18 Delicious Low Sodium Recipes for Heart Health

Just because you’re watching your sodium intake doesn’t mean you have to sacrifice flavor or fun in the kitchen! Dive into our collection of 18 Delicious Low Sodium Recipes for Heart Health, where each dish is a celebration of taste and well-being. Perfect for home cooks looking to keep meals exciting and heart-friendly, these recipes promise to delight your palate while caring for your heart. Let’s get cooking!

Herb-Roasted Chicken with Vegetables

Bold flavors and simple techniques make this herb-roasted chicken with vegetables a weeknight favorite. Perfectly seasoned and juicy, it’s a dish that promises minimal fuss and maximum satisfaction.

Ingredients

– 1 whole chicken (about 4 lbs), pat dry—this ensures crispy skin.
– 2 tbsp extra virgin olive oil, my go-to for richness.
– 1 tbsp kosher salt, for even seasoning.
– 1 tsp black pepper, freshly ground tastes best.
– 1 tbsp mixed dried herbs (thyme, rosemary, sage), because fresh isn’t always on hand.
– 4 medium carrots, peeled and cut into 2-inch pieces—uniformity is key.
– 1 lb baby potatoes, halved; no need to peel for extra texture.
– 1 large onion, quartered; it caramelizes beautifully.

Instructions

1. Preheat your oven to 425°F—high heat is crucial for that golden skin.
2. In a small bowl, mix olive oil, salt, pepper, and dried herbs to create a paste.
3. Rub the herb paste all over the chicken, including under the skin for maximum flavor.
4. Arrange carrots, potatoes, and onion around the chicken in a roasting pan—they’ll cook in the drippings.
5. Roast for 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F at the thigh.
6. Let the chicken rest for 10 minutes before carving; this keeps it juicy.

Herb-roasted chicken emerges with a crispy, flavorful skin and tender meat. The vegetables soak up all the herby, chicken-y goodness, making them irresistible. Serve it straight from the pan for a rustic, family-style meal.

Quinoa and Black Bean Salad

Uncomplicated and packed with protein, this quinoa and black bean salad is a weekday lifesaver. It’s fresh, filling, and ready in under 30 minutes.

Ingredients

• 1 cup quinoa (I always rinse mine to remove any bitterness)
• 2 cups water (for fluffier quinoa, use broth instead)
• 1 can black beans, drained and rinsed (15 oz, look for low-sodium if you’re watching salt)
• 1 cup cherry tomatoes, halved (the sweeter, the better)
• 1/2 cup red onion, finely diced (soak in cold water for 5 minutes to mellow the bite)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp lime juice (freshly squeezed makes all the difference)
• 1/2 tsp cumin (toasted and ground is ideal)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Rinse quinoa under cold water until water runs clear.
2. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting steam build is key.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. While quinoa cooks, prepare dressing by whisking olive oil, lime juice, cumin, and salt in a small bowl.
6. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, and red onion.
7. Pour dressing over salad and toss gently to combine. Tip: Let it sit for 10 minutes to meld flavors.
8. Adjust seasoning if needed. Tip: A dash of hot sauce can add nice heat.

Perfect for meal prep, this salad gets even better the next day. The quinoa stays fluffy, and the flavors deepen. Try serving it over greens for an extra crunch.

Grilled Lemon Garlic Salmon

You won’t believe how easy it is to make this Grilled Lemon Garlic Salmon. Yet, it’s packed with flavors that’ll impress anyone.

Ingredients

– 1.5 lbs salmon fillet (skin-on for extra crispiness)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 garlic cloves, minced (fresh is best, no substitutes)
– 1 lemon, zested and juiced (Meyer lemons add a sweet twist)
– 1 tsp salt (I like sea salt for its texture)
– 1/2 tsp black pepper (freshly ground, please)
– 1 tbsp chopped fresh dill (dried works in a pinch, but fresh is brighter)

Instructions

1. Preheat your grill to medium-high, about 400°F. A clean grill prevents sticking.
2. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. This marinade is key.
3. Place salmon skin-side down on a plate. Brush the top generously with the marinade. Let it sit for 10 minutes—no longer, or the acid will start cooking the fish.
4. Grill salmon skin-side down for 6 minutes. Resist flipping early; the skin should release easily when ready.
5. Carefully flip salmon. Grill for another 4 minutes until just opaque. Tip: A metal spatula is your best friend here.
6. Remove from grill. Sprinkle with fresh dill right before serving. Tip: Let it rest for 2 minutes; it’ll finish cooking perfectly.

