45+ Healthy Friday Low Sodium Avocado Recipes to Try

When it comes to eating healthy, Fridays should be a celebration of delicious, nourishing food that doesn’t compromise your well-being.

If you’re looking to enjoy the rich, creamy goodness of avocado without worrying about sodium intake, you’re in the right place!

Avocados are packed with healthy fats, fiber, and a variety of essential nutrients, making them a perfect addition to your low-sodium diet.

In this blog post, we’ve curated over 45 mouthwatering avocado recipes that are both flavorful and kind to your heart.

Whether you’re craving a light snack, a hearty meal, or even a refreshing smoothie, these low-sodium avocado recipes will bring joy to your Friday and beyond.

45+ Healthy Friday Low Sodium Avocado Recipes to Try

As you wind down your week and indulge in your Friday feast, these 45+ low-sodium avocado recipes prove that eating healthy can be both satisfying and exciting.

With the versatility of avocados, you can easily incorporate them into salads, wraps, dips, and even desserts without going overboard on sodium.

By choosing wholesome, flavorful ingredients and embracing the power of avocados, you can enjoy a nutritious, low-sodium Friday that will leave you feeling energized and guilt-free.

So, why not make every Friday a celebration of taste and health with these delicious avocado creations?

Avocado Chicken Salad Lettuce Wraps

These avocado chicken salad lettuce wraps are a refreshing and satisfying low-sodium option that is perfect for a light, yet filling, Friday lunch. Packed with lean protein, healthy fats, and crunch, these wraps are both keto-friendly and full of flavor without added salt. The creamy avocado pairs beautifully with the tender chicken and fresh veggies, making it a delicious, guilt-free meal.

Ingredients:

• 2 ripe avocados, mashed
• 1 cup cooked chicken breast, shredded (preferably grilled or roasted)
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• Romaine lettuce leaves, for wrapping

Instructions:

1. In a large mixing bowl, combine the shredded chicken, mashed avocados, diced cucumber, and red onion.
2. Drizzle in the olive oil and lemon juice, then sprinkle in the garlic powder and pepper. Mix everything together until well combined.
3. Lay out the romaine lettuce leaves on a clean surface. Spoon the chicken and avocado mixture onto each lettuce leaf.
4. Roll up the lettuce around the filling, and enjoy!

These avocado chicken salad lettuce wraps are a deliciously creamy and low-sodium meal that aligns perfectly with a keto diet. They are quick to prepare, versatile, and can be easily customized with different vegetables or seasonings. Whether you’re looking for a fresh lunch or a light dinner, these wraps are sure to become a favorite in your low-carb rotation.

Spicy Avocado Shrimp Salad

A flavorful and vibrant shrimp salad with creamy avocado and a touch of heat from chili flakes, this dish is perfect for anyone following a low-sodium and keto diet. The shrimp provide lean protein, while the avocado adds heart-healthy fats. The spicy kick from
Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes
• 1/4 teaspoon cumin
• Fresh cilantro, for garnish
• Ground black pepper, to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside to cool.
2. In a large bowl, combine the diced avocado, cherry tomatoes, and red bell pepper.
3. Add the cooled shrimp to the bowl. Drizzle with lime juice and sprinkle with chili flakes, cumin, and black pepper.
4. Toss gently to combine, then garnish with fresh cilantro before serving.

This spicy avocado shrimp salad is a low-sodium, keto-friendly meal that is packed with flavor and nutrients. It is perfect for anyone who loves a little heat in their dishes while still keeping things light and healthy. The combination of shrimp, avocado, and a tangy dressing provides a satisfying meal that is low in carbs but full of taste.

Avocado & Egg Breakfast Bowl

Start your Friday with this nutritious and filling avocado and egg breakfast bowl. Packed with protein, healthy fats, and minimal carbs, this keto-friendly meal is both satisfying and easy to prepare. The creamy avocado pairs perfectly with the eggs, creating a delightful contrast in texture, and the optional toppings add a burst of flavor without the need for salt.

