45+ Tasty & Healthy Friday Low-Sodium Meat Recipes for a Healthier Weekend

Fridays are the perfect time to unwind, celebrate the end of a long week, and enjoy a hearty meal without compromising your health goals.

If you’re watching your sodium intake, it can be a challenge to find flavorful meat recipes that don’t sacrifice taste for nutrition.

Luckily, we’ve gathered over 45 low-sodium meat recipes to help you create mouthwatering dishes without worrying about excess salt.

Whether you’re in the mood for chicken, beef, pork, or lamb, these recipes will satisfy your cravings while keeping your heart and health in mind.

Get ready to elevate your Friday dinners with these delicious and sodium-conscious options!.

45+ Tasty & Healthy Friday Low-Sodium Meat Recipes for a Healthier Weekend

Eating healthy doesn’t have to mean sacrificing flavor, especially when it comes to your Friday night meals.

With these 45+ low-sodium meat recipes, you can enjoy a variety of tasty dishes that are both heart-healthy and packed with flavor.

From juicy grilled steaks to savory slow-cooked chicken, these recipes are designed to make your Fridays both delicious and nutritious.

Say goodbye to high-sodium meals and hello to better, more balanced eating.

Enjoy your Friday night with a tasty, low-sodium meal that will leave you feeling good inside and out!

Garlic Herb Grilled Chicken Thighs

This simple and flavorful recipe combines the rich taste of chicken thighs with a blend of garlic, fresh herbs, and a touch of olive oil for a low sodium, low-carb, keto-friendly lunch. The chicken thighs are grilled to perfection, resulting in a juicy, tender texture with an aromatic finish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon juice
• Salt substitute to taste
• Freshly ground black pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, combine olive oil, minced garlic, rosemary, thyme, lemon juice, pepper, and salt substitute.
3. Rub the chicken thighs with the marinade, ensuring they’re evenly coated. Let it marinate for 20-30 minutes for enhanced flavor.
4. Grill the chicken thighs for 7-10 minutes per side or until the internal temperature reaches 165°F (75°C).
5. Remove the chicken from the grill and let it rest for a few minutes before serving.

These Garlic Herb Grilled Chicken Thighs are an excellent choice for a satisfying low-sodium and keto-friendly lunch. The combination of fresh herbs and garlic infuses the chicken with flavor without relying on salt, making it a healthy option. Pair with a side of leafy greens or roasted vegetables for a complete meal that fits into your low-carb lifestyle.

Zucchini Noodles with Turkey Meatballs

This recipe takes classic spaghetti and meatballs to a healthier level by swapping traditional pasta for zucchini noodles and making the meatballs with lean turkey. The dish is low in sodium, keto-friendly, and perfect for a filling yet light lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb ground turkey
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup sugar-free marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the ground turkey, egg, almond flour, garlic powder, onion powder, oregano, Parmesan, and pepper. Form into 12-14 small meatballs.
3. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, until cooked through.
4. While the meatballs are baking, heat olive oil in a pan over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender.
5. Heat the sugar-free marinara sauce in a separate saucepan.
6. Serve the zucchini noodles with meatballs on top, then pour over the marinara sauce.

Zucchini Noodles with Turkey Meatballs is a perfect low-sodium, keto lunch option that provides a satisfying meal without the carb overload of traditional pasta. The turkey meatballs are rich in protein, and the zucchini noodles offer a light, nutritious base. This dish is ideal for those looking to enjoy a healthier version of a comfort food classic while keeping their sodium intake in check.

Avocado Chicken Salad Lettuce Wraps

These Avocado Chicken Salad Lettuce Wraps combine lean chicken breast with creamy avocado and fresh vegetables, all wrapped in crisp lettuce leaves. It’s a low-carb, keto-friendly, and low-sodium lunch option that is quick to prepare and highly nutritious.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 1/4 cup plain Greek yogurt (unsweetened)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt substitute to taste
• Freshly ground black pepper
• 8 large Romaine lettuce leaves

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, Greek yogurt, Dijon mustard, lemon juice, celery, and red onion.
2. Season the mixture with salt substitute and pepper to taste, stirring until everything is well combined.
3. Carefully wash and dry the Romaine lettuce leaves.
4. Spoon the chicken salad mixture onto each lettuce leaf and roll up tightly to form wraps.

