2,291 low sodium recipes

Bananas halved and pan-fried in butter until golden, then dusted with sugar and cinnamon. Four ingredients, 15 minutes, and pure warm comfort on a plate.

This recipe is Sweet,healthy,and perfect for a summertime brunch.

Three-ingredient bread machine bread made with just flour, water, and yeast. No sugar, no fat, no oil. A lean, simple loaf for calorie-conscious bakers.

Marshmallow fruit salad with cherries, mandarin oranges, pineapple, bananas, and whipped cream in a cooked custard dressing. Overnight soak for deep flavor.

Grouper saor pairs grilled fish fillets with sweet-sour Venetian onions braised in red wine and balsamic vinegar with golden raisins. Topped with toasted pine nuts and fresh chives.

Chocolate decadence cake, a near-flