35+ Flavorful Friday Low Sodium Vegetable Recipes for a Healthy Weekend

Fridays are a time to wind down, relax, and prepare for the weekend ahead.

If you’re looking for a way to end the week on a healthy note without compromising on flavor, low-sodium vegetable recipes are a perfect choice.

Whether you’re trying to reduce your salt intake or simply enjoy the fresh, natural flavors of vegetables, these recipes offer delicious, satisfying options for a balanced meal.

Packed with vibrant colors, essential nutrients, and plenty of fiber, these dishes will keep you energized and feeling good without the added sodium.

Join us as we explore over 35 creative, easy-to-make recipes to spice up your Friday dinners and help you stay on track with your health goals.

35+ Flavorful Friday Low Sodium Vegetable Recipes for a Healthy Weekend

Eating healthy doesn’t mean sacrificing flavor or excitement in your meals.

With these 35+ low-sodium vegetable recipes, you can enjoy a variety of nutritious and delicious dishes that are as satisfying as they are good for you.

Whether you’re hosting a dinner or simply preparing a quick meal for yourself, these recipes offer versatile and easy solutions to your weekly meal planning.

By focusing on fresh ingredients, herbs, and spices, you can create flavorful dishes that are free from unnecessary sodium, making every Friday a healthier and more flavorful way to start the weekend.

Zucchini Noodles with Avocado Pesto

This vibrant, low-sodium, low-carb dish uses zucchini noodles as a base, paired with a rich and creamy avocado pesto sauce. It’s packed with healthy fats, fresh flavors, and plenty of nutrients. Perfect for a light yet satisfying keto-friendly lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 clove garlic
• 2 tablespoons lemon juice
• Salt substitute (optional, to taste)
• Freshly ground black pepper (to taste)
• A handful of pine nuts (optional, for garnish)

Instructions:

1. Prepare the Zucchini Noodles: Use a spiralizer to create zucchini noodles. Alternatively, you can use a vegetable peeler for long strips of zucchini.
2. Make the Avocado Pesto: In a food processor, blend the avocado, basil, garlic, lemon juice, and olive oil until smooth and creamy. If you’d like, add a pinch of salt substitute and pepper to taste.
3. Toss the Noodles: In a large bowl, toss the zucchini noodles with the avocado pesto sauce until evenly coated.
4. Serve: Garnish with pine nuts and a bit more fresh pepper. Serve immediately, or chill for a refreshing cold salad.

This dish is a great way to enjoy a healthy, low-carb, and low-sodium lunch without compromising on flavor. The creamy avocado pesto adds richness to the light zucchini noodles, making it a satisfying, nutrient-dense meal. Perfect for anyone following a keto diet, this recipe keeps you full and energized while maintaining low sodium intake.

Cauliflower Rice Stir-Fry

This Cauliflower Rice Stir-Fry is a simple, low-sodium, keto-friendly recipe that’s bursting with flavor. Using cauliflower rice as a base, it’s a nutrient-packed, low-carb alternative to traditional fried rice. You can customize it with your favorite low-sodium vegetables for a quick and delicious lunch.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 tablespoon olive oil or coconut oil
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 large eggs, beaten (optional)
• 1/4 cup unsweetened soy sauce or coconut aminos (for low sodium)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Cauliflower Rice: Grate the cauliflower using a food processor or box grater to create rice-sized pieces.
2. Stir-Fry the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and zucchini. Sauté until soft, about 5-7 minutes. Add garlic and cook for another minute.
3. Add the Cauliflower Rice: Stir in the cauliflower rice and cook, stirring occasionally, for 5-8 minutes until it’s tender and slightly golden.
4. Optional – Add Eggs: Create a small space in the skillet, pour in the beaten eggs, and scramble until fully cooked.
5. This cauliflower rice stir-fry offers a delightful, low-sodium, low-carb meal with plenty of veggies and healthy fats. The cauliflower rice provides a satisfying texture without the added carbs, while the soy sauce or coconut aminos keep the sodium low. This recipe is perfect for those on a keto diet looking for a quick and tasty lunch option.

