25+ Delicious Sunday Low Sodium Avocado Recipes for a Healthy Feast

Avocados are a superfood beloved for their creamy texture and rich flavor, offering a range of health benefits, from supporting heart health to providing a great source of healthy fats.

However, if you’re following a low-sodium diet, you may be wondering how to incorporate this delicious fruit into your meals without adding too much salt.

The good news is, there are endless ways to enjoy avocado in low-sodium dishes that are perfect for Sunday meals.

Whether you’re preparing a light breakfast, a hearty lunch, or a flavorful dinner, avocado can be the star ingredient of a variety of dishes.

From avocado toast to savory salads and satisfying wraps, these 25+ Sunday low-sodium avocado recipes are sure to inspire your next healthy, sodium-conscious meal.

Packed with nutrients and bursting with flavor, these recipes are a fantastic way to enjoy your Sundays without worrying about excess sodium.

25+ Delicious Sunday Low Sodium Avocado Recipes for a Healthy Feast

Low-sodium meals don’t have to be bland or uninspiring, and avocados are the perfect ingredient to elevate the flavors in your dishes.

Whether you’re making a creamy avocado dip, a fresh salad, or a hearty wrap, these 25+ Sunday low-sodium avocado recipes offer a wide range of options that are both delicious and nutritious.

With simple ingredients and easy-to-follow instructions, you can create meals that are as satisfying as they are healthy.

Incorporating avocado into your low-sodium diet allows you to enjoy all the creamy goodness while maintaining your health goals.

So, this Sunday, treat yourself to one of these amazing avocado recipes, and enjoy a meal that’s both good for your body and your taste buds.

Avocado and Quinoa Salad

This refreshing and nutrient-packed Avocado and Quinoa Salad is a perfect Sunday dish for anyone looking to maintain a low-sodium diet. The combination of protein-rich quinoa, creamy avocado, fresh vegetables, and a light dressing makes for a satisfying meal. The dish is naturally low in sodium and high in fiber, vitamins, and healthy fats. It’s ideal for lunch or a side dish at dinner, offering a perfect balance of flavors and textures.

Ingredients:

• 1 cup cooked quinoa
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Instructions:

1. Cook quinoa according to package instructions and let it cool to room temperature.
2. In a large bowl, combine the cooled quinoa, diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, black pepper, and garlic powder.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Avocado and Quinoa Salad is an excellent way to enjoy the creamy goodness of avocado without worrying about sodium content. It’s quick, easy to prepare, and perfect for a light meal that still delivers on flavor and nutrition. The combination of healthy fats from the avocado, protein from quinoa, and the fresh crunch of vegetables makes this salad an ideal choice for a low-sodium, health-conscious Sunday meal.

Avocado and Chickpea Wrap

The Avocado and Chickpea Wrap is a delightful, low-sodium lunch option for a Sunday afternoon. Packed with the creamy texture of avocado and the hearty flavor of chickpeas, this wrap is not only delicious but also highly nutritious. With fresh vegetables and a light, tangy dressing, it makes for a perfect meal to enjoy with family or friends. The wrap is easy to customize and a great way to enjoy a low-sodium diet without compromising taste.

Ingredients:

• 1 ripe avocado, mashed
• 1/2 cup cooked chickpeas (or canned, drained and rinsed)
• 1 whole wheat wrap or tortilla
• 1/4 cup shredded lettuce
• 1/4 cup shredded carrots
• 1/4 cup cucumber, thinly sliced
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Instructions:

1. In a small bowl, mash the avocado and mix it with the cooked chickpeas, tahini, lemon juice, cumin, and black pepper.
2. Lay the whole wheat wrap on a flat surface and spread the avocado and chickpea mixture evenly across the center.
3. Top with shredded lettuce, carrots, and cucumber slices.
4. Carefully fold in the sides of the wrap and roll it up tightly.
5. Slice in half and serve immediately.

The Avocado and Chickpea Wrap offers a flavorful, satisfying meal without the excess sodium. It’s full of plant-based protein, healthy fats, and fresh vegetables, making it a well-rounded option for a Sunday lunch. The combination of creamy avocado and chickpeas, with a hint of cumin and tang from the tahini dressing, makes this wrap irresistible. It’s a great on-the-go meal or a light dish to share with friends and family.

