25+ Delicious Sunday Low Sodium Salad Recipes for Your Feast

Looking for fresh, healthy, and flavorful salad recipes that won’t compromise your low-sodium diet? You’re in the right place! Salads are the perfect solution for anyone seeking a nutritious, light meal that satisfies without overloading on sodium.

Whether you’re following a heart-healthy lifestyle, managing blood pressure, or just aiming to eat cleaner, low-sodium meals are key to staying on track.

In this blog, we’ve curated a collection of 25+ Sunday low-sodium salad recipes that feature fresh vegetables, hearty grains, wholesome proteins, and flavorful homemade dressings—all with minimal added salt.

From zesty citrus-based salads to creamy avocado combos, these recipes will inspire you to enjoy Sunday meals that are both healthy and delicious.

So, get ready to make your Sundays a little more flavorful without the worry of high sodium content!

25+ Delicious Sunday Low Sodium Salad Recipes for Your Feast

These 25+ Sunday low-sodium salad recipes prove that eating healthy doesn’t have to be boring or tasteless.

With a variety of fresh ingredients, creative dressings, and wholesome toppings, each recipe offers a unique way to enjoy a satisfying meal.

Whether you’re preparing for a family gathering or a relaxing solo lunch, these salads are designed to be simple, nutritious, and packed with vibrant flavors.

With so many options to choose from, you’ll never run out of healthy salad ideas to enjoy on a Sunday.

Say goodbye to high-sodium dressings and hello to fresh, homemade alternatives that complement your lifestyle. So, toss, mix, and enjoy these delicious low-sodium creations all year long!

Avocado & Cucumber Salad

This refreshing Avocado & Cucumber Salad is a perfect Sunday meal for those who need to watch their sodium intake. It combines the creamy texture of ripe avocado with the crispness of fresh cucumber, offering a light yet satisfying dish. Tossed with a homemade olive oil dressing, it’s bursting with healthy fats, vitamins, and antioxidants. It’s ideal for a quick lunch or as a side dish to complement any meal.

Recipe:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh parsley
• Salt and pepper to taste (use salt alternatives or a pinch of sea salt)

Instructions:

1. In a large bowl, combine the diced avocados and sliced cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, and parsley.
3. Drizzle the dressing over the avocado and cucumber mixture, and toss gently to coat.
4. Season with a little salt or a salt substitute, and pepper to taste.
5. Serve immediately or refrigerate for a chilled option.

This Avocado & Cucumber Salad offers a light and hydrating option for anyone looking to reduce their sodium intake while still enjoying flavorful meals. It’s also versatile—add any seasonal herbs or additional vegetables to make it your own. Whether eaten on its own or alongside grilled chicken, this dish brings vibrant, refreshing flavors that are as healthy as they are delicious.

Quinoa and Roasted Vegetable Salad

Packed with fiber and plant-based protein, this Quinoa and Roasted Vegetable Salad is the perfect low-sodium option for a filling and nutritious Sunday meal. The combination of quinoa, roasted veggies, and a zesty lemon dressing creates a hearty salad that’s both satisfying and beneficial for your body. It’s simple to prepare and can be enjoyed warm or cold, making it a great choice for meal prepping.

Recipe:

• 1 cup quinoa
• 2 medium carrots, peeled and diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 tablespoon fresh basil, chopped
• Black pepper to taste
• Optional: 1/4 cup unsalted almonds for crunch

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced carrots, zucchini, and bell pepper on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 20-25 minutes, or until vegetables are tender and slightly browned.
3. While the vegetables roast, rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat, and cover. Let simmer for about 15 minutes until the quinoa is cooked and water is absorbed.
4. In a large bowl, combine the roasted vegetables, cooked quinoa, lemon juice, and basil.
5. Season with black pepper and mix well. Add almonds for an extra crunch if desired.
6. Serve immediately or chill for a more refreshing salad.

This Quinoa and Roasted Vegetable Salad is an excellent low-sodium dish, providing a variety of nutrients, including protein, fiber, and healthy fats. The vibrant vegetables are full of flavor without needing excess salt, and the quinoa gives the salad a hearty texture that can easily be turned into a main course or served as a side. The dish’s versatility means you can swap in your favorite veggies based on what’s in season or what you have on hand, making it a staple for any Sunday meal.