Ingredients:

• 2 large eggs
• 1 ripe avocado, sliced
• 1/4 cup diced tomato
• 1 tablespoon olive oil or butter
• 1 tablespoon fresh cilantro, chopped
• 1/4 teaspoon paprika
• Ground black pepper, to taste

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat. Crack the eggs into the skillet and cook to your desired level (scrambled, fried, or poached).
2. While the eggs cook, arrange the sliced avocado and diced tomato in a bowl.
3. Once the eggs are cooked, place them on top of the avocado and tomato in the bowl.
4. Sprinkle paprika and black pepper over the top. Garnish with fresh cilantro.
   This avocado and egg breakfast bowl is the perfect keto-friendly meal to kick off your day. It’s high in healthy fats and protein, keeping you satisfied and energized throughout the morning. The simplicity of the ingredients allows the natural flavors to shine, while the avocado provides a creamy texture that makes each bite enjoyable. It’s a low-sodium option that doesn’t compromise on taste or satisfaction.

Avocado Beef Lettuce Cups

These avocado beef lettuce cups are a savory, satisfying, and low-carb option for a Friday lunch. The combination of seasoned ground beef, creamy avocado, and fresh veggies wrapped in crisp lettuce leaves makes for a flavorful, easy-to-make meal. The absence of added sodium keeps the dish healthy while still packing plenty of taste, making it a perfect choice for a keto-friendly diet.

Ingredients:

• 1 lb ground beef (grass-fed or lean)
• 1 ripe avocado, diced
• 1/4 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• Ground black pepper, to taste
• Romaine or iceberg lettuce leaves, for wrapping

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 7-8 minutes).
2. Add the diced onion, bell pepper, cumin, and black pepper to the skillet. Cook for another 2-3 minutes until the vegetables soften.
3. Remove from heat and let it cool slightly.
4. To assemble, place a spoonful of the beef mixture in a lettuce leaf, then top with diced avocado and a drizzle of lime juice.
5. Serve the lettuce cups immediately, garnished with additional black pepper if desired.

These avocado beef lettuce cups are a delicious and satisfying keto-friendly lunch that’s high in protein and healthy fats while being free from added sodium. The combination of tender beef, fresh veggies, and creamy avocado wrapped in crisp lettuce makes for a light yet filling meal. They’re easy to prepare and great for anyone looking to stay on track with a low-sodium, low-carb diet without sacrificing flavor.

Avocado & Zucchini Noodles with Pesto

This avocado and zucchini noodles with pesto dish is a vibrant, keto-friendly, and low-sodium meal that’s both refreshing and satisfying. The zucchini noodles provide a nutritious, low-carb base, while the creamy avocado and zesty homemade pesto sauce bring out rich flavors. It’s a perfect light lunch option for those seeking a refreshing meal with minimal effort.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, mashed
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons pine nuts (or walnuts)
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Ground black pepper, to taste

Instructions:

1. In a food processor or blender, combine the basil, olive oil, pine nuts, lemon juice, garlic powder, and black pepper. Blend until smooth, adding a little water if necessary to reach your desired consistency.
2. In a large bowl, toss the spiralized zucchini noodles with the mashed avocado.
3. Pour the pesto sauce over the zucchini noodles and gently mix to coat evenly.
4. Serve immediately, garnished with extra basil leaves or pine nuts if desired.

This avocado and zucchini noodle dish with pesto is a light and satisfying keto meal that’s rich in healthy fats and low in carbs. The creamy avocado and fragrant basil pesto combine to create a fresh and flavorful sauce that perfectly complements the zucchini noodles. It’s a wonderful alternative to traditional pasta, making it a great low-sodium choice for anyone looking for a refreshing yet filling lunch.

Avocado Tuna Salad Stuffed Peppers

Avocado tuna salad stuffed peppers are a flavorful and nutrient-packed lunch that is both low in sodium and keto-friendly. The creamy tuna salad, made with mashed avocado instead of mayo, is stuffed into vibrant bell peppers for a colorful and satisfying meal. This dish is rich in healthy fats and protein, while being light on carbs, making it a perfect choice for a low-sodium keto lunch.

Ingredients:

• 1 can tuna in water, drained
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 2 large bell peppers (any color), halved and seeds removed
• Ground black pepper, to taste

Instructions:

1. In a medium mixing bowl, combine the drained tuna, mashed avocado, olive oil, and lemon juice. Stir in the diced celery and red onion.
2. Season with black pepper to taste and mix everything well.
3. Spoon the tuna salad into the halved bell peppers, dividing it evenly between them.
4. Serve the stuffed peppers immediately or chill in the fridge for a refreshing cold option.