Roasted Brussels Sprouts with Almonds and Garlic

Roasted Brussels sprouts are a keto-friendly vegetable that can easily be made into a delicious and satisfying lunch. This simple recipe adds the richness of garlic and the crunch of almonds, while keeping sodium levels low for a healthy and flavorful meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup sliced almonds
• Fresh lemon juice (optional)
• Black pepper to taste

Instructions:

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: Toss the Brussels sprouts with olive oil, garlic, and black pepper. Spread them evenly on a baking sheet, cut side down.
3. Roast the Brussels Sprouts: Roast for 20-25 minutes, shaking the pan halfway through. The sprouts should be golden brown and crispy on the edges.
4. Toast the Almonds: While the sprouts are roasting, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, or until lightly browned and fragrant.
5. Serve: Once the Brussels sprouts are done, remove them from the oven and toss with toasted almonds. Optionally, drizzle with fresh lemon juice for an added zesty flavor.

This roasted Brussels sprouts dish is a delicious and nutritious option for a low-sodium, keto lunch. The crispy texture of the sprouts combined with the savory garlic and crunchy almonds makes for a satisfying meal. It’s a versatile recipe that can be enjoyed on its own or as a side dish to any protein, making it a great option for a healthy, low-sodium, and keto-friendly lunch.

Spaghetti Squash Primavera

This Spaghetti Squash Primavera is a light yet hearty dish filled with fresh vegetables and a low-sodium marinara sauce. The spaghetti squash serves as a perfect low-carb alternative to pasta, and the colorful vegetables add both flavor and nutrition to your meal. This recipe is a great option for a keto lunch packed with fiber and vitamins.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell peppers, diced
• 1/2 cup zucchini, diced
• 1/4 cup onion, chopped
• 1/2 cup low-sodium marinara sauce
• Fresh basil, chopped (for garnish)
• Freshly ground black pepper (to taste)

Instructions:

1. Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, then roast, cut side down, on a baking sheet for 35-40 minutes, or until tender.
2. Sauté the Vegetables: While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, zucchini, and cherry tomatoes, sautéing for 5-7 minutes until softened.
3. Combine with Marinara Sauce: Once the vegetables are tender, stir in the low-sodium marinara sauce and cook for an additional 2-3 minutes until heated through.
4. Shred the Spaghetti Squash: When the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Assemble the Dish: Divide the spaghetti squash into bowls and top with the sautéed vegetables and marinara sauce. Garnish with fresh basil and black pepper.

This Spaghetti Squash Primavera is a satisfying, low-sodium, and keto-friendly lunch option. The spaghetti squash replaces traditional pasta for a lighter, low-carb base, while the fresh, sautéed vegetables provide a burst of flavor and nutrition. It’s a perfect dish for anyone looking to enjoy a delicious, guilt-free meal while staying on track with their keto and low-sodium dietary goals.

Broccoli and Cheese Stuffed Portobello Mushrooms

These Broccoli and Cheese Stuffed Portobello Mushrooms are a flavorful and filling low-carb, keto-friendly dish. The mushrooms serve as a hearty vessel for the creamy, cheesy broccoli filling, making this a perfect lunch that is both nutritious and satisfying, with minimal sodium.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 cup fresh broccoli florets, steamed and chopped
• 1/2 cup shredded cheddar cheese
• 2 tablespoons cream cheese
• 1/4 teaspoon garlic powder
• Freshly ground black pepper (to taste)
• Olive oil for drizzling

Instructions:

1. Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet and drizzle with olive oil. Roast for 10-12 minutes, until the mushrooms are tender.
2. Prepare the Filling: While the mushrooms are roasting, steam the broccoli florets until tender, about 5-7 minutes. Chop the broccoli into small pieces.
3. Make the Cheese Mixture: In a bowl, mix the chopped broccoli, shredded cheddar cheese, cream cheese, garlic powder, and black pepper until well combined.
4. Stuff the Mushrooms: Once the mushrooms are done, remove them from the oven and carefully spoon the broccoli and cheese mixture into the mushroom caps.
5. Bake the Stuffed Mushrooms: Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with extra black pepper or fresh herbs of your choice.

