25+ Delicious Holiday Low Sodium Avocado Recipes to Enjoy Today

The holiday season is synonymous with indulgent feasting, but for those watching their sodium intake, finding flavorful yet heart-healthy options can be challenging.

Avocados are the perfect answer—a versatile fruit known for their creamy texture and rich, buttery flavor.

Not only are they naturally low in sodium, but they are also packed with healthy fats, fiber, and essential nutrients.

Whether you’re looking for appetizers, side dishes, or even main course ideas, these 25+ holiday low sodium avocado recipes are designed to keep your meals festive, delicious, and nutritious.

From avocado-stuffed mushrooms to creamy avocado and beet dip, this collection features recipes that are easy to prepare and perfect for holiday gatherings.

You don’t have to sacrifice flavor or creativity for the sake of health. With these avocado recipes, you can entertain in style while sticking to your low-sodium goals.

25+ Delicious Holiday Low Sodium Avocado Recipes to Enjoy Today

Avocados are an unsung hero in holiday cooking, offering an incredible range of uses that go beyond just guacamole.

Whether used as the star of a festive salad, the base of a creamy dip, or a flavorful addition to a main dish, avocados make it easy to keep your holiday meals low in sodium without compromising on taste.

By incorporating these 25+ holiday low sodium avocado recipes into your menu, you can enjoy vibrant, colorful, and satisfying dishes that everyone will love.

Embrace the holiday season with these nutritious and creative avocado recipes that will not only delight your guests but will also help you stay on track with your health goals.

From appetizers to desserts, these recipes will prove that holiday meals can be both delicious and heart-healthy.

Avocado & Cranberry Holiday Salad

This vibrant salad combines creamy avocado with tart cranberries and the satisfying crunch of nuts, creating a refreshing and festive dish perfect for holiday gatherings. The combination of flavors and textures pairs beautifully with roasted turkey or as a standalone side dish for a healthy holiday spread.

Ingredients:

• 2 ripe avocados, diced
• 1 cup fresh or dried unsweetened cranberries
• 1/2 cup chopped pecans or walnuts (lightly toasted)
• 1/2 red onion, thinly sliced
• 3 cups mixed greens (arugula, spinach, and baby kale)
• 1/2 cup crumbled feta or goat cheese (optional)
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, gently toss the mixed greens, avocado, cranberries, and red onion.
2. Add the toasted nuts and cheese (if using) to the salad.
3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, and black pepper.
4. Drizzle the dressing over the salad and toss gently until evenly coated.
5. Serve immediately for the best texture, or cover and chill for up to 30 minutes before serving.

The combination of creamy avocado, sweet-tart cranberries, and the nutty crunch creates a beautiful harmony of flavors. This salad is not only visually appealing but also delivers a refreshing and nutritious bite. The holiday season is the perfect time to indulge in nutrient-rich recipes like this one that are low in sodium but rich in festive flavors.

Avocado Stuffed with Pomegranate and Herbed Quinoa

This dish brings together the rich, buttery texture of avocado with the bright, jewel-like sweetness of pomegranate and the savory flavors of herbed quinoa. It’s perfect for those looking for a unique holiday appetizer or a light side dish that looks as good as it tastes.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/2 cup cooked quinoa, cooled
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• Freshly ground black pepper, to taste

Instructions:

1. Prepare the quinoa as per package instructions and let it cool.
2. In a bowl, combine the cooled quinoa with pomegranate seeds, parsley, cilantro, olive oil, lemon juice, and cumin. Mix well.
3. Carefully scoop a bit of the avocado flesh out from each half to create more room for the filling.
4. Spoon the quinoa mixture into the avocado halves, pressing down slightly to pack the filling.
5. Sprinkle freshly ground black pepper on top and serve chilled.

The richness of the avocado pairs perfectly with the vibrant, sweet-tart pomegranate and the herby quinoa, creating a deliciously balanced dish. This recipe is ideal for holiday meals where you want to impress guests with something innovative and health-conscious. It’s not just flavorful but also full of essential nutrients, making it a wonderful choice for any festive table.