Avocado Toast with Tomato and Basil

Avocado Toast with Tomato and Basil is a classic, simple, and flavorful low-sodium breakfast or brunch option. The creamy avocado pairs beautifully with ripe, juicy tomatoes, fresh basil, and a drizzle of olive oil. This dish offers a light, refreshing start to the day, while also being filling enough to keep you satisfied until your next meal. Plus, it’s quick to prepare and customizable to your taste preferences.

Ingredients:

• 1 ripe avocado, mashed
• 2 slices whole-grain or sourdough bread, toasted
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh basil, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper, to taste

Instructions:

1. Toast the bread slices until golden brown.
2. Spread the mashed avocado evenly on each slice of toasted bread.
3. Top with halved cherry tomatoes and chopped basil.
4. Drizzle with olive oil and balsamic vinegar.
5. Sprinkle with freshly ground black pepper to taste.
6. Serve immediately.

This Avocado Toast with Tomato and Basil is an ideal dish for a relaxed Sunday morning. It’s an effortless yet elegant meal that brings together the natural flavors of avocado, tomato, and basil with just a hint of olive oil and balsamic vinegar. The creamy avocado provides heart-healthy fats, while the tomatoes and basil offer a burst of freshness. It’s a great way to keep things simple yet nutritious, making it the perfect low-sodium option for breakfast or brunch.

Avocado and Black Bean Tacos

These Avocado and Black Bean Tacos are a vibrant and satisfying dish, perfect for a low-sodium Sunday meal. With a creamy avocado filling and hearty black beans, these tacos offer a delicious combination of flavors and textures. Topped with fresh veggies, a light lime dressing, and a sprinkle of cilantro, they’re packed with plant-based protein, healthy fats, and fiber. This easy recipe is ideal for a quick lunch or dinner that doesn’t compromise on taste or nutrition.

Ingredients:

• 1 ripe avocado, mashed
• 1 cup cooked black beans (or canned, drained and rinsed)
• 4 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Freshly ground black pepper, to taste

Instructions:

1. In a bowl, mash the avocado and season with lime juice, cumin, chili powder, and black pepper.
2. Warm the corn tortillas in a skillet or microwave until soft.
3. In each tortilla, spread a layer of the mashed avocado mixture.
4. Add a spoonful of black beans, shredded red cabbage, chopped cilantro, and red onion.
5. Drizzle with additional lime juice and top with fresh cilantro.
6. Serve immediately, optionally with a side of salsa or a light yogurt drizzle.

These Avocado and Black Bean Tacos are a fantastic way to enjoy a low-sodium meal that’s bursting with flavor and nutrition. The creaminess of the avocado balances beautifully with the richness of black beans, while the tangy lime and crunchy veggies bring freshness and texture. Perfect for a Sunday meal, these tacos are versatile and can be easily customized to suit your taste preferences. They’re a delicious, plant-based alternative that will keep you satisfied without the high sodium content.

Avocado and Spinach Smoothie

Start your Sunday with a refreshing and nutrient-packed Avocado and Spinach Smoothie. This smoothie is a great way to enjoy the creamy texture of avocado along with the benefits of spinach, a powerhouse vegetable rich in iron and vitamins. Paired with the natural sweetness of banana and the smoothness of almond milk, this smoothie is the perfect low-sodium breakfast or snack. It’s filling, energizing, and perfect for a busy day ahead.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1/2 cup fresh spinach leaves
• 1 ripe banana
• 1/2 cup unsweetened almond milk
• 1 tablespoon chia seeds (optional)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions:

1. Place the avocado, spinach, banana, almond milk, chia seeds (if using), and vanilla extract into a blender.
2. Blend on high until smooth and creamy.
3. Add ice cubes if you prefer a colder, thicker consistency and blend again.
4. Pour into a glass and serve immediately.

This Avocado and Spinach Smoothie is a delicious and nutrient-dense way to kickstart your day while keeping your sodium intake low. The avocado provides heart-healthy fats, the spinach offers a dose of greens, and the banana adds natural sweetness. It’s a perfect way to nourish your body with essential vitamins and minerals, making it a great option for a Sunday morning when you want something light yet fulfilling.

Avocado and Egg Breakfast Bowl

The Avocado and Egg Breakfast Bowl is a warm and satisfying dish that offers a comforting start to your Sunday. With a base of sautéed vegetables, creamy avocado, and a perfectly cooked egg, this bowl provides a balanced breakfast full of healthy fats, protein, and fiber. It’s an excellent way to enjoy a low-sodium meal while still feeling nourished and energized for the day. You can even add your favorite spices or toppings to personalize it.

