25+ Delicious Friday Low-Sodium Dairy-Free Recipes You’ll Love to Try

As we look forward to the weekend, many of us crave something special to enjoy on Friday nights.

But for those who need to watch their sodium intake or follow a dairy-free lifestyle, finding the right recipes can be a challenge.

Fortunately, there are countless delicious and healthy options that meet both criteria, without compromising on flavor.

Whether you’re looking for savory mains, hearty sides, or satisfying desserts, these 25+ low-sodium, dairy-free recipes are perfect for a Friday night feast.

From fresh salads to mouth-watering vegetable stir-fries, you’ll find something for everyone in this collection of nutrient-packed, sodium-conscious dishes.

25+ Delicious Friday Low-Sodium Dairy-Free Recipes You’ll Love to Try

With these 25+ Friday low-sodium, dairy-free recipes, you can enjoy a delicious, flavorful meal without sacrificing your health goals.

These recipes are simple to prepare, full of fresh ingredients, and suitable for anyone looking to reduce sodium and eliminate dairy from their diet.

Whether you’re preparing dinner for one or feeding the whole family, there’s a recipe here to make your Friday night meal both nourishing and satisfying.

Enjoy these dishes guilt-free, knowing that you’re prioritizing your health while still indulging in mouthwatering flavors.

Zucchini Noodles with Avocado Pesto

This low-carb, keto-friendly dish swaps traditional pasta for zucchini noodles, which are naturally low in sodium and dairy-free. The creamy avocado pesto brings together fresh basil, garlic, lemon, and olive oil, creating a rich, satisfying sauce without any dairy or high-sodium ingredients. It’s a perfect Friday lunch that is both refreshing and filling.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1 garlic clove
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste (use low-sodium salt or omit)
• Optional: Cherry tomatoes for garnish

Instructions:

1. Use a spiralizer to create zucchini noodles. Set them aside.
2. In a blender or food processor, combine the avocado, basil, garlic, lemon juice, olive oil, and a pinch of salt (optional). Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto sauce until fully coated.
4. Garnish with cherry tomatoes or extra basil if desired.
5. Serve immediately and enjoy!

This zucchini noodle dish with avocado pesto is a delightful, nutrient-packed option for anyone following a low-sodium and dairy-free lifestyle. The creamy pesto provides healthy fats from the avocado and olive oil, making it a fulfilling meal that doesn’t compromise on taste. Whether you’re on a keto diet or simply looking for a lighter meal, this dish is perfect for a healthy and satisfying Friday lunch.

Cauliflower Rice Stir-Fry with Tofu

This cauliflower rice stir-fry is a perfect keto-friendly, low-carb, dairy-free, and low-sodium lunch option. The cauliflower rice mimics traditional rice while being a fraction of the carbs, and the crispy tofu adds a wonderful source of plant-based protein. With colorful vegetables like bell peppers, spinach, and mushrooms, this dish is not only nutritious but also bursting with flavor.

Ingredients:

• 1 medium head of cauliflower (grated or processed into rice)
• 1 block firm tofu (pressed and cubed)
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach, chopped
• 2 tbsp coconut aminos (or low-sodium soy sauce alternative)
• 1 garlic clove, minced
• 1 tbsp sesame oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the tofu cubes and cook, stirring occasionally, until golden and crispy on all sides. Remove from the pan and set aside.
3. In the same pan, add the garlic, bell pepper, mushrooms, and spinach. Sauté for 3-4 minutes until the vegetables are tender.
4. Add the cauliflower rice to the pan and cook for another 5-6 minutes until tender, stirring occasionally.
5. Return the crispy tofu to the pan, pour in the coconut aminos, and drizzle with sesame oil. Stir well to combine.
6. Garnish with fresh cilantro and serve immediately.

This cauliflower rice stir-fry with tofu is an incredibly satisfying, low-sodium, dairy-free meal that’s packed with flavor and texture. The cauliflower rice acts as a fantastic substitute for regular rice, keeping the dish low-carb while the tofu adds a hearty protein source. With the perfect balance of vegetables and a flavorful sauce, this dish is a great choice for anyone looking for a delicious and health-conscious lunch that fits into a keto or low-sodium diet.

