40+ Easy and Flavorful Saturday Low-Sodium Snack Recipes to Savor

Snacking is often seen as a guilty pleasure, especially when it comes to foods that are high in sodium.

However, you don’t have to compromise your health to enjoy tasty and satisfying snacks.

If you’re looking for ways to keep your sodium intake in check while still enjoying delicious and flavorful snacks, you’re in the right place!

In this blog, we’ve compiled over 40+ low-sodium snack recipes that are perfect for a Saturday afternoon (or any time you’re craving something light and healthy).

Whether you’re hosting a gathering, preparing a snack for yourself, or just trying to stay on track with your dietary goals, these recipes offer plenty of variety and can be easily customized to suit your preferences.

From crunchy roasted edamame to creamy avocado-based treats, you’ll find plenty of inspiration for your next snack time.

Let’s dive into these tasty, nutritious, and sodium-conscious snack ideas that will leave you feeling satisfied without the guilt!

40+ Easy and Flavorful Saturday Low-Sodium Snack Recipes to Savor

Low-sodium snacking doesn’t have to mean sacrificing flavor or enjoyment.

With the 40+ Saturday low sodium snack recipes provided, you can indulge in a variety of savory, sweet, and crunchy treats that are not only kind to your heart but also your taste buds.

Whether you’re snacking alone or entertaining guests, these recipes offer delicious alternatives to traditional high-sodium snacks.

By incorporating more whole foods, fresh ingredients, and creative flavor combinations, you can feel confident about choosing snacks that promote a healthy lifestyle.

So, the next time you’re craving something to nibble on, try one of these low-sodium options — your body (and your taste buds) will thank you!

Zesty Roasted Chickpeas

Zesty roasted chickpeas are a delicious and crunchy snack perfect for anyone looking for a low-sodium treat. These chickpeas are seasoned with a blend of tangy lemon, garlic, and a variety of spices, creating a satisfying alternative to high-sodium chips or crackers. Whether you’re craving something savory or need a quick snack to munch on, this roasted chickpea recipe is both healthy and filling.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Zest of 1 lemon
• Fresh lemon juice (from the same lemon)
• Freshly cracked black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a large bowl, toss the chickpeas with olive oil, garlic powder, smoked paprika, cumin, chili powder, and black pepper until well coated.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.
6. Once roasted, remove from the oven and immediately toss with lemon zest and a squeeze of fresh lemon juice.
7. Let them cool slightly before enjoying.

Zesty roasted chickpeas offer a crunchy, satisfying snack that doesn’t compromise on flavor. This low-sodium recipe provides a healthy alternative to traditional salted snacks, and the seasoning blend adds a burst of zest that keeps you coming back for more. The high fiber and protein content from chickpeas also make these a filling choice for any time of day. Keep them in an airtight container for up to a week, and enjoy a guilt-free, savory snack anytime.

Cucumber and Avocado Hummus Bites

This light and refreshing snack combines the creamy texture of avocado with the crispness of cucumber, served with a smooth homemade hummus. These cucumber and avocado hummus bites are a perfect balance of healthy fats, fiber, and fresh vegetables, all while keeping sodium levels to a minimum. They’re perfect for a Saturday afternoon treat or as a nutritious appetizer for a gathering.

Ingredients:

• 1 cucumber, sliced into thick rounds
• 1 ripe avocado, mashed
• 1/2 cup homemade low-sodium hummus (or store-bought with no added salt)
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon extra virgin olive oil
• Freshly cracked black pepper to taste
• A pinch of smoked paprika for garnish

Instructions:

1. Slice the cucumber into thick rounds and arrange them on a platter.
2. In a small bowl, mash the ripe avocado with lemon juice, black pepper, and a tablespoon of olive oil until smooth and creamy.
3. Spoon a dollop of hummus onto each cucumber slice, followed by a dollop of the mashed avocado.
4. Sprinkle with freshly chopped parsley, a pinch of smoked paprika, and extra black pepper to taste.
5. Serve immediately or refrigerate for up to an hour before serving.