Very flaky and moist, this salmon pairs wonderfully with a crisp salad or over a bed of quinoa. The lemon garlic marinade creates a beautifully caramelized crust that’s irresistible.

Vegetable Stir-Fry with Tofu

Craving a quick, nutritious meal? This vegetable stir-fry with tofu is your answer. It’s packed with flavor and ready in minutes.

Ingredients

• 1 block firm tofu, pressed and cubed (I find pressing for 15 minutes gets the best texture)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 cup broccoli florets (fresh and crisp works best)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame oil (for that authentic stir-fry aroma)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add tofu cubes in a single layer. Cook until golden on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove tofu and set aside. In the same skillet, add broccoli and bell pepper. Stir-fry for 2 minutes.
4. Add garlic and red pepper flakes. Cook for 30 seconds until fragrant. Tip: Keep stirring to prevent burning.
5. Return tofu to the skillet. Drizzle with soy sauce and sesame oil. Toss everything together and cook for another minute. Tip: A quick toss ensures even coating.

Enjoy this stir-fry over steamed rice or noodles for a complete meal. The tofu is crispy outside, soft inside, and the veggies retain just the right amount of crunch. Extra tip: A squeeze of lime before serving brightens all the flavors.

Baked Sweet Potatoes with Cinnamon

Easy to make and packed with flavor, baked sweet potatoes with cinnamon are a must-try. Perfect for any season, this dish brings warmth and sweetness to your table.

Ingredients

• 2 medium sweet potatoes (look for firm ones with smooth skin)
• 1 tbsp olive oil (extra virgin for a richer taste)
• 1 tsp ground cinnamon (I love using Ceylon cinnamon for its subtle sweetness)
• 1/2 tsp salt (sea salt adds a nice crunch)

Instructions

1. Preheat your oven to 400°F. This ensures a crispy skin and tender inside.
2. Wash the sweet potatoes thoroughly. Dirt can hide in the skin, so scrub well.
3. Pat the sweet potatoes dry. Moisture can steam them instead of baking.
4. Pierce each sweet potato 3-4 times with a fork. This prevents them from bursting in the oven.
5. Rub the sweet potatoes with olive oil. Coat evenly for a golden skin.
6. Sprinkle with salt and cinnamon. Adjust according to your taste, but don’t skimp on the cinnamon.
7. Place on a baking sheet lined with parchment paper. No sticking means easy cleanup.
8. Bake for 45-50 minutes. They’re done when a fork slides in easily.
9. Let them cool for 5 minutes. This makes them easier to handle and enhances flavors.

Creamy inside with a hint of spice, these sweet potatoes are a delight. Serve them with a dollop of Greek yogurt or a drizzle of honey for extra decadence.

Low Sodium Turkey Meatballs

Zesty yet wholesome, these low sodium turkey meatballs are a game-changer for health-conscious foodies. Perfect for meal prep or a quick dinner fix.

Ingredients

• 1 lb ground turkey (I opt for 93% lean for juicier meatballs)
• 1/2 cup whole wheat breadcrumbs (adds a nice texture)
• 1 large egg (room temp blends better)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (for that punch of flavor)
• 1/2 tsp dried oregano (a little goes a long way)
• 1/4 cup grated Parmesan (the secret to umami)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, egg, garlic powder, oregano, and Parmesan. Mix until just combined—overmixing leads to tough meatballs.
3. Shape the mixture into 1.5-inch balls. A cookie scoop ensures uniform size for even cooking.
4. Heat olive oil in a skillet over medium heat. Brown meatballs in batches, about 2 minutes per side—just enough to get a crust.
5. Transfer meatballs to the prepared baking sheet. Bake for 15 minutes, or until internal temperature reaches 165°F.
6. Let rest for 5 minutes before serving. This keeps them juicy.

