35+ Simple Friday Low Sodium Gluten-Free Recipes for Your Feast

Fridays are meant for relaxation, good company, and most importantly, delicious food that sets the tone for the weekend. ]

But if you’re managing a low sodium or gluten-free diet, finding recipes that satisfy your cravings without compromising your health can be a challenge.

Whether you’re hosting a dinner party, cooking for yourself, or just looking to kickstart the weekend with something new, these 35+ Friday low sodium gluten-free recipes are designed to bring both flavor and nutrition to your plate.

From vibrant salads to comforting entrees and indulgent desserts, these recipes are not only kind to your heart and digestive system, but also perfect for getting into the Friday mood.

Get ready to explore a variety of mouthwatering dishes that will make your Friday evening one to remember!

35+ Simple Friday Low Sodium Gluten-Free Recipes for Your Feast

With so many tantalizing options for low sodium and gluten-free meals, you no longer have to choose between taste and health.

These 35+ Friday recipes offer a wide range of choices to fit every palate, ensuring that you can enjoy a hearty and flavorful meal while sticking to your dietary needs.

Whether you’re preparing for a cozy evening at home or a gathering with loved ones, these recipes make it easy to enjoy a stress-free Friday filled with nourishing food.

So, dive into these recipes and savor the joy of a delicious, healthy start to your weekend.

Zucchini Noodles with Avocado Pesto

This creamy, refreshing dish combines the mild crunch of zucchini noodles with a rich avocado pesto sauce, creating a flavorful and nutritious meal. The avocado provides a healthy dose of fats, while the zucchini noodles keep the carb count low, making this a perfect keto-friendly lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper (use sparingly to keep sodium low)
• 1 tbsp pine nuts (optional)

Instructions:

1. To make the pesto, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth.
2. Heat a non-stick skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until slightly tender but still crisp.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
   This zucchini noodle dish is the perfect balance of creamy and fresh, with a satisfying texture from the zucchini and a rich, creamy pesto that keeps it light yet flavorful. It’s low in carbs and sodium, making it an ideal keto lunch choice. You can also switch up the herbs in the pesto for a unique twist.

Cauliflower Fried Rice

A keto twist on traditional fried rice, this dish uses cauliflower rice as a substitute for grains, making it low-carb and gluten-free. Packed with fresh vegetables and a protein of your choice, this recipe is not only healthy but also quick and easy to prepare. The absence of soy sauce helps keep sodium levels down, while still offering satisfying flavor.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup diced bell pepper
• 1/4 cup diced carrots
• 1/4 cup green onions, chopped (optional)
• 2 eggs, scrambled
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5 minutes, until tender.
2. In a separate pan, scramble the eggs with a pinch of salt and pepper. Once cooked, set aside.
3. In the same skillet, add sesame oil, bell pepper, carrots, and green onions, and cook for another 3 minutes until vegetables are tender.
4. Add the scrambled eggs back into the skillet along with the cauliflower rice. Stir in apple cider vinegar, and cook everything together for 2-3 minutes.
5. Adjust seasoning with salt and pepper, then serve hot.

This cauliflower fried rice is a hearty yet light meal that delivers on flavor without loading up on carbs or sodium. The fresh vegetables and egg provide a good source of vitamins and protein, while the sesame oil adds an aromatic richness. It’s perfect for a quick, satisfying keto lunch.

Grilled Chicken Salad with Lemon Tahini Dressing

This simple yet satisfying salad is loaded with grilled chicken, fresh veggies, and a zesty lemon tahini dressing. The grilled chicken offers lean protein, while the tahini dressing brings a creamy, nutty flavor. The ingredients come together to create a wholesome, low-carb, gluten-free lunch that’s light on sodium but full of nutrients.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups mixed greens (arugula, spinach, etc.)
• 1/2 cucumber, sliced
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper (used sparingly)
• Fresh herbs (optional, for garnish)

Instructions:

1. Grill the chicken breasts until fully cooked, then slice into strips.
2. In a large bowl, combine the mixed greens, cucumber, avocado, and cherry tomatoes.
3. To make the dressing, whisk together tahini, lemon juice, olive oil, salt, and pepper in a small bowl until smooth.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top the salad with the sliced grilled chicken and garnish with fresh herbs if desired.

This grilled chicken salad is refreshing, filling, and bursting with flavor. The creamy tahini dressing adds richness, while the lemon brightens up the dish. It’s a great way to enjoy a healthy, keto-friendly, and low-sodium lunch that won’t leave you feeling heavy or bloated. The combination of protein, healthy fats, and fresh vegetables makes this meal both satisfying and nutritious.