Eggplant and Mushroom Caponata

Caponata is a classic Italian eggplant dish, and this version is a perfect Friday lunch for those following a low-carb, keto, and dairy-free diet. With its rich, tangy tomato-based sauce, this caponata is packed with eggplant, mushrooms, and olives. It’s a great way to enjoy a flavorful, hearty meal without the need for sodium-rich ingredients or dairy.

Ingredients:

• 2 medium eggplants, diced
• 1 cup mushrooms, chopped
• 1/2 onion, diced
• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes (no added salt)
• 1/4 cup green olives, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp capers (optional)
• 1 tsp dried oregano
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for 5-6 minutes, until it softens and begins to brown.
2. Add the chopped mushrooms and onion to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
3. Stir in the crushed tomatoes, olives, balsamic vinegar, capers (if using), and oregano. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
4. Season with salt and pepper to taste (use a low-sodium salt option if desired).
5. Garnish with fresh basil leaves before serving.

This eggplant and mushroom caponata is a flavorful and hearty dish perfect for a keto-friendly, low-sodium, and dairy-free lunch. The combination of eggplant, mushrooms, and olives in a rich tomato sauce provides a satisfying meal that’s both nourishing and comforting. It’s a great option for anyone craving something Mediterranean-inspired without the typical high-sodium or dairy ingredients. The caponata can be served on its own or paired with a light salad for a complete meal.

Spaghetti Squash with Garlic Lemon Shrimp

This low-carb, dairy-free, and low-sodium recipe features spaghetti squash, a perfect substitute for pasta, paired with succulent shrimp in a bright, lemony garlic sauce. The dish is light yet satisfying, offering a fresh and healthy alternative for a Friday lunch. With minimal ingredients and simple preparation, it’s both easy to make and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 12 oz large shrimp (peeled and deveined)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste (use low-sodium salt or omit)
• Zest of 1 lemon (optional for extra flavor)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the inside of the squash with a bit of olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the lemon juice and zest, stirring to combine.
5. Once the spaghetti squash is done, use a fork to scrape out the strands. Add the squash strands to the skillet, tossing with the garlic-lemon sauce.
6. Return the shrimp to the skillet, toss everything together, and garnish with fresh parsley.
7. Serve immediately.

Spaghetti squash with garlic lemon shrimp is a perfect low-carb, dairy-free, and low-sodium option for a quick and flavorful Friday lunch. The shrimp adds a delightful protein element, while the spaghetti squash provides a satisfying pasta alternative. With the bright flavors of lemon and garlic, this dish is fresh and light, making it a perfect choice for anyone looking to enjoy a healthy, keto-friendly meal without compromising on taste.

Chicken Lettuce Wraps with Avocado and Salsa

These chicken lettuce wraps are a fresh and tasty low-carb, keto, and dairy-free lunch option. Ground chicken is cooked with spices and wrapped in crisp lettuce leaves, creating a handheld meal that’s satisfying and full of flavor. Topped with creamy avocado and tangy salsa, it’s the ideal lunch for anyone looking to avoid high-sodium or dairy-filled foods.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste (use low-sodium salt or omit)
• 8 large lettuce leaves (e.g., Romaine or Butter lettuce)
• 1 avocado, sliced
• 1/2 cup fresh salsa (low-sodium)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned and cooked through.
2. Add the chili powder, cumin, paprika, salt, and pepper to the chicken. Stir well to coat the chicken with the spices. Cook for another 1-2 minutes until fragrant.
3. Remove the skillet from heat and set aside.
4. To assemble the wraps, place a spoonful of the seasoned chicken mixture into each lettuce leaf.
5. Top with slices of avocado and a spoonful of fresh salsa.
6. Garnish with cilantro and serve immediately.

These chicken lettuce wraps with avocado and salsa offer a refreshing, flavorful lunch that’s packed with protein and healthy fats, all while keeping it low-sodium, dairy-free, and keto-friendly. The combination of spicy seasoned chicken, creamy avocado, and fresh salsa makes for a satisfying and enjoyable meal that’s both light and filling. These wraps are easy to customize with your favorite toppings, making them a versatile and delicious choice for a healthy Friday lunch.

Cabbage Stir-Fry with Almonds and Sesame Seeds

This cabbage stir-fry is a simple, low-carb, dairy-free, and low-sodium dish that is perfect for a Friday lunch. It features cabbage sautéed with garlic, ginger, and sesame oil, topped with crunchy almonds and sesame seeds. Packed with nutrients and flavor, this dish is satisfying without being too heavy, making it a great option for anyone on a keto diet or those seeking a light but filling meal.

