25+ Flavorful Friday Low-Sodium Salad Recipes to Try

Eating a low-sodium diet is crucial for maintaining heart health, especially for those managing high blood pressure or looking to improve their overall well-being.

However, creating flavorful and satisfying meals without overloading on salt can seem challenging.

The good news is, you can still enjoy delicious, vibrant, and nutrient-packed salads without the excess sodium.

This collection of 25+ Friday low-sodium salad recipes will not only help you eat healthy but also bring a burst of flavors to your weekend meals.

From light and refreshing greens to hearty grain-based salads, these recipes are perfect for satisfying your cravings while keeping sodium levels in check.

25+ Flavorful Friday Low-Sodium Salad Recipes to Try

Eating a low-sodium diet doesn’t have to mean sacrificing taste or variety.

With these 25+ Friday low-sodium salad recipes, you have a range of options that cater to different tastes, dietary needs, and preferences.

Whether you’re looking for a quick lunch, a side dish, or a main meal, these salads will keep your taste buds engaged and your sodium intake under control.

Make these salads a part of your weekly routine and embrace a healthier, more flavorful lifestyle!

Avocado and Cucumber Keto Salad

This refreshing salad combines creamy avocado, crisp cucumber, and fresh herbs, making it the perfect low-carb and keto-friendly lunch. It’s rich in healthy fats, fiber, and hydration, while keeping the sodium levels low. The light dressing complements the natural flavors of the ingredients without overpowering them. It’s quick to prepare and ideal for a healthy Friday lunch.

Ingredients:

• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh parsley, chopped
• Freshly ground black pepper, to taste

Instructions:

1. In a large mixing bowl, combine the diced avocado, sliced cucumber, and chopped spinach.
2. In a small bowl, whisk together olive oil, lemon juice, and parsley to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Season with freshly ground black pepper to taste.
5. Serve immediately and enjoy the fresh, hydrating flavors.

This avocado and cucumber keto salad is an excellent choice for a light, yet filling, low-carb lunch. The healthy fats from the avocado and olive oil provide sustained energy, while the cucumber and spinach add fiber and a satisfying crunch. Plus, it’s easy to prepare, making it a perfect option for busy Fridays when you want something simple and refreshing. With minimal sodium and lots of nutrients, this salad is both delicious and nutritious.

Zucchini Noodles with Cherry Tomatoes and Pesto

Zucchini noodles, or “zoodles,” are a fantastic low-carb alternative to traditional pasta. Paired with fresh cherry tomatoes and homemade pesto, this dish makes for a flavorful and satisfying keto lunch. The pesto is made without added salt, keeping the sodium content in check, while offering a burst of flavor from the basil and garlic. This salad is light yet rich in healthy fats, making it a perfect keto choice.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast (optional)
• 1 garlic clove, minced
• Freshly ground black pepper, to taste

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
2. In a food processor, combine the basil, pine nuts, olive oil, nutritional yeast, and garlic. Blend until smooth.
3. Toss the zucchini noodles with the pesto sauce, ensuring the noodles are well coated.
4. Add halved cherry tomatoes and toss again.
5. Season with freshly ground black pepper to taste.
6. Serve immediately for a fresh, satisfying keto lunch.

Zucchini noodles with cherry tomatoes and pesto are a fantastic low-carb lunch option, bursting with fresh flavors and nutrients. The homemade pesto offers a healthy dose of fats from olive oil and pine nuts, while the zucchini noodles are a light, refreshing base that keeps the dish low in carbs. This meal is perfect for anyone following a keto lifestyle and looking for a delicious, sodium-conscious lunch. It’s quick to prepare, and the pesto can be made in advance, making it a great option for meal prep.

Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing

This warm roasted cauliflower and kale salad is a hearty, low-sodium option that’s perfect for a cozy Friday lunch. The cauliflower adds a satisfying crunch, while the kale provides rich nutrients. The lemon tahini dressing ties everything together, giving the salad a tangy yet creamy flavor. This dish is packed with fiber, vitamins, and healthy fats, keeping you full and satisfied without compromising your sodium intake.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 cups fresh kale, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1/2 teaspoon ground turmeric (optional)
• 1/2 teaspoon garlic powder
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, turmeric, garlic powder, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown and crispy.
3. While the cauliflower roasts, prepare the dressing by whisking together tahini, lemon juice, and a bit of water until smooth and creamy.
4. Once the cauliflower is roasted, let it cool slightly before tossing it with the chopped kale.
5. Drizzle the lemon tahini dressing over the salad and toss gently to coat the ingredients evenly.
6. Serve warm or at room temperature.

