2,291 low sodium recipes

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

A fruity bread that has a unique scrumptious taste that is perfect for breakfast.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

It's a simply delicious fresh vegetable salad with a light yet tasty maple vinaigrette.

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5-ingredient gluten-free banana orange muffins made with rice flour and orange juice concentrate. No added sugar, no eggs, no dairy. Great for kids' lunchboxes and allergen-friendly diets.

Very classic middle-Eastern recipe, and it's usually cooked with couscous, here quinoa is an excellent substitution, full of nutrition. It is a great side-dish that can go well with any kind of main dish.

Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Old-fashioned 14-day sweet pickles canned at home. A traditional brine-and-syrup method that builds crisp sweet-tart [cucumbers](/recipes/cucumber) over two weeks, finished with celery seed and pickling spice.

Homemade crunchy granola with rolled oats, coconut, almonds, sesame, sunflower seeds, and wheat germ, baked low and slow with honey and vanilla. Raisins stirred in after cooling.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

Give your pizza a new twist by using fresh figs, olive tapenade and goat cheese. It's delicious, serve it as a main dish or an appetizer.