45+ Flavorful Friday Low Sodium Broccoli Recipes for Your Next Dinner

Looking for a healthy way to enjoy broccoli without loading up on sodium? You’re in the right place! .

Whether you’re managing a health condition, reducing your sodium intake, or just striving for a cleaner diet, these 45+ low sodium broccoli recipes will keep your Friday nights fresh, flavorful, and heart-healthy.

Broccoli, known for its abundance of nutrients, is versatile enough to be the star of any meal—minus the added salt.

From simple sides to hearty main dishes, these recipes offer a variety of ways to enjoy this green veggie without sacrificing taste.

Get ready to explore an array of healthy, creative recipes that will help you stay on track while enjoying the foods you love.

45+ Flavorful Friday Low Sodium Broccoli Recipes for Your Next Dinner

With so many delicious low sodium broccoli recipes to choose from, there’s no need to compromise on flavor or health.
These 45+ dishes are perfect for making your Friday night dinners both satisfying and nutritious.

Whether you’re cooking for yourself or feeding the whole family, these recipes are easy to prepare and full of wholesome ingredients that support a healthier lifestyle.

By incorporating these low sodium options into your weekly meals, you’ll not only enjoy tasty dishes, but you’ll also be nourishing your body with the vitamins and minerals it craves.

So, go ahead—make this Friday a fresh start for both your taste buds and your health!

Garlic Butter Broccoli with Lemon

This simple and flavorful low-sodium garlic butter broccoli is an ideal choice for a Friday keto lunch. The combination of rich butter, garlic, and fresh lemon gives this dish a savory and citrusy twist that elevates the broccoli’s natural flavor. It’s a quick and easy recipe that takes only a few ingredients to prepare.

Ingredients:

• 4 cups fresh broccoli florets
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt-free seasoning (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes. You can also blanch the broccoli in boiling water for 3-4 minutes for a crisper texture.
2. In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the steamed broccoli to the skillet and toss to coat in the garlic butter.
4. Squeeze fresh lemon juice over the broccoli and stir in the zest. Season with black pepper and optional salt-free seasoning to taste.
5. Serve hot and enjoy!

This garlic butter broccoli is a fantastic addition to any keto meal plan, offering rich flavor without the added sodium. The lemon adds a refreshing zest that complements the savory garlic and buttery notes. It’s a perfect way to enjoy your broccoli while sticking to your low-sodium, low-carb goals for a healthy, satisfying lunch.

Broccoli and Cheddar Keto Casserole

This dish is filling and full of flavors, making it an excellent choice for a keto lunch. The dish is naturally low-carb, and by omitting added salt, it stays heart-healthy and perfect for anyone watching their sodium intake.

Ingredients:

• 4 cups fresh broccoli florets, steamed
• 2 cups shredded sharp cheddar cheese
• ½ cup heavy cream
• 1 large egg
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until they are tender, about 6-8 minutes. Drain well.
3. In a large mixing bowl, whisk together the heavy cream, egg, olive oil, garlic powder, and black pepper.
4. Stir in the shredded cheddar cheese and combine.
5. Add the steamed broccoli to the mixture, stirring to coat evenly.
6. Transfer the mixture to a greased casserole dish and bake for 25-30 minutes, or until the top is golden and bubbly.
7. Let the casserole rest for a few minutes before serving.

This Broccoli and Cheddar Keto Casserole is a rich and comforting dish that checks all the boxes for a low-sodium, low-carb lunch. The sharp cheddar provides a creamy, tangy bite, while the egg and heavy cream create a luscious base that holds everything together. It’s the perfect way to enjoy a cheesy, hearty meal without the guilt or sodium overload.

Roasted Broccoli with Parmesan and Almonds

For a simple and flavorful keto lunch, try this roasted broccoli with Parmesan and almonds. This dish combines the nutty, slightly sweet flavor of roasted broccoli with the savory richness of Parmesan cheese, and the crunch of sliced almonds adds texture and an extra layer of flavor.