Holiday Avocado & Sweet Potato Crostini

This holiday-themed crostini offers a warm, comforting base topped with creamy avocado and a hint of sweetness from roasted sweet potatoes. It’s a delightful appetizer that’s perfect for parties and gatherings, combining heart-healthy fats with complex flavors.

Ingredients:

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 tbsp olive oil, divided
• 2 medium sweet potatoes, peeled and cut into small cubes
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 ripe avocados, peeled and mashed
• 2 tbsp chopped fresh chives
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tbsp of olive oil, cinnamon, and nutmeg. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
3. Brush the baguette slices with the remaining olive oil and bake them in the oven for 5-7 minutes until lightly golden.
4. Once the sweet potatoes are done, remove them from the oven and set aside to cool for a few minutes.
5. Spread a layer of mashed avocado on each crostini, then top with a spoonful of roasted sweet potatoes.
6. Sprinkle chives and freshly ground black pepper on top.

The combination of creamy avocado, warm sweet potatoes, and a hint of spice makes these crostini a crowd-pleaser that’s rich in flavor and easy to make. This recipe is a perfect way to showcase the versatility of avocado during the holiday season. Each bite delivers the perfect balance of creamy, sweet, and savory flavors that everyone will enjoy.

Avocado & Beetroot Holiday Tartare

This dish takes a festive twist on a classic tartare, adding creamy avocado and sweet roasted beetroot. It’s a light, nutrient-packed appetizer perfect for holiday meals, offering both visual appeal and a refreshing balance of flavors.

Ingredients:

• 2 ripe avocados, diced
• 1 large beetroot, peeled, roasted, and diced
• 1/2 small red onion, finely chopped
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 2 tbsp extra-virgin olive oil
• Salt-free seasoning blend, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beetroot in foil and roast for 45-60 minutes, or until fork-tender. Let it cool before peeling and dicing.
2. In a bowl, gently mix the diced avocado, roasted beetroot, red onion, lemon juice, and olive oil. Add the chopped dill and season with salt-free seasoning blend and black pepper to taste.
3. Carefully mold the mixture onto serving plates using a ring mold or spoon to shape it into a tartare.
4. Garnish with extra dill or a sprinkle of black pepper before serving.

The rich, earthy flavor of beetroot combined with the creamy, buttery texture of avocado makes this dish a showstopper. It’s a unique, healthy appetizer that adds color and excitement to any holiday spread. This tartare is perfect for those looking for a flavorful, low-sodium option that’s both elegant and satisfying.

Avocado & Roasted Pepper Holiday Bruschetta

This warm, colorful bruschetta pairs ripe avocado with roasted red peppers and a drizzle of balsamic glaze for a delightful holiday appetizer. It’s easy to make and adds a touch of gourmet flair to your seasonal celebrations.

Ingredients:

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 tbsp olive oil, divided
• 1/2 cup roasted red peppers, thinly sliced
• 2 ripe avocados, peeled, pitted, and mashed
• 1 tbsp fresh basil, chopped
• 1 tbsp balsamic glaze
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the baguette slices with 1 tbsp of olive oil and bake for 5-7 minutes, or until lightly golden.
2. While the bread is baking, prepare the avocado by mashing it with a fork and mixing it with chopped basil.
3. Once the bread slices are golden, spread a generous layer of mashed avocado on each slice.
4. Top with slices of roasted red pepper and drizzle a small amount of balsamic glaze over each piece.
5. Sprinkle freshly ground black pepper on top and serve warm.

This bruschetta is a simple yet refined appetizer that balances the creamy avocado with the sweet and smoky flavor of roasted peppers. The drizzle of balsamic glaze adds a hint of acidity, making it a perfectly harmonious bite for any holiday gathering. These can be prepared in advance and served slightly chilled for a different texture, ensuring maximum convenience for your holiday hosting.