Roasted cauliflower and kale salad with lemon tahini dressing is a flavorful and filling lunch that is perfect for a low-sodium, keto meal. The cauliflower provides a satisfying crunch while roasting brings out its natural sweetness. Combined with the nutrient-rich kale and creamy tahini dressing, this salad is both delicious and incredibly nutritious. The lemon adds a refreshing tang, and the lack of added salt ensures this meal stays within your sodium requirements. This salad is not only a treat for your taste buds but also a perfect example of how healthy eating can be both flavorful and easy to prepare.

Spinach and Bacon Avocado Salad

A perfect blend of savory bacon, creamy avocado, and fresh spinach, this low-carb keto salad is both rich in flavor and nutrition. The crispy bacon adds a delightful crunch, while the avocado provides healthy fats, making it an excellent option for a satisfying lunch. This dish is easy to prepare and full of fiber, keeping you energized throughout the day without raising your sodium intake.

Ingredients:

• 3 cups fresh spinach
• 1 avocado, diced
• 4 slices of nitrate-free bacon, cooked and crumbled
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard (optional)
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine fresh spinach and diced avocado.
2. Add the crumbled bacon on top.
3. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard (if using). Drizzle the dressing over the salad.
4. Toss gently to combine and season with freshly ground black pepper.
5. Serve immediately and enjoy this rich, flavorful salad.

Spinach and bacon avocado salad is the perfect keto-friendly lunch that keeps sodium levels in check while providing plenty of healthy fats and protein. The combination of crispy bacon and creamy avocado is a satisfying duo, and the spinach provides a light, nutrient-packed base. With a tangy apple cider vinegar dressing, this salad is both delicious and satisfying, making it a fantastic choice for a quick Friday lunch. Plus, it’s simple to make and can be easily customized with other ingredients you love.

Greek Cucumber and Tomato Salad

This Greek-inspired cucumber and tomato salad is an ideal low-sodium, low-carb option for a quick and refreshing lunch. Packed with crisp cucumber, juicy tomatoes, and tangy olives, it’s complemented by a zesty lemon-oregano dressing that ties all the flavors together. The healthy fats from the olives and olive oil make this salad a balanced and filling keto meal.

Ingredients:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the diced cucumber, halved cherry tomatoes, and sliced Kalamata olives.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, and black pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately as a refreshing, low-carb, keto-friendly lunch.

The Greek cucumber and tomato salad is an easy-to-make, low-sodium meal that’s perfect for a keto diet. The combination of fresh vegetables and olives creates a vibrant, hydrating dish that’s satisfying and full of healthy fats. The lemon and oregano dressing adds a zesty kick, making this salad an excellent choice for a light yet fulfilling lunch. Whether you’re following a keto or low-sodium diet, this salad is a great option that delivers both flavor and nutrition in a simple, delicious package.

Roasted Salmon and Asparagus Salad

This roasted salmon and asparagus salad is packed with omega-3 fatty acids, fiber, and antioxidants, making it a nutritious and satisfying keto lunch. The tender salmon pairs perfectly with the crispy roasted asparagus, and the lemon-dijon dressing brings a burst of flavor. This dish is not only low in carbs and sodium, but also offers a rich dose of healthy fats, perfect for anyone following a keto lifestyle.

Ingredients:

• 1 salmon fillet (6 oz)
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh dill, chopped (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillet on a baking sheet lined with parchment paper and drizzle with a little olive oil. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. On a separate baking sheet, toss the asparagus with olive oil and freshly ground black pepper. Roast in the oven for 10-12 minutes, or until tender and slightly crispy.
4. In a small bowl, whisk together lemon juice, Dijon mustard, and fresh dill (if using) to create the dressing.
5. Once the salmon and asparagus are roasted, assemble the salad by placing the asparagus on a plate, topping with the salmon, and drizzling with the dressing.
6. Serve immediately for a warm, satisfying salad.

Roasted salmon and asparagus salad is a delightful keto-friendly option for a Friday lunch. Rich in healthy omega-3 fats from the salmon and loaded with fiber and antioxidants from the asparagus, this meal supports heart health and boosts energy levels. The lemon-dijon dressing adds a tangy contrast to the richness of the salmon, elevating the flavors. This low-carb, low-sodium meal is an excellent choice for anyone looking to stay nourished and full while sticking to their keto or low-sodium goals. It’s easy to prepare and makes for a hearty, satisfying lunch.