Ingredients:

• 1 ripe avocado, sliced
• 2 large eggs
• 1/2 cup spinach leaves
• 1/4 cup cherry tomatoes, halved
• 1/4 cup bell pepper, diced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the diced bell pepper and sauté for about 3-4 minutes until softened.
2. Add spinach and cherry tomatoes to the pan, cooking until the spinach wilts, about 2 minutes.
3. In another pan, cook the eggs to your liking (scrambled, fried, or poached).
4. Assemble the breakfast bowl by placing the sautéed vegetables at the bottom, topping with the eggs and avocado slices.
5. Sprinkle with paprika and black pepper to taste.
6. Serve immediately.

The Avocado and Egg Breakfast Bowl is a perfect, well-rounded low-sodium meal that combines protein, healthy fats, and fiber to fuel your morning. The creamy avocado complements the richness of the egg, while the sautéed vegetables add a burst of freshness and nutrition. This bowl is easily customizable to suit your tastes, making it a versatile and satisfying option for a leisurely Sunday breakfast or brunch.

Avocado and Sweet Potato Hash

The Avocado and Sweet Potato Hash is a flavorful, low-sodium dish that brings together the sweetness of roasted sweet potatoes, the creaminess of avocado, and a blend of savory spices. Perfect for a Sunday brunch or light dinner, this dish is packed with vitamins, fiber, and healthy fats. The combination of roasted vegetables and fresh avocado creates a balanced, nutritious meal that’s both satisfying and full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• Freshly ground black pepper, to taste
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, paprika, cumin, and black pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes in the oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly crispy.
4. Once the sweet potatoes are roasted, transfer them to a bowl. Add the diced avocado, red onion, cilantro, and lime juice.
5. Toss gently to combine and serve immediately.

This Avocado and Sweet Potato Hash is a perfect example of how simple ingredients can come together to create a rich and satisfying dish. The sweet potatoes provide a subtle sweetness and a hearty base, while the avocado adds creaminess and healthy fats. The spices enhance the flavor, and the fresh cilantro and lime juice add a refreshing twist. It’s a versatile dish that works for any meal of the day, making it a great low-sodium option for your Sunday menu.

Avocado and Turkey Lettuce Wraps

These Avocado and Turkey Lettuce Wraps are a quick, easy, and healthy low-sodium lunch or dinner option. Packed with lean turkey, creamy avocado, and fresh veggies, these wraps offer a perfect balance of protein, healthy fats, and fiber, all without the added sodium. The crisp lettuce leaves make a great low-carb alternative to traditional wraps, while the avocado gives them a satisfying richness.

Ingredients:

• 4 large lettuce leaves (such as Romaine or Butter Lettuce)
• 1 ripe avocado, sliced
• 1/2 pound cooked turkey breast, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. Lay the lettuce leaves flat on a clean surface.
2. Layer each leaf with slices of turkey breast, avocado, cucumber, and shredded carrots.
3. Drizzle the olive oil and lemon juice over the ingredients, and sprinkle with freshly ground black pepper.
4. Top with fresh parsley for added flavor and garnish.
5. Fold the lettuce around the filling to create wraps and serve immediately.

These Avocado and Turkey Lettuce Wraps are a delightful low-sodium option that is light yet filling. The turkey provides lean protein, while the avocado brings a creamy texture and healthy fats. The fresh vegetables add crunch and color, making each bite refreshing and satisfying. With a simple, tangy dressing and a sprinkle of fresh herbs, these wraps are an excellent choice for a low-sodium, nutritious meal, whether you’re looking for a quick lunch or a light dinner.

Avocado and Tomato Chickpea Salad

This Avocado and Tomato Chickpea Salad is a vibrant and nutritious option for a Sunday lunch or side dish. Combining creamy avocado with protein-packed chickpeas, fresh tomatoes, and a simple lemon dressing, this salad is not only low in sodium but also bursting with flavor. It’s a filling, plant-based dish that offers a great balance of healthy fats, fiber, and protein, making it ideal for anyone on a low-sodium diet.

Ingredients:

• 1 ripe avocado, diced
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large bowl, combine the diced avocado, chickpeas, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.