Firm yet tender, these meatballs pack a flavor punch without the salt overload. Serve over zucchini noodles for a low-carb twist or alongside a robust marinara for a classic touch.

Spinach and Mushroom Omelette

Great for a quick, nutritious start, this spinach and mushroom omelette packs flavor and simplicity. Grab your skillet and let’s get cracking.

Ingredients

• 3 large eggs (room temperature blends better)
• 1 cup fresh spinach, roughly chopped (stems removed for tenderness)
• 1/2 cup sliced mushrooms (cremini adds depth)
• 1 tbsp extra virgin olive oil (my go-to for its fruity note)
• 1/4 tsp salt (fine sea salt dissolves evenly)
• 1/8 tsp black pepper (freshly ground for kick)
• 1 tbsp unsalted butter (for richness)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F).
2. Add mushrooms, sauté until golden, about 3 minutes. Tip: Don’t overcrowd the pan.
3. Stir in spinach, cook until just wilted, 1 minute. Remove veggies, set aside.
4. Whisk eggs, salt, and pepper in a bowl until fully blended. Tip: A fork works better than a whisk for small batches.
5. Melt butter in the same skillet, swirling to coat.
6. Pour eggs into skillet, let sit undisturbed for 20 seconds.
7. Gently push cooked edges toward the center, tilting pan to fill gaps.
8. When eggs are mostly set but still slightly runny on top, add the spinach and mushroom mix to one half. Tip: This is the fold point.
9. Fold the other half over the filling, cook for another 30 seconds.
10. Slide onto a plate, serve immediately.

Classic yet customizable, this omelette offers a fluffy texture with earthy, savory notes. Try it with a sprinkle of feta or a dash of hot sauce for an extra layer of flavor.

Homemade Low Sodium Tomato Sauce

Let’s dive into making a Homemade Low Sodium Tomato Sauce that’s both simple and flavorful. Perfect for pasta, pizza, or as a base for other dishes.

Ingredients

• 2 lbs ripe tomatoes, chopped (I find Roma tomatoes work best for their meaty texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is key here for that punch of flavor)
• 1 small onion, finely diced (yellow onions add a nice sweetness)
• 1 tsp dried basil (or fresh if you have it, about 5 leaves)
• 1/2 tsp black pepper (freshly ground gives the best flavor)
• 1/4 tsp red pepper flakes (optional, for a slight kick)

Instructions

1. Heat olive oil in a large saucepan over medium heat until shimmering, about 2 minutes.
2. Add diced onions and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add chopped tomatoes, basil, black pepper, and red pepper flakes. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally. Tip: A splatter screen helps keep your stove clean.
6. Remove from heat and let cool slightly. Use an immersion blender to puree until smooth, or leave it chunky if preferred. Tip: For a smoother sauce, pass it through a fine mesh sieve.

Yields a rich, velvety sauce with a bright tomato flavor. Try it over spaghetti with a sprinkle of Parmesan, or as a base for a hearty meatball sub.

Avocado and Chickpea Salad

Brighten up your meal with this Avocado and Chickpea Salad, a perfect blend of creamy and crunchy textures. Best enjoyed fresh, it’s a quick fix for a nutritious lunch or side.

Ingredients

• 1 ripe avocado, diced (I like mine just soft enough to yield to gentle pressure)
• 1 can (15 oz) chickpeas, drained and rinsed (for that extra crunch, pat them dry)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
• Salt and pepper to taste (I start with 1/4 tsp salt and adjust from there)

Instructions

1. In a large bowl, combine the diced avocado and chickpeas.
2. Add the extra virgin olive oil and lemon juice to the bowl. Gently toss to coat.
3. Mix in the finely chopped red onion.
4. Season with salt and pepper, then toss again to evenly distribute the flavors.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Vibrant and satisfying, this salad boasts a creamy texture from the avocado paired with the hearty chickpeas. Serve it over toasted whole-grain bread for an open-faced sandwich twist.