Avocado Chicken Salad Lettuce Wraps offer a delightful combination of flavors and textures, perfect for a low-carb, keto-friendly, and low-sodium lunch. The creamy avocado and yogurt base make the chicken salad rich and satisfying, while the crunchy lettuce adds freshness. This easy-to-make dish is a great alternative to heavier sandwiches, providing a nutritious and filling meal without excess carbs or sodium.

emon Herb Salmon with Asparagus

This simple yet flavorful dish features pan-seared salmon fillets paired with roasted asparagus, seasoned with lemon and fresh herbs. It’s low-sodium, keto-friendly, and packed with healthy fats and protein, making it an ideal lunch option for those looking to eat clean and low-carb.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 1 teaspoon fresh dill, chopped
• 1 teaspoon fresh parsley, chopped
• Salt substitute to taste
• Freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the asparagus with 1 tablespoon of olive oil, salt substitute, and pepper, then spread it evenly on a baking sheet.
3. Place the asparagus in the oven and roast for 12-15 minutes, until tender and slightly crispy.
4. While the asparagus is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with lemon zest, dill, parsley, salt substitute, and pepper.
5. Add the salmon fillets to the skillet and cook for 3-4 minutes per side, or until the fish is golden and cooked through.
6. Squeeze fresh lemon juice over the salmon fillets just before serving.
7. Serve the salmon with the roasted asparagus on the side.

Lemon Herb Salmon with Asparagus is a perfect low-sodium, keto lunch that is as healthy as it is delicious. The salmon is rich in omega-3 fatty acids, while the asparagus adds a light, earthy flavor. This dish is quick to make, full of protein, and ideal for anyone looking for a low-carb, nutrient-dense meal that won’t compromise on taste.

Spaghetti Squash with Pesto and Grilled Shrimp

This keto-friendly, low-sodium dish swaps traditional pasta for spaghetti squash, combining it with a homemade pesto sauce and perfectly grilled shrimp. It’s an excellent choice for those craving a flavorful, low-carb lunch with the added benefit of healthy fats and lean protein.

Ingredients:

• 1 medium spaghetti squash
• 12 large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons pine nuts
• 1 garlic clove
• 1 tablespoon lemon juice
• Salt substitute to taste
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt substitute and pepper.
3. Place the squash halves face down on a baking sheet and roast for 30-40 minutes, until tender and easily shredded with a fork.
4. While the squash is roasting, make the pesto by blending basil, Parmesan, pine nuts, garlic, olive oil, and lemon juice in a food processor until smooth. Season with salt substitute and pepper to taste.
5. Preheat a grill pan over medium-high heat. Toss the shrimp with a bit of olive oil, salt substitute, and pepper, then grill for 2-3 minutes per side until pink and cooked through.
6. Once the spaghetti squash is roasted, use a fork to shred the flesh into noodle-like strands. Toss the spaghetti squash with the pesto and top with the grilled shrimp.

Spaghetti Squash with Pesto and Grilled Shrimp is a vibrant, flavorful meal that’s both keto-friendly and low-sodium. The spaghetti squash acts as a perfect base, mimicking traditional pasta without the carbs, while the pesto adds a rich, herby flavor. The grilled shrimp provides lean protein, making this dish not only delicious but also packed with nutrients, perfect for a low-carb lunch.

turkey Lettuce Tacos with Avocado Salsa

These Turkey Lettuce Tacos are a healthier, low-carb alternative to traditional tacos. The turkey is cooked with a blend of spices, creating a flavorful filling, and it’s topped with a fresh avocado salsa. Wrapped in crispy lettuce leaves, they make for a perfect low-sodium, keto-friendly lunch.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt substitute to taste
• Freshly ground black pepper
• 1/2 cup red onion, finely chopped
• 1/2 cup tomato, diced
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• 8 large Romaine lettuce leaves

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up into small pieces until browned and cooked through.
2. Season the turkey with chili powder, cumin, paprika, salt substitute, and pepper. Stir well to combine.
3. In a separate bowl, combine the red onion, tomato, avocado, and lime juice to make the avocado salsa. Season with salt substitute and pepper to taste.
4. Wash and dry the Romaine lettuce leaves, then spoon the turkey mixture into each leaf.
5. Top each taco with a generous spoonful of avocado salsa and serve immediately.