Cucumber and avocado hummus bites provide a cool, refreshing, and nutrient-dense snack that is perfect for anyone watching their sodium intake. The creaminess of the avocado and hummus pairs beautifully with the crisp cucumber, creating a snack that is both satisfying and hydrating. This snack is rich in healthy fats, fiber, and antioxidants, making it an excellent choice for anyone seeking a balanced, low-sodium option to enjoy on a Saturday.

Sweet Potato and Kale Chips

These homemade sweet potato and kale chips offer a satisfying crunch with a touch of sweetness from the sweet potatoes and earthiness from the kale. A low-sodium alternative to traditional chips, this snack is baked to perfection, creating a crispy treat that’s rich in vitamins and antioxidants. Ideal for a Saturday movie night or a healthy afternoon snack, these chips are both flavorful and nutritious.

Ingredients:

• 2 medium sweet potatoes, thinly sliced
• 2 cups kale, torn into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• Freshly cracked black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Toss the sweet potato slices in olive oil and season with smoked paprika, garlic powder, turmeric, and black pepper.
3. Arrange the sweet potato slices in a single layer on one baking sheet.
4. For the kale chips, drizzle the kale pieces with a tiny bit of olive oil and toss to coat. Place them on the second baking sheet.
5. Bake the sweet potatoes for 20-25 minutes, flipping halfway through, until crispy and golden.
6. Bake the kale for about 10-15 minutes until crispy.
7. Once both are done, remove from the oven and allow them to cool slightly before serving.

Sweet potato and kale chips are a delightful and healthy snack that packs a punch of flavor without the high sodium content found in many store-bought chips. The sweet potatoes offer a natural sweetness, while the kale adds a crunchy, savory element, making it a perfect balance of flavors. These chips are loaded with nutrients like vitamins A and C and provide a satisfying crunch, making them an ideal choice for a low-sodium snack on any weekend. Keep these chips on hand for a nutrient-rich alternative to traditional high-sodium snacks!

Roasted Bell Pepper and Goat Cheese Dip

This roasted bell pepper and goat cheese dip is a creamy, savory treat that’s perfect for a low-sodium Saturday snack. The roasted bell peppers bring a natural sweetness, while the goat cheese adds richness and tang, without the need for added salt. It’s an easy-to-make, flavorful dip that pairs wonderfully with fresh veggies, whole-grain crackers, or low-sodium pita chips, making it a healthy and satisfying option for any snack occasion.

Ingredients:

• 2 red bell peppers
• 1/2 cup goat cheese, softened
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme, chopped
• Freshly cracked black pepper to taste
• Optional: a pinch of cayenne pepper for a spicy kick

Instructions:

1. Preheat your oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
2. Once roasted, remove the peppers from the oven, cover them with a kitchen towel, and let them steam for about 10 minutes.
3. Peel off the skins, remove the seeds, and chop the roasted peppers.
4. In a bowl, combine the roasted peppers, goat cheese, olive oil, minced garlic, lemon juice, thyme, black pepper, and cayenne (if using). Mash together until smooth and creamy.
5. Serve immediately with fresh vegetables or low-sodium crackers.

This roasted bell pepper and goat cheese dip provides a rich, creamy, and flavorful option for those looking for a low-sodium snack. The roasted peppers lend a smoky sweetness that pairs beautifully with the tangy goat cheese, while the addition of garlic and fresh thyme enhances the overall depth of flavor. It’s a versatile dip that’s both nutrient-dense and satisfying. Serve it with your favorite crunchy vegetables or whole-grain crackers for a balanced, guilt-free snack on your Saturday.

Spicy Baked Apple Chips

These spicy baked apple chips offer a sweet and savory snack that’s both delicious and low in sodium. With the natural sweetness of apples, combined with a spicy kick from cinnamon, cayenne, and smoked paprika, these chips are a unique treat for those craving something out of the ordinary. This snack is also rich in fiber and antioxidants, making it an ideal choice for a healthy snack to enjoy while relaxing on a Saturday.