Ingredients:

• 1 medium head of cabbage, shredded
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1-inch piece of fresh ginger, minced
• 1/4 cup almonds, sliced
• 2 tbsp sesame seeds
• 2 tbsp coconut aminos (or low-sodium soy sauce alternative)
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the shredded cabbage to the skillet and stir-fry for 5-7 minutes until it begins to soften but still retains some crunch.
3. Drizzle the coconut aminos over the cabbage and continue to stir-fry for another 2-3 minutes.
4. Add the sliced almonds and sesame seeds to the pan, tossing to combine.
5. Season with salt and pepper to taste (use low-sodium salt if desired).
6. Garnish with fresh cilantro and serve immediately.

his cabbage stir-fry with almonds and sesame seeds is a delightful, low-sodium, dairy-free dish that’s packed with crunch, flavor, and healthy fats. The combination of ginger, garlic, and sesame oil brings a warm, savory taste to the cabbage, while the almonds and sesame seeds add a satisfying crunch. This dish is perfect for anyone looking for a quick, healthy, and keto-friendly lunch that’s light but filling, making it a great choice for a nutritious Friday meal.

Spicy Tuna Salad Lettuce Wraps

These spicy tuna salad lettuce wraps are a simple, low-carb, dairy-free, and low-sodium option that packs a punch of flavor. Canned tuna is combined with creamy avocado and spicy sriracha, all wrapped in crisp lettuce leaves for a satisfying, handheld lunch. These wraps are not only easy to prepare but also provide a refreshing and healthy alternative to traditional sandwiches or wraps.

Ingredients:

• 2 cans (5 oz each) tuna in water, drained
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• 1 tbsp sriracha sauce (optional for spice)
• 1 tbsp lemon juice
• 2 tbsp chopped green onions
• 8 large lettuce leaves (e.g., Romaine or Butter lettuce)
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine the drained tuna, mashed avocado, olive oil, sriracha, lemon juice, and green onions.
2. Mix well until all ingredients are evenly combined. Season with salt and pepper to taste (use low-sodium salt if desired).
3. Place a generous spoonful of the tuna salad mixture onto each lettuce leaf.
4. Garnish with fresh cilantro and serve immediately.

These spicy tuna salad lettuce wraps are an excellent choice for a light and nutritious Friday lunch. The creamy avocado perfectly balances the heat from the sriracha, while the tuna provides a healthy dose of protein. With the refreshing crunch of lettuce, these wraps are not only low in sodium and dairy-free but also a fun and satisfying way to enjoy tuna salad. They’re quick to prepare and can easily be customized with your favorite spices or toppings.

Grilled Portobello Mushroom Steaks

Grilled Portobello mushroom steaks are a hearty and flavorful low-carb, dairy-free, and low-sodium meal. With their meaty texture, Portobello mushrooms serve as a great alternative to traditional steaks. Marinated in balsamic vinegar, garlic, and olive oil, they’re grilled to perfection, creating a smoky, savory dish that’s perfect for a Friday lunch.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
2. Place the Portobello mushrooms in a shallow dish and pour the marinade over them, making sure the mushrooms are fully coated. Let them marinate for at least 15 minutes.
3. Preheat your grill or grill pan to medium-high heat.
4. Grill the mushrooms for 4-5 minutes on each side, until tender and slightly charred.
5. Remove from the grill and garnish with fresh parsley.
6. Serve immediately as a main dish or alongside a salad for a complete meal.

Grilled Portobello mushroom steaks are a delicious and satisfying low-carb, dairy-free, and low-sodium meal that’s full of flavor. The balsamic marinade enhances the mushrooms’ natural savory taste, making them a perfect substitute for traditional meat steaks. These mushrooms are tender, smoky, and packed with nutrients, making them an ideal lunch for those following a keto or low-sodium diet. Pair with a light side salad or enjoy them on their own for a wholesome, filling meal.

Cucumber and Tomato Salad with Olive Oil Dressing

This fresh cucumber and tomato salad is a simple, low-carb, dairy-free, and low-sodium dish that’s perfect for a light Friday lunch. The crisp cucumbers and juicy tomatoes are complemented by a tangy olive oil dressing with lemon and herbs, creating a refreshing and nutritious salad that’s both hydrating and satisfying. It’s an easy and flavorful option that can be prepared in just minutes.