Spinach and Strawberry Salad with Balsamic Vinaigrette

This Spinach and Strawberry Salad with Balsamic Vinaigrette is a light yet satisfying dish that combines the earthy flavor of spinach with the sweetness of strawberries. The balsamic vinaigrette ties it all together with a tangy kick, while the dish remains low in sodium thanks to a homemade dressing. This salad is packed with antioxidants and is perfect for anyone looking for a low-sodium, nutrient-dense option.

Recipe:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Ground black pepper to taste
• 1/4 cup toasted walnuts (optional)

Instructions:

1. In a large bowl, combine the spinach, strawberries, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey (if using) to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Season with black pepper and top with toasted walnuts for added crunch.
5. Serve immediately, or refrigerate for 15-30 minutes to allow the flavors to meld.

The Spinach and Strawberry Salad with Balsamic Vinaigrette is a wonderful example of how you can create a flavorful salad without relying on high sodium ingredients. The combination of fresh spinach and sweet strawberries makes for a perfect balance of flavors, while the balsamic vinaigrette adds just the right amount of acidity. This salad is great as a light lunch or as a side dish, and the walnuts provide a satisfying crunch. With minimal ingredients and a quick prep time, this salad is an easy and healthy choice for any Sunday gathering.

Chickpea and Tomato Salad with Lemon-Tahini Dressing

This Chickpea and Tomato Salad with Lemon-Tahini Dressing is a wholesome, nutrient-packed dish that’s low in sodium yet full of flavor. The chickpeas provide plant-based protein and fiber, while the tomatoes add a juicy, fresh element. The creamy tahini dressing, combined with a bright lemon zing, makes this salad both satisfying and refreshing. Perfect for a light lunch or a side dish, it’s an ideal option for anyone looking to reduce their sodium intake without sacrificing taste.

Recipe:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Ground black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, halved cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, tahini, lemon juice, cumin, and pepper to create the dressing.
3. Drizzle the tahini dressing over the salad and toss gently to combine.
4. Adjust seasoning with extra lemon juice or pepper if desired.
5. Serve immediately or refrigerate for a chilled option.

This Chickpea and Tomato Salad with Lemon-Tahini Dressing is a perfect example of a low-sodium meal that doesn’t compromise on flavor. The chickpeas provide a satisfying, hearty base while the tomatoes and parsley add freshness. The creamy tahini dressing adds a rich, nutty flavor without the need for excess salt. This salad is quick to prepare, filling, and makes an excellent addition to any meal or a stand-alone dish for a light lunch or dinner.

Roasted Sweet Potato and Kale Salad with Apple Cider Vinaigrette

A comforting yet refreshing salad, this Roasted Sweet Potato and Kale Salad with Apple Cider Vinaigrette is the ultimate low-sodium dish. Roasted sweet potatoes bring natural sweetness and richness, while kale provides a nutritious, hearty base. The apple cider vinaigrette adds a tangy contrast to the sweetness of the potatoes, creating a balanced and flavorful dish. This salad is not only low in sodium but also high in vitamins, making it a perfect side or main dish for a Sunday meal.

Recipe:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1/4 cup unsalted sunflower seeds (optional)
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Toss to coat and roast for 25-30 minutes, or until tender and lightly browned.
3. While the sweet potatoes roast, massage the chopped kale with your hands to tenderize it and make it easier to eat.
4. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and black pepper to make the dressing.
5. Once the sweet potatoes are done, allow them to cool slightly before adding them to the kale.
6. Drizzle the dressing over the salad and toss to combine. Top with sunflower seeds for extra crunch.
7. Serve warm or chilled.

This Roasted Sweet Potato and Kale Salad with Apple Cider Vinaigrette is a nourishing and flavorful option for a low-sodium diet. The roasted sweet potatoes add sweetness, while the kale offers texture and essential nutrients. The tangy apple cider vinaigrette ties the whole dish together with a burst of flavor without relying on sodium. This dish is perfect for meal prepping, and its warm, earthy flavors make it ideal for a Sunday dinner or lunch.

Cabbage and Carrot Salad with Ginger-Sesame Dressing

This Cabbage and Carrot Salad with Ginger-Sesame Dressing is a light, crunchy salad that’s both delicious and low in sodium. The combination of finely shredded cabbage and carrots offers a satisfying crunch and is loaded with fiber and vitamins. Tossed with a flavorful ginger-sesame dressing, this salad brings a burst of umami without the need for added salt. It’s a great side dish for any meal or a healthy option for a light lunch.

Recipe:

• 2 cups green cabbage, shredded
• 2 medium carrots, julienned
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 1 teaspoon honey
• 1 teaspoon low-sodium soy sauce (optional)
• Ground black pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage and julienned carrots.
2. In a small bowl, whisk together the olive oil, rice vinegar, grated ginger, honey, soy sauce, and black pepper to create the dressing.
3. Pour the dressing over the cabbage and carrot mixture and toss to coat evenly.
4. Sprinkle sesame seeds on top for added flavor and crunch, if desired.
5. Serve immediately, or refrigerate for an hour to let the flavors meld together.

This Cabbage and Carrot Salad with Ginger-Sesame Dressing is a simple yet flavorful dish that is low in sodium but rich in taste. The cabbage and carrots offer a crisp texture, while the ginger-sesame dressing adds a savory depth without the need for excessive salt. This salad can be prepared in advance and is perfect for meal prepping or as a quick, light dish for lunch or dinner. The refreshing flavors make it an excellent side for any main course, especially Asian-inspired meals.

Mediterranean Cucumber and Feta Salad

This Mediterranean Cucumber and Feta Salad is a vibrant, low-sodium option perfect for a Sunday lunch or dinner. The fresh cucumber and juicy tomatoes pair beautifully with the tangy feta cheese, while Kalamata olives add a briny depth of flavor. The light olive oil and lemon dressing enhances the natural flavors of the ingredients, providing a refreshing and healthy dish. With minimal sodium, this salad is a great choice for those looking to enjoy a Mediterranean-inspired meal without compromising on taste.

Recipe:

• 2 large cucumbers, sliced
• 1 pint cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese (use a lower-sodium option)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Ground black pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices, cherry tomatoes, Kalamata olives, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and black pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for a more chilled version.

This Mediterranean Cucumber and Feta Salad is a quick, flavorful dish that’s low in sodium but full of vibrant Mediterranean flavors. The combination of fresh vegetables and tangy feta, paired with the zesty lemon dressing, creates a light yet satisfying salad that’s perfect for any meal. Whether served as a side dish or a light main course, this salad is an easy and healthy way to enjoy the flavors of the Mediterranean while maintaining a low-sodium diet.

Roasted Beetroot and Goat Cheese Salad

The Roasted Beetroot and Goat Cheese Salad is a nutrient-dense, low-sodium option for those looking for a hearty yet refreshing salad. Roasted beets bring an earthy sweetness, while the creamy goat cheese adds a tangy contrast. Tossed in a light balsamic vinaigrette, this salad is not only delicious but packed with antioxidants and fiber. It’s perfect for a Sunday lunch or dinner and can easily be served as a main or a side dish.

Recipe:

• 2 medium beets, peeled and cubed
• 4 cups mixed greens (arugula, spinach, or your favorite greens)
• 1/4 cup crumbled goat cheese
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed beets with olive oil and place them on a baking sheet. Roast for 25-30 minutes, or until tender.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and black pepper to create the dressing.
4. Once the beets are done, allow them to cool slightly before adding them to the mixed greens.
5. Drizzle the dressing over the salad, toss gently, and top with crumbled goat cheese.
6. Serve immediately or refrigerate for a chilled version.

This Roasted Beetroot and Goat Cheese Salad is a delicious, low-sodium option that’s both hearty and satisfying. The sweetness of the roasted beets pairs beautifully with the tangy goat cheese, while the balsamic vinaigrette adds just the right amount of acidity. This salad is an excellent choice for a nutritious Sunday meal, offering a balance of flavors and textures that can be enjoyed as a light main or side dish.

Grilled Corn and Avocado Salad with Lime Dressing

This Grilled Corn and Avocado Salad with Lime Dressing is a light, zesty, and low-sodium dish that combines the smokiness of grilled corn with the creaminess of ripe avocado. The addition of a fresh lime dressing adds a citrusy punch that ties all the flavors together. It’s the perfect salad for a summer Sunday gathering, offering a satisfying yet healthy option that’s both colorful and flavorful.

