35+ Flavorful Low Sodium Side Dishe Recipes for a Healthy Feast

Fridays are the perfect opportunity to unwind, enjoy a relaxed dinner, and kick off the weekend on a healthy note.

If you’re looking to stay on track with your health goals, reducing sodium intake can be a game-changer.

Whether you’re managing blood pressure, following a low-sodium diet, or simply aiming to eat cleaner, finding delicious and satisfying side dishes is essential.

This article features 10 mouth-watering low sodium side dish recipes that will add flavor, variety, and nourishment to your Friday night meal.

These recipes are simple to prepare, packed with fresh ingredients, and will ensure your meals are both tasty and heart-healthy.

Let’s dive in!

35+ Flavorful Low Sodium Side Dishe Recipes for a Healthy Feast

Eating healthily doesn’t mean sacrificing flavor or enjoyment, especially when it comes to side dishes.

By opting for low sodium alternatives, you can enjoy your Friday meal without worrying about the negative effects of excess salt.

From savory vegetable medleys to creamy, wholesome mashed potatoes, these low sodium side dishes are sure to please every palate.

With a little creativity and the right ingredients, it’s easy to make your Friday dinners both nutritious and delicious.

So, next time you’re planning your meal, give these recipes a try and indulge in the taste of health-conscious indulgence.

Zucchini Noodles with Pesto and Cherry Tomatoes

This light and refreshing side dish combines zucchini noodles with homemade pesto and fresh cherry tomatoes, creating a perfect low-sodium, keto-friendly option for lunch. It’s not only healthy but also flavorful, making it a great alternative to traditional pasta dishes. The zucchini noodles are a great source of fiber and low in carbs, while the pesto brings in healthy fats with a burst of basil flavor.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp olive oil
• 1 garlic clove
• 1/4 cup grated Parmesan cheese
• 1 cup cherry tomatoes (halved)
• Freshly ground black pepper to taste

Instructions:

1. To make the pesto, combine basil, pine nuts, garlic, olive oil, and Parmesan cheese in a food processor. Blend until smooth, adding more olive oil if necessary.
2. In a large bowl, toss the zucchini noodles with the pesto until well coated.
3. Add halved cherry tomatoes to the noodles and mix gently.
4. Season with freshly ground black pepper to taste and serve immediately.

Zucchini noodles with pesto and cherry tomatoes offer a delicious, low-sodium alternative to pasta dishes. The combination of fresh ingredients makes this a light yet satisfying side dish perfect for those following a keto diet. The vibrant green pesto provides a punch of flavor without the need for added salt, and the cherry tomatoes offer a burst of sweetness. This dish can be served alongside grilled chicken or fish for a complete, healthy meal.

Cauliflower Rice with Garlic and Herbs

This simple yet flavorful cauliflower rice is an excellent low-carb, keto-friendly side dish that can accompany any protein. It’s made with cauliflower florets, which are chopped into rice-sized bits, sautéed with garlic and fresh herbs. With a low sodium profile, this dish is a great way to enjoy a hearty, satisfying side without compromising on flavor. Cauliflower is a rich source of fiber and vitamins while being low in carbohydrates.

Ingredients:

• 1 medium cauliflower head (cut into florets)
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme (chopped)
• Freshly ground black pepper to taste

Instructions:

1. Pulse the cauliflower florets in a food processor until rice-sized pieces form.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
4. Stir in the chopped parsley and thyme. Season with black pepper to taste.
5. Serve hot as a side dish.

Cauliflower rice with garlic and herbs is a perfect low-sodium and keto-friendly side dish. The cauliflower rice is a healthy, low-carb substitute for traditional grains, making it an excellent option for those following a ketogenic or low-carb diet. The infusion of garlic and fresh herbs elevates the flavor profile, making this dish not only nutritious but also aromatic and satisfying. It pairs well with grilled meats, seafood, or even a light salad.

Roasted Brussels Sprouts with Lemon and Almonds

Roasted Brussels sprouts are a delicious and nutritious side dish that’s perfect for a keto lunch. The slight bitterness of the Brussels sprouts is balanced with the freshness of lemon and the crunch of almonds. This recipe is low in sodium but high in fiber and healthy fats, making it a great choice for anyone on a low-carb or keto diet. Roasting the Brussels sprouts enhances their flavor, making them tender inside with crispy edges.

