds and set them aside on a serving platter.
2. In a bowl, mash the avocado and add lime juice, olive oil, and salt-free seasoning blend. Mix until smooth.
3. Spoon the avocado mixture onto each cucumber round.
4. Garnish with fresh cilantro or parsley.
5. Serve chilled and enjoy this low-sodium appetizer!

These cucumber and avocado bites are a refreshing and healthy way to start your meal. With their creamy texture and zesty flavors, they provide a satisfying bite without the need for added sodium. The combination of fiber, healthy fats, and antioxidants makes this dish a perfect choice for anyone following a keto or low-carb diet.

Zucchini Roll-Ups with Cream Cheese and Herbs

These zucchini roll-ups with cream cheese and herbs are a tasty and elegant low-sodium appetizer. The thin slices of zucchini are a great base for a flavorful herb cream cheese filling. Light, fresh, and keto-friendly, these roll-ups are a great way to keep your sodium intake in check while enjoying a delicious bite.

Ingredients:

• 2 medium zucchinis
• 1/2 cup cream cheese (unsweetened, full-fat)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Freshly ground black pepper, to taste

Instructions:

1. Slice the zucchinis lengthwise into thin strips using a mandolin or a sharp knife.
2. In a small bowl, mix the cream cheese, dill, parsley, garlic powder, and black pepper.
3. Spread a thin layer of the cream cheese mixture on each zucchini strip.
4. Roll up each zucchini slice, securing the filling inside.
5. Arrange the roll-ups on a serving tray and garnish with extra fresh herbs if desired.

These zucchini roll-ups are a great way to enjoy a savory snack without the worry of excess sodium. The creamy texture of the cheese and the fresh herbs create a delicious contrast with the zucchini’s crunch. They are low in carbs, perfect for those on a keto diet, and ideal for any occasion where you want to serve a healthy yet flavorful appetizer.

Caprese Salad Skewers

Caprese salad skewers are a simple yet flavorful low-sodium appetizer that brings together the fresh flavors of tomato, mozzarella, and basil. By using fresh, quality ingredients and avoiding added salts, this appetizer is perfect for a Friday lunch that’s both low-sodium and keto-friendly. These skewers are light, refreshing, and satisfying, offering a burst of Mediterranean flavors.

Ingredients:

• 1 pint cherry or grape tomatoes
• 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (optional)
• Freshly ground black pepper, to taste

Instructions:

1. On small skewers or toothpicks, alternate threading cherry tomatoes, mozzarella balls, and fresh basil leaves.
2. Arrange the skewers on a platter.
3. Drizzle olive oil over the skewers and optionally add a few drops of balsamic vinegar for a tangy finish.
4. Season with freshly ground black pepper.

Caprese salad skewers offer a burst of flavor with minimal effort, making them a perfect low-sodium choice for a keto-friendly lunch. The combination of ripe tomatoes, creamy mozzarella, and fragrant basil creates a delicious, light bite that’s both satisfying and healthy. The drizzle of olive oil enhances the flavors without needing any added salt, allowing the natural taste of the ingredients to shine. These skewers are a versatile appetizer that pairs well with other keto dishes or can be enjoyed on their own as a refreshing starter.

Shrimp Lettuce Wraps with Avocado Salsa

These shrimp lettuce wraps with avocado salsa are a flavorful, low-sodium appetizer that’s light and refreshing. The shrimp provides a protein-packed base, while the avocado salsa adds a creamy, tangy twist. Wrapped in crispy lettuce, this appetizer is not only keto-friendly but also makes for a great healthy starter without the need for excess sodium.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1/2 avocado, diced
• 1 small tomato, diced
• 1 tablespoon red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. Heat olive oil in a pan over medium heat. Season the shrimp with garlic powder and black pepper, then cook them for 2-3 minutes on each side until pink and fully cooked.
2. In a small bowl, mix together the diced avocado, tomato, red onion, cilantro, and lime juice to make the avocado salsa.
3. To assemble, place a few cooked shrimp in the center of each lettuce leaf.
4. Top with a spoonful of the avocado salsa.
5. Serve immediately and enjoy!