Ingredients:

• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh basil for garnish

Instructions:

1. In a large bowl, combine the sliced cucumber, halved cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the vegetables and toss to combine.
4. Garnish with fresh basil and serve immediately.

This cucumber and tomato salad with olive oil dressing is a simple and light dish that’s perfect for a refreshing, dairy-free, and low-sodium lunch. The crisp cucumber and juicy tomatoes pair perfectly with the tangy olive oil dressing, creating a salad that is both hydrating and delicious. It’s a perfect accompaniment to a protein-rich dish like grilled chicken or tofu, or it can stand alone as a light and satisfying meal. With minimal ingredients and quick prep time, it’s a great go-to option for busy days.

Cauliflower and Broccoli Rice Pilaf

This cauliflower and broccoli rice pilaf is a low-carb, dairy-free, and low-sodium alternative to traditional rice pilaf. Cauliflower rice and broccoli are sautéed with garlic and herbs to create a flavorful, nutrient-packed dish. The combination of textures and the infusion of savory flavors from the garlic and olive oil makes it an excellent side dish or light lunch option for a healthy Friday meal.

Ingredients:

• 1 small head cauliflower, grated or processed into rice-sized pieces
• 1 cup broccoli florets, chopped finely
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup vegetable broth (low-sodium)
• 1 tsp dried thyme
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the cauliflower rice to the skillet and cook for 4-5 minutes, stirring occasionally until it begins to soften.
3. Add the chopped broccoli, vegetable broth, thyme, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the broccoli is tender and the mixture is well combined.
4. Remove from heat and garnish with fresh parsley before serving.

This cauliflower and broccoli rice pilaf is an excellent low-carb, dairy-free, and low-sodium choice for a healthy Friday lunch. The cauliflower rice serves as a great substitute for traditional rice, keeping the dish light and keto-friendly, while the broccoli adds a hearty texture and nutrients. The savory flavors of garlic, thyme, and vegetable broth come together to create a flavorful dish that’s perfect as a side or a standalone lunch.

Avocado and Cucumber Sushi Rolls

These avocado and cucumber sushi rolls are a fresh, dairy-free, and low-sodium alternative to traditional sushi rolls. With creamy avocado, crunchy cucumber, and a dash of rice vinegar, these rolls offer a light yet filling meal. They are easy to make and perfect for anyone following a keto or low-sodium diet, offering a refreshing, plant-based lunch option that’s also low in carbs.

Ingredients:

• 1 cup cauliflower rice (prepared by grating cauliflower or using pre-made cauliflower rice)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 4 sheets nori (seaweed)
• 1 tbsp rice vinegar (optional for added flavor)
• 1 tbsp sesame seeds (optional)
• Soy sauce or coconut aminos (low-sodium) for dipping

Instructions:

1. If using, mix cauliflower rice with rice vinegar to lightly season.
2. Place a sheet of nori on a sushi mat, shiny side down.
3. Spread a thin layer of cauliflower rice over the nori, leaving about an inch at the top for sealing.
4. Place slices of avocado and cucumber along the center of the rice.
5. Roll up the sushi tightly from the bottom, using the sushi mat to help guide the roll.
6. Slice the roll into bite-sized pieces and sprinkle with sesame seeds, if desired.
7. Serve with low-sodium soy sauce or coconut aminos for dipping.

These avocado and cucumber sushi rolls are a fun and delicious low-carb, dairy-free, and low-sodium lunch option. The creamy avocado pairs beautifully with the crisp cucumber, and the cauliflower rice gives the sushi a light, healthy twist. These rolls are not only perfect for those on a keto or low-sodium diet, but they also make for a refreshing, plant-based meal that’s simple to prepare and enjoy on a Friday.

Sweet Potato and Chickpea Salad

This sweet potato and chickpea salad is a hearty, dairy-free, and low-sodium dish packed with fiber, protein, and essential nutrients. The roasted sweet potatoes provide a naturally sweet base, complemented by chickpeas and fresh vegetables, all tossed in a light lemon-olive oil dressing. It’s a filling and nutritious salad that’s perfect for a Friday lunch, whether served on its own or as a side dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 red onion, thinly sliced
• 1 cup spinach, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp cumin
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. In a large bowl, combine the roasted sweet potatoes, chickpeas, red onion, and spinach.
3. In a small bowl, whisk together the remaining olive oil and lemon juice. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh parsley and serve.

