35+ Flavorful Friday Low Sodium, Low Calorie Recipes To Try Today

Fridays are a time for unwinding after a busy week, but that doesn’t mean we should abandon our healthy eating habits.

If you’re looking to start your weekend with a satisfying yet healthy meal, low sodium, low calorie recipes are the way to go.

By opting for meals that are light on the salt and calories, you can still enjoy your Friday feast without the guilt.

These recipes are perfect for anyone who wants to enjoy the flavors of the weekend while maintaining a balanced diet.

Whether you’re preparing a quick dinner after work or planning a cozy meal with friends, these low sodium, low calorie recipes are easy to make, full of flavor, and healthy for your heart.

In this post, we’ve curated over 35 recipes that will inspire you to cook meals that are both nourishing and satisfying.

From vibrant salads and fresh seafood to hearty yet light pasta dishes, these recipes will help you celebrate your Friday without compromising on taste or your health

35+ Flavorful Friday Low Sodium, Low Calorie Recipes To Try Today

Eating healthy doesn’t have to be boring, and these low sodium, low calorie recipes prove that delicious meals can still be packed with flavor without the unnecessary calories and salt.

Whether you’re trying to eat more mindfully or simply want to end your week with a nutritious meal, these recipes are perfect for any occasion.

So, give yourself a treat this Friday by preparing one (or more!) of these satisfying dishes.

By making small changes to your meal planning, you’ll feel better both physically and mentally, allowing you to enjoy the weekend ahead with energy and joy.

Zucchini Noodles with Pesto and Grilled Chicken

This simple and flavorful keto dish combines zucchini noodles with a fresh pesto sauce and grilled chicken breast. It’s a perfect low-sodium, low-calorie lunch option for those looking to maintain a healthy balance while staying within their keto and low-sodium dietary goals. The zucchini noodles provide a satisfying texture with minimal carbs, and the pesto adds richness without the need for extra salt.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 chicken breast (skinless, boneless)
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons pine nuts
• 1 tablespoon grated Parmesan cheese (optional)
• 1 teaspoon garlic (minced)
• Salt substitute and black pepper to taste

Instructions:

1. Preheat your grill or grill pan on medium-high heat. Season the chicken breast with a pinch of salt substitute and black pepper.
2. Grill the chicken for about 6-8 minutes on each side until fully cooked and juices run clear. Let it rest before slicing it thinly.
3. To make the pesto, blend the basil, olive oil, lemon juice, pine nuts, garlic, and Parmesan (if using) in a food processor until smooth. Adjust the flavor with salt substitute and pepper as needed.
4. In a large skillet, sauté the zucchini noodles over medium heat for about 2-3 minutes until slightly tender.
5. Toss the zucchini noodles with the pesto until well-coated, and top with the sliced grilled chicken.
6. Serve immediately.

This dish is a vibrant, nutrient-packed meal that satisfies your taste buds without loading up on calories or sodium. Zucchini noodles are a wonderful alternative to traditional pasta, and when paired with the homemade pesto and lean chicken, it becomes a refreshing, hearty meal that aligns perfectly with low-carb and keto principles. Whether you’re looking to reduce sodium or stick to a calorie-conscious diet, this recipe is both delicious and fulfilling.

Avocado and Tuna Salad Lettuce Wraps

These avocado and tuna salad lettuce wraps are a fresh, healthy, and satisfying meal that packs a punch of protein, healthy fats, and minimal carbs. The creamy avocado adds richness while keeping things low in sodium and calories, making it an excellent choice for a keto-friendly lunch. The lettuce wraps provide a light yet crunchy base for the filling tuna salad.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 ripe avocado, mashed
• 1 tablespoon plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped red onion
• 1/2 tablespoon fresh parsley, chopped
• 4-5 large lettuce leaves (e.g., Romaine or Butter lettuce)
• Black pepper to taste

Instructions:

1. In a bowl, combine the drained tuna, mashed avocado, Greek yogurt, Dijon mustard, lemon juice, red onion, and parsley.
2. Stir the ingredients together until the mixture is creamy and well combined.
3. Season with black pepper to taste. Be cautious with added salt, as the ingredients provide enough flavor.
4. Carefully separate the lettuce leaves and use them as wraps. Scoop the tuna salad mixture onto the center of each lettuce leaf and fold the edges to secure the filling.
5. Serve immediately, or store the mixture in the fridge for later.