Ingredients:

• 3 medium apples (preferably Honeycrisp or Gala), thinly sliced
• 1 tablespoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon vanilla extract
• 1 tablespoon honey (optional)
• Freshly cracked black pepper to taste

Instructions:

1. Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. Slice the apples into very thin rounds using a mandoline or sharp knife. Remove the cores.
3. In a small bowl, combine cinnamon, cayenne pepper, smoked paprika, and black pepper.
4. Arrange the apple slices in a single layer on the prepared baking sheet.
5. Lightly brush the apples with honey (if using) and then sprinkle them evenly with the spice mixture.
6. Bake for 2 hours, flipping halfway through, until the apple chips are crispy and lightly golden.
7. Let the chips cool completely before enjoying.

Spicy baked apple chips offer a satisfying, low-sodium snack that provides a perfect balance of sweetness and spice. The natural sweetness of the apples shines through, complemented by the warm flavors of cinnamon and the subtle heat from cayenne pepper. These chips are not only a delicious alternative to store-bought snacks but also a healthy, fiber-packed option that’s perfect for snacking guilt-free on a Saturday afternoon. Store them in an airtight container for a crisp treat all week long.

Avocado and Tomato Salsa with Homemade Tortilla Chips

This refreshing avocado and tomato salsa is paired with homemade, baked tortilla chips for a satisfying, low-sodium snack that’s perfect for a Saturday gathering. The creamy avocado adds richness, while the ripe tomatoes bring juiciness and freshness, creating a delicious dip. Paired with crispy, lightly seasoned homemade chips, this salsa is the ideal snack for anyone craving something both flavorful and healthy.

Ingredients for Salsa:

• 2 ripe tomatoes, finely chopped
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Freshly cracked black pepper to taste

Ingredients for Homemade Tortilla Chips:

• 4 whole-wheat tortillas (low-sodium)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Freshly cracked black pepper to taste

Instructions for Salsa:

1. In a medium bowl, combine the chopped tomatoes, avocado, red onion, cilantro, lime juice, and black pepper. Mix gently to combine.
2. Set aside while preparing the chips.

Instructions for Homemade Tortilla Chips:

1. Preheat the oven to 375°F (190°C). Slice the tortillas into wedges (like pizza slices).
2. Brush the tortilla wedges with olive oil and sprinkle with garlic powder, smoked paprika, and black pepper.
3. Arrange the wedges in a single layer on a baking sheet.
4. Bake for 10-12 minutes, or until the chips are crispy and golden brown.
5. Allow the chips to cool slightly before serving with the avocado and tomato salsa.

This avocado and tomato salsa with homemade tortilla chips is a wonderfully satisfying snack that’s bursting with fresh flavors. The creamy avocado and juicy tomatoes create a perfect dip, while the baked tortilla chips provide a crunchy, low-sodium vehicle for all the goodness. This snack is not only tasty but also nutrient-packed, offering healthy fats from the avocado and fiber from the whole-wheat tortillas. It’s a perfect, guilt-free snack for a Saturday afternoon or evening. Enjoy the fresh flavors of this salsa paired with crispy homemade chips for a truly delightful treat.

Cucumber and Hummus Pinwheels

Cucumber and hummus pinwheels are a refreshing, low-sodium snack that combines the crispness of cucumber with the creamy richness of hummus. These pinwheels are light, satisfying, and easy to prepare, making them an ideal snack for a Saturday afternoon or a healthy addition to a picnic spread. The combination of vegetables and protein-packed hummus provides a nutrient-dense treat without compromising on taste.

Ingredients:

• 4 large whole wheat tortillas (low-sodium)
• 1 cup hummus (preferably homemade or low-sodium store-bought)
• 1 cucumber, thinly sliced
• 1 tablespoon fresh dill, chopped (optional)
• 1 tablespoon lemon juice
• Freshly cracked black pepper to taste

Instructions:

1. Lay the tortillas flat on a clean surface.
2. Spread a thin layer of hummus over each tortilla.
3. Layer the cucumber slices evenly over the hummus.
4. Sprinkle with fresh dill and drizzle with a little lemon juice.
5. Roll up each tortilla tightly, securing the filling inside.
6. Slice the rolls into 1-inch pinwheels and arrange on a plate.
7. Serve immediately or refrigerate for up to 2 hours before serving.