This sweet potato and chickpea salad is a nutritious and satisfying low-sodium, dairy-free meal that’s perfect for a hearty Friday lunch. The natural sweetness of the roasted sweet potatoes contrasts wonderfully with the savory chickpeas and the light lemon dressing. This salad is filling, high in fiber, and can easily be adapted with other vegetables or greens based on personal preferences. It’s a great option for anyone looking for a healthy, flavorful lunch that keeps energy levels high throughout the day.

Zucchini Noodles with Tahini Sauce

Zucchini noodles, or “zoodles,” are a light and low-carb alternative to traditional pasta, making this dish perfect for a keto-friendly, dairy-free, and low-sodium Friday lunch. Tossed in a creamy tahini sauce with hints of lemon and garlic, this dish is refreshing, nutritious, and full of flavor. It’s a quick, satisfying meal that feels indulgent without breaking any dietary goals.

Ingredients:

• 2 medium zucchini, spiralized
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup water (as needed for thinning sauce)
• 1 tbsp sesame seeds (optional for garnish)
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and a splash of water. Add more water, a little at a time, until the sauce reaches your desired consistency.
2. Heat a skillet over medium heat and lightly sauté the spiralized zucchini for 1-2 minutes, just until warmed but still firm.
3. Toss the zucchini noodles with the tahini sauce until evenly coated.
4. Serve immediately, garnished with sesame seeds and fresh parsley.

Zucchini noodles with tahini sauce are a delightful, low-carb, and dairy-free alternative to traditional pasta dishes. The creamy tahini sauce brings a nutty richness, while the zoodles provide a light and refreshing base. Perfect as a quick Friday lunch, this dish is easy to prepare and leaves you feeling satisfied and energized without the heaviness of a traditional pasta meal.

Roasted Red Pepper and Lentil Soup

This roasted red pepper and lentil soup is a warm, hearty option for a dairy-free, low-sodium Friday lunch. Packed with the smoky sweetness of roasted red peppers and the earthy richness of lentils, this soup is both comforting and nourishing. It’s an easy, one-pot meal that’s perfect for cold days or when you’re craving something filling yet light on carbs.

Ingredients:

• 4 large red bell peppers
• 1 cup dry red lentils, rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste (use low-sodium salt or omit)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Place the red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
2. Remove the peppers from the oven and let them cool. Peel off the skins, remove the seeds, and roughly chop the roasted peppers.
3. In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant.
4. Add the roasted red peppers, lentils, smoked paprika, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender.
5. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky for texture.
6. Serve hot, garnished with fresh parsley.

This roasted red pepper and lentil soup is a cozy and flavorful option for a dairy-free and low-sodium lunch. The combination of smoky roasted peppers and tender lentils creates a satisfying and nutritious dish that’s perfect for warming up on a cool Friday. It’s easy to make in advance and stores well, making it a great meal-prep option too.

Cabbage and Avocado Slaw with Lime Dressing

This cabbage and avocado slaw is a crunchy, refreshing, and nutrient-packed dish that’s perfect for a low-carb, dairy-free, and low-sodium lunch. With crisp cabbage, creamy avocado, and a tangy lime dressing, this slaw is both light and filling. It’s versatile enough to be enjoyed on its own or as a topping for grilled chicken or fish.

Ingredients:

• 2 cups shredded green cabbage
• 1 avocado, diced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• Salt and pepper to taste (use low-sodium salt or omit)

Instructions:

1. In a large bowl, combine the shredded cabbage, diced avocado, red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss gently to combine, ensuring the avocado remains intact.
4. Serve immediately or chill for 15 minutes to allow the flavors to meld.

This cabbage and avocado slaw with lime dressing is a simple yet flavorful low-carb and dairy-free option for a healthy Friday lunch. The crispness of the cabbage and bell pepper pairs beautifully with the creaminess of avocado and the tangy lime dressing. Whether eaten on its own or as a side dish, this slaw is a refreshing and satisfying choice for anyone looking to enjoy a light, healthy meal.

Note: More recipes are coming soon!