Recipe:

• 2 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 red onion, finely diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder (optional)
• Ground black pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn on all sides for 8-10 minutes until the kernels are charred and tender. Once done, remove the corn from the grill and allow it to cool.
3. Once cooled, cut the kernels off the cob.
4. In a large bowl, combine the grilled corn, diced avocados, red onion, and cilantro.
5. In a small bowl, whisk together the olive oil, lime juice, chili powder (if using), and black pepper.
6. Drizzle the lime dressing over the salad and toss gently to combine.
7. Serve immediately or refrigerate for a chilled salad.

This Grilled Corn and Avocado Salad with Lime Dressing is a vibrant, flavorful dish that’s perfect for a light and refreshing Sunday meal. The smoky grilled corn complements the creamy avocado, and the fresh lime dressing brings a bright burst of flavor. It’s an easy-to-make, low-sodium salad that’s ideal for a casual gathering or a weeknight meal. The combination of healthy fats, fiber, and vitamins makes this salad both delicious and nutritious.

Quinoa and Roasted Vegetable Salad with Lemon-Tahini Dressing

This Quinoa and Roasted Vegetable Salad with Lemon-Tahini Dressing is a nutritious, low-sodium dish that combines the goodness of quinoa with roasted vegetables and a creamy lemon-tahini dressing. The quinoa provides a high-quality source of plant-based protein, while the roasted vegetables offer a delicious depth of flavor. The tangy tahini dressing adds a rich, nutty touch, making this salad a filling yet refreshing option for a Sunday meal.

Recipe:

• 1 cup quinoa, rinsed
• 1 small zucchini, diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced zucchini, bell pepper, and red onion with olive oil, cumin, paprika, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the vegetables roast, cook the quinoa according to package instructions.
4. In a small bowl, whisk together tahini, lemon juice, and a little water to thin the dressing, if needed.
5. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the tahini dressing and toss gently to combine.
6. Garnish with fresh parsley before serving.

This Quinoa and Roasted Vegetable Salad with Lemon-Tahini Dressing is a hearty, low-sodium option that’s perfect for a satisfying Sunday meal. The roasted vegetables add a smoky richness, while the quinoa provides a satisfying base. The tangy lemon-tahini dressing ties the flavors together without needing extra salt. This salad is not only filling but also offers plenty of vitamins and nutrients, making it an excellent choice for a wholesome lunch or dinner.

Spinach and Apple Salad with Balsamic Vinaigrette

This Spinach and Apple Salad with Balsamic Vinaigrette is a simple, light, and flavorful salad that’s low in sodium but full of delicious ingredients. The fresh spinach provides a nutrient-packed base, while the sweet, crisp apples add a burst of sweetness. The balsamic vinaigrette brings a rich and tangy depth to the dish, balancing the sweetness of the apples and the earthiness of the spinach. This salad is a great addition to any Sunday meal, offering a refreshing contrast to heavier dishes.

Recipe:

• 4 cups fresh spinach, washed
• 1 large apple, sliced thinly
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup crumbled goat cheese or feta (optional)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Ground black pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach and thinly sliced apples.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and black pepper.
3. Drizzle the dressing over the spinach and apples, tossing gently to coat evenly.
4. Sprinkle the salad with chopped walnuts and crumbled goat cheese, if using.
5. Serve immediately or refrigerate for a chilled salad.

This Spinach and Apple Salad with Balsamic Vinaigrette is a refreshing and nutrient-dense salad that’s perfect for a light and healthy Sunday meal. The sweetness of the apples pairs beautifully with the tangy balsamic vinaigrette, creating a delightful contrast of flavors. The spinach provides a rich source of vitamins and fiber, while the optional walnuts and goat cheese add texture and extra flavor. It’s a versatile salad that can be served as a side dish or a light main course.

Roasted Cauliflower and Chickpea Salad with Tahini Dressing

This Roasted Cauliflower and Chickpea Salad with Tahini Dressing is a warm, comforting, and low-sodium salad that’s both filling and full of flavor. Roasting the cauliflower and chickpeas brings out their natural sweetness and depth, while the creamy tahini dressing ties the dish together with a rich, nutty flavor. It’s an ideal dish for a Sunday dinner or a healthy lunch, providing plenty of fiber and protein without relying on excess salt.

Recipe:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric (optional)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, turmeric (if using), and black pepper. Spread the mixture on a baking sheet and roast for 25-30 minutes, or until the cauliflower is golden and tender.
3. In a small bowl, whisk together tahini, lemon juice, garlic powder, and a bit of water to thin the dressing to your desired consistency.
4. Once the cauliflower and chickpeas are roasted, combine them in a large bowl and drizzle with the tahini dressing.
5. Toss gently to coat, and serve immediately.