Ingredients:

• 1 lb Brussels sprouts (trimmed and halved)
• 2 tbsp olive oil
• 1/4 cup sliced almonds
• Zest and juice of 1 lemon
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil and spread them out on a baking sheet in a single layer.
3. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy and golden brown.
4. In the last 5 minutes of roasting, sprinkle the sliced almonds over the Brussels sprouts to toast them.
5. Once done, remove from the oven and drizzle with fresh lemon juice and zest. Season with freshly ground black pepper to taste.

Roasted Brussels sprouts with lemon and almonds offer a savory, yet light, side dish that’s perfect for those on a keto diet. The roasting process brings out the natural sweetness of the Brussels sprouts while adding a crispy texture. The almonds provide a satisfying crunch, and the lemon adds a fresh, zesty note that brightens the entire dish. This side dish is both satisfying and low in sodium, making it an ideal accompaniment to your keto lunch or dinner.

Avocado Cucumber Salad with Olive Oil Dressing

This fresh and vibrant avocado cucumber salad is the perfect low-sodium, keto-friendly side dish. It’s made with creamy avocado, crisp cucumber, and a light olive oil dressing, providing a refreshing contrast to heavier meals. This salad is loaded with healthy fats from the avocado and offers a good balance of hydration and nutrients. It’s easy to prepare and makes a fantastic addition to any low-carb meal.

Ingredients:

• 1 large cucumber (sliced)
• 1 ripe avocado (cubed)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp lemon juice
• Fresh dill or parsley (optional)
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumber and cubed avocado.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and a pinch of black pepper.
3. Pour the dressing over the cucumber and avocado mixture, and toss gently to combine.
4. Garnish with fresh dill or parsley for added flavor, if desired.
5. Serve immediately or refrigerate for 15 minutes for a slightly chilled salad.

This avocado cucumber salad is the ultimate low-sodium, keto-friendly side dish. The combination of creamy avocado and crisp cucumber creates a delightful texture contrast, while the simple olive oil dressing enhances the natural flavors without overwhelming them. It’s an easy and healthy side dish that can be enjoyed with a variety of keto-friendly main courses, such as grilled chicken, fish, or steak. The refreshing taste makes it perfect for warm weather meals or as a light accompaniment to a hearty lunch.

Broccoli with Lemon and Parmesan

Broccoli with lemon and Parmesan is a quick and flavorful keto-friendly side dish that’s low in sodium but rich in nutrients. The broccoli is steamed to tender perfection and topped with a burst of fresh lemon juice and a sprinkle of Parmesan cheese. This dish is a great source of fiber, vitamins, and antioxidants, making it a healthy addition to any meal. The lemon adds a bright and zesty flavor that elevates the otherwise earthy taste of the broccoli.

Ingredients:

• 1 lb broccoli florets (steamed)
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Freshly ground black pepper to taste

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes. You can use a steamer or cook them in the microwave.
2. In a large bowl, toss the steamed broccoli with olive oil, lemon zest, and lemon juice.
3. Sprinkle with grated Parmesan cheese and season with freshly ground black pepper.
4. Serve immediately, garnished with extra Parmesan if desired.

Broccoli with lemon and Parmesan is a quick, delicious, and nutritious side dish perfect for a keto lunch. The broccoli offers a satisfying crunch and a wealth of health benefits, while the fresh lemon juice brightens the dish and balances the richness of the Parmesan. This recipe is incredibly easy to prepare and serves as an excellent accompaniment to any protein. It’s a simple yet flavorful way to get more veggies into your diet without adding excess sodium or carbs.

Spaghetti Squash with Garlic and Olive Oil

Spaghetti squash is an excellent low-carb, keto-friendly alternative to traditional pasta, and this recipe combines it with garlic and olive oil for a simple, flavorful side dish. When cooked, spaghetti squash separates into noodle-like strands that can be tossed with the aromatic olive oil and garlic, making it a satisfying and healthy side dish. It’s perfect for those following a low-sodium and low-carb diet, offering a light yet filling option.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 3 garlic cloves (minced)
• 1/4 tsp red pepper flakes (optional)
• Freshly ground black pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle olive oil over the squash halves and season with black pepper. Place them cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Optionally, add red pepper flakes for a bit of heat.
6. Add the spaghetti squash strands to the skillet and toss to coat with the garlic oil.
7. Garnish with fresh basil or parsley and serve immediately.