These shrimp lettuce wraps are a delicious, refreshing appetizer that combines the mild sweetness of shrimp with the creamy avocado salsa. They are low in sodium, packed with protein, and rich in healthy fats, making them an excellent option for those on a keto diet. The crisp lettuce wraps provide the perfect crunch, offering a satisfying contrast to the creamy filling. Light, flavorful, and filling, this appetizer is perfect for any occasion.

Roasted Bell Pepper and Goat Cheese Bites

These roasted bell pepper and goat cheese bites are a simple yet gourmet low-sodium appetizer. Roasting the bell peppers brings out their natural sweetness, and when paired with creamy goat cheese, they create a delectable bite-sized treat. This keto-friendly recipe is full of rich flavors and is a great way to impress guests while keeping things low-sodium.

Ingredients:

• 2 red bell peppers
• 4 oz goat cheese
• 1 tablespoon olive oil
• Fresh thyme or basil for garnish
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the bell peppers in half, removing the seeds and stems.
2. Place the pepper halves on a baking sheet, drizzle with olive oil, and roast for about 20 minutes, until the peppers are soft and slightly charred.
3. Let the roasted peppers cool slightly, then spoon a small amount of goat cheese into the center of each pepper half.
4. Sprinkle with freshly ground black pepper and garnish with fresh thyme or basil.
5. Serve immediately or chill for a cool, refreshing bite.

Roasted bell pepper and goat cheese bites are a flavorful, low-sodium appetizer that is perfect for any occasion. The combination of sweet, smoky roasted peppers and creamy, tangy goat cheese creates a satisfying and rich flavor profile. This dish is keto-friendly and can be served as an elegant starter that’s both healthy and delicious. With minimal carbs and no added salt, it’s a great choice for those watching their sodium intake.

Baked Mini Zucchini Fritters

These baked mini zucchini fritters are a crispy, low-sodium appetizer that’s perfect for a keto-friendly lunch. Packed with shredded zucchini and fresh herbs, these fritters are light yet full of flavor. By baking instead of frying, you reduce excess oils while still achieving a satisfying crunch, making this appetizer a healthy and low-sodium alternative to traditional fritters.

Ingredients:

• 2 medium zucchinis, shredded
• 1 egg, beaten
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese (optional for keto)
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Freshly ground black pepper, to taste
• Olive oil spray for baking

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Shred the zucchinis and place them in a clean kitchen towel. Squeeze out any excess moisture.
3. In a bowl, combine the shredded zucchini, beaten egg, almond flour, Parmesan cheese, garlic powder, oregano, and black pepper. Mix well.
4. Spoon small amounts of the mixture onto the prepared baking sheet, shaping them into small fritters.
5. Lightly spray the tops of the fritters with olive oil spray.
6. Bake for 15-20 minutes, flipping halfway through, until the fritters are golden brown and crispy.
7. Serve warm with a dipping sauce of your choice, such as sugar-free tzatziki.

Baked mini zucchini fritters are a crispy, healthy, and low-sodium appetizer that’s perfect for any low-carb or keto meal. The zucchini provides a fresh, light base, while the almond flour and Parmesan cheese add a rich flavor without the need for added salt. Baking these fritters ensures they are light and crispy, without excess oil, making them a guilt-free choice. Whether served as an appetizer or a snack, these fritters are sure to satisfy your craving for something savory and satisfying.

Spicy Cauliflower Bites

These spicy cauliflower bites are a flavorful and low-sodium appetizer that’s perfect for anyone looking for a healthy alternative to fried snacks. Roasting cauliflower gives it a crispy texture, while the blend of spices adds bold flavor without any added salt. This dish is keto-friendly and low-carb, making it an excellent choice for a Friday lunch or as a side for a low-sodium meal.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for heat)
• Freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in olive oil, ensuring they are evenly coated.
3. In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, cayenne pepper (if using), and black pepper.
4. Sprinkle the spice mixture over the cauliflower and toss to coat evenly.
5. Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway through, until golden brown and crispy.
6. Garnish with fresh cilantro before serving.