Roasted Beet and Goat Cheese Salad

Whip up this vibrant Roasted Beet and Goat Cheese Salad for a refreshing twist on your usual greens. Perfect for summer dinners or as a standout side.

Ingredients

• 3 medium beets, peeled and cubed (I like them small for quicker roasting)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 4 cups mixed greens (the fresher, the better)
• 1/2 cup crumbled goat cheese (room temp blends easier)
• 1/4 cup walnuts, toasted (for that irresistible crunch)
• 2 tbsp balsamic glaze (homemade or store-bought works)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss beets with olive oil and salt. Spread evenly on the baking sheet.
3. Roast for 25 minutes, stirring halfway, until tender and slightly caramelized.
4. While beets roast, toast walnuts in a dry pan over medium heat for 3-5 minutes, until fragrant. Tip: Watch closely to avoid burning.
5. Arrange mixed greens on a serving platter. Top with roasted beets, goat cheese, and toasted walnuts.
6. Drizzle with balsamic glaze just before serving. Tip: Add glaze in a zigzag pattern for a professional look.
7. Serve immediately. Tip: For an extra touch, add a sprinkle of fresh thyme.

Amazing textures and flavors come together in this salad—creamy goat cheese, earthy beets, and crunchy walnuts. Try serving it with grilled chicken for a hearty meal.

Low Sodium Vegetable Soup

You’ve been searching for a heart-healthy, flavorful soup that doesn’t skimp on taste. This Low Sodium Vegetable Soup is your answer, packed with fresh veggies and herbs for a light yet satisfying meal.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 cup diced onions (yellow ones add a slight sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 2 cups chopped carrots (for a bit of crunch)
• 2 cups diced celery (the stalks near the heart are the most tender)
• 4 cups low sodium vegetable broth (homemade or store-bought works)
• 1 can (14.5 oz) no salt added diced tomatoes (I prefer the fire-roasted variety for extra flavor)
• 1 tsp dried thyme (rubbed between your fingers to release the oils)
• 1 bay leaf (remove before serving)
• 2 cups chopped kale (stems removed for tenderness)
• 1 cup frozen peas (no need to thaw)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and garlic, sauté for 3 minutes until translucent.
3. Stir in carrots and celery, cook for 5 minutes to soften slightly.
4. Pour in vegetable broth and diced tomatoes, bring to a boil.
5. Reduce heat to low, add thyme and bay leaf, simmer for 15 minutes.
6. Add kale and peas, cook for an additional 5 minutes until kale is wilted.
7. Remove bay leaf before serving.

Vibrant and hearty, this soup boasts a medley of textures from the crisp vegetables to the tender kale. Serve with a slice of crusty whole-grain bread for a complete meal.

Grilled Chicken with Mango Salsa

Craving something fresh and fiery for dinner? This grilled chicken with mango salsa hits all the right notes.

Ingredients

• 2 boneless, skinless chicken breasts (I always go for organic, free-range for the best flavor)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (I like to use Himalayan pink salt for its minerals)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1 ripe mango, diced (pick one that’s slightly soft to the touch for sweetness)
• 1/2 red onion, finely chopped (soak in cold water for 10 minutes to mellow the bite)
• 1 jalapeño, seeded and minced (leave some seeds if you like it hot)
• 1/4 cup cilantro, chopped (I love the freshness it adds)
• Juice of 1 lime (roll it on the counter first to get more juice)

Instructions

1. Preheat your grill to medium-high heat, about 375°F. A well-heated grill prevents sticking.
2. Rub chicken breasts with olive oil, then season both sides with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While chicken cooks, mix mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Let it sit to meld flavors.
5. Slice chicken against the grain for tenderness, top with mango salsa, and serve immediately.

Tender chicken paired with the sweet and spicy salsa is a match made in heaven. Try serving it over a bed of quinoa for a complete meal.