These Broccoli and Cheese Stuffed Portobello Mushrooms are an indulgent yet healthy keto lunch option. The earthy mushrooms provide a substantial base for the rich, creamy filling, while the steamed broccoli ensures you get plenty of nutrients. This dish is a low-sodium, low-carb, and satisfying meal that’s perfect for a cozy lunch.

Cucumber and Tomato Salad with Feta and Olives

This Cucumber and Tomato Salad with Feta and Olives is a refreshing and light low-sodium, keto-friendly lunch that’s bursting with flavors. With fresh vegetables, tangy feta, and salty olives, this salad is simple to prepare, low in carbs, and perfect for a quick, healthy meal.

Ingredients:

• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Fresh oregano or parsley, chopped (for garnish)
• Freshly ground black pepper (to taste)

Instructions:

1. Prepare the Vegetables: Slice the cucumber and halve the cherry tomatoes. Place them in a large salad bowl.
2. Add the Olives and Feta: Add the sliced olives and crumbled feta cheese to the bowl with the vegetables.
3. Dress the Salad: Drizzle the olive oil and red wine vinegar over the salad. Toss gently to combine and coat the ingredients evenly.
4. Season and Serve: Add freshly ground black pepper to taste and garnish with fresh oregano or parsley.

This Cucumber and Tomato Salad with Feta and Olives is a vibrant, low-sodium, keto-friendly meal. The fresh, crisp vegetables paired with tangy feta and savory olives make for a delicious and satisfying salad that’s perfect for a light lunch. It’s a great option for anyone following a low-carb or keto lifestyle, offering plenty of flavor without compromising on nutrition or sodium intake.

Eggplant and Spinach Lasagna (Keto Style)

This keto-style Eggplant and Spinach Lasagna is a perfect alternative to traditional lasagna, using eggplant slices instead of pasta to keep it low-carb. Paired with a delicious spinach and cheese filling, it’s a satisfying, low-sodium, and flavorful dish for a healthy lunch.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• Freshly ground black pepper (to taste)
• Salt substitute (optional, to taste)
• 1/2 cup low-sodium marinara sauce (optional, for serving)

Instructions:

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Slice the eggplants and lay the slices on a baking sheet. Drizzle with olive oil and season with black pepper. Roast for 20 minutes, flipping halfway through, until soft and golden.
2. Make the Filling: While the eggplant roasts, sauté the spinach in a nonstick pan until wilted. Allow it to cool slightly, then mix with ricotta cheese, mozzarella, Parmesan, egg, garlic powder, and nutmeg in a bowl.
3. Assemble the Lasagna: Once the eggplant is roasted, layer a baking dish with the eggplant slices, followed by the spinach and cheese mixture. Repeat the layers until all the ingredients are used.
4. Bake the Lasagna: Bake the lasagna for 25-30 minutes, until the cheese is bubbly and golden.
5. Serve: Slice and serve with a drizzle of low-sodium marinara sauce, if desired.

This Eggplant and Spinach Lasagna is a fantastic low-carb, keto-friendly alternative to traditional lasagna. The eggplant provides a hearty base, while the spinach and cheese filling is creamy and satisfying. With minimal sodium and rich flavors, it’s a great choice for a comforting yet healthy lunch.