Ingredients:

• 4 cups fresh broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• ¼ cup sliced almonds
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli florets in olive oil and garlic powder, ensuring they are evenly coated.
3. Spread the broccoli in a single layer on a baking sheet lined with parchment paper.
4. Roast for 15-20 minutes, or until the broccoli is tender and slightly crispy on the edges.
5. Remove from the oven and sprinkle the grated Parmesan cheese over the hot broccoli, followed by the sliced almonds.
6. Return the broccoli to the oven for an additional 3-5 minutes to allow the cheese to melt and the almonds to toast.
7. Season with freshly ground black pepper to taste and serve.

Roasting broccoli brings out its natural sweetness, and when paired with the sharpness of Parmesan and the crunch of almonds, it becomes an irresistible side dish. This recipe is perfect for anyone following a low-sodium, low-carb, or keto diet, as it is light yet satisfying. The flavors blend beautifully, making it a great choice for a wholesome and quick Friday lunch.

Broccoli Salad with Avocado and Bacon

This low-sodium, keto-friendly broccoli salad with creamy avocado and crispy bacon makes for a refreshing and filling lunch. The combination of crunchy broccoli, creamy avocado, and savory bacon provides a variety of textures and flavors. It’s a great way to enjoy your veggies with minimal sodium and a boost of healthy fats from the avocado.

Ingredients:

• 4 cups fresh broccoli florets, chopped into small pieces
• 1 ripe avocado, diced
• 4 slices of nitrate-free bacon, cooked and crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon mustard powder
• Freshly ground black pepper, to taste

Instructions:

1. Cook the bacon slices until crispy, then crumble them into small pieces.
2. In a large bowl, combine the chopped broccoli, diced avocado, and crumbled bacon.
3. In a small bowl, whisk together olive oil, apple cider vinegar, mustard powder, and black pepper to create the dressing.
4. Pour the dressing over the broccoli mixture and toss to combine evenly.
5. Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.

This broccoli salad is an excellent option for a low-sodium, keto lunch. The creamy avocado adds richness, while the bacon provides a satisfying crunch and savory flavor. The light dressing keeps it refreshing and easy to prepare. It’s a healthy, low-carb way to enjoy your greens with a tasty twist!

Broccoli Frittata with Herbs and Goat Cheese

This keto-friendly, low-sodium broccoli frittata is packed with protein and healthy fats, making it the perfect low-carb lunch. The combination of broccoli, fresh herbs, and creamy goat cheese creates a light yet flavorful dish that’s easy to prepare and can be enjoyed hot or cold. Ideal for meal prep or a quick lunch, this frittata is both filling and satisfying.

Ingredients:

• 4 large eggs
• 2 cups fresh broccoli florets, steamed
• 2 tablespoons olive oil
• ¼ cup crumbled goat cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the steamed broccoli and sauté for a few minutes until slightly browned.
3. In a mixing bowl, whisk the eggs with black pepper, parsley, and basil until well combined.
4. Pour the egg mixture into the skillet with the broccoli. Sprinkle crumbled goat cheese on top.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and lightly golden on top.
6. Slice and serve immediately, or store in the refrigerator for later.

This broccoli frittata is a versatile and delicious way to enjoy your vegetables. The goat cheese adds a creamy, tangy flavor that complements the broccoli and fresh herbs. It’s a low-sodium, low-carb meal that can be made in advance and enjoyed throughout the week, making it perfect for anyone following a keto diet or looking for a healthy, satisfying lunch.

Broccoli and Mushroom Stir-Fry

This low-sodium broccoli and mushroom stir-fry is a quick, easy, and flavorful keto lunch option. Packed with vegetables and seasoned with fresh herbs, garlic, and olive oil, it’s a simple dish that highlights the natural flavors of the ingredients. The earthy mushrooms and crunchy broccoli make for a satisfying meal that’s both healthy and low in carbs.