Spicy cauliflower bites are an exciting and healthy snack that’s both keto-friendly and low-sodium. The cauliflower’s natural sweetness pairs perfectly with the smoky, spicy seasoning, giving each bite a bold kick. Roasting the cauliflower ensures it becomes crispy without the need for excessive oil, making this dish a perfect option for those on a low-carb or low-sodium diet. Serve them as a side dish or appetizer—either way, they’re sure to be a crowd-pleaser.

Smoked Salmon Cucumber Rolls

Smoked salmon cucumber rolls are a light, flavorful, and low-sodium appetizer that combines the richness of smoked salmon with the crisp freshness of cucumber. Wrapped together with a creamy herb spread, these rolls are keto-friendly, low-carb, and full of healthy fats. They’re a perfect choice for a light lunch or a healthy snack, especially when you want to keep your sodium intake under control.

Ingredients:

• 1 cucumber, sliced into thin strips (using a mandolin or a vegetable peeler)
• 4 oz smoked salmon, thinly sliced
• 2 tablespoons cream cheese (full-fat, unsweetened)
• 1 tablespoon fresh dill, chopped
• 1 teaspoon fresh lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. Slice the cucumber into long, thin strips using a mandolin or vegetable peeler.
2. In a small bowl, mix the cream cheese, chopped dill, lemon juice, and black pepper to create a creamy herb spread.
3. Lay out the cucumber strips on a flat surface and spread a small amount of the herb cream cheese on each strip.
4. Place a slice of smoked salmon on top of the cream cheese.
5. Gently roll up each cucumber strip with the salmon and cream cheese inside.
6. Serve chilled, garnished with extra dill or a squeeze of fresh lemon juice if desired.

Smoked salmon cucumber rolls are a refreshing and low-sodium appetizer that combines healthy fats, protein, and fresh vegetables in one bite. The cream cheese and dill mixture adds a creamy texture, while the smoked salmon brings in a rich, savory flavor without adding excess sodium. These rolls are keto-friendly and perfect for anyone looking for a healthy, light, and satisfying dish. They make for a great appetizer, snack, or even a light lunch.

Roasted Tomato and Basil Skewers

Roasted tomato and basil skewers are a simple yet delicious low-sodium appetizer that combines the sweetness of roasted tomatoes with the aromatic flavor of fresh basil. This keto-friendly dish is light, satisfying, and bursting with flavor, making it a perfect starter for any meal. The skewers are easy to prepare and provide a healthy, low-sodium alternative to more traditional appetizers.

Ingredients:

• 1 pint cherry or grape tomatoes
• 1 tablespoon olive oil
• Fresh basil leaves
• 1 tablespoon balsamic vinegar (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cherry or grape tomatoes on the baking sheet, drizzle with olive oil, and toss to coat.
3. Roast the tomatoes for 15-20 minutes, until they are soft and slightly caramelized.
4. Once the tomatoes are roasted, thread them onto small skewers, alternating with fresh basil leaves.
5. Drizzle with a little balsamic vinegar (if using) and sprinkle with freshly ground black pepper.
6. Serve warm or at room temperature.

Roasted tomato and basil skewers offer a burst of fresh, sweet, and savory flavors in each bite. The combination of roasted tomatoes and fragrant basil creates a mouthwatering low-sodium appetizer that’s perfect for anyone following a keto or low-carb diet. With minimal ingredients and a simple preparation, these skewers are a quick and easy way to add flavor to your meal without compromising on your sodium intake. They’re light yet flavorful and can be served as a snack or appetizer.

Eggplant and Ricotta Roll-Ups

Eggplant and ricotta roll-ups are a savory, low-sodium appetizer that offers a satisfying, creamy filling wrapped in tender roasted eggplant. The ricotta cheese adds a rich, smooth texture, while fresh herbs and spices elevate the flavor without adding extra sodium. This keto-friendly dish is perfect for anyone craving a warm, comforting appetizer without the carbs and high sodium content.