Spaghetti Squash Carbonara

This keto-friendly carbonara replaces traditional pasta with spaghetti squash, making it low-carb and gluten-free. The creamy sauce, made with eggs and Parmesan cheese, coats the strands of squash beautifully, while bacon adds a savory crunch. It’s a comforting yet light dish that’s perfect for a keto lunch.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, chopped
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut side down on a baking sheet and roast for 30-40 minutes, until tender.
2. While the squash is cooking, heat olive oil in a skillet over medium heat and cook the chopped bacon until crispy. Remove and set aside.
3. In a bowl, whisk the eggs and Parmesan cheese together until smooth.
4. Once the spaghetti squash is done, use a fork to scrape out the flesh into noodles. Toss the noodles into the skillet with the bacon.
5. Pour the egg and Parmesan mixture over the squash and bacon, stirring gently to coat. The heat from the squash will cook the eggs, creating a creamy sauce.
6. Season with salt and pepper, garnish with fresh parsley, and serve immediately.

This spaghetti squash carbonara is a perfect keto lunch, combining the rich, creamy texture of the traditional carbonara sauce with the lightness of spaghetti squash. The crispy bacon adds a delicious crunch, and the dish is both satisfying and low in carbs and sodium. It’s an indulgent meal without the guilt, and the flavors will leave you craving more.

Tuna Salad Lettuce Wraps

These tuna salad lettuce wraps offer a refreshing and protein-packed lunch option. With a light mayo dressing, crunchy veggies, and fresh lettuce, this meal is both satisfying and refreshing. It’s easy to prepare, low-carb, and perfect for those following a gluten-free, low-sodium, and keto diet.

Ingredients:

• 1 can of tuna in water, drained
• 1/4 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1/2 celery stalk, finely chopped
• 1/4 small onion, finely chopped
• 1 tbsp chopped fresh dill or parsley
• Salt and pepper to taste
• 6-8 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In a bowl, mix together the tuna, Greek yogurt, Dijon mustard, celery, onion, and herbs.
2. Season with salt and pepper, mixing until well combined.
3. Lay the lettuce leaves flat and scoop a generous spoonful of the tuna salad onto each leaf.
4. Roll the lettuce around the tuna filling, making wraps. Serve immediately or refrigerate for later.

These tuna salad lettuce wraps are a light yet filling option for a keto lunch. The creamy tuna salad combined with the crisp lettuce provides a perfect contrast of textures. This meal is easy to prepare, making it an ideal choice for busy days when you need something quick but still nourishing. It’s low-carb, gluten-free, and full of protein, keeping you satisfied without the excess sodium.

Shrimp and Avocado Salad

This shrimp and avocado salad is a refreshing and nutrient-packed meal that’s both keto-friendly and low in sodium. The combination of tender shrimp, creamy avocado, and a tangy citrus dressing makes for a delicious, light lunch. Perfect for those looking for a low-carb, gluten-free, and filling dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, diced
• 4 cups mixed greens (such as spinach, arugula, or romaine)
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, thinly sliced
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side, until pink and fully cooked.
2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and diced avocado.
3. Add the cooked shrimp on top, then drizzle with lime juice and chopped cilantro.
4. Toss gently to combine, and serve immediately.

This shrimp and avocado salad is a refreshing and light meal that’s perfect for a keto lunch. The shrimp provide lean protein, while the avocado adds healthy fats, making the salad both filling and nutritious. The citrus dressing brightens up the flavors, making it a delightful option for those seeking a low-carb, gluten-free, and low-sodium lunch. It’s quick to make and full of fresh, wholesome ingredients.

Chicken Caesar Salad (Without Croutons)

This low-carb, gluten-free version of the classic Caesar salad uses grilled chicken and a homemade, creamy Caesar dressing while skipping the croutons to keep it keto-friendly. The rich and tangy dressing combined with the savory chicken and crisp lettuce makes this salad both satisfying and light.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups Romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts until fully cooked, then slice them into thin strips.
2. In a large bowl, combine the chopped Romaine lettuce and grated Parmesan cheese.
3. For the dressing, whisk together Greek yogurt, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper until smooth and creamy.
4. Toss the lettuce with the dressing and top with the grilled chicken slices.
5. Serve immediately, garnished with extra Parmesan cheese if desired.

This chicken Caesar salad is a perfect lunch option for those on a keto diet. The creamy dressing brings all the flavors together, while the grilled chicken provides lean protein, and the Romaine lettuce adds freshness and crunch. Without the croutons, this salad stays low in carbs but still feels indulgent. It’s an easy and flavorful way to enjoy a classic salad while keeping it healthy and keto-friendly.

Baked Salmon with Asparagus

Baked salmon paired with roasted asparagus is a simple and healthy keto lunch that’s rich in omega-3s, protein, and healthy fats. This dish is not only low in sodium and carbs but also incredibly easy to prepare, making it a great option for a quick and nutritious meal.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 lemon, sliced
• 1 tsp dried thyme (or fresh)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Season with salt, pepper, and thyme.
3. Arrange the asparagus around the salmon, drizzling with a little more olive oil and seasoning with salt and pepper.
4. Top the salmon with lemon slices.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve hot with a squeeze of fresh lemon juice.