Grilled Chicken and Avocado Salad

This grilled chicken and avocado salad is a low-sodium, keto-friendly lunch option that is both hearty and nutritious. The tender grilled chicken provides lean protein, while the creamy avocado offers healthy fats. The fresh vegetables add a nice crunch, and the light lemon-olive oil dressing ties everything together perfectly. This salad is quick to prepare, making it an ideal meal for busy Fridays when you want something satisfying without the hassle.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 ripe avocado, diced
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/2 cucumber, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Season the chicken breast with olive oil, garlic powder, and black pepper.
3. Grill the chicken for 5-7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it.
4. In a large bowl, combine the mixed greens, cucumber slices, and diced avocado.
5. Drizzle with olive oil and lemon juice, and toss gently.
6. Top the salad with sliced grilled chicken and serve immediately.

Grilled chicken and avocado salad is a well-balanced, low-sodium, keto-friendly lunch that provides an excellent source of lean protein and healthy fats. The combination of the tender chicken and creamy avocado makes this salad incredibly satisfying. The light dressing of olive oil and lemon adds a burst of freshness without adding extra sodium. It’s perfect for a Friday lunch when you want something simple, filling, and nutritious, all while sticking to your keto and low-sodium goals.

Egg and Spinach Salad with Mustard Vinaigrette

This egg and spinach salad is a simple, low-carb, and keto-friendly lunch packed with protein from the eggs and nutrients from the spinach. The mustard vinaigrette adds a tangy touch, while the eggs provide a satisfying richness that makes this salad both filling and delicious. With minimal ingredients and preparation time, it’s an easy, low-sodium meal option for anyone looking for a quick and healthy lunch.

Ingredients:

• 2 large eggs
• 3 cups fresh spinach
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste

Instructions:

1. Boil the eggs by placing them in a pot of water, bringing it to a boil, then simmering for 10 minutes. Peel the eggs and slice them.
2. In a large bowl, toss the fresh spinach with olive oil, apple cider vinegar, Dijon mustard, and black pepper to make the vinaigrette.
3. Top the salad with the sliced boiled eggs.
4. Toss gently to combine and serve immediately.

Egg and spinach salad with mustard vinaigrette is a light yet satisfying low-carb, keto lunch. The protein-packed eggs complement the fiber-rich spinach, providing a balance of nutrients to keep you full and energized. The mustard vinaigrette is tangy and flavorful without being too heavy, making it a perfect dressing for a fresh salad. This meal is ideal for those looking for a quick, easy, and low-sodium option that doesn’t compromise on taste or nutrition.

Shrimp and Avocado Salad with Lime Dressing

This shrimp and avocado salad with lime dressing is a refreshing and light keto-friendly lunch option that’s full of healthy fats, protein, and vibrant flavors. The shrimp are lightly seasoned and sautéed to perfection, while the avocado provides creaminess. The lime dressing ties the salad together with a zesty finish, making it a perfect choice for a low-carb, low-sodium meal. This dish is quick to prepare, making it an ideal option for a Friday lunch.

Ingredients:

• 1/2 pound shrimp, peeled and deveined
• 1 avocado, diced
• 2 cups mixed greens (lettuce, spinach, etc.)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cilantro, chopped (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and sauté for 2-3 minutes per side, until pink and cooked through.
2. In a large bowl, combine the mixed greens and diced avocado.
3. Add the cooked shrimp on top of the salad.
4. In a small bowl, whisk together lime juice, cilantro (if using), and freshly ground black pepper.
5. Drizzle the lime dressing over the salad and toss gently to combine.
6. Serve immediately and enjoy this light, refreshing keto salad.

Shrimp and avocado salad with lime dressing is a flavorful and satisfying meal that’s perfect for a low-sodium, keto-friendly lunch. The shrimp adds a nice protein boost, while the creamy avocado provides healthy fats that keep you full. The lime dressing adds a refreshing citrusy kick, elevating the natural flavors of the ingredients. This salad is light yet filling, making it a great option for a quick Friday lunch that’s both delicious and nutritious. It’s an easy-to-make dish that can be prepared in under 15 minutes, making it perfect for busy days.