These tuna salad lettuce wraps are the perfect meal for a low-sodium, low-calorie, and keto-friendly lunch. The combination of creamy avocado and protein-packed tuna makes it a filling and nutritious choice. With the crunchy lettuce wraps, you’ll enjoy the texture contrast while maintaining a light and satisfying meal. This recipe can be easily modified by adding more vegetables or swapping ingredients, but it’s already a delicious and fulfilling lunch as is.

Cauliflower Fried Rice with Shrimp

This cauliflower fried rice with shrimp is a low-calorie, keto-friendly take on the classic fried rice dish. The cauliflower rice serves as a great substitute for regular rice, keeping the dish low in carbs while still providing a hearty, satisfying texture. Shrimp adds a protein boost, and the combination of veggies and light seasonings creates a well-balanced, flavorful meal that’s perfect for a healthy lunch.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces
• 6 oz shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/4 cup diced bell pepper
• 1/4 cup diced carrots
• 2 eggs, scrambled
• 2 cloves garlic, minced
• 2 tablespoons tamari (low-sodium soy sauce)
• 1/2 tablespoon sesame oil
• Green onions for garnish
• Black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes on each side. Remove the shrimp and set aside.
2. In the same skillet, add garlic, bell pepper, and carrots. Sauté for 3-4 minutes until vegetables are tender.
3. Add the grated cauliflower to the skillet and stir well, cooking for 5-6 minutes until the cauliflower softens.
4. Push the vegetables and cauliflower to one side of the pan and scramble the eggs in the empty space. Once cooked, mix the eggs into the cauliflower rice.
5. Add the cooked shrimp back into the skillet and drizzle with tamari and sesame oil. Stir everything together and season with black pepper to taste.
6. Garnish with chopped green onions and serve immediately.

This cauliflower fried rice with shrimp is a savory and satisfying meal that offers the flavors of traditional fried rice without the heavy carbs. The cauliflower rice provides a healthy, low-calorie base, while the shrimp and vegetables keep the dish light but nutrient-dense. By using tamari and sesame oil, you can keep the sodium in check while still enjoying the umami flavors of fried rice. This dish is perfect for anyone following a keto or low-sodium diet, offering a fulfilling, delicious, and easy-to-make lunch.

Grilled Salmon with Cucumber and Avocado Salad

This grilled salmon with cucumber and avocado salad is a light yet flavorful keto lunch, providing healthy fats from both the salmon and avocado. The crisp cucumber adds a refreshing crunch, while the olive oil dressing ties it all together. The recipe is low in sodium and calories, making it an excellent choice for a healthy, satisfying meal that doesn’t compromise on taste.

Ingredients:

• 1 salmon fillet (6 oz)
• 1 cucumber, thinly sliced
• 1 ripe avocado, cubed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh dill, chopped
• Black pepper to taste
• 1 teaspoon garlic powder
• Salt substitute to taste

Instructions:

1. Preheat the grill or grill pan on medium heat. Season the salmon fillet with garlic powder, black pepper, and a pinch of salt substitute.
2. Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork.
3. In a large bowl, combine the cucumber slices, avocado cubes, and fresh dill. Drizzle with olive oil and lemon juice, tossing gently to combine.
4. Once the salmon is cooked, place it on a plate and serve alongside the cucumber and avocado salad.
5. Garnish with additional dill and black pepper before serving.