Turkey Lettuce Tacos with Avocado Salsa offer a fresh, low-carb, and flavorful meal that’s perfect for those on a keto or low-sodium diet. The turkey is spiced to perfection, providing plenty of flavor, while the avocado salsa adds creaminess and freshness. Wrapped in crunchy lettuce, these tacos are light but satisfying, making them a fantastic lunch option that won’t derail your healthy eating goals.

Grilled Chicken and Veggie Skewers

Grilled Chicken and Veggie Skewers are a colorful and delicious low-sodium, keto-friendly meal packed with lean protein and fresh vegetables. The marinated chicken is grilled alongside vibrant bell peppers, onions, and zucchini, offering a perfectly balanced, low-carb lunch option that’s both nutritious and flavorful.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small zucchini, sliced
• 1 small red onion, cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt substitute to taste
• Freshly ground black pepper
• Wooden or metal skewers

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, garlic powder, oregano, salt substitute, and pepper.
3. Add the chicken cubes to the marinade and let it sit for 15-20 minutes.
4. Thread the chicken, bell peppers, zucchini, and onions onto skewers, alternating between each ingredient.
5. Grill the skewers for 4-5 minutes per side, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly charred.
6. Serve the skewers immediately with a side of greens or a simple salad.

Grilled Chicken and Veggie Skewers are an excellent choice for a low-sodium, keto lunch that’s light yet filling. The grilled chicken is tender and infused with the flavors of garlic and herbs, while the vegetables provide a fresh, satisfying crunch. The skewers are easy to make and perfect for meal prep, making them an ideal healthy lunch option that’s both flavorful and nutritious.

Egg Salad Stuffed Avocados

Egg Salad Stuffed Avocados are a creamy, low-carb, keto-friendly meal that combines the rich taste of avocado with a simple, homemade egg salad. This dish is high in healthy fats, low in carbs, and offers a satisfying, low-sodium lunch option that’s quick and easy to prepare.

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 ripe avocados, halved and pitted
• 2 tablespoons plain Greek yogurt (unsweetened)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt substitute to taste
• Freshly ground black pepper
• Paprika for garnish (optional)

Instructions:

1. In a bowl, mash the chopped hard-boiled eggs with Greek yogurt, Dijon mustard, fresh dill, salt substitute, and pepper. Mix until well combined and creamy.
2. Scoop out a bit of the flesh from each avocado half to create a small well for the egg salad.
3. Spoon the egg salad mixture into the center of each avocado half.
4. Garnish with a sprinkle of paprika, if desired.
5. Serve immediately or refrigerate until ready to enjoy.

Egg Salad Stuffed Avocados are an indulgent yet healthy lunch option that’s low in sodium and packed with keto-friendly fats. The creamy egg salad perfectly complements the buttery texture of the avocado, making each bite a satisfying and flavorful experience. This dish is not only quick and easy to prepare but also perfect for a light, filling, and nutritious meal on busy days.

Cauliflower Fried Rice with Grilled Chicken

Cauliflower Fried Rice with Grilled Chicken is a perfect low-carb, keto-friendly dish that mimics the flavors of traditional fried rice. The cauliflower rice is stir-fried with colorful vegetables, seasoned with a soy sauce alternative, and paired with lean grilled chicken, creating a wholesome, low-sodium lunch option.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 medium head of cauliflower, grated into rice-sized pieces (or 4 cups cauliflower rice)
• 1 tablespoon sesame oil
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup carrots, shredded
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tablespoons coconut aminos (as a low-sodium soy sauce alternative)
• Salt substitute to taste
• Freshly ground black pepper
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the diced onion, bell pepper, and carrots, and sauté for 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional 1 minute.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then combine with the vegetables.
4. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring frequently, until the cauliflower is tender.
5. Stir in the grilled chicken slices, coconut aminos, salt substitute, and pepper, cooking for an additional 2 minutes.
6. Garnish with green onions and serve immediately.