Roasted Brussels Sprouts and Bacon Salad

This roasted Brussels sprouts and bacon salad is a savory, low-sodium keto-friendly dish that’s perfect for a filling lunch. Roasting the Brussels sprouts brings out their natural sweetness, which pairs beautifully with the crispy bacon. A light olive oil and balsamic dressing complements the roasted vegetables without overpowering the dish. This salad is nutrient-dense, rich in fiber, healthy fats, and protein, making it an excellent choice for those following a keto lifestyle.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 4 slices of nitrate-free bacon, cooked and crumbled
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts in olive oil, freshly ground black pepper, and spread them evenly on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway, until the Brussels sprouts are golden brown and crispy.
4. In a small bowl, whisk together balsamic vinegar and Dijon mustard (if using) to make the dressing.
5. Once the Brussels sprouts are done, toss them in the dressing and top with crumbled bacon.
6. Serve immediately for a warm and satisfying keto salad.

Roasted Brussels sprouts and bacon salad is a hearty, low-carb lunch that offers a satisfying mix of flavors and textures. The roasted Brussels sprouts add a lovely caramelized sweetness, while the bacon contributes a savory crunch that makes each bite enjoyable. The balsamic vinegar dressing brings everything together with a tangy kick, making this salad a perfect keto option for lunch. It’s quick to prepare, full of nutrients, and will keep you energized throughout the day.

cabbage and Chicken Salad with Ginger-Sesame Dressing

This cabbage and chicken salad with ginger-sesame dressing is a crunchy, flavorful, and low-sodium option for a light lunch. The thinly sliced cabbage serves as a great base, while the grilled chicken adds lean protein to keep you feeling full. The ginger-sesame dressing, made with olive oil and vinegar, adds a refreshing, tangy note without overwhelming the salad. This keto-friendly dish is a great way to enjoy healthy fats, fiber, and protein in a low-carb form.

Ingredients:

• 1 chicken breast, grilled and sliced
• 3 cups shredded cabbage
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• Freshly ground black pepper, to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Grill the chicken breast over medium-high heat for 6-7 minutes on each side, or until fully cooked. Slice thinly.
2. In a large bowl, combine the shredded cabbage with the grilled chicken slices.
3. In a small bowl, whisk together olive oil, rice vinegar, sesame oil, grated ginger, and black pepper to create the dressing.
4. Drizzle the dressing over the cabbage and chicken mixture and toss to combine.
5. Garnish with sesame seeds (if using) and serve immediately.

Cabbage and chicken salad with ginger-sesame dressing is a light, low-carb, and keto-friendly meal packed with flavor and nutrients. The cabbage provides a satisfying crunch, while the grilled chicken offers protein to keep you full. The ginger-sesame dressing brings a refreshing, aromatic zing to the salad without adding excess sodium, making it an ideal option for those watching their salt intake. This salad is not only quick and easy to prepare, but it’s also a healthy, satisfying option that can be enjoyed any day of the week.

Caprese Salad with Balsamic Glaze

A classic Caprese salad with a keto twist, this low-sodium dish is perfect for those looking for a fresh and flavorful lunch. The creamy mozzarella, ripe tomatoes, and fragrant basil leaves are drizzled with a tangy balsamic glaze, providing a satisfying, nutrient-rich salad. This dish is naturally low in carbs and sodium, making it ideal for anyone following a keto or low-sodium diet. It’s simple, yet elegant, and ready in just minutes.

Ingredients:

• 2 large tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 1 tablespoon balsamic glaze
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste

Instructions:

1. Arrange the sliced tomatoes, mozzarella, and fresh basil leaves on a plate.
2. Drizzle olive oil and balsamic glaze over the top of the salad.
3. Season with freshly ground black pepper to taste.
4. Serve immediately as a light and refreshing keto-friendly salad.

Caprese salad with balsamic glaze is a simple, yet flavorful, low-sodium and keto-friendly dish that’s perfect for a quick lunch. The combination of fresh tomatoes, creamy mozzarella, and aromatic basil is classic, while the balsamic glaze adds a rich, tangy sweetness. This salad is not only low in carbs but also incredibly nutritious, providing healthy fats from the olive oil and a satisfying balance of flavors. It’s an ideal choice for a quick, light lunch that’s both delicious and packed with fresh ingredients.