Spaghetti squash with garlic and olive oil is a light, low-sodium, and keto-friendly side dish that can be enjoyed in place of pasta. The mild flavor of the spaghetti squash pairs perfectly with the rich garlic and olive oil, creating a dish that is both satisfying and delicious. It’s a great way to enjoy a healthier, lower-carb alternative to traditional pasta without sacrificing flavor. This dish works wonderfully alongside any protein, making it an ideal addition to a keto lunch or dinner.

Roasted Asparagus with Balsamic Vinegar and Garlic

Roasted asparagus with balsamic vinegar and garlic is a simple yet elegant keto-friendly side dish that is low in sodium. The asparagus is roasted to perfection with garlic, and a drizzle of balsamic vinegar adds a sweet and tangy touch. This side dish is packed with nutrients like fiber, vitamins, and antioxidants, making it both a healthy and flavorful option for any meal. It’s perfect for those on a low-carb diet looking for a quick and nutritious accompaniment.

Ingredients:

• 1 lb asparagus (trimmed)
• 2 tbsp olive oil
• 3 garlic cloves (minced)
• 1 tbsp balsamic vinegar
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Toss to coat the asparagus evenly.
3. Sprinkle the minced garlic over the asparagus and season with freshly ground black pepper.
4. Roast in the oven for 15-20 minutes, or until the asparagus is tender and slightly crispy at the tips.
5. Once roasted, drizzle balsamic vinegar over the asparagus and toss gently before serving.

Roasted asparagus with balsamic vinegar and garlic is a quick, low-sodium, keto-friendly side dish that’s both nutritious and full of flavor. The combination of roasted asparagus and the sweetness of balsamic vinegar makes for a delightful contrast. It’s the perfect way to enjoy seasonal vegetables while keeping the dish low in carbs and sodium. This dish is ideal to pair with grilled meats, seafood, or even a simple salad for a complete and balanced meal.

Cabbage Slaw with Avocado Lime Dressing

This cabbage slaw with avocado lime dressing is a crunchy, refreshing, and keto-friendly side dish that is low in sodium. The cabbage is shredded and tossed with a creamy avocado-based dressing made with lime juice and a touch of olive oil, giving the slaw a fresh and tangy flavor. The avocado adds healthy fats, while the cabbage provides fiber and a satisfying crunch, making it an ideal side dish for a low-carb lunch or dinner.

Ingredients:

• 4 cups shredded cabbage (green or red)
• 1 ripe avocado (mashed)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Fresh cilantro (optional, for garnish)
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage with any optional garnishes like cilantro.
2. In a separate small bowl, mash the avocado until smooth. Add the olive oil, lime juice, garlic powder, and black pepper, mixing well until smooth.
3. Pour the avocado dressing over the cabbage and toss to coat evenly.
4. Garnish with extra cilantro if desired, and serve immediately.

his cabbage slaw with avocado lime dressing is a healthy, low-sodium, and keto-friendly side dish that brings a refreshing crunch to any meal. The avocado dressing adds creaminess while remaining light and flavorful, and the tangy lime juice provides the perfect balance. The shredded cabbage offers plenty of fiber, making this slaw a great choice for those looking to keep their carb intake low while enjoying a nutritious, filling dish. It pairs well with grilled meats, tacos, or as a standalone light lunch.

Roasted Eggplant with Tahini and Lemon

Roasted eggplant with tahini and lemon is a rich and creamy low-sodium side dish that’s perfect for a keto lunch or dinner. The eggplant is roasted until tender and caramelized, then topped with a smooth tahini dressing and fresh lemon juice, which adds a delightful depth of flavor. The tahini brings in healthy fats, while the eggplant offers a soft and savory texture, making this dish a satisfying yet low-carb option.

Ingredients:

• 2 medium eggplants (cut into 1-inch slices)
• 2 tbsp olive oil
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 garlic clove (minced)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Lay the eggplant slices on a baking sheet and drizzle with olive oil. Toss to coat evenly.
3. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly golden.
4. While the eggplant is roasting, whisk together the tahini, lemon juice, minced garlic, and a pinch of black pepper until smooth.
5. Once the eggplant is done, remove it from the oven and drizzle the tahini dressing over the top.
6. Serve immediately, garnished with a little more black pepper or fresh herbs if desired.