Cucumber and hummus pinwheels are a wonderfully light yet filling snack that offers a refreshing alternative to traditional, sodium-laden snacks. The cool cucumber and creamy hummus balance beautifully with the hint of lemon and fresh dill, creating a snack that is both satisfying and nutritious. With the added benefit of fiber and protein, these pinwheels are perfect for anyone looking to enjoy a healthy, low-sodium treat that’s easy to prepare and delicious to eat.

Roasted Carrot Sticks with Tahini Dip

Roasted carrot sticks paired with a rich tahini dip offer a wholesome, low-sodium snack that’s both savory and sweet. The natural sweetness of the carrots enhances the creamy, nutty flavor of tahini, creating a perfect balance of taste and texture. This snack is full of vitamins and fiber, making it a great option for a healthy snack or a light appetizer for your Saturday gatherings.

Ingredients for Carrot Sticks:

• 4 medium carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Freshly cracked black pepper to taste

Ingredients for Tahini Dip:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Water, as needed to thin the dip
• Freshly cracked black pepper to taste

Instructions for Carrot Sticks:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the carrot sticks in olive oil, cumin, garlic powder, and black pepper until well coated.
3. Spread the carrots out in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly caramelized at the edges.

Instructions for Tahini Dip:

1. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and black pepper.
2. Gradually add water, one tablespoon at a time, until you reach your desired dip consistency.
3. Serve the roasted carrot sticks with the tahini dip on the side.

Roasted carrot sticks with tahini dip are a delicious and nutritious snack that perfectly balances the natural sweetness of carrots with the creamy, nutty tahini. This low-sodium snack is rich in vitamins, healthy fats, and fiber, making it a great option for anyone looking to indulge in a wholesome treat without the high sodium content. Whether enjoyed as a snack on your own or shared with friends, this dish will satisfy your cravings while providing a boost of nutrition.

Greek Yogurt and Berry Parfait

A Greek yogurt and berry parfait is a quick, refreshing, and low-sodium snack that combines the creamy texture of Greek yogurt with the natural sweetness of fresh berries. This parfait is not only packed with protein but also offers antioxidants from the berries, making it a perfect snack for a nutritious and satisfying treat. Ideal for a Saturday morning or afternoon snack, it’s a delightful way to get your dairy and fruit in one serving.

Ingredients:

• 1 cup plain Greek yogurt (low-sodium)
• 1/2 cup mixed berries (blueberries, raspberries, strawberries)
• 1 tablespoon honey (optional)
• 1 tablespoon chia seeds (optional)
• 1/4 teaspoon vanilla extract

Instructions:

1. In a bowl, mix the Greek yogurt with vanilla extract and honey (if using).
2. In serving glasses or bowls, layer the Greek yogurt with fresh berries, starting with a layer of yogurt, then a layer of berries, and repeat.
3. Top with a sprinkle of chia seeds for added texture and nutrition.
4. Serve immediately or refrigerate for up to an hour before serving.

Greek yogurt and berry parfaits are an easy, delicious, and healthy snack that offers a satisfying combination of creamy yogurt and juicy, sweet berries. This parfait is rich in protein, antioxidants, and fiber, making it the perfect low-sodium option for anyone looking for a light but filling snack. Whether enjoyed as an afternoon pick-me-up or as part of a breakfast spread, this parfait will leave you feeling refreshed and nourished.

Spicy Roasted Edamame

Spicy roasted edamame is a crunchy, protein-packed snack that’s perfect for satisfying your cravings without the sodium overload. Edamame, or young soybeans, are tossed with a simple blend of spices and roasted to crispy perfection. This snack is high in fiber, protein, and antioxidants, making it an ideal choice for a nutritious and satisfying low-sodium treat that will keep you full for hours.