This baked salmon with asparagus is a quick, easy, and nutritious meal. The rich flavors of the salmon pair wonderfully with the crisp asparagus, creating a well-balanced and keto-friendly lunch. The lemon and thyme enhance the dish without adding any extra sodium, making it a healthy option that’s full of flavor and perfect for a low-carb lifestyle.

Eggplant and Ground Turkey Stir-Fry

This eggplant and ground turkey stir-fry is a flavorful and satisfying keto lunch that’s both low-carb and gluten-free. The tender eggplant soaks up the savory sauce, while the ground turkey adds protein. This dish is light but filling, perfect for those who want a quick, healthy lunch without the extra carbs.

Ingredients:

• 1 medium eggplant, diced
• 1/2 lb ground turkey
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup diced onion
• 1 tbsp apple cider vinegar
• 1 tbsp coconut aminos (low-sodium soy sauce alternative)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned and fully cooked. Remove and set aside.
2. In the same skillet, add the garlic and onion, cooking for 2-3 minutes until fragrant.
3. Add the diced eggplant to the skillet and cook for 5-7 minutes, until the eggplant becomes soft and tender.
4. Return the cooked turkey to the skillet, then add apple cider vinegar, coconut aminos, oregano, salt, and pepper. Stir well to combine.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley and serve hot.

This eggplant and ground turkey stir-fry is an ideal keto lunch that’s packed with flavor and low in carbs. The eggplant takes on a rich, savory flavor from the turkey and sauce, while the turkey adds lean protein. It’s a quick and satisfying meal that is both light and filling, making it a great choice for those on a low-sodium, gluten-free, low-carb keto diet.

Grilled Portobello Mushroom Burgers

These grilled Portobello mushroom burgers are a fantastic low-carb, gluten-free alternative to traditional burgers. The meaty texture of the Portobello mushrooms makes them a great substitute for a burger patty. Topped with fresh veggies and a flavorful, low-sodium sauce, this dish offers a satisfying and hearty lunch option.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 4 large lettuce leaves (for wrapping)
• 1 tomato, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup sliced pickles (optional)

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Brush the mushroom caps with olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
3. Grill the mushrooms for 4-5 minutes on each side until tender and grill marks appear.
4. While the mushrooms cook, prepare the lettuce leaves, tomato slices, red onion, and pickles.
5. Once the mushrooms are cooked, place each mushroom cap on a lettuce leaf and top with tomato, onion, and pickles.
6. Serve immediately, wrapped in the lettuce leaves as a burger substitute.

Grilled Portobello mushroom burgers are an excellent keto lunch choice. The mushrooms are hearty and flavorful, offering a satisfying burger experience without the carbs of a traditional bun. The fresh veggies add a burst of color and nutrients, making this a healthy and fulfilling meal. It’s easy to prepare, low in sodium, and perfect for a gluten-free, low-carb lifestyle.

Cabbage and Sausage Stir-Fry

This cabbage and sausage stir-fry is a quick, easy, and keto-friendly lunch that is full of flavor. The savory sausage pairs perfectly with the crispy cabbage, and the dish is lightly seasoned with garlic and olive oil for a low-sodium, hearty meal. It’s a comforting and satisfying option when you’re looking for something warm and filling.

Ingredients:

• 2 sausage links (sugar-free, gluten-free, and low-sodium)
• 1/2 head of cabbage, shredded
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Salt to taste (use sparingly)
• 1 tbsp apple cider vinegar

Instructions:

1. Heat olive oil in a large skillet over medium heat. Remove the sausage from its casing and crumble it into the skillet.
2. Cook the sausage for 5-7 minutes, breaking it up with a spoon, until it’s browned and cooked through.
3. Add the garlic and cook for another minute until fragrant.
4. Add the shredded cabbage, smoked paprika, black pepper, and salt, stirring well. Cook for 5-7 minutes until the cabbage is tender but still slightly crisp.
5. Stir in the apple cider vinegar and cook for another minute, allowing the flavors to meld together.
6. Serve hot.

This cabbage and sausage stir-fry is a flavorful, filling keto lunch that’s both low-carb and low-sodium. The savory sausage complements the tender cabbage perfectly, and the addition of apple cider vinegar adds a tangy kick. It’s a simple, one-pan meal that’s quick to make and packs in plenty of nutrients and protein, making it ideal for anyone following a low-carb, gluten-free, keto lifestyle.