Avocado & Pesto Stuffed Mushrooms

These stuffed mushrooms are a delightful twist on a holiday classic, combining the earthy flavor of mushrooms with creamy avocado and the aromatic freshness of homemade pesto. This low-sodium dish is perfect for a holiday appetizer that’s both flavorful and nourishing.

Ingredients:

• 12 large white or cremini mushrooms, cleaned and stems removed
• 1 ripe avocado, peeled and mashed
• 1/4 cup homemade or store-bought low-sodium pesto
• 1/2 cup finely chopped fresh spinach
• 1/4 cup grated Parmesan cheese (optional)
• 1 tbsp extra-virgin olive oil
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the mashed avocado with pesto and chopped spinach. Season with black pepper to taste.
3. Fill each mushroom cap with the avocado mixture, pressing down gently to pack the filling.
4. Drizzle a bit of olive oil over each stuffed mushroom and top with a sprinkle of Parmesan cheese if desired.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is warm.
6. Serve immediately, garnished with additional chopped basil or parsley if desired.

These avocado and pesto stuffed mushrooms are an unexpected holiday treat that will impress your guests. The combination of creamy avocado and the bright, herby flavor of pesto creates a delightful filling that pairs beautifully with the tender, umami-rich mushrooms. This dish is not only low in sodium but also delivers a nutrient-packed, satisfying bite that adds a touch of elegance to your holiday spread.

Avocado & Citrus Holiday Salad

This vibrant, refreshing salad brings together creamy avocado and the bright, tangy flavors of citrus fruits, making it an excellent side dish for any holiday meal. It’s visually stunning and provides a nutrient-rich, low-sodium option that’s perfect for balancing richer holiday foods.

Ingredients:

• 2 ripe avocados, diced
• 1 grapefruit, peeled, segmented, and cut into bite-sized pieces
• 1 orange, peeled, segmented, and cut into bite-sized pieces
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tbsp honey (optional)
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the diced avocado, grapefruit pieces, orange pieces, and red onion.
2. Add the chopped mint and gently toss to combine.
3. In a small bowl, whisk together the olive oil, white wine vinegar, and honey (if using). Season with black pepper to taste.
4. Drizzle the dressing over the salad and gently toss again to coat evenly.
5. Serve immediately or cover and chill for up to 30 minutes for flavors to meld.

This salad is a refreshing and light addition to any holiday table. The combination of creamy avocado and sweet, tangy citrus fruits creates a well-balanced dish that’s visually appealing and full of flavor. The mint adds an unexpected touch of brightness, while the light dressing enhances the natural flavors without overpowering them.

Avocado & Cranberry Relish

This simple, festive relish combines creamy avocado with the tart sweetness of cranberries, creating a perfect accompaniment for turkey or as a stand-alone side. It’s a great way to add a low-sodium, nutrient-rich dish to your holiday spread.

Ingredients:

• 1 cup fresh cranberries, finely chopped
• 1 ripe avocado, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• Freshly ground black pepper, to taste

Instructions:

1. In a mixing bowl, combine the cranberries, diced avocado, red onion, and cilantro.
2. Add the lime juice and cumin, and stir gently to combine without mashing the avocado.
3. Season with black pepper to taste.
4. Chill for at least 15 minutes before serving to allow the flavors to meld.

The avocado’s creamy texture contrasts beautifully with the tart, juicy cranberries, making this relish a flavorful and festive addition to your holiday meal. It pairs especially well with turkey or chicken, adding a refreshing twist to traditional holiday fare. This relish is perfect for those looking for a low-sodium condiment that’s full of flavor and nutrition.

Baked Avocado & Tomato Slices

This simple baked dish combines the creamy texture of avocado with the sweetness of ripe tomatoes, topped with fresh herbs for a warm, inviting holiday appetizer. It’s a delightful and healthy option that pairs well with a variety of main courses.