Ingredients:

• 2 cups frozen edamame (in the pod or shelled)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Freshly cracked black pepper to taste
• 1 teaspoon lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. If using frozen edamame in the pod, rinse them under warm water to thaw, then pat them dry. If using shelled edamame, ensure they are thawed.
3. Toss the edamame with olive oil, chili powder, smoked paprika, cumin, garlic powder, and black pepper until well coated.
4. Spread the edamame in a single layer on the baking sheet.
5. Roast for 20-25 minutes, shaking the pan halfway through, until the edamame are crispy and golden.
6. Once roasted, drizzle with a little lemon juice, if desired, and serve.

Spicy roasted edamame is a simple, flavorful, and nutritious snack that’s low in sodium and high in protein and fiber. The combination of spices adds a zesty kick, while the roasting process enhances the natural flavor of the edamame, making it an addictive snack. It’s the perfect guilt-free snack for movie night, afternoon munching, or whenever you need a savory, protein-packed treat. Store any leftovers in an airtight container to keep them crispy for up to a week.

Sweet and Savory Baked Zucchini Chips

These sweet and savory baked zucchini chips are a crunchy, low-sodium snack that brings the best of both worlds—tangy and sweet flavors with a hint of savory seasoning. They’re an easy way to enjoy zucchini in a whole new form while keeping the sodium content low. This snack is rich in fiber, antioxidants, and vitamins, making it a deliciously healthy choice for your Saturday snacking.

Ingredients:

• 2 medium zucchinis, sliced thinly
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1 teaspoon honey (optional for sweetness)
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the zucchinis as thinly as possible (about 1/8 inch thick) to ensure even baking.
3. In a bowl, toss the zucchini slices with olive oil, smoked paprika, cinnamon, black pepper, garlic powder, and honey (if using) until evenly coated.
4. Arrange the zucchini slices in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the chips are crispy and golden brown.
6. Allow to cool slightly before serving.

Sweet and savory baked zucchini chips are a delightful alternative to traditional chips, providing a light and flavorful option without the extra sodium. The balance of sweet honey and smoky paprika enhances the natural flavor of the zucchini, making each chip crispy and addictive. This snack is a great way to add more vegetables to your diet while keeping your sodium intake in check. These zucchini chips are not only a satisfying snack but also a nutritious and versatile treat you can enjoy at any time.

Roasted Cauliflower with Turmeric and Lemon

Roasted cauliflower with turmeric and lemon is a flavorful and low-sodium snack that’s both savory and vibrant. The cauliflower is roasted to perfection, with a subtle sweetness that’s enhanced by the earthy turmeric and fresh lemon. This dish is rich in antioxidants, vitamins, and fiber, making it an excellent choice for anyone looking for a healthy, low-sodium option that is as delicious as it is nutritious.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Zest and juice of 1 lemon
• Freshly cracked black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower florets with olive oil, turmeric, cumin, lemon zest, black pepper, and a squeeze of lemon juice until evenly coated.
3. Spread the cauliflower out in a single layer on the baking sheet.
4. Roast for 25-30 minutes, flipping the cauliflower halfway through, until the florets are golden brown and tender.
5. Once roasted, sprinkle with fresh parsley and additional lemon juice before serving.

Roasted cauliflower with turmeric and lemon is a vibrant, savory snack that is rich in flavor and low in sodium. The earthy taste of turmeric combined with the bright citrus notes of lemon creates a well-balanced dish that is as nutritious as it is satisfying. This snack is perfect for anyone looking to enjoy a plant-based, low-sodium snack that provides essential vitamins and antioxidants. Serve it as a snack on its own or as a side dish to complement a healthy meal.

Baked Sweet Potato Fries with Yogurt Dip

Baked sweet potato fries are a deliciously crispy, low-sodium snack that’s naturally sweet and rich in vitamins. Paired with a creamy yogurt dip, this snack becomes a savory yet nutritious treat. The yogurt dip provides a tangy balance to the sweetness of the fries, and the baked method ensures a healthier version without sacrificing flavor. This snack is high in fiber, vitamin A, and antioxidants, making it an ideal choice for anyone seeking a wholesome, low-sodium snack for a Saturday.