Broccoli and Cheddar Stuffed Chicken

This Broccoli and Cheddar Stuffed Chicken is a savory, cheesy, and keto-friendly dish that’s easy to make and packed with flavor. The chicken breasts are stuffed with a mixture of steamed broccoli and cheddar cheese, then baked until tender and golden. It’s a low-carb, high-protein meal that’s both satisfying and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup steamed broccoli, chopped
• 1/2 cup shredded cheddar cheese (use a low-sodium version if possible)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, make a pocket in the center of each chicken breast by slicing horizontally without cutting all the way through.
3. In a bowl, combine the steamed broccoli and shredded cheddar cheese.
4. Stuff each chicken breast with the broccoli and cheese mixture, securing the opening with toothpicks if necessary.
5. Rub olive oil over the chicken breasts and season with garlic powder, onion powder, salt, and pepper.
6. Place the chicken breasts on a baking sheet and bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. Serve immediately.

Broccoli and Cheddar Stuffed Chicken is a flavorful and protein-packed keto lunch. The cheese and broccoli filling makes for a satisfying, savory bite, while the chicken provides lean protein. This dish is perfect for anyone following a low-carb, gluten-free diet as it’s rich in nutrients and flavor, yet free from excess sodium. It’s an ideal meal to prep in advance or make for a quick, nutritious lunch.

Baked Chicken Thighs with Roasted Brussels Sprouts

This baked chicken thighs with roasted Brussels sprouts recipe is a delicious, easy-to-make lunch that’s keto-friendly, low-carb, and packed with flavor. The crispy skin of the chicken thighs pairs wonderfully with the caramelized Brussels sprouts, creating a well-balanced meal that’s both hearty and nutritious.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with olive oil, garlic powder, paprika, thyme, salt, and pepper. Place them on a baking sheet.
3. Toss the Brussels sprouts with olive oil, salt, and pepper, then arrange them around the chicken thighs on the same baking sheet.
4. Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are golden and tender.
5. Optionally, squeeze fresh lemon juice over the chicken and Brussels sprouts before serving.

This dish is a simple yet flavorful option for a keto lunch. The chicken thighs are juicy and flavorful, with crispy skin, while the Brussels sprouts provide a satisfying, nutty contrast. Roasting the vegetables with the chicken enhances the flavors and makes for an easy, one-pan meal. It’s low in carbs and sodium, and packed with healthy fats and protein, making it perfect for a healthy lunch.

Avocado Tuna Salad

This Avocado Tuna Salad is a fresh, creamy, and filling keto-friendly lunch that’s perfect for a low-carb diet. Instead of mayo, avocado provides the creamy texture, making the salad lighter and richer in healthy fats. This dish is packed with protein and healthy fats, keeping you full and satisfied throughout the day.

Ingredients:

• 1 can of tuna in water, drained
• 1 ripe avocado, mashed
• 1/4 cup diced cucumber
• 1/4 cup diced red onion
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped (optional)
• Lettuce leaves for wrapping (optional)

Instructions:

1. In a bowl, mash the avocado with a fork until smooth.
2. Add the drained tuna, cucumber, red onion, lime juice, salt, and pepper. Mix well until everything is combined.
3. Stir in fresh cilantro if desired.
4. Serve the salad on a plate, or spoon it into lettuce leaves for a wrap, and enjoy!

This avocado tuna salad is a light yet filling lunch that’s perfect for anyone on a keto diet. The creamy avocado provides a rich texture, while the tuna offers a good amount of lean protein. It’s simple to prepare, low-carb, and packed with healthy fats, making it an excellent choice for a nutritious, low-sodium meal. The freshness from the cucumber and cilantro adds a nice touch to balance the creamy texture.

Beef and Zucchini Stir-Fry

This beef and zucchini stir-fry is a quick, low-carb keto lunch that combines lean beef with the crispness of zucchini. Stir-fried with a simple garlic and ginger sauce, this dish is packed with flavor and nutrients while keeping it light and low in carbs and sodium.

Ingredients:

• 1 lb lean ground beef
• 2 medium zucchinis, sliced into half-moons
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 2 tbsp coconut aminos (low-sodium soy sauce alternative)
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the minced garlic and grated ginger to the skillet, cooking for 1-2 minutes until fragrant.
3. Add the sliced zucchini to the skillet and stir-fry for 3-4 minutes until tender but still crisp.
4. Stir in the coconut aminos, red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Garnish with fresh cilantro and serve immediately.

This beef and zucchini stir-fry is a quick and flavorful keto lunch that’s both satisfying and healthy. The combination of lean beef and zucchini offers a great balance of protein and vegetables, while the garlic and ginger add a delicious depth of flavor. The dish is low in carbs, gluten-free, and low-sodium, making it perfect for those following a keto lifestyle. It’s easy to prepare and perfect for a busy weekday lunch.

Note: More recipes are coming soon!