Roasted Asparagus with Lemon and Parmesan

Roasted asparagus with lemon and Parmesan is a quick and delicious side dish or light lunch that’s low in sodium and carbs. The roasted asparagus is complemented by the tangy lemon and the richness of Parmesan, making this a perfect keto-friendly choice for any meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Freshly ground black pepper (to taste)

Instructions:

1. Prepare the Asparagus: Preheat the oven to 400°F (200°C). Trim the tough ends off the asparagus and place them on a baking sheet.
2. Season the Asparagus: Drizzle olive oil over the asparagus and toss to coat evenly. Sprinkle with black pepper.
3. Roast the Asparagus: Roast in the oven for 12-15 minutes, until tender and slightly crispy at the tips.
4. Add Lemon and Parmesan: Once the asparagus is roasted, remove it from the oven and drizzle with lemon juice. Sprinkle the grated Parmesan cheese over the top and garnish with lemon zest.
5. Serve: Serve immediately as a side or a light lunch.

Roasted Asparagus with Lemon and Parmesan is a simple yet flavorful dish that’s low in sodium and rich in healthy fats, making it a perfect fit for a keto lunch. The bright lemon juice and Parmesan elevate the roasted asparagus, creating a satisfying and nutritious meal that’s full of flavor without being heavy on carbs or sodium.

Cabbage Stir-Fry with Mushrooms and Bell Peppers

This Cabbage Stir-Fry with Mushrooms and Bell Peppers is a quick and delicious low-sodium, low-carb lunch that’s both filling and nutrient-packed. The cabbage acts as the base, and the mushrooms and bell peppers add texture, flavor, and color. It’s a simple dish with a savory profile, ideal for anyone on a keto diet.

Ingredients:

• 1/2 medium head of cabbage, shredded
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger (optional)
• 1 tablespoon soy sauce or coconut aminos (low sodium)
• Freshly ground black pepper (to taste)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Prepare the Vegetables: Shred the cabbage and slice the mushrooms and bell pepper.
2. Stir-Fry the Vegetables: Heat the olive oil in a large skillet or wok over medium heat. Add the garlic and sauté for about 1 minute. Add the mushrooms and bell pepper, stir-frying for 3-4 minutes until softened.
3. Add the Cabbage: Add the shredded cabbage to the skillet and stir-fry for another 5-7 minutes until the cabbage wilts and becomes tender.
4. Season the Stir-Fry: Drizzle with soy sauce or coconut aminos, ground ginger (if using), and freshly ground black pepper. Stir well to combine.
5. Serve: Garnish with fresh cilantro, if desired, and serve immediately.

This Cabbage Stir-Fry with Mushrooms and Bell Peppers is a great low-sodium, keto-friendly meal that’s perfect for a light yet satisfying lunch. The cabbage provides a substantial base, while the mushrooms and bell peppers add a depth of flavor. The dish is quick to prepare and can be easily customized with your favorite vegetables, making it a versatile and delicious choice for anyone on a keto or low-sodium diet.

Grilled Vegetable Salad with Avocado Dressing

This Grilled Vegetable Salad with Avocado Dressing is a fresh and vibrant low-sodium, low-carb lunch that is bursting with flavor. The smoky grilled vegetables paired with a creamy avocado dressing make for a filling and satisfying meal that fits perfectly into a keto diet.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, quartered
• 1 small eggplant, sliced
• 1 tablespoon olive oil
• Freshly ground black pepper (to taste)
• 1 ripe avocado
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• Fresh cilantro or parsley (optional, for garnish)

Instructions:

1. Grill the Vegetables: Preheat your grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, and eggplant in olive oil and season with black pepper. Grill the vegetables for 3-5 minutes per side, or until tender and slightly charred.
2. Make the Avocado Dressing: While the vegetables are grilling, blend the avocado, lemon juice, olive oil, apple cider vinegar, and garlic powder in a blender or food processor until smooth.
3. Assemble the Salad: Once the vegetables are grilled, arrange them on a plate or platter. Drizzle the creamy avocado dressing over the top.
4. Garnish and Serve: Garnish with fresh cilantro or parsley and serve immediately.