Zucchini Noodles with Pesto

Just when you thought zucchini couldn’t get any better, here’s a twist that’ll make it your new favorite. Zucchini noodles with pesto are light, fresh, and ready in minutes.

Ingredients

• 4 medium zucchinis – spiralized into noodles, keep them crisp.
• 2 cups fresh basil leaves – packed, the fresher the better.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/3 cup pine nuts – toasted lightly for that crunch.
• 2 garlic cloves – because pesto isn’t pesto without it.
• 1/2 cup grated Parmesan cheese – freshly grated melts better.
• Salt – just a pinch to elevate the flavors.

Instructions

1. Spiralize the zucchinis into noodles. Set aside in a large bowl.
2. In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
4. Add the Parmesan cheese and a pinch of salt. Pulse again to combine.
5. Toss the zucchini noodles with the pesto until evenly coated. Serve immediately.

Fresh zucchini noodles with pesto offer a crisp texture and a vibrant, herby flavor. Try topping with cherry tomatoes or grilled chicken for an extra punch.

Baked Cod with Herbs

Kickstart your dinner with this simple yet flavorful baked cod, a dish that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs cod fillets (fresh, if you can get it—frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed, please—bottled just doesn’t compare)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• 1 tsp dried oregano (for that earthy depth)
• Salt and pepper (to properly season, don’t skimp)

Instructions

1. Preheat your oven to 375°F. A properly heated oven is key for even cooking.
2. Pat the cod fillets dry with paper towels. Dry fish ensures a better sear and prevents steaming.
3. Place the cod in a baking dish. Drizzle with olive oil and lemon juice, then sprinkle with minced garlic, thyme, oregano, salt, and pepper.
4. Gently rub the seasonings into the fish. This helps the flavors penetrate.
5. Bake for 15-20 minutes, or until the fish flakes easily with a fork. Overcooking is the enemy of moist fish.
6. Let it rest for 2 minutes before serving. Resting allows the juices to redistribute.

Resulting in a dish that’s moist, flaky, and bursting with herbaceous flavors. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Low Sodium Black Bean Burgers

Perfect for a quick, healthy meal, these low sodium black bean burgers pack flavor without the guilt. They’re easy to make and even easier to love.

Ingredients

• 2 cups canned black beans, drained and rinsed (I like to pat them dry for a better texture)
• 1/2 cup breadcrumbs (whole wheat works great for extra fiber)
• 1 large egg, beaten (room temp eggs blend smoother)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tsp cumin (toasted brings out its earthiness)
• 1/2 tsp smoked paprika (for that subtle smokiness)
• 1/4 cup finely chopped onion (sautéed lightly for sweetness)
• 1 garlic clove, minced (fresh is best here)

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp extra virgin olive oil.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
3. Add the breadcrumbs, beaten egg, cumin, smoked paprika, sautéed onion, and minced garlic to the bowl. Mix until well combined.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
5. Place the patties in the skillet and cook for 4-5 minutes on each side, until golden brown and crispy. Tip: Don’t flip too early to avoid breaking.
6. Serve on whole wheat buns with your favorite toppings. Tip: Avocado slices add a creamy contrast.

Crunchy on the outside and tender inside, these burgers are a delight. Try them with a spicy mayo for an extra kick.

Cauliflower Rice Stir-Fry

Easy to whip up and packed with flavor, this Cauliflower Rice Stir-Fry is a weeknight savior. Even picky eaters won’t miss the grains.

Ingredients

• 1 large head cauliflower, riced (about 4 cups) – I find the food processor method fastest.
• 2 tbsp extra virgin olive oil – my go-to for its fruity note.
• 1 cup diced carrots – for a sweet crunch.
• 1 cup frozen peas – no need to thaw, they cook quickly.
• 2 cloves garlic, minced – fresh is best here.
• 2 tbsp soy sauce – low sodium works fine.
• 1 tsp sesame oil – a little goes a long way.
• 2 eggs, beaten – I prefer room temp eggs here.