Ingredients:

• 2 large avocados, halved and pitted
• 1 cup cherry or grape tomatoes, halved
• 1 tbsp extra-virgin olive oil
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp fresh basil or parsley, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Scoop out a small portion of the avocado flesh to make room for the toppings.
3. Place the avocado halves on the baking sheet, cut side up.
4. Divide the cherry tomato halves evenly and place them in the avocado cavities.
5. Drizzle the olive oil over each avocado half and top with crumbled feta cheese if using.
6. Bake for 10-12 minutes, or until the tomatoes are softened and the avocado is slightly warm.
7. Sprinkle with chopped basil or parsley and freshly ground black pepper before serving.

These baked avocado and tomato slices are an easy, heartwarming holiday dish that adds color and nutrition to your menu. The combination of creamy avocado, sweet tomatoes, and a touch of melted feta creates a dish that is both delicious and visually appealing. This low-sodium recipe is perfect for serving as an appetizer or side dish during the holiday season.

Avocado & Pomegranate Holiday Crostini

This elegant crostini pairs creamy avocado with the sweet-tart burst of pomegranate seeds for a holiday appetizer that’s both delicious and festive. Topped with a drizzle of honey and a sprinkle of fresh herbs, it’s a delightful bite-sized treat perfect for entertaining.

Ingredients:

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 ripe avocados, peeled, pitted, and mashed
• 1/4 cup pomegranate seeds
• 1 tbsp honey
• 1/4 cup fresh cilantro or mint, chopped
• 1 tbsp lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the baguette slices with olive oil and bake for 5-7 minutes, or until golden and crispy.
2. In a bowl, mix the mashed avocado with lemon juice and black pepper to taste.
3. Spread a layer of the avocado mixture onto each crostini.
4. Top with pomegranate seeds and a light drizzle of honey.
5. Garnish with chopped cilantro or mint before serving.

This crostini combines the creamy richness of avocado with the sweet, juicy crunch of pomegranate seeds, creating a flavor profile that’s unique and festive. The touch of honey adds a hint of natural sweetness, making it an irresistible holiday appetizer. These crostini are perfect for adding a touch of elegance and color to any holiday spread.

Avocado & Spinach Stuffed Mini Bell Peppers

These stuffed mini bell peppers are a bright and colorful addition to your holiday table, filled with a creamy avocado and spinach mixture for a healthy, low-sodium appetizer. They’re easy to prepare and provide a refreshing, nutrient-rich option that’s perfect for guests.

Ingredients:

• 12 mini bell peppers, halved and seeds removed
• 2 ripe avocados, peeled, pitted, and mashed
• 1/2 cup fresh spinach, finely chopped
• 1/4 cup plain Greek yogurt or low-fat sour cream
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed avocado, chopped spinach, Greek yogurt, lemon juice, and garlic powder. Season with black pepper to taste.
3. Spoon the avocado mixture into each mini bell pepper half, filling them evenly.
4. Place the stuffed peppers on the baking sheet and bake for 15 minutes, or until the peppers are tender and the filling is warm.
5. Serve immediately, garnished with a sprinkle of fresh parsley or additional black pepper if desired.

These stuffed mini bell peppers are perfect for a holiday appetizer or side dish that stands out with its bright colors and fresh flavors. The creamy avocado and spinach mixture is balanced with the slight crunch of the bell pepper, creating a healthy and satisfying bite. This dish is an excellent way to incorporate more vegetables into your holiday spread without sacrificing flavor.

Avocado & Herb Holiday Quinoa Salad

This light and refreshing salad pairs the creamy texture of avocado with hearty quinoa and fresh herbs. It’s a low-sodium, nutrient-dense dish perfect as a side or a light main course for holiday meals.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, parsley, and mint.
2. In a separate small bowl, whisk together the olive oil, lemon juice, ground cumin, and black pepper.
3. Pour the dressing over the quinoa mixture and gently toss to combine.
4. Serve chilled or at room temperature, garnished with a few extra sprigs of parsley or mint.