This grilled salmon with cucumber and avocado salad is a fresh and flavorful option for anyone following a low-sodium, low-calorie, and keto-friendly diet. The salmon provides a healthy dose of omega-3 fatty acids, while the creamy avocado and crisp cucumber complement the fish perfectly. The simple olive oil and lemon dressing enhances the dish without adding unnecessary sodium or calories. It’s a perfect light lunch that’s packed with nutrients and satisfying enough to keep you energized throughout the day.

Eggplant and Tomato Stir-Fry with Basil

This eggplant and tomato stir-fry with basil is a quick, low-sodium, low-calorie, and keto-friendly meal that’s bursting with flavor. The eggplant absorbs the savory taste of the garlic and tomatoes, and the fresh basil adds an aromatic touch. It’s a great plant-based option for a light lunch that’s satisfying without compromising on your health goals.

Ingredients:

• 1 medium eggplant, diced
• 2 medium tomatoes, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic vinegar
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, for about 5 minutes until the eggplant starts to soften.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Add the chopped tomatoes to the skillet and stir well. Let the mixture cook for 5-7 minutes, allowing the tomatoes to release their juices and the eggplant to become tender.
4. Drizzle with balsamic vinegar, stir in the fresh basil, and season with black pepper and salt substitute to taste.
5. Cook for an additional 2 minutes until everything is well combined and heated through.
6. Serve immediately.

This eggplant and tomato stir-fry is a simple, delicious, and satisfying low-sodium, low-calorie lunch that fits well into a keto diet. The eggplant provides a hearty texture while the tomatoes add a burst of flavor. The fresh basil and balsamic vinegar give the dish an extra layer of depth, making it feel indulgent without being calorie-heavy. This recipe is quick to prepare and can be enjoyed as a light lunch or as a side dish to a protein like grilled chicken or shrimp.

Chicken Lettuce Wraps with Avocado and Salsa

These chicken lettuce wraps are a great low-sodium, low-calorie, and keto-friendly lunch option. Lean chicken breast is cooked and then wrapped in crisp lettuce leaves, topped with creamy avocado and fresh salsa. This dish is full of healthy fats and protein while being light and satisfying. It’s perfect for a quick and easy meal without a lot of prep time.

Ingredients:

• 1 chicken breast (skinless, boneless)
• 1 ripe avocado, sliced
• 1/2 cup fresh salsa (preferably no added salt)
• 4 large lettuce leaves (Romaine or Butter lettuce)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breast with cumin, black pepper, and salt substitute.
2. Cook the chicken for 6-8 minutes on each side until fully cooked and juices run clear. Remove the chicken and let it rest before slicing thinly.
3. While the chicken is resting, prepare the lettuce leaves and set them on a plate.
4. Place slices of the cooked chicken on each lettuce leaf, followed by slices of avocado and a spoonful of fresh salsa.
5. Carefully fold the lettuce around the filling to create wraps.
6. Serve immediately.

These chicken lettuce wraps with avocado and salsa are a tasty and light option for a low-sodium, low-calorie, and keto-friendly lunch. The lean chicken provides protein while the avocado adds healthy fats. The salsa offers a refreshing, tangy flavor that complements the other ingredients perfectly. Wrapped in lettuce, these wraps are a satisfying and crunchy alternative to traditional

Spaghetti Squash with Garlic Shrimp and Spinach

This spaghetti squash with garlic shrimp and spinach is a light, nutritious, and keto-friendly dish that offers a satisfying texture and rich flavors. Spaghetti squash is a perfect low-carb pasta alternative, while shrimp provides lean protein, and spinach adds vitamins and minerals. The garlic and olive oil tie everything together, creating a simple yet flavorful lunch option.

Ingredients:

• 1 small spaghetti squash
• 6 oz shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 tablespoon lemon juice
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with black pepper, and place cut-side down on a baking sheet.
2. Roast the squash for 30-40 minutes, until the flesh is tender and easily shreds into spaghetti-like strands.
3. While the squash is cooking, heat olive oil in a skillet over medium heat. Add the shrimp and garlic, cooking for about 2-3 minutes per side until the shrimp are pink and fully cooked.
4. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
5. Once the squash is done, use a fork to scrape the flesh into strands. Add the spaghetti squash to the skillet with shrimp and spinach, tossing everything together.
6. Drizzle with lemon juice, season with black pepper and salt substitute, and serve immediately.