Ingredients:

• 1 medium eggplant, sliced lengthwise into thin strips
• 1 cup ricotta cheese (full-fat, unsweetened)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 tablespoon fresh basil, chopped
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional for extra flavor)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Lay the eggplant slices on the baking sheet and brush both sides with olive oil. Season with garlic powder and black pepper.
3. Roast the eggplant for 15-20 minutes, turning halfway, until the slices are tender and slightly golden.
4. While the eggplant is roasting, mix the ricotta cheese with fresh basil and a bit more black pepper in a small bowl.
5. Once the eggplant is done, let it cool slightly. Then, spread a spoonful of the ricotta mixture on each slice and roll them up.
6. Optionally, sprinkle with grated Parmesan cheese and return to the oven for another 5 minutes to warm through.
7. Serve immediately.

Eggplant and ricotta roll-ups are a healthy, low-sodium appetizer that’s perfect for a keto-friendly meal. The roasted eggplant provides a soft, flavorful base, while the creamy ricotta filling offers a satisfying texture and taste. This dish is light yet rich, and the use of fresh basil and Parmesan adds a burst of flavor without excess sodium. These roll-ups are easy to make and can be enjoyed warm or at room temperature.

Chia Seed Crackers with Guacamole

Chia seed crackers with guacamole are a crunchy, low-sodium appetizer that combines the heart-healthy benefits of chia seeds with the creamy, fresh flavors of guacamole. The crackers are grain-free, making them perfect for those on a keto diet, and the guacamole is light, flavorful, and packed with healthy fats. This appetizer is not only delicious but also easy to prepare.

Ingredients:

• 1/4 cup chia seeds
• 1/4 cup ground flaxseeds
• 1/2 cup almond flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup water
• 2 ripe avocados
• 1 tablespoon fresh lime juice
• 1 tablespoon cilantro, chopped
• 1 small tomato, diced
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the chia seeds, ground flaxseeds, almond flour, garlic powder, onion powder, and black pepper.
3. Add water to the mixture and stir until it forms a dough-like consistency.
4. Roll the dough between two sheets of parchment paper to about 1/8 inch thick. Cut into small squares or desired shapes.
5. Bake for 15-20 minutes, until the crackers are golden and crispy. Let them cool.
6. While the crackers bake, prepare the guacamole by mashing the avocados in a bowl. Add lime juice, cilantro, tomato, and black pepper to taste.
7. Serve the chia seed crackers with guacamole for dipping.

Chia seed crackers with guacamole make a satisfying, low-sodium appetizer that’s packed with healthy fats, fiber, and flavor. The crispy chia crackers are the perfect base for the creamy, zesty guacamole, creating a delightful contrast in textures. This dish is keto-friendly and a great alternative to traditional chips and dips, providing a light yet filling snack without the added sodium. It’s ideal for anyone following a low-sodium or low-carb diet.

Stuffed Mushrooms with Goat Cheese and Spinach

Stuffed mushrooms with goat cheese and spinach are a savory, low-sodium appetizer that’s both elegant and flavorful. The earthy taste of mushrooms pairs beautifully with the creamy goat cheese and the richness of sautéed spinach. This dish is keto-friendly, low-carb, and can be served warm as a delicious starter for any meal.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 cup fresh spinach, chopped
• 2 oz goat cheese
• 1 tablespoon fresh garlic, minced
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat and sauté the spinach and garlic until wilted and fragrant, about 2-3 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix the sautéed spinach with the goat cheese, black pepper, and a bit of parsley.
4. Stuff each mushroom cap with the spinach and goat cheese mixture.
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 additional parsley before serving.

Stuffed mushrooms with goat cheese and spinach offer a rich, satisfying flavor with minimal sodium. The mushrooms create the perfect vessel for the creamy, savory filling, while the sautéed spinach adds freshness and depth. This dish is keto-friendly, low-carb, and makes for a sophisticated yet easy-to-make appetizer. Whether served as a starter or a side dish, these stuffed mushrooms are sure to be a hit with anyone looking for a healthy, low-sodium option.