This quinoa salad is a healthy, vibrant addition to any holiday feast, offering a perfect blend of textures and flavors. The creamy avocado pairs beautifully with the nutty quinoa, while the fresh herbs add brightness. The light, lemony dressing enhances the natural flavors, making this salad a refreshing, low-sodium option for your holiday table.

Avocado & Roasted Beet Holiday Dip

This rich and creamy dip blends the earthy sweetness of roasted beets with the smooth texture of avocado, creating a colorful and festive spread perfect for holiday gatherings. Serve it with crisp veggies, crackers, or sliced pita bread for a low-sodium snack that’s as healthy as it is delicious.

Ingredients:

• 2 medium beets, roasted, peeled, and chopped
• 2 ripe avocados, peeled, pitted, and mashed
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 cup tahini (optional)
• 1 tbsp fresh dill or parsley, finely chopped
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, or until tender. Let them cool before peeling and chopping.
2. In a food processor, combine the roasted beets, mashed avocado, lemon juice, ground cumin, and tahini (if using). Blend until smooth and creamy.
3. Transfer to a serving bowl and sprinkle with chopped dill or parsley.
4. Serve with an assortment of fresh vegetable sticks, crackers, or pita chips.

This beet and avocado dip is a showstopper with its vibrant color and unique flavor profile. The sweet, earthy beets balance the creamy avocado, while the tahini adds richness and depth. It’s a festive and healthful appetizer that’s perfect for holiday entertaining, offering a unique and nutritious twist on classic dips.

Avocado & Sweet Potato Hash

This hearty holiday hash features creamy avocado and sweet potatoes, combined with a touch of red onion and fresh herbs. It’s perfect as a breakfast dish or a side for a holiday brunch, providing a low-sodium, nutrient-packed option that is filling and flavorful.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 ripe avocado, peeled, pitted, and diced
• 1/2 cup red onion, finely chopped
• 2 tbsp extra-virgin olive oil
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• Fresh thyme leaves, for garnish
• Freshly ground black pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes or until they begin to soften.
2. Add the chopped red onion and continue to cook for an additional 5 minutes until the sweet potatoes are tender and slightly caramelized.
3. Sprinkle the paprika and cinnamon over the sweet potato mixture, and season with black pepper to taste.
4. Remove from heat and gently fold in the diced avocado.
5. Serve warm, garnished with fresh thyme leaves.

This avocado and sweet potato hash is a perfect holiday brunch option or a side dish that adds both comfort and nutrition to your holiday table. The combination of sweet potatoes with creamy avocado creates a satisfying contrast in textures and flavors, enhanced by the slight warmth of paprika and cinnamon. It’s a low-sodium, naturally gluten-free dish that’s packed with vitamins and a subtle holiday flair.

Avocado & Lemon Herb Stuffed Mushrooms

These stuffed mushrooms are a flavorful, low-sodium holiday appetizer that’s easy to prepare and perfect for serving a crowd. The creamy avocado and fresh herbs combine with the umami-rich mushrooms for a bite-sized treat that’s both nutritious and festive.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and cleaned
• 2 ripe avocados, peeled, pitted, and mashed
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Freshly ground black pepper, to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the mashed avocado, breadcrumbs, chopped parsley, lemon juice, and garlic powder. Mix well and season with black pepper to taste.
3. Fill each mushroom cap with the avocado mixture, pressing down gently to pack it in.
4. Place the stuffed mushrooms on the prepared baking sheet and spray lightly with olive oil.
5. Bake for 15-18 minutes, or until the mushrooms are tender and the tops are slightly golden.
6. Serve warm, garnished with additional parsley if desired.

These avocado and lemon herb stuffed mushrooms are an elegant and delicious holiday appetizer that’s easy to make. The creamy avocado pairs perfectly with the hearty, earthy mushrooms, and the lemon and herbs bring a touch of brightness and freshness. This dish is a low-sodium, crowd-pleasing way to add a nutritious option to your holiday menu.

Note: More recipes​ are coming soon!