Avocado tuna salad stuffed peppers are a delightful and nutritious low-sodium option for lunch. The creamy avocado tuna salad combined with the crunchy bell peppers creates a satisfying dish that is full of protein and healthy fats, while still being light on carbs and sodium. It’s a quick, easy-to-make meal that’s perfect for anyone looking for a keto-friendly lunch without sacrificing flavor or texture.

Avocado Cucumber & Turkey Roll-Ups

These avocado cucumber and turkey roll-ups are a simple yet satisfying keto lunch, combining lean turkey with creamy avocado and crunchy cucumber for a refreshing bite. With no added sodium, this low-carb, high-protein dish makes a perfect wrap-style meal that can be enjoyed on the go. The combination of flavors and textures will leave you feeling satisfied without any guilt.

Recipe:
Ingredients:

• 6 slices of lean turkey breast (sodium-free)
• 1 ripe avocado, mashed
• 1/2 cucumber, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• Ground black pepper, to taste

Instructions:

1. Lay the slices of turkey breast flat on a clean surface.
2. Spread the mashed avocado evenly across each slice of turkey.
3. Place a few cucumber slices along the length of each turkey slice.
4. Drizzle with fresh lemon juice and sprinkle with chopped parsley and black pepper.
5. Carefully roll up each slice of turkey, enclosing the cucumber and avocado inside.
6. Serve immediately or chill in the fridge for a cold, refreshing lunch.

Avocado cucumber and turkey roll-ups are a light yet filling keto meal that’s low in sodium but full of flavor. These roll-ups are easy to make and perfect for a quick lunch, offering a delicious balance of creamy avocado, crisp cucumber, and lean turkey. It’s a great option for anyone looking for a low-carb, low-sodium lunch that doesn’t compromise on taste.

Avocado & Spinach Frittata

This avocado and spinach frittata is a healthy and filling dish that’s perfect for a low-sodium, keto-friendly lunch. The creamy avocado complements the savory spinach and eggs, creating a hearty frittata that’s rich in protein and healthy fats. This dish can be made ahead for a quick meal or enjoyed fresh from the oven for a satisfying lunch option.

Ingredients:

• 4 large eggs
• 1 ripe avocado, diced
• 1 cup fresh spinach, chopped
• 1/4 cup shredded cheese (optional, for extra flavor)
• 1 tablespoon olive oil
• Ground black pepper, to taste
• 1 tablespoon fresh chives or parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.
3. In a bowl, whisk the eggs and season with black pepper. Pour the eggs over the spinach in the skillet, making sure the mixture is evenly distributed.
4. Add the diced avocado and gently stir to combine with the egg mixture.
5. Cook on the stove for 3-4 minutes until the edges set, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until the eggs are fully set.
7. Garnish with chopped chives or parsley before serving.

The avocado and spinach frittata is a nutritious and delicious option for anyone following a low-sodium, keto diet. With its creamy avocado and nutrient-dense spinach, this dish is both satisfying and easy to make. Whether you’re preparing it for a quick lunch or a meal prep option, it provides a well-rounded source of protein, healthy fats, and vitamins, all while staying low in sodium and carbs.

Avocado & Grilled Chicken Salad

This avocado and grilled chicken salad is a light, low-sodium, keto-friendly dish perfect for a Friday lunch. The grilled chicken provides a lean protein source, while the avocado adds a creamy texture and healthy fats. Paired with crisp greens and a zesty homemade dressing, this salad is refreshing, filling, and easy to prepare.

Ingredients:

• 1 chicken breast, grilled and sliced
• 1 ripe avocado, diced
• 2 cups mixed greens (such as spinach, arugula, and romaine)
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Ground black pepper, to taste
• 1 tablespoon fresh basil or parsley, chopped

Instructions:

1. Grill the chicken breast over medium heat for 6-7 minutes per side, or until fully cooked. Slice thinly.
2. In a large bowl, combine the mixed greens, sliced cherry tomatoes, and diced avocado.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and black pepper to make the dressing.
4. Add the grilled chicken to the salad and drizzle with the homemade dressing.
5. Toss gently to combine and garnish with fresh basil or parsley before serving.

This avocado and grilled chicken salad is a perfect keto lunch that’s both refreshing and satisfying. The grilled chicken offers a lean protein source, while the avocado provides healthy fats, making it a balanced meal. The simple, homemade dressing ties everything together with just the right amount of zest, while keeping the sodium levels in check. It’s a delicious and nutritious option for a light yet filling lunch.