Cauliflower Fried Rice with Grilled Chicken is a delicious and satisfying low-sodium, keto-friendly lunch that’s full of flavor and nutrients. The cauliflower rice provides a great low-carb base, while the grilled chicken adds lean protein. The combination of vegetables and eggs makes this dish hearty and colorful, and the use of coconut aminos ensures a low-sodium profile. This meal is quick to make, easy to customize, and perfect for anyone looking for a healthier alternative to traditional fried rice.

Shrimp and Avocado Cucumber Salad

This Shrimp and Avocado Cucumber Salad is a refreshing, low-sodium, and keto-friendly lunch that’s light yet filling. The combination of succulent shrimp, creamy avocado, and crunchy cucumber provides a perfect balance of textures, while a lemon and olive oil dressing adds a zesty finish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cucumber, sliced into thin rounds
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt substitute to taste
• Freshly ground black pepper
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Season the shrimp with salt substitute and pepper, then cook for 2-3 minutes per side, until pink and cooked through.
2. In a large bowl, combine the cucumber slices, avocado, and red onion.
3. Add the cooked shrimp to the bowl.
4. Drizzle with lemon juice and toss everything gently to combine.
5. Garnish with fresh parsley and serve immediately.

Shrimp and Avocado Cucumber Salad is a perfect low-sodium, keto-friendly lunch option that is quick and easy to prepare. The shrimp provide lean protein, while the avocado adds healthy fats, and the cucumber offers a refreshing crunch. The simple lemon dressing enhances the flavors without overpowering the dish. This light and nutritious salad is ideal for a satisfying meal on warm days or when you need a quick, flavorful option.

Grilled Portobello Mushroom Burgers

These Grilled Portobello Mushroom Burgers are a great low-carb, keto-friendly alternative to traditional burgers. The meaty texture of the mushrooms combined with flavorful seasonings creates a hearty, satisfying meal without the carbs or sodium. Topped with fresh vegetables and a homemade mayo, this burger is sure to please.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt substitute to taste
• Freshly ground black pepper
• 4 lettuce leaves
• 1 tomato, sliced
• 1/2 red onion, sliced
• 1/4 cup homemade or store-bought unsweetened mayonnaise
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the grill to medium heat.
2. In a small bowl, mix olive oil, garlic powder, thyme, salt substitute, and pepper. Brush the mixture onto both sides of the mushroom caps.
3. Grill the mushrooms for 5-6 minutes per side, or until tender and cooked through.
4. While the mushrooms are grilling, mix mayonnaise and Dijon mustard in a small bowl.
5. Once the mushrooms are done, assemble the burgers by placing a grilled mushroom cap on each lettuce leaf.
6. Top with tomato slices, red onion, and a dollop of mayo-mustard sauce.
7. Serve immediately.

Grilled Portobello Mushroom Burgers provide a savory and satisfying alternative to traditional burgers. They’re low-sodium, keto-friendly, and packed with flavor from the grilled mushrooms and fresh toppings. The lettuce wrap instead of a bun keeps it light, while the mayo-mustard sauce brings a creamy, tangy finish. This recipe is ideal for anyone looking for a hearty, low-carb lunch that doesn’t compromise on taste.

Chicken Zucchini Stir-Fry

This Chicken Zucchini Stir-Fry is a quick and easy low-sodium, keto-friendly meal that’s packed with protein and vegetables. The tender chicken is stir-fried with zucchini and other fresh veggies, and the simple sauce is made with coconut aminos for a low-sodium kick. It’s a great, flavorful lunch that keeps you satisfied without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 medium zucchinis, sliced
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos (low-sodium soy sauce alternative)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Salt substitute to taste
• Freshly ground black pepper
• Sesame seeds for garnish (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken to the pan and cook for 5-6 minutes, until browned and cooked through. Remove from the pan and set aside.
3. In the same skillet, add the garlic, bell pepper, zucchini, and onion. Stir-fry for 3-4 minutes, until the vegetables are just tender.
4. Return the chicken to the pan and pour in the coconut aminos and rice vinegar. Stir to combine and cook for another 1-2 minutes.
5. Season with salt substitute and pepper to taste.
6. Garnish with sesame seeds if desired and serve immediately.