Ingredients for Sweet Potato Fries:

• 2 large sweet potatoes, peeled and cut into fries
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Freshly cracked black pepper to taste
• 1/2 teaspoon garlic powder

Ingredients for Yogurt Dip:

• 1/2 cup plain Greek yogurt (low-sodium)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Dijon mustard
• Freshly cracked black pepper to taste

Instructions for Sweet Potato Fries:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, smoked paprika, cumin, garlic powder, and black pepper until evenly coated.
3. Arrange the fries in a single layer on the baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Instructions for Yogurt Dip:

1. In a small bowl, mix together the Greek yogurt, lemon juice, Dijon mustard, parsley, and black pepper.
2. Serve the sweet potato fries with the yogurt dip on the side.

Baked sweet potato fries paired with a tangy yogurt dip create the perfect low-sodium snack that satisfies both your sweet and savory cravings. The fries are crisp and full of natural sweetness, while the creamy yogurt dip adds a zesty, cooling contrast. This snack is packed with essential nutrients like fiber, vitamin A, and antioxidants, making it a healthy, satisfying choice for a Saturday snack. Plus, the baked method ensures that it’s a guilt-free treat without compromising on flavor.

Cabbage Slaw with Apple Cider Vinegar Dressing

This cabbage slaw with apple cider vinegar dressing is a tangy, refreshing low-sodium snack that’s perfect for those who enjoy a crunchy, savory treat. The slaw is made with fresh cabbage, carrots, and a simple apple cider vinegar dressing, giving it a light, tangy flavor. The addition of fresh herbs and a touch of sweetness from honey makes this slaw a unique, satisfying snack. Rich in fiber, vitamin C, and antioxidants, this dish is both nutritious and flavorful.

Ingredients for Slaw:

• 3 cups shredded cabbage (green or purple)
• 1 carrot, shredded
• 1/4 red onion, thinly sliced
• 2 tablespoons chopped fresh parsley

Ingredients for Apple Cider Vinegar Dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)
• 1 teaspoon Dijon mustard
• Freshly cracked black pepper to taste

Instructions for Slaw:

1. In a large bowl, combine the shredded cabbage, carrot, red onion, and parsley.

Instructions for Dressing:

1. In a small bowl, whisk together the apple cider vinegar, olive oil, honey (if using), Dijon mustard, and black pepper.

Assembly:

1. Pour the dressing over the slaw and toss to coat evenly.
2. Let the slaw sit for at least 15 minutes to allow the flavors to meld. Serve chilled.

Cabbage slaw with apple cider vinegar dressing is a crisp, tangy, and low-sodium snack that’s both light and refreshing. The crunchy cabbage and carrots provide a satisfying texture, while the apple cider vinegar dressing adds a zesty flavor. This slaw is a great way to enjoy a vegetable-based snack that’s rich in fiber and antioxidants. It’s perfect as a standalone snack or as a side dish to complement your Saturday meal. Best of all, it’s quick to prepare and full of wholesome, low-sodium ingredients.

Avocado and Chickpea Salad

This avocado and chickpea salad is a vibrant and filling low-sodium snack that brings together creamy avocado and hearty chickpeas, with a fresh citrusy dressing. The combination of protein-packed chickpeas and healthy fats from the avocado makes this salad both satisfying and nourishing. It’s perfect for a quick Saturday snack that’s not only delicious but also rich in fiber, protein, and essential nutrients.

Ingredients:

• 1 ripe avocado, diced
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped

Ingredients for Dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Freshly cracked black pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, chickpeas, cucumber, red onion, and cilantro.

Instructions for Dressing:

1. In a small bowl, whisk together the lime juice, olive oil, cumin, and black pepper.

Assembly:

1. Pour the dressing over the salad and toss gently to combine.
2. Serve immediately or refrigerate for up to an hour before serving.

Avocado and chickpea salad is a light yet satisfying low-sodium snack that’s perfect for those looking to enjoy a nutrient-dense treat. The creamy avocado and protein-rich chickpeas make for a fulfilling combination, while the lime dressing adds a zesty kick. This salad is not only full of flavor but also packed with fiber, healthy fats, and essential vitamins, making it a great choice for a Saturday snack. It’s easy to prepare and can be enjoyed on its own or as a side dish with a variety of meals.

Note: More recipes are coming soon!