This spaghetti squash with garlic shrimp and spinach is a perfect low-sodium, low-calorie keto lunch that’s packed with flavor and nutrients. The spaghetti squash provides a light yet satisfying texture that mimics traditional pasta, while the shrimp offers lean protein. The spinach adds a burst of color and health benefits, and the garlic infuses the dish with richness without the need for added sodium. It’s an easy-to-make, filling meal that will leave you feeling energized.

Cabbage and Beef Stir-Fry with Ginger

This cabbage and beef stir-fry with ginger is a simple, low-sodium, low-calorie dish that’s perfect for a keto-friendly lunch. The savory beef pairs beautifully with the tender cabbage, and the ginger adds a zesty kick. It’s a quick meal that comes together in one pan, making it an ideal choice for a light yet flavorful meal.

Ingredients:

• 6 oz lean ground beef
• 1/2 medium head of cabbage, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons tamari (low-sodium soy sauce)
• 1 tablespoon rice vinegar
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Brown the beef for 5-6 minutes, until fully cooked.
2. Add the garlic and ginger to the pan, sautéing for about 1 minute until fragrant.
3. Add the sliced cabbage to the pan and stir well. Cook for 4-5 minutes, until the cabbage softens but remains slightly crunchy.
4. Drizzle with tamari and rice vinegar, and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Season with black pepper and salt substitute to taste, and serve immediately.

This cabbage and beef stir-fry with ginger is a vibrant and satisfying low-sodium, low-calorie, and keto-friendly lunch. The lean beef provides protein while the cabbage adds bulk and fiber, keeping you full and satisfied. The fresh ginger and garlic bring an aromatic depth to the dish, and the tamari and rice vinegar offer a tangy umami flavor without excess sodium. This quick, easy meal is perfect for those looking for a filling yet light lunch that adheres to their dietary needs.

Grilled Chicken and Broccoli Salad with Lemon Tahini Dressing

This grilled chicken and broccoli salad with lemon tahini dressing is a healthy and flavorful low-sodium, low-calorie, and keto-friendly lunch option. The grilled chicken provides protein, while the broccoli offers fiber and vitamins. The creamy lemon tahini dressing ties it all together with a tangy and nutty flavor, making this salad both refreshing and satisfying.

Ingredients:

• 1 chicken breast (skinless, boneless)
• 2 cups fresh broccoli florets (steamed or blanched)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Season the chicken breast with black pepper and salt substitute, and grill for 6-8 minutes per side until fully cooked.
2. While the chicken is grilling, steam or blanch the broccoli until tender but still bright green. Set aside to cool.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, Dijon mustard, black pepper, and salt substitute until smooth.
4. Slice the grilled chicken into strips.
5. In a large bowl, toss the steamed broccoli with the sliced chicken. Drizzle the lemon tahini dressing over the salad and toss again to coat evenly.
6. Serve immediately or store in the fridge for later.

This grilled chicken and broccoli salad with lemon tahini dressing is a light yet filling low-sodium, low-calorie lunch that’s packed with nutrients. The grilled chicken provides a satisfying protein base, while the broccoli offers fiber and antioxidants. The lemon tahini dressing adds a creamy, tangy element that complements the other ingredients beautifully. This salad is not only perfect for keto diets but also great for those looking to maintain a balanced, healthy meal with minimal sodium and calories.

Turkey and Avocado Lettuce Wraps

These turkey and avocado lettuce wraps are a fresh, protein-packed lunch option that’s both low in sodium and calories. The lean turkey breast offers a solid protein source, while the avocado provides healthy fats to keep you feeling full. Wrapped in crisp lettuce leaves, these wraps are a satisfying and crunchy alternative to traditional sandwiches, all while staying keto-friendly and low-sodium.

