10,000 low sodium recipes

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

It's easy to make your own delicious granola bar! This recipe is so flexible, you can use whatever nuts or dried fruits you have.

Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!

These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

Skinny chocolate cupcakes: deep, fudgy cocoa cupcakes made with pureed prunes instead of butter. Weight Watchers-friendly, lightning fast, and surprisingly rich. No one will guess the secret.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

Pumpkin oat bran muffins: high-fiber, low-fat fall muffins sweetened with brown sugar, spiced with pumpkin pie spice, and lightened with egg whites. A wholesome breakfast or snack ready in 30 minutes.