Avocado, Bacon, and Egg Salad

This avocado, bacon, and egg salad is a hearty and satisfying low-sodium, keto-friendly meal. The crispy bacon adds a savory crunch that complements the creamy avocado and hard-boiled eggs. With a simple dressing made from olive oil and lemon juice, this salad is packed with healthy fats and protein, making it a perfect choice for a filling lunch that’s both delicious and nutritious.

Ingredients:

• 2 hard-boiled eggs, chopped
• 2 strips of nitrate-free bacon, cooked and crumbled
• 1 ripe avocado, diced
• 2 cups mixed greens (such as arugula or spinach)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Ground black pepper, to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Remove from heat and crumble into small pieces.
2. In a large bowl, combine the mixed greens, chopped hard-boiled eggs, diced avocado, and crumbled bacon.
3. Drizzle with olive oil and lemon juice, then sprinkle with black pepper.
4. Toss gently to combine, and serve immediately.

This avocado, bacon, and egg salad is a perfect keto-friendly lunch that’s high in healthy fats and protein while remaining low in carbs and sodium. The combination of crispy bacon, creamy avocado, and protein-packed eggs creates a satisfying and flavorful meal. It’s easy to prepare and great for anyone who needs a quick, delicious lunch without the added sodium or carbs.

Avocado & Salmon Lettuce Wraps

Avocado and salmon lettuce wraps are a light, refreshing, and keto-friendly lunch that’s full of omega-3 fatty acids and healthy fats. The creamy avocado pairs beautifully with the rich flavor of salmon, all wrapped in crunchy lettuce leaves for a satisfying, low-sodium meal. This dish is simple, delicious, and can be enjoyed either fresh or chilled for a cool lunch option.

Ingredients:

• 1/2 lb cooked salmon (fresh or canned in water, skin removed)
• 1 ripe avocado, sliced
• 4 large lettuce leaves (such as romaine or butter lettuce)
• 1 tablespoon lemon juice
• Ground black pepper, to taste
• Fresh dill, for garnish (optional)

Instructions:

1. Flake the cooked salmon into bite-sized pieces and place in a mixing bowl.
2. Gently toss the salmon with the lemon juice and black pepper.
3. Lay out the lettuce leaves on a clean surface and divide the flaked salmon evenly between them.
4. Top each wrap with a few slices of avocado and garnish with fresh dill if desired.
5. Serve immediately, enjoying the freshness and flavor of these healthy wraps.

Avocado and salmon lettuce wraps are a light yet satisfying keto lunch option. The rich, omega-3-packed salmon paired with the creamy avocado offers a delicious balance of flavor and healthy fats, while the lettuce provides a crisp, refreshing base. These wraps are not only low in sodium but also incredibly easy to prepare, making them a great option for a quick, healthy, and filling lunch.

Avocado & Cauliflower Rice Stir-Fry

This avocado and cauliflower rice stir-fry is a flavorful, low-sodium, and keto-friendly lunch option that’s perfect for those who want to keep things light but filling. The cauliflower rice provides a low-carb base, while the creamy avocado and vegetables add nutrients and flavor. This stir-fry is quick to make and can be enjoyed warm or chilled for a convenient meal.

Ingredients:

• 1 cup cauliflower rice (fresh or frozen)
• 1 ripe avocado, diced
• 1/2 cup bell peppers, diced
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (low-sodium)
• 1/4 teaspoon garlic powder
• Ground black pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onions and bell peppers and sauté for 3-4 minutes until softened.
2. Add the cauliflower rice to the skillet and cook for another 5-6 minutes, stirring occasionally until it becomes tender.
3. Drizzle the soy sauce over the cauliflower rice mixture and sprinkle with garlic powder and black pepper. Stir to combine and cook for another 2 minutes.
4. Remove from heat and gently fold in the diced avocado.
5. Garnish with fresh cilantro and serve immediately.

This avocado and cauliflower rice stir-fry is a light, keto-friendly, and low-sodium dish that is full of flavor. The cauliflower rice provides a healthy, low-carb base, while the creamy avocado adds a satisfying texture. The sautéed vegetables bring a delicious crunch, and the low-sodium soy sauce adds depth of flavor without the extra salt. It’s an easy-to-make dish that’s perfect for lunch or dinner when you’re craving something healthy and light yet flavorful.