Roasted eggplant with tahini and lemon is a creamy and flavorful side dish that is both low in sodium and keto-friendly. The roasted eggplant provides a hearty, satisfying base, while the tahini dressing adds richness and depth of flavor. The fresh lemon juice brings brightness to the dish, balancing the savory elements. This side dish pairs wonderfully with grilled meats, seafood, or can even be enjoyed as a light main course. It’s a great way to enjoy a nutrient-dense and low-carb meal while keeping things simple and delicious.

Spinach and Mushroom Sauté with Garlic and Olive Oil

Spinach and mushroom sauté with garlic and olive oil is a quick, keto-friendly side dish that is low in sodium and packed with flavor. The earthy mushrooms pair perfectly with the tender spinach, while garlic and olive oil bring out the natural flavors of the vegetables. This dish is rich in vitamins, minerals, and fiber, making it a great choice for a low-carb diet. It’s light yet satisfying and can be served alongside almost any protein.

Ingredients:

• 4 cups fresh spinach (washed and dried)
• 1 cup mushrooms (sliced)
• 2 tbsp olive oil
• 3 garlic cloves (minced)
• Freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they begin to soften and release their moisture.
2. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
3. Add the spinach to the skillet and cook, stirring occasionally, until wilted and tender, about 3-4 minutes.
4. Season with freshly ground black pepper to taste and serve immediately.

Spinach and mushroom sauté with garlic and olive oil is a quick and healthy side dish that perfectly complements a low-carb, keto-friendly meal. The mushrooms add an earthy depth, while the spinach provides a burst of color and nutrients. This dish is rich in antioxidants, vitamins, and fiber, making it a great addition to any ketogenic or low-sodium diet. It’s versatile enough to pair with chicken, steak, or seafood, making it a reliable go-to side.

Roasted Butternut Squash with Cinnamon and Nutmeg

Roasted butternut squash with cinnamon and nutmeg is a comforting and flavorful keto-friendly side dish that is naturally low in sodium. The sweetness of the roasted butternut squash is enhanced by the warm spices of cinnamon and nutmeg, creating a perfect balance of savory and sweet. This side dish is not only low in carbs but also packed with vitamins A and C, making it a nutritious and satisfying addition to any meal.

Ingredients:

• 1 medium butternut squash (peeled, seeded, and cubed)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, cinnamon, nutmeg, and black pepper. Make sure the squash is evenly coated.
3. Spread the squash cubes in a single layer on a baking sheet.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is tender and lightly caramelized.
5. Serve immediately as a side dish.

Roasted butternut squash with cinnamon and nutmeg is a delightful keto-friendly side dish that brings a touch of warmth and sweetness to your meal. The combination of spices adds depth of flavor, while the roasted squash provides a soft and creamy texture. This dish is a great way to enjoy seasonal produce without overloading on carbs, making it a perfect addition to any low-sodium, keto-friendly meal. It pairs beautifully with roasted chicken, turkey, or even as part of a vegetarian lunch.

Sautéed Green Beans with Almonds and Lemon

Sautéed green beans with almonds and lemon is a light, keto-friendly side dish that is low in sodium but full of flavor. The green beans are cooked until tender-crisp and tossed with a touch of lemon juice and toasted almonds for a satisfying crunch. This dish is quick to prepare, and the combination of the fresh green beans, zesty lemon, and crunchy almonds makes it both refreshing and satisfying.

Ingredients:

• 1 lb green beans (trimmed)
• 2 tbsp olive oil
• 1/4 cup sliced almonds
• Zest and juice of 1 lemon
• Freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the green beans and sauté for 5-7 minutes, until they are tender-crisp.
2. While the green beans cook, toast the sliced almonds in a separate dry skillet over medium heat for 2-3 minutes, until golden and fragrant. Stir frequently to prevent burning.
3. Once the green beans are cooked, add the toasted almonds to the skillet, along with lemon zest and lemon juice. Toss everything together to combine.
4. Season with freshly ground black pepper to taste and serve immediately.