This Grilled Vegetable Salad with Avocado Dressing is a simple yet delicious low-sodium, low-carb lunch option. The grilled vegetables add a smoky depth of flavor, while the creamy avocado dressing ties everything together beautifully. It’s a nutrient-packed, satisfying meal that fits perfectly into a keto diet while being both refreshing and filling.

Cauliflower and Broccoli Fritters

Cauliflower and Broccoli Fritters are a tasty and crispy low-carb, keto-friendly lunch that combines nutritious vegetables with savory flavors. These fritters are baked to perfection and provide a satisfying texture while keeping the sodium content low. Perfect for a light and crunchy meal!

Ingredients:

• 1 cup cauliflower florets, steamed and chopped
• 1 cup broccoli florets, steamed and chopped
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Freshly ground black pepper (to taste)
• 2 tablespoons olive oil (for cooking)

Instructions:

1. Prepare the Vegetables: Steam the cauliflower and broccoli until tender, about 5-7 minutes. Once cooked, chop the vegetables finely.
2. Make the Fritter Mixture: In a large bowl, combine the chopped cauliflower, broccoli, almond flour, grated Parmesan, egg, garlic powder, onion powder, and black pepper. Mix well until everything is evenly combined.
3. Form the Fritters: Shape the mixture into small patties or fritters using your hands.
4. Cook the Fritters: Heat olive oil in a skillet over medium heat. Add the fritters to the skillet and cook for 3-4 minutes per side, until golden brown and crispy.
5. Serve: Remove the fritters from the skillet and serve immediately, with a side of low-sodium dip or fresh salad, if desired.

These Cauliflower and Broccoli Fritters are a delicious way to enjoy your vegetables in a low-sodium, low-carb, and keto-friendly format. The almond flour and Parmesan cheese help create a crispy exterior, while the vegetables provide a hearty, flavorful filling. Perfect for a light lunch or snack, these fritters are both nutritious and satisfying.

Kale and Roasted Beet Salad with Balsamic Vinaigrette

This Kale and Roasted Beet Salad with Balsamic Vinaigrette is a nutrient-dense, low-sodium, and keto-friendly meal. Roasted beets add a natural sweetness that complements the earthy kale, while the balsamic vinaigrette ties the dish together with a tangy finish. This salad is perfect for a refreshing and light lunch.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• 4 cups kale, chopped
• 1/4 cup crumbled goat cheese (optional)
• 1 tablespoon chopped walnuts (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Freshly ground black pepper (to taste)

Instructions:

1. Roast the Beets: Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil and season with black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
2. Prepare the Salad: While the beets roast, massage the kale with a small amount of olive oil to tenderize it. Place the kale in a large bowl.
3. Make the Balsamic Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and black pepper.
4. Assemble the Salad: Once the beets are roasted and cooled, add them to the kale. Top with crumbled goat cheese and walnuts, if using.
5. Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
6. Serve: Serve immediately as a refreshing, low-sodium, keto-friendly lunch.

his Kale and Roasted Beet Salad with Balsamic Vinaigrette is a vibrant and flavorful lunch that’s perfect for anyone on a low-sodium, low-carb, or keto diet. The roasted beets add a touch of sweetness, while the kale provides a hearty base and the tangy balsamic dressing enhances the flavors. It’s a light yet satisfying meal that’s rich in nutrients and low in carbs, making it a great choice for a healthy lunch.

Zucchini Noodles with Pesto and Roasted Cherry Tomatoes

Zucchini Noodles with Pesto and Roasted Cherry Tomatoes offer a fresh and vibrant low-sodium, keto-friendly lunch option. The zucchini noodles replace traditional pasta, making this dish light and low-carb, while the homemade pesto and roasted cherry tomatoes bring a burst of flavor, making it feel indulgent despite being healthy.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil (for roasting)
• 1/4 cup homemade or store-bought pesto (low-sodium)
• Freshly ground black pepper (to taste)
• Fresh basil leaves (for garnish)

Instructions:

1. Roast the Cherry Tomatoes: Preheat your oven to 375°F (190°C). Toss the halved cherry tomatoes in olive oil and black pepper, and spread them evenly on a baking sheet. Roast for 15-20 minutes, or until soft and slightly caramelized.
2. Prepare the Zucchini Noodles: While the tomatoes roast, spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
3. Toss with Pesto: In a large bowl, toss the zucchini noodles with pesto sauce until well coated.
4. Assemble the Dish: Once the tomatoes are roasted, toss them gently with the zucchini noodles and pesto.
5. Serve: Garnish with fresh basil and additional black pepper, if desired, and serve immediately.