Ingredients:

• 4 oz lean turkey breast, sliced
• 1 ripe avocado, sliced
• 4 large lettuce leaves (Romaine or Butter lettuce)
• 1/2 small cucumber, thinly sliced
• 1 tablespoon mustard (no added salt)
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Lay the lettuce leaves flat on a plate, overlapping them slightly if needed to create a sturdy base.
2. Layer the turkey slices in the center of each lettuce leaf.
3. Top the turkey with slices of avocado, cucumber, and a drizzle of mustard.
4. Season with black pepper and salt substitute to taste.
5. Carefully fold the lettuce around the filling to form wraps.
6. Serve immediately.

These turkey and avocado lettuce wraps are a great way to enjoy a low-sodium, low-calorie, keto-friendly lunch that’s full of flavor and nutrition. The turkey provides lean protein, the avocado adds a creamy richness, and the cucumber offers a refreshing crunch. Mustard adds a tangy kick without extra sodium, and the lettuce serves as a light yet sturdy wrap. This simple recipe is easy to make, delicious, and perfect for a quick, satisfying lunch.

Cauliflower Tabbouleh Salad

This cauliflower tabbouleh salad is a light, fresh, and healthy low-sodium, low-calorie, and keto-friendly dish. By replacing bulgur with cauliflower rice, this version of tabbouleh maintains the traditional flavor while cutting out the carbs. Fresh herbs, tomatoes, and lemon create a refreshing, flavorful salad that’s perfect for lunch or as a side dish.

Ingredients:

• 1 small cauliflower head, grated into rice-sized pieces
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1/2 cup cherry tomatoes, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. In a food processor, grate the cauliflower into rice-sized pieces, or use a box grater.
2. Place the cauliflower rice in a large bowl. Add the chopped parsley, mint, and diced tomatoes.
3. Drizzle with olive oil and lemon juice, then toss to combine.
4. Season with cumin, black pepper, and salt substitute to taste.
5. Chill the salad for at least 30 minutes before serving for the best flavor.

This cauliflower tabbouleh salad is a delicious and refreshing low-sodium, low-calorie, and keto-friendly option that provides a great way to enjoy the flavors of tabbouleh without the carbs. The cauliflower rice is an excellent substitute for bulgur, making the dish keto-approved while still offering a satisfying texture. The herbs, tomatoes, and lemon give it a fresh, vibrant taste, and the cumin adds a unique flavor. This salad is perfect as a light lunch or a side dish to any keto meal.

Broccoli and Cheddar Egg Muffins

These broccoli and cheddar egg muffins are a great low-sodium, low-calorie, and keto-friendly lunch that you can prep ahead of time. Packed with protein from the eggs and fiber from the broccoli, these muffins are easy to make and perfect for a quick meal. The cheddar adds a rich, savory flavor, making these egg muffins a satisfying choice for a healthy lunch.

Ingredients:

• 6 large eggs
• 1 cup fresh broccoli florets, finely chopped
• 1/4 cup shredded cheddar cheese (low-sodium)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or non-stick spray.
2. In a skillet, sauté the chopped broccoli over medium heat for 3-4 minutes, just until slightly tender.
3. In a bowl, whisk the eggs, then stir in the sautéed broccoli, shredded cheddar, garlic powder, black pepper, and salt substitute.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the eggs are set and lightly golden on top.
6. Let the muffins cool for a few minutes before serving.

These broccoli and cheddar egg muffins are a fantastic low-sodium, low-calorie, and keto-friendly lunch that you can enjoy on the go. They’re high in protein and fiber, keeping you full and satisfied, and the cheddar cheese adds a savory richness. The muffins are easy to make, and they can be stored in the fridge for a few days, making them a convenient option for meal prep. With just the right balance of ingredients, these egg muffins are a delicious and healthy addition to any keto lunch plan.