This Avocado and Tomato Chickpea Salad is a quick, nutritious, and refreshing dish that’s perfect for a low-sodium lifestyle. The creamy avocado adds richness, while the chickpeas provide a solid protein boost, making this salad both filling and satisfying. The tomatoes and cucumbers bring freshness, and the simple lemon dressing ties it all together with a tangy, zesty flavor. It’s an easy and versatile recipe that can be enjoyed on its own or as a side dish to any meal.

Avocado and Quinoa Salad

The Avocado and Quinoa Salad is a nutrient-packed dish that makes a perfect low-sodium lunch or dinner. Quinoa, a complete protein, pairs beautifully with creamy avocado, colorful vegetables, and a zesty lemon dressing. This dish is not only rich in protein and healthy fats but also offers fiber and essential vitamins. It’s a refreshing and filling salad that’s perfect for a Sunday meal, providing a light but satisfying option for anyone following a low-sodium diet.

Ingredients:

• 1 cup cooked quinoa
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• Freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red bell pepper, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately.

This Avocado and Quinoa Salad is an ideal dish for anyone looking for a nutritious, low-sodium meal. The quinoa provides plant-based protein, while the avocado adds richness and healthy fats. The fresh vegetables add crunch and color, making this salad as visually appealing as it is delicious. The simple lemon and cumin dressing elevates the flavors, making it the perfect Sunday dish that’s both satisfying and packed with nutrients.

Avocado Toast with Cucumber and Feta

Avocado Toast with Cucumber and Feta is a delicious and satisfying low-sodium breakfast or snack that’s both simple and full of flavor. The creaminess of the avocado pairs wonderfully with the crispness of cucumber, while the feta adds a tangy, savory twist without overwhelming the dish with sodium. This toast makes a great, quick Sunday morning meal or an afternoon pick-me-up, providing healthy fats and fiber in every bite.

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado, mashed
• 1/4 cup cucumber, thinly sliced
• 2 tablespoons crumbled feta cheese
• 1 teaspoon olive oil
• Freshly ground black pepper, to taste
• 1 tablespoon fresh dill or parsley, chopped (optional)

Instructions:

1. Toast the slices of whole grain bread to your desired level of crispness.
2. While the bread is toasting, mash the avocado in a small bowl and season with freshly ground black pepper.
3. Spread the mashed avocado evenly over each slice of toast.
4. Top with thin slices of cucumber, crumbled feta cheese, and a drizzle of olive oil.
5. Sprinkle with fresh dill or parsley for added flavor.
6. Serve immediately, optionally with a side of fresh fruit.

Avocado Toast with Cucumber and Feta offers a balanced and flavorful combination of healthy fats, fiber, and protein, all while keeping sodium levels in check. The creamy avocado, crisp cucumber, and tangy feta make a harmonious trio that’s perfect for a light, satisfying meal. Whether enjoyed for breakfast, a snack, or even a light dinner, this dish is an excellent way to keep your Sunday meal low in sodium while still indulging in delicious flavors.

Avocado and Chickpea Wraps

Avocado and Chickpea Wraps are a simple yet tasty low-sodium meal option for a Sunday lunch or dinner. This wrap combines creamy avocado with fiber-rich chickpeas, fresh vegetables, and a tangy lemon dressing, all wrapped up in a soft whole wheat tortilla. It’s a perfect way to enjoy a satisfying, plant-based meal that’s light on sodium but big on flavor. These wraps are not only delicious but also packed with protein and healthy fats, making them a well-rounded choice for any meal.

Ingredients:

• 1 ripe avocado, sliced
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 4 whole wheat tortillas
• 1/2 cup spinach leaves
• 1/4 cup shredded carrots
• 1/4 cup cucumber, thinly sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. In a small bowl, whisk together the tahini, lemon juice, and black pepper to create the dressing.
2. Lay the tortillas flat on a clean surface and spread a thin layer of tahini dressing on each.
3. Layer each tortilla with chickpeas, avocado slices, spinach, shredded carrots, and cucumber slices.
4. Roll the tortillas tightly to form wraps and slice in half.
5. Serve immediately, or wrap tightly in foil for an easy lunch to go.

These Avocado and Chickpea Wraps are an ideal low-sodium meal that combines hearty chickpeas with creamy avocado and fresh vegetables. The tahini dressing adds a nutty richness without increasing sodium levels, making the wraps a balanced and satisfying option. Whether enjoyed on a lazy Sunday afternoon or packed for a quick lunch, these wraps offer a delicious and nutritious way to stick to a low-sodium diet without sacrificing taste.