Ingredients:

• 4 cups broccoli florets
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme or rosemary
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and sauté for 3-4 minutes, until they begin to soften and release their juices.
3. Add the broccoli florets to the skillet and stir-fry for another 5-6 minutes, until tender-crisp.
4. Add the minced garlic and fresh thyme (or rosemary), and continue to sauté for 1-2 minutes until fragrant.
5. Season with freshly ground black pepper and serve hot.

This broccoli and mushroom stir-fry is a quick and easy low-sodium, keto lunch option. The earthy flavors of the mushrooms and the crisp texture of the broccoli pair beautifully with the aromatic herbs. This simple stir-fry is perfect for those following a low-carb or keto diet and looking for a light yet flavorful meal. It’s a great way to incorporate more vegetables into your diet without sacrificing taste.

Broccoli and Chicken Stir-Fry with Sesame Oil

This low-sodium broccoli and chicken stir-fry with sesame oil is a light yet protein-packed keto lunch. The combination of tender chicken, crunchy broccoli, and the aromatic sesame oil creates a rich, satisfying dish. The simplicity of the recipe makes it perfect for a busy Friday lunch when you want something quick but nutritious.

Ingredients:

• 2 chicken breasts, thinly sliced
• 4 cups broccoli florets
• 2 tablespoons sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons coconut aminos (for a low-sodium alternative to soy sauce)
• Freshly ground black pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken breast to the pan and cook for 5-7 minutes, until fully cooked and lightly browned.
3. Add the garlic and ginger to the pan and cook for another minute until fragrant.
4. Add the broccoli florets to the pan and stir-fry for 5-6 minutes, or until they are tender but still crisp.
5. Pour in the coconut aminos and toss to coat the chicken and broccoli evenly.
6. Season with freshly ground black pepper and serve hot.

This broccoli and chicken stir-fry with sesame oil is a perfect low-sodium, keto-friendly meal that is both satisfying and full of flavor. The sesame oil provides a rich, nutty taste that enhances the dish, while the coconut aminos adds a depth of flavor without the high sodium content of traditional soy sauce. It’s a great meal for anyone looking for a quick and healthy lunch with plenty of protein and vegetables.

Broccoli and Cauliflower Mash

This low-sodium broccoli and cauliflower mash is a creamy, keto-friendly alternative to mashed potatoes. The blend of cauliflower and broccoli creates a smooth, hearty texture, while the garlic and butter add richness. It’s a great side dish for any keto meal or a simple, filling lunch on its own.

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• ¼ cup heavy cream
• Freshly ground black pepper, to taste
• Optional: Fresh chives for garnish

Instructions:

1. Steam the broccoli and cauliflower florets until they are very tender, about 8-10 minutes.
2. Drain the vegetables and transfer them to a food processor or use a potato masher to mash them together.
3. In a small skillet, melt butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
4. Add the garlic butter and heavy cream to the mashed vegetables and blend or mash until smooth.
5. Season with freshly ground black pepper to taste.
6. Serve immediately, garnished with fresh chives if desired.

This broccoli and cauliflower mash is a comforting and creamy dish that makes an excellent low-sodium, low-carb alternative to mashed potatoes. The garlic butter adds a rich flavor, while the heavy cream gives it a silky texture. It’s a perfect side dish for any keto meal, or you can enjoy it as a light, satisfying lunch on its own.

Broccoli and Zucchini Noodles with Pesto

This low-sodium broccoli and zucchini noodles with pesto is a fresh and flavorful keto lunch that’s light yet full of nutrients. The zucchini noodles serve as a great low-carb substitute for pasta, while the homemade pesto adds a burst of herbal flavor. The broccoli enhances the dish with its crunch and natural sweetness.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 cups broccoli florets, steamed
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 tablespoons Parmesan cheese, grated
• 1 garlic clove
• Freshly ground black pepper, to taste

Instructions:

1. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth. Season with black pepper to taste.
2. In a skillet, heat olive oil over medium heat and add the spiralized zucchini noodles. Sauté for 2-3 minutes until slightly softened.
3. Add the steamed broccoli florets to the skillet with the zucchini noodles and toss to combine.
4. Pour the pesto over the broccoli and zucchini noodles, tossing until evenly coated.
5. Serve immediately, garnished with additional Parmesan cheese if desired.