This Zucchini Noodles with Pesto and Roasted Cherry Tomatoes dish is a light yet satisfying lunch that’s packed with flavor. The pesto adds richness to the zucchini noodles, while the roasted cherry tomatoes offer a burst of sweetness. It’s a low-sodium, keto-friendly alternative to traditional pasta dishes, making it an ideal choice for a refreshing, low-carb meal.

Avocado and Cucumber Lettuce Wraps

These Avocado and Cucumber Lettuce Wraps are a simple, refreshing, and low-carb keto-friendly lunch. The crispy lettuce wraps are filled with creamy avocado, crisp cucumber, and a few basic seasonings, making them both satisfying and light—perfect for a quick lunch on the go.

Ingredients:

• 8 large lettuce leaves (such as Romaine or Butter Lettuce)
• 1 ripe avocado, mashed
• 1 cucumber, thinly sliced
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper (to taste)
• 1/4 teaspoon garlic powder (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Prepare the Ingredients: Wash and dry the lettuce leaves. Slice the cucumber thinly and mash the avocado in a small bowl. Add lemon juice, garlic powder (if using), and black pepper to the mashed avocado and mix well.
2. Assemble the Wraps: Lay the lettuce leaves flat and spread a layer of mashed avocado onto each leaf. Place cucumber slices on top of the avocado.
3. Wrap and Serve: Gently fold the lettuce over the filling to create wraps. Garnish with fresh herbs, if desired, and serve immediately.

Avocado and Cucumber Lettuce Wraps are a light and refreshing low-sodium, keto-friendly meal that’s quick and easy to prepare. The creamy avocado and crisp cucumber create a satisfying texture, and the fresh lemon juice adds a zesty finish. These wraps are a great option for a healthy, low-carb lunch that’s perfect for anyone on a keto or low-sodium diet.

Roasted Cauliflower and Chickpea Salad

This Roasted Cauliflower and Chickpea Salad combines roasted vegetables with hearty chickpeas for a filling, low-carb, and keto-friendly lunch. The cauliflower becomes wonderfully crispy when roasted, while the chickpeas add protein and texture. The salad is topped with a light lemon vinaigrette for a tangy, flavorful finish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika (optional)
• Freshly ground black pepper (to taste)
• 2 cups mixed greens (such as spinach or arugula)
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon Dijon mustard
• Fresh parsley (for garnish)

Instructions:

1. Roast the Cauliflower and Chickpeas: Preheat your oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until the cauliflower is golden and crispy.
2. Prepare the Salad: While the cauliflower and chickpeas are roasting, prepare the dressing by whisking together lemon juice, olive oil, Dijon mustard, and black pepper.
3. Assemble the Salad: Once the cauliflower and chickpeas are roasted, allow them to cool slightly. In a large bowl, combine the roasted cauliflower, chickpeas, and mixed greens.
4. Dress the Salad: Drizzle the dressing over the salad and toss to combine.
5. Serve: Garnish with fresh parsley and serve immediately.

This Roasted Cauliflower and Chickpea Salad is a hearty, low-sodium, and keto-friendly meal that offers a balance of flavors and textures. The roasted cauliflower and chickpeas provide a satisfying crunch, while the fresh greens and tangy lemon vinaigrette bring freshness to the dish. It’s a perfect, filling lunch for anyone looking for a low-carb and nutritious meal.

Note: More recipes are coming soon!