Zucchini Noodles with Pesto and Grilled Chicken

This dish features zucchini noodles tossed in a fresh homemade pesto and topped with juicy grilled chicken. It’s a low-sodium, low-calorie, and keto-friendly meal that delivers rich flavors and plenty of healthy fats, protein, and fiber. The zucchini noodles provide a satisfying pasta alternative, while the pesto adds a burst of herbaceous flavor.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 boneless, skinless chicken breast
• 2 tablespoons olive oil, divided
• 1/4 cup fresh basil leaves
• 2 tablespoons pine nuts
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Season the chicken breast with black pepper and salt substitute. Grill for about 6-8 minutes on each side until fully cooked.
2. While the chicken is grilling, make the pesto. In a food processor, combine the basil, pine nuts, garlic, lemon juice, Parmesan, and 1 tablespoon of olive oil. Process until smooth, adding more olive oil as needed to achieve the desired consistency.
3. Spiralize the zucchinis into noodles. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the zucchini noodles for 2-3 minutes, just until slightly tender.
4. Toss the zucchini noodles in the prepared pesto until well coated.
5. Slice the grilled chicken and serve over the pesto zucchini noodles.

Zucchini noodles with pesto and grilled chicken is a flavorful, low-sodium, low-calorie keto-friendly lunch that will leave you satisfied without the guilt. The zucchini noodles are a perfect substitute for pasta, keeping the dish light and low in carbs. The pesto, made with fresh basil, pine nuts, and Parmesan, adds a rich and aromatic flavor. Grilled chicken provides lean protein, making this dish a complete and nutritious meal.

Cucumber and Tuna Salad

This cucumber and tuna salad is a refreshing, light, and keto-friendly lunch. The combination of flaky tuna, crunchy cucumber, and a simple dressing makes this salad a quick and easy meal that’s both low in sodium and calories. It’s perfect for anyone looking for a light but filling lunch option that’s also packed with protein and healthy fats.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 medium cucumber, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon red onion, finely chopped
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. In a medium bowl, combine the drained tuna, diced cucumber, red onion, and fresh dill.
2. Drizzle the olive oil and lemon juice over the ingredients and mix gently to combine.
3. Season with black pepper and salt substitute to taste.
4. Serve immediately or refrigerate for later.

The cucumber and tuna salad is an easy, low-sodium, low-calorie, and keto-friendly lunch that can be prepared in minutes. Tuna provides lean protein, while cucumber adds a refreshing crunch. The fresh dill and lemon juice offer a tangy flavor, and the olive oil gives the dish healthy fats, making it both satisfying and flavorful. This salad is a great option for those looking for a quick, light meal that doesn’t compromise on taste.

Chicken Caesar Salad (Keto-Friendly)

This keto-friendly chicken Caesar salad is a light and delicious twist on the classic. The grilled chicken provides lean protein, while the lettuce and homemade Caesar dressing make this salad refreshing and satisfying. By skipping the croutons, you keep it low-carb while still enjoying the creamy, flavorful dressing.

Ingredients:

• 1 boneless, skinless chicken breast
• 4 cups Romaine lettuce, chopped
• 2 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Black pepper to taste
• Salt substitute to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Season the chicken breast with black pepper and salt substitute. Grill the chicken for 6-8 minutes per side, until fully cooked and juices run clear.
2. While the chicken is grilling, prepare the Caesar dressing. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, minced garlic, and Parmesan cheese. Season with black pepper and salt substitute to taste.
3. Chop the grilled chicken into thin slices.
4. Toss the chopped Romaine lettuce with the Caesar dressing until well coated.
5. Top with the sliced chicken and additional Parmesan cheese if desired.

This keto-friendly chicken Caesar salad is a lighter version of the classic, making it perfect for those following a low-sodium, low-calorie, and keto diet. The grilled chicken provides lean protein, while the homemade Caesar dressing is creamy and full of flavor without the added carbs from croutons. The fresh Romaine lettuce adds crunch and freshness, making this salad a satisfying and flavorful meal that can be enjoyed at any time.’

Note: More recipes are coming soon!