This broccoli and zucchini noodle dish with pesto is a delicious and vibrant low-sodium, keto-friendly lunch option. The pesto brings a fresh, herby flavor that pairs perfectly with the zucchini noodles and broccoli. It’s a simple, satisfying meal that’s light on carbs but rich in taste, making it ideal for anyone following a keto or low-sodium diet.

Broccoli and Shrimp Skillet

his low-sodium broccoli and shrimp skillet is a quick, flavorful keto lunch that’s both light and protein-packed. The combination of shrimp and broccoli sautéed in olive oil with garlic and lemon creates a savory dish with a refreshing, citrusy finish. It’s an easy and satisfying meal for those who want to keep things simple while maintaining a low-carb, low-sodium diet.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups broccoli florets
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Juice of 1 lemon
• 1 teaspoon paprika
• Freshly ground black pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-7 minutes until they are tender and slightly crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 3-4 minutes per side, or until they are pink and fully cooked.
3. Add the minced garlic to the shrimp and cook for an additional minute until fragrant.
4. Return the cooked broccoli to the skillet, and add the lemon juice and paprika. Toss to combine and heat through.
5. Season with freshly ground black pepper to taste and serve hot.

This broccoli and shrimp skillet is an excellent low-sodium, low-carb meal that provides a healthy balance of protein and vegetables. The shrimp adds a savory, succulent flavor, while the broccoli offers crunch and nutrients. The lemon and garlic elevate the dish, making it a perfect option for a quick, flavorful keto lunch that’s both satisfying and light.

Broccoli, Bacon, and Egg Cups

These keto-friendly broccoli, bacon, and egg cups are the perfect low-sodium meal prep solution for your Friday lunch. The combination of crispy bacon, nutrient-packed broccoli, and protein-rich eggs makes these cups a satisfying, easy-to-make option that’s both healthy and flavorful. They’re great for meal prep and can be enjoyed hot or cold.

Ingredients:

• 4 large eggs
• 2 cups broccoli florets, steamed and chopped
• 4 slices nitrate-free bacon, cooked and crumbled
• ¼ cup shredded cheddar cheese (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with a little olive oil or non-stick spray.
2. In a large bowl, combine the steamed and chopped broccoli, crumbled bacon, and shredded cheddar cheese (if using).
3. In a separate bowl, whisk the eggs with freshly ground black pepper and pour over the broccoli and bacon mixture.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
5. Bake for 18-20 minutes, or until the eggs are fully set and lightly golden on top.
6. Let the cups cool slightly before removing them from the tin.

These broccoli, bacon, and egg cups are a fantastic low-sodium, keto-friendly lunch option that’s packed with flavor. The crispy bacon adds a savory crunch, while the broccoli provides a nutritious boost. The eggs tie everything together, making this dish a perfect grab-and-go option for busy days. It’s a great way to enjoy a low-carb, protein-rich meal without the added sodium.

Broccoli and Turkey Meatballs

These broccoli and turkey meatballs are a delicious, low-sodium, keto-friendly lunch that’s easy to prepare and full of flavor. Ground turkey provides a lean protein base, while the broccoli adds fiber and vitamins. Baked until golden, these meatballs are perfect for dipping in a low-sodium marinara or enjoying on their own for a satisfying meal.

Ingredients:

• 1 lb ground turkey
• 2 cups broccoli florets, steamed and finely chopped
• 1 large egg
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• ½ cup almond flour
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, finely chopped broccoli, egg, garlic powder, onion powder, and almond flour. Season with black pepper to taste.
3. Use your hands to form the mixture into meatballs, about 1-2 inches in diameter, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the meatballs are golden and cooked through.
5. Serve hot with a low-sodium dipping sauce or as a stand-alone dish.

These broccoli and turkey meatballs are a great low-sodium, keto-friendly lunch that’s packed with protein and healthy veggies. The ground turkey is lean and flavorful, while the broccoli adds a nutritious element to the meatballs. With the addition of garlic and onion powder, these meatballs are delicious on their own or paired with a low-sodium marinara. It’s a meal that’s simple to make and satisfying to eat.