Avocado & Turkey Bacon Collard Wraps

These avocado and turkey bacon collard wraps are a nutritious, low-sodium, keto-friendly lunch option that combines crispy turkey bacon with creamy avocado and fresh veggies. The collard greens serve as a hearty, low-carb wrap that’s both nutritious and satisfying. This easy-to-make wrap is packed with protein and healthy fats while keeping carbs and sodium to a minimum.

Ingredients:

• 2 large collard green leaves, stems removed
• 3 slices turkey bacon, cooked crispy and crumbled
• 1 ripe avocado, sliced
• 1/4 cup shredded carrots
• 1 tablespoon olive oil
• Ground black pepper, to taste
• 1 tablespoon fresh lemon juice

Instructions:

1. Cook the turkey bacon until crispy, then crumble it into small pieces.
2. Blanch the collard green leaves by briefly dipping them in boiling water (1-2 minutes) to soften, then rinse with cold water and pat dry.
3. Lay the collard leaves flat on a clean surface, and drizzle each with a small amount of olive oil and lemon juice.
4. Arrange the crumbled turkey bacon, avocado slices, and shredded carrots in the center of each collard leaf.
5. Sprinkle with ground black pepper and carefully roll the leaves into wraps, securing the filling inside.
6. Serve immediately, or wrap in parchment paper for an easy-to-take lunch.

Avocado and turkey bacon collard wraps are a delicious, low-sodium, and keto-friendly alternative to traditional sandwiches or wraps. The turkey bacon offers a savory, crunchy texture, while the creamy avocado adds richness to the dish. Collard greens provide a nutritious, low-carb base that keeps the meal light but satisfying. This easy-to-prepare lunch is perfect for anyone looking to enjoy a flavorful and healthy meal on the go.

Avocado & Grilled Veggie Salad

This avocado and grilled veggie salad is a vibrant and filling low-sodium, keto-friendly lunch. Grilled vegetables like zucchini, bell peppers, and eggplant are paired with creamy avocado and a tangy dressing, creating a satisfying and nutritious dish. The smoky flavor of the grilled veggies combined with the richness of the avocado makes this salad a perfect meal for anyone looking to eat light without sacrificing flavor.

Ingredients:

• 1 small zucchini, sliced
• 1 small bell pepper, sliced
• 1/2 small eggplant, sliced
• 1 ripe avocado, diced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon ground cumin
• Ground black pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. Toss the zucchini, bell pepper, and eggplant slices in 1 tablespoon of olive oil and season with black pepper.
3. Grill the vegetables for 4-5 minutes on each side until tender and slightly charred.
4. Remove the vegetables from the grill and allow them to cool slightly.
5. In a large bowl, combine the grilled veggies with the diced avocado.
6. In a small bowl, whisk together the remaining tablespoon of olive oil, red wine vinegar, and cumin to make the dressing.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Garnish with fresh basil or parsley and serve immediately.

This avocado and grilled veggie salad is a flavorful, light, and filling option for a low-sodium, keto-friendly lunch. The grilled vegetables provide smoky depth and charred flavor, while the creamy avocado offers richness and healthy fats. The simple, tangy dressing ties everything together, making it a refreshing and satisfying meal. Perfect for a warm day or when you’re craving a colorful, nutritious salad.

Avocado & Eggplant Parmesan

Avocado and eggplant Parmesan is a healthy, low-sodium, keto-friendly twist on the classic eggplant Parmesan. The eggplant slices are baked to perfection and topped with creamy avocado instead of traditional mozzarella cheese. This dish is hearty, full of flavor, and provides a satisfying mix of protein, fiber, and healthy fats without the carbs or sodium commonly found in traditional Parmesan recipes.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch thick rounds
• 1 ripe avocado, mashed
• 1/4 cup almond flour
• 1/4 teaspoon garlic powder
• Ground black pepper, to taste
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet and brush both sides with olive oil.
3. In a small bowl, mix the almond flour, garlic powder, black pepper, and oregano.
4. Coat each eggplant slice in the almond flour mixture, pressing gently to adhere.
5. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. Once baked, remove the eggplant slices from the oven and top each slice with a spoonful of mashed avocado.
7. Serve immediately for a warm, savory meal.

Avocado and eggplant Parmesan is a great low-sodium, keto-friendly option for those who want to enjoy the flavors of a classic dish without the carbs or added salt. The baked eggplant provides a hearty base, while the creamy avocado adds a rich, velvety texture. This dish is both nutritious and satisfying, making it a perfect lunch or dinner for anyone on a low-sodium, low-carb diet.

Note: More recipes are coming soon!