This Roasted Cauliflower and Chickpea Salad with Tahini Dressing is a satisfying and flavorful option for those seeking a low-sodium meal. The roasted cauliflower and chickpeas provide a hearty base, while the tahini dressing adds a creamy, nutty element that brings everything together. It’s perfect as a main dish or as a side salad to complement other meals. Rich in fiber and plant-based protein, this dish makes for a filling and nutritious choice for any meal.

Avocado and Tomato Salad with Cilantro Lime Dressing

This Avocado and Tomato Salad with Cilantro Lime Dressing is a refreshing, low-sodium option for anyone looking for a light yet flavorful dish. The creamy avocado pairs perfectly with juicy tomatoes, creating a satisfying texture, while the cilantro lime dressing adds a bright, zesty kick. This salad is ideal for a simple, healthy Sunday meal, offering plenty of good fats, fiber, and vitamins in each bite.

Recipe:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey (optional)
• Ground black pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, cilantro, honey (if using), and black pepper.
3. Drizzle the cilantro lime dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest taste.

This Avocado and Tomato Salad with Cilantro Lime Dressing is a quick, delicious, and nutritious low-sodium salad that will brighten up any meal. The creamy avocado and fresh tomatoes create a delightful combination of textures, while the cilantro lime dressing adds a burst of flavor without any added salt. It’s a perfect choice for a Sunday lunch or a light side dish that will please everyone while keeping things healthy and flavorful.

Sweet Potato and Kale Salad with Apple Cider Vinaigrette

This Sweet Potato and Kale Salad with Apple Cider Vinaigrette is a hearty and nutritious low-sodium salad that offers a satisfying balance of flavors. Roasted sweet potatoes provide natural sweetness, while the kale adds a healthy, hearty element. The apple cider vinaigrette gives the salad a tangy brightness, making it the perfect choice for a wholesome Sunday meal. This salad is packed with fiber, vitamins, and minerals to support overall health.

Recipe:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, stems removed and chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (optional)
• 1/4 teaspoon ground cinnamon (optional)
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup (if using), cinnamon, and black pepper to make the dressing.
4. In a large bowl, massage the chopped kale with a little olive oil and black pepper until softened.
5. Add the roasted sweet potatoes to the kale and drizzle with the apple cider vinaigrette. Toss gently to combine.
6. Serve immediately or refrigerate for a chilled version.

This Sweet Potato and Kale Salad with Apple Cider Vinaigrette is an ideal dish for those seeking a filling, low-sodium meal packed with nutrients. The roasted sweet potatoes provide a comforting sweetness, while the kale adds a satisfying crunch and richness. The apple cider vinaigrette brings a tangy, slightly sweet flavor that ties everything together. This salad is perfect for a healthy and satisfying Sunday meal, offering a wealth of vitamins, fiber, and antioxidants.

Cabbage and Carrot Salad with Ginger-Lime Dressing

This Cabbage and Carrot Salad with Ginger-Lime Dressing is a crunchy, vibrant, and low-sodium option that’s full of flavor. The combination of crunchy cabbage and sweet carrots provides a perfect texture contrast, while the ginger-lime dressing adds a zingy, refreshing element. This salad is simple to prepare and makes a great addition to any Sunday meal, whether as a side dish or a light lunch.

Recipe:

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon fresh grated ginger
• 1 teaspoon honey (optional)
• Ground black pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, shredded carrots, and fresh cilantro.
2. In a small bowl, whisk together olive oil, lime juice, grated ginger, honey (if using), and black pepper.
3. Drizzle the ginger-lime dressing over the salad and toss to coat evenly.
4. Serve immediately for the freshest taste or refrigerate for a chilled version.

This Cabbage and Carrot Salad with Ginger-Lime Dressing is a quick, vibrant, and nutritious low-sodium salad that brings a perfect balance of crunch and freshness to your meal. The ginger-lime dressing adds an exciting burst of flavor without the need for extra salt, while the cabbage and carrots offer a healthy and satisfying texture. It’s a versatile dish that can be enjoyed as a light main or paired with other dishes for a complete meal. This salad is an excellent option for anyone looking to add more fiber and nutrients to their diet in a flavorful, healthy way.

Note: More recipes are coming soon!