Broccoli and Avocado Salad with Lemon Dressing

This low-sodium, keto-friendly broccoli and avocado salad with lemon dressing is a refreshing and satisfying lunch option. The creamy avocado complements the crunchy, nutrient-packed broccoli, while the lemon dressing adds a tangy zing. It’s a perfect choice for anyone looking for a quick, healthy meal that’s both low in sodium and high in healthy fats.

Ingredients:

• 4 cups broccoli florets, steamed and chopped
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard (optional)
• Freshly ground black pepper, to taste
• 1 tablespoon sunflower seeds or pumpkin seeds (optional)

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes, and let them cool slightly.
2. In a large mixing bowl, combine the steamed broccoli and diced avocado.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), and black pepper to make the dressing.
4. Pour the dressing over the broccoli and avocado mixture, tossing gently to coat.
5. Optionally, sprinkle with sunflower or pumpkin seeds for added crunch.
6. Serve immediately or refrigerate for a chilled salad option.

his broccoli and avocado salad is a light, keto-friendly dish that’s bursting with flavor and nutrients. The creamy avocado adds richness, while the lemon dressing provides a refreshing burst of citrus. With minimal ingredients and a quick prep time, this is the perfect low-sodium lunch for anyone craving a fresh and satisfying meal.

Broccoli, Almond, and Chicken Stir-Fry

This broccoli, almond, and chicken stir-fry is a perfect low-sodium, keto-friendly lunch option. It’s quick, flavorful, and full of healthy fats, protein, and fiber. The almonds provide a satisfying crunch, while the broccoli adds a healthy veggie boost. With the savory chicken and light seasoning, this dish makes for a delicious and filling lunch.

Ingredients:

• 2 chicken breasts, sliced into strips
• 4 cups broccoli florets
• ¼ cup sliced almonds
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced chicken and cook for 5-7 minutes until browned and fully cooked.
2. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
3. Add the broccoli florets and stir-fry for 4-5 minutes until tender-crisp.
4. Toss in the sliced almonds and drizzle with fresh lemon juice. Stir to combine and heat through.
5. Season with freshly ground black pepper to taste and serve immediately.

This broccoli, almond, and chicken stir-fry is an easy and satisfying meal that’s perfect for a low-sodium, keto-friendly lunch. The almonds add a satisfying crunch, while the chicken provides lean protein. The combination of garlic, lemon, and black pepper brings all the flavors together, making this dish a healthy and flavorful choice for a quick meal.

Broccoli and Bacon Egg Salad

This low-sodium, keto-friendly broccoli and bacon egg salad is a perfect combination of protein, healthy fats, and fiber. The crispy bacon, creamy eggs, and crunchy broccoli come together with a tangy mustard-based dressing to create a satisfying and flavorful lunch that’s easy to prepare and perfect for meal prep.

Ingredients:

• 4 large hard-boiled eggs, chopped
• 2 cups broccoli florets, steamed and chopped
• 4 slices nitrate-free bacon, cooked and crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste

Instructions:

1. Cook the bacon until crispy, then crumble it into small pieces.
2. Steam the broccoli florets and chop them into bite-sized pieces once tender.
3. In a large mixing bowl, combine the chopped eggs, broccoli, and crumbled bacon.
4. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and black pepper to make the dressing.
5. Pour the dressing over the egg, bacon, and broccoli mixture and toss gently to combine.
6. Serve immediately, or refrigerate for up to 2 days for a chilled salad option.

This broccoli and bacon egg salad is a delicious, low-sodium, and keto-friendly meal that’s rich in protein and healthy fats. The combination of creamy eggs, crispy bacon, and crunchy broccoli makes for a satisfying and flavorful lunch. The mustard-based dressing adds a tangy punch that ties everything together, making it a perfect choice for a light yet filling meal.

Note: More recipes are coming soon!