Avocado and Turkey Lettuce Wraps

Avocado and turkey lettuce wraps are a simple and delicious low-sodium appetizer that’s perfect for a keto-friendly lunch. The lean turkey adds protein, while the creamy avocado and crisp lettuce provide freshness and healthy fats. With minimal ingredients and no added sodium, these wraps are both satisfying and light.

Ingredients:

• 8 oz lean turkey breast, thinly sliced
• 1 avocado, sliced
• 8 large lettuce leaves (such as romaine or butter lettuce)
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. Lay the lettuce leaves flat on a clean surface. If needed, trim the ends to create a better wrap.
2. Place a few slices of turkey breast onto each lettuce leaf.
3. Top with slices of avocado and drizzle with lime juice and olive oil.
4. Sprinkle with freshly ground black pepper and garnish with cilantro, if desired.
5. Roll up the lettuce leaves to create wraps and serve immediately.

healthy fats, and fiber. The creamy avocado and tender turkey pair perfectly with the crunch of the lettuce, creating a satisfying yet light meal. These wraps are keto-friendly, easy to prepare, and perfect for a quick, healthy snack or appetizer. You can enjoy them without worrying about excess sodium, making them ideal for a low-sodium diet.

Roasted Garlic and Herb Portobello Mushrooms

Roasted garlic and herb portobello mushrooms offer a savory, low-sodium appetizer that’s packed with flavor. These mushrooms are tender and meaty, making them a great low-carb option for those following a keto diet. The garlic and herbs enhance the mushrooms’ natural umami flavor, and the roasting brings out their sweetness, all without added salt.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Freshly ground black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the portobello mushroom caps on the baking sheet, gill side up.
3. In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, and black pepper.
4. Drizzle the garlic and herb mixture over the mushrooms, making sure they are well coated.
5. Roast for 20-25 minutes, until the mushrooms are tender and slightly browned around the edges.
6. Garnish with fresh parsley and serve warm.

Roasted garlic and herb portobello mushrooms are a rich, flavorful, and low-sodium appetizer. The mushrooms’ meaty texture is complemented by the fragrant garlic and fresh herbs, creating a satisfying bite without the need for excess salt. This dish is keto-friendly, low-carb, and an excellent choice for anyone looking to enjoy a savory and healthy appetizer. Roasting brings out the natural sweetness of the mushrooms, making them a perfect addition to any meal or a light snack.

Cabbage and Tuna Salad Cups

Cabbage and tuna salad cups are a healthy, low-sodium appetizer that combines protein-packed tuna with the crunch of fresh cabbage. The cabbage acts as a perfect “cup” for the tuna salad, making this a fun, keto-friendly appetizer that’s easy to prepare and full of flavor. This dish is light yet filling, making it a great low-sodium option for lunch or as a snack.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1/4 cup plain Greek yogurt (or avocado for a dairy-free version)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1/4 small red onion, finely chopped
• 1/4 cup cucumber, diced
• 4 large cabbage leaves, for serving
• Freshly ground black pepper, to taste

Instructions:

1. In a bowl, combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, dill, red onion, cucumber, and black pepper. Mix well.
2. Wash and dry the cabbage leaves, then cut off the thick stems.
3. Spoon the tuna salad mixture onto the center of each cabbage leaf, forming small cups.
4. Serve immediately or refrigerate until ready to serve.

Cabbage and tuna salad cups are a crisp, refreshing, and low-sodium appetizer that is perfect for a keto-friendly or low-carb diet. The crunchy cabbage provides a satisfying bite, while the creamy tuna salad filling is rich in protein and healthy fats. This dish is light, flavorful, and easy to prepare, making it an excellent choice for a quick snack or appetizer. The use of Greek yogurt and Dijon mustard adds creaminess and a tangy kick, all without the need for added sodium.

Note: More recipes are coming soon!