Chicken Zucchini Stir-Fry is a quick, low-sodium, and keto-friendly meal that’s both flavorful and nutritious. The combination of tender chicken and fresh vegetables, along with the savory coconut aminos sauce, makes this dish a satisfying and healthy lunch option. It’s easy to prepare, low in carbs, and full of fresh ingredients, making it an ideal choice for anyone following a low-carb or keto lifestyle.

Baked Salmon with Lemon and Dill

Baked Salmon with Lemon and Dill is a simple, flavorful, and healthy low-sodium, keto-friendly meal. The salmon is baked to perfection with lemon, dill, and olive oil, allowing the natural flavors of the fish to shine. This dish is rich in omega-3 fatty acids, making it an excellent choice for a nutritious lunch.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 tablespoon fresh dill, chopped
• Salt substitute to taste
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the fillets and sprinkle with salt substitute and pepper.
4. Lay lemon slices and chopped dill on top of each fillet.
5. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
6. Serve immediately, garnished with extra fresh dill or lemon wedges if desired.

Baked Salmon with Lemon and Dill is a perfect low-sodium, keto-friendly lunch that’s both light and filling. The fish is cooked gently, retaining its natural moisture and rich flavor. The lemon and dill enhance the salmon without overwhelming it, providing a simple yet elegant dish that’s ideal for those following a low-carb or low-sodium diet.

Spaghetti Squash and Sausage Bake

This Spaghetti Squash and Sausage Bake is a hearty, keto-friendly, low-sodium meal that offers all the flavors of a classic baked pasta dish without the carbs. The spaghetti squash is roasted until tender and mixed with ground sausage, herbs, and a simple tomato sauce, then baked until bubbly and delicious.

Ingredients:

• 1 medium spaghetti squash
• 1 lb lean ground sausage (choose a low-sodium variety)
• 1 cup sugar-free marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt substitute to taste
• Freshly ground black pepper
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt substitute and pepper. Place face down on a baking sheet.
3. Roast the spaghetti squash for 30-40 minutes, or until tender and the strands separate easily with a fork.
4. While the squash is roasting, cook the ground sausage in a skillet over medium heat, breaking it apart as it cooks.
5. Stir in the marinara sauce, oregano, basil, garlic powder, and salt substitute. Simmer for 5-7 minutes.
6. Once the squash is done, use a fork to separate the strands and place them in a baking dish. Pour the sausage mixture over the squash, and top with shredded mozzarella if desired.
7. Bake the dish for 10-15 minutes, or until the cheese is melted and bubbly.

Spaghetti Squash and Sausage Bake is a comforting, low-sodium, keto-friendly meal that’s perfect for anyone craving a pasta-like dish without the carbs. The spaghetti squash provides a satisfying base, while the savory sausage and tomato sauce add rich flavors. This dish is versatile and filling, making it a great option for a healthy and hearty lunch.

Avocado and Turkey Lettuce Wraps

Avocado and Turkey Lettuce Wraps are a quick, easy, and keto-friendly lunch option that’s low in sodium. The combination of lean turkey, creamy avocado, and crisp lettuce provides a satisfying and nutritious meal that’s perfect for a light yet filling lunch.

Ingredients:

• 8 oz sliced turkey breast (low-sodium)
• 1 ripe avocado, mashed
• 1 tablespoon fresh lime juice
• Salt substitute to taste
• Freshly ground black pepper
• 8 large Romaine lettuce leaves
• 1/4 cup red onion, thinly sliced
• Fresh cilantro for garnish (optional)

Instructions:

1. In a bowl, mash the avocado with lime juice, salt substitute, and pepper.
2. Lay the Romaine lettuce leaves flat and spoon some mashed avocado onto each leaf.
3. Layer slices of turkey breast on top of the avocado, and then add a few slices of red onion.
4. Garnish with fresh cilantro if desired and fold the lettuce around the filling to create wraps.
5. Serve immediately for a fresh, light lunch.

Avocado and Turkey Lettuce Wraps are a delicious and simple low-sodium, keto-friendly lunch that’s packed with healthy fats and protein. The creamy avocado complements the lean turkey perfectly, while the fresh crunch of the lettuce adds texture. This meal is quick to assemble, making it ideal for a busy day when you need a nutritious and satisfying lunch without the carbs.

Note: More recipes are coming soon!