5,759 low sodium recipes

Fennel and carrots cooked slowly in an seasoned olive oil.

Very nice salad, everytime let all of my family satisfied and happy, healthy and tasty.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Tender pork medallions braised with fennel, mushrooms, and wine in a rich tomato ragout. This Italian-inspired one-pan dinner is comfort food at its finest.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Oven-baked grouper fish sticks coated in sour cream and crushed saltine crackers with paprika and onion. Crispy, golden, and lighter than anything from the freezer aisle.

Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.

Homemade coconut liqueur infused with vodka, brandy, coriander, and vanilla over 3 to 4 weeks. A smooth, tropical spirit you can sip straight or mix into cocktails. Just 5 ingredients and patience.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

A sweet and delicious "salad" made with crushed pineapple and dry roasted nuts.

Crisp mixed greens tossed with red grapes, walnuts, celery, shredded coconut, and mandarin oranges. A quick 10-minute side salad with sweet, crunchy, tropical flair.

Broiled tomato halves stuffed with mashed avocado, melted Swiss cheese, and fresh basil. A spooky-themed Halloween appetizer for kids that's ready in 20 minutes with just 5 ingredients.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

Smoky chipotle meets sweet yellow tomatoes in this vibrant Mexican-style sauce with epazote and fresh cilantro. Makes 2 quarts, freezes beautifully, and livens up everything from enchiladas to grilled fish.