Spicy Tuna Salad with Avocado

This spicy tuna salad with avocado is a perfect low-sodium, keto-friendly meal that’s both satisfying and delicious. The tuna is combined with creamy avocado for a rich texture, while a spicy mayo dressing adds a kick of flavor. This easy-to-make salad is packed with healthy fats, protein, and fiber, making it a great choice for a quick lunch that keeps you full and energized throughout the day.

Ingredients:

• 1 can tuna in water, drained
• 1 ripe avocado, diced
• 1 tablespoon mayonnaise (preferably unsweetened)
• 1 teaspoon sriracha sauce (adjust to taste)
• 1 teaspoon lemon juice
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a medium bowl, combine the drained tuna and diced avocado.
2. In a small bowl, mix together the mayonnaise, sriracha sauce, and lemon juice until well combined.
3. Pour the spicy mayo dressing over the tuna and avocado mixture and toss gently.
4. Season with freshly ground black pepper and garnish with fresh parsley, if desired.
5. Serve immediately for a spicy, satisfying lunch.

Spicy tuna salad with avocado is a flavorful, keto-friendly option that combines the richness of tuna and avocado with a spicy dressing to create a satisfying meal. The creamy avocado adds healthy fats and a smooth texture, while the tuna provides protein to keep you full. The spicy mayo dressing is tangy with a kick, making this salad a refreshing and bold option for lunch. It’s quick to prepare and ideal for anyone looking for a low-sodium, high-protein, and low-carb meal.

Keto Cobb Salad

The keto Cobb salad is a classic, hearty dish made with keto-friendly ingredients such as grilled chicken, bacon, avocado, and eggs. It’s a nutrient-packed, low-carb salad that’s perfect for a filling lunch. With its balanced mix of protein, healthy fats, and fiber, this salad can keep you satisfied throughout the afternoon. The low-sodium dressing adds flavor without overwhelming the dish, making it an ideal option for those on a keto or low-sodium diet.

Ingredients:

• 1 boneless, skinless chicken breast, grilled and sliced
• 2 hard-boiled eggs, chopped
• 4 slices bacon, cooked and crumbled
• 1 avocado, diced
• 2 cups mixed greens (lettuce, spinach, etc.)
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper, to taste

Instructions:

1. Grill the chicken breast over medium-high heat for 6-7 minutes per side or until fully cooked. Slice thinly.
2. In a large bowl, combine the mixed greens, cherry tomatoes, chopped hard-boiled eggs, crumbled bacon, and diced avocado.
3. Top the salad with the grilled chicken slices.
4. In a small bowl, whisk together olive oil, apple cider vinegar, and freshly ground black pepper for the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately for a rich, keto-friendly lunch.

The keto Cobb salad is a satisfying, protein-packed meal that is perfect for a low-sodium, low-carb diet. The grilled chicken, bacon, and eggs provide ample protein, while the avocado offers a rich, creamy texture and healthy fats. The fresh greens and tomatoes balance the dish with fiber and vitamins, and the simple olive oil dressing brings everything together without excess sodium. This salad is easy to prepare, filling, and a perfect option for anyone following a keto lifestyle.

Grilled Zucchini and Goat Cheese Salad

This grilled zucchini and goat cheese salad is a light yet filling low-sodium, keto-friendly dish that’s perfect for a refreshing lunch. The zucchini is grilled to perfection, giving it a smoky flavor that pairs beautifully with the creamy goat cheese. The addition of fresh herbs and a lemon-olive oil dressing ties all the flavors together, making this salad both satisfying and healthy.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 tablespoons olive oil
• 2 ounces goat cheese, crumbled
• 1 tablespoon lemon juice
• 1 teaspoon fresh basil, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Toss the zucchini slices with olive oil and freshly ground black pepper.
3. Grill the zucchini slices for 2-3 minutes per side, until tender and lightly charred.
4. Arrange the grilled zucchini on a plate and sprinkle with crumbled goat cheese.
5. Drizzle with lemon juice and top with fresh basil.
6. Serve immediately for a fresh, flavorful lunch.

Grilled zucchini and goat cheese salad is a simple yet satisfying meal that fits perfectly into a low-sodium, keto diet. The grilled zucchini brings a smoky depth of flavor, while the goat cheese adds a creamy richness. The fresh basil and tangy lemon juice elevate the salad with a burst of freshness, making it a delightful option for a light yet filling lunch. This salad is low in carbs, full of healthy fats, and an easy-to-make choice for anyone looking to stay on track with their keto or low-sodium goals.’

Note: More recipes are coming soon!