Sautéed green beans with almonds and lemon is a bright and flavorful side dish that fits perfectly into a low-sodium, keto-friendly diet. The crisp-tender green beans provide a healthy base, while the almonds add a satisfying crunch and the lemon juice brings a fresh, tangy kick. This dish is easy to prepare, making it an excellent addition to any weeknight meal or special occasion. It pairs well with grilled meats, seafood, or even a light salad, offering a delightful contrast in texture and flavor.

Cucumber and Tomato Salad with Feta and Olive Oil

This cucumber and tomato salad with feta and olive oil is a refreshing, low-sodium, keto-friendly side dish that pairs well with any main course. The crisp cucumbers, sweet tomatoes, and creamy feta cheese are tossed in a light olive oil dressing, creating a balance of textures and flavors. The salad is low in carbs and packed with healthy fats, making it a perfect addition to a low-carb or keto meal.

Ingredients:

• 2 medium cucumbers (sliced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp dried oregano
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and black pepper.
3. Drizzle the dressing over the vegetables and toss gently to coat.
4. Serve immediately or refrigerate for a few minutes to chill before serving.

This cucumber and tomato salad with feta and olive oil is a light, refreshing, and keto-friendly side dish that’s full of flavor. The crisp cucumbers and juicy tomatoes complement the creamy feta cheese, while the olive oil dressing adds richness without overwhelming the flavors. It’s a quick and easy dish that can be made ahead of time and is perfect for serving alongside grilled meats or seafood. This salad is a great way to stay within your low-sodium, low-carb goals while enjoying fresh, wholesome ingredients.

Roasted Cauliflower with Turmeric and Cumin

Roasted cauliflower with turmeric and cumin is a flavorful and aromatic low-sodium side dish that’s perfect for a keto lunch or dinner. The cauliflower is roasted to perfection, and the turmeric and cumin spices give it a warm, earthy flavor. This dish is rich in fiber and antioxidants, making it both a healthy and satisfying option for anyone following a low-carb or keto diet.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, turmeric, cumin, garlic powder, and black pepper until evenly coated.
3. Spread the cauliflower in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the cauliflower is golden brown and tender.
5. Serve immediately as a flavorful side dish.

Roasted cauliflower with turmeric and cumin is a warming, aromatic, and keto-friendly side dish that’s packed with flavor. The combination of turmeric and cumin adds a rich, earthy flavor to the cauliflower, enhancing its natural taste without adding sodium. This dish is not only low in carbs but also high in fiber and antioxidants, making it a perfect addition to any keto meal. It pairs wonderfully with grilled meats, tofu, or as part of a vegetable-centric dish.

Creamy Avocado and Zucchini Soup

Creamy avocado and zucchini soup is a smooth, rich, and keto-friendly soup that’s low in sodium. The combination of creamy avocado and tender zucchini creates a velvety texture, while herbs and spices provide extra flavor. This soup is high in healthy fats and low in carbs, making it an excellent option for anyone following a keto or low-sodium diet.

Ingredients:

• 2 medium zucchinis (chopped)
• 1 ripe avocado (pitted and peeled)
• 1 tbsp olive oil
• 1 garlic clove (minced)
• 1/4 tsp dried thyme
• 2 cups vegetable or chicken broth (low-sodium)
• Freshly ground black pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
2. Add the chopped zucchini and cook for another 5 minutes, until softened.
3. Pour in the vegetable or chicken broth and bring to a simmer. Cook for 10-15 minutes, until the zucchini is tender.
4. Remove from heat and let cool slightly. Add the avocado, dried thyme, and black pepper, and blend the soup using an immersion blender or in a regular blender until smooth and creamy.
5. Serve warm, garnished with fresh herbs if desired.

Creamy avocado and zucchini soup is a smooth, satisfying, and keto-friendly soup that makes for a light yet creamy side dish. The avocado adds healthy fats and richness, while the zucchini provides a mild, refreshing flavor. This soup is low in sodium and carbohydrates, making it an ideal choice for those on a low-carb or keto diet. It’s perfect for a cozy lunch or dinner and pairs wonderfully with a side salad or grilled protein. This dish offers a delicious way to enjoy veggies while sticking to your dietary goals.

Note: More recipes are coming soon!