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add carrots, sauté for 3 minutes until slightly soft.
3. Stir in peas and garlic, cook for 1 minute until fragrant.
4. Push veggies to one side, pour eggs into the other side.
5. Scramble eggs until just set, about 2 minutes, then mix with veggies.
6. Add cauliflower rice, stir to combine. Tip: Don’t overcrowd the pan to avoid steaming.
7. Drizzle soy sauce and sesame oil over the mixture.
8. Cook for 5-7 minutes, stirring occasionally, until cauliflower is tender. Tip: Taste as you go, but remember the soy sauce is salty.
9. Remove from heat. Tip: Let it sit for 2 minutes to absorb flavors.

You’ll love the fluffy texture with bits of crunch. Serve it topped with a fried egg for extra richness or alongside grilled chicken for a protein boost.

Fresh Fruit Salad with Mint

Outstanding for a quick, refreshing treat, this fruit salad combines simplicity with vibrant flavors. Perfect for summer gatherings or a healthy snack.

Ingredients

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries—I love the color contrast)
• 1 cup diced watermelon (seedless makes prep easier)
• 1 cup diced pineapple (fresh is best for that juicy bite)
• 1 tbsp fresh mint leaves, finely chopped (adds a refreshing kick)
• 1 tbsp honey (local honey is my preference for a subtle sweetness)
• 1 tsp lime juice (freshly squeezed for that zesty tang)

Instructions

1. Wash all berries and fruits under cold water. Pat dry with a clean towel to prevent dilution of flavors.
2. Cut strawberries into halves or quarters, depending on size, for uniform pieces.
3. Dice watermelon and pineapple into 1-inch cubes for easy eating.
4. In a large mixing bowl, gently combine the berries, watermelon, and pineapple.
5. Add finely chopped mint leaves to the bowl for a fresh aroma.
6. Drizzle honey and lime juice over the fruit mixture. Tip: Adjust honey based on fruit sweetness.
7. Toss the salad gently to coat all pieces evenly without crushing the berries. Tip: Use a silicone spatula for a gentle mix.
8. Chill in the refrigerator for 15 minutes before serving to enhance flavors. Tip: Cover with plastic wrap to keep it fresh.

This salad bursts with juicy, sweet, and tangy flavors, complemented by the cool mint. Try serving it in hollowed-out watermelon halves for a fun presentation at your next barbecue.

Low Sodium Homemade Hummus

Always on the lookout for healthy snacks, this low sodium homemade hummus is a game-changer. It’s creamy, flavorful, and surprisingly simple to make.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed – I keep the aquafaba for other recipes.
• 2 tbsp tahini – My favorite brand is Soom, it’s so smooth.
• 1 garlic clove, minced – Fresh is best here, no substitutes.
• 2 tbsp lemon juice – Freshly squeezed makes all the difference.
• 1/4 cup extra virgin olive oil – The good stuff, for that rich flavor.
• 1/2 tsp cumin – Toasted lightly before adding, if you have time.
• 1/4 tsp smoked paprika – Just a hint for depth.
• 2-3 tbsp water – Adjust for your desired consistency.

Instructions

1. In a food processor, combine chickpeas, tahini, garlic, lemon juice, and olive oil.
2. Blend on high for 1 minute, scrape down the sides with a spatula.
3. Add cumin and smoked paprika, blend for another 30 seconds.
4. While the processor is running, slowly add water until smooth. Tip: Start with 2 tbsp, add more if needed.
5. Check consistency, blend for an additional 30 seconds if too thick. Tip: The hummus should be creamy but hold its shape.
6. Transfer to a bowl, drizzle with olive oil and a sprinkle of smoked paprika before serving. Tip: Let it sit for 10 minutes to let flavors meld.

Fresh out of the processor, this hummus is velvety with a bright lemon kick. Serve with warm pita or as a veggie dip for a healthy twist.

Conclusion

Whether you’re looking to improve your heart health or simply enjoy flavorful, low-sodium meals, this roundup of 18 delicious recipes is your perfect starting point. Each dish proves that eating well doesn’t mean sacrificing taste. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share these heart-healthy options with friends and family on Pinterest. Happy cooking!

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