Avocado and Black Bean Tacos

Avocado and Black Bean Tacos are a simple, tasty, and low-sodium meal that’s perfect for a Sunday evening dinner. These tacos feature black beans, which are high in protein and fiber, paired with creamy avocado, fresh veggies, and a zesty lime dressing. This dish is perfect for a light yet filling meal, offering a satisfying combination of textures and flavors without excess sodium. It’s an easy, customizable recipe that can be made in no time, making it an ideal choice for a relaxed Sunday meal.

Ingredients:

• 1 ripe avocado, sliced
• 1 cup cooked black beans (or canned, drained and rinsed)
• 4 small corn tortillas
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste

Instructions:

1. In a small bowl, toss the black beans with lime juice and a drizzle of olive oil.
2. Warm the tortillas in a skillet or microwave until soft and pliable.
3. Assemble the tacos by placing a few spoonfuls of seasoned black beans on each tortilla.
4. Top with avocado slices, chopped red onion, cherry tomatoes, and cilantro.
5. Season with freshly ground black pepper and serve immediately.

These Avocado and Black Bean Tacos are a flavorful, low-sodium meal that’s perfect for anyone looking for a light, yet filling dish. The creamy avocado and hearty black beans create a delicious contrast in texture, while the fresh vegetables add color and crunch. The lime dressing enhances the flavors without adding excess sodium, making these tacos a great option for a healthy and satisfying Sunday dinner. Quick to prepare and versatile, these tacos can easily be customized to suit your taste.

Avocado and Spinach Omelette

The Avocado and Spinach Omelette is a wholesome and low-sodium breakfast or brunch option that’s packed with nutrients. Eggs provide a great source of protein, while avocado offers healthy fats and a creamy texture. Fresh spinach adds a pop of green and is rich in vitamins and minerals, making this omelette a well-rounded and nutritious meal. With a light seasoning of pepper and a drizzle of olive oil, this dish keeps the sodium low while still being flavorful and satisfying.

Ingredients:

• 2 large eggs
• 1 ripe avocado, sliced
• 1/2 cup fresh spinach, chopped
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. In a bowl, whisk the eggs with a pinch of freshly ground black pepper.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the spinach to the skillet and sauté for 1-2 minutes until wilted.
4. Pour the whisked eggs over the spinach and cook until the edges begin to set.
5. Once the eggs are mostly set, top with avocado slices and cook for another minute or until the omelette is fully cooked.
6. Slide the omelette onto a plate, garnish with fresh parsley, and serve immediately.

This Avocado and Spinach Omelette is a fantastic low-sodium breakfast that combines protein, healthy fats, and greens in a single dish. The creamy avocado enhances the flavor, while the spinach adds a nutritional boost without the need for added salt. Light yet satisfying, this omelette is perfect for a Sunday morning brunch or as a quick and healthy meal any day of the week. The simplicity and versatility of this recipe make it a great addition to your low-sodium menu.

Avocado and Cucumber Salad

Avocado and Cucumber Salad is a refreshing and healthy low-sodium dish, perfect for a light lunch or side salad. The combination of creamy avocado and crisp cucumber creates a balance of textures, while the lemon dressing brings a bright and zesty flavor. This salad is not only low in sodium but also packed with healthy fats, fiber, and hydration, thanks to the high water content of cucumbers. It’s a quick and easy dish that is both refreshing and satisfying.

Ingredients:

• 1 ripe avocado, diced
• 1 large cucumber, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste
• 1 tablespoon fresh dill or parsley, chopped

Instructions:

1. In a large bowl, combine the diced avocado and cucumber.
2. Drizzle with olive oil and lemon juice, then season with freshly ground black pepper.
3. Gently toss the ingredients to combine, being careful not to mash the avocado.
4. Garnish with fresh dill or parsley and serve immediately.

This Avocado and Cucumber Salad is a perfect light, low-sodium option for a Sunday meal. The creamy avocado pairs beautifully with the crisp cucumber, while the lemon dressing adds a bright, tangy note. This refreshing salad is full of healthy fats, fiber, and hydration, making it not only satisfying but also nourishing. Ideal for a quick meal or as a side to any main dish, this salad is an easy and delicious way to stay on track with a low-sodium diet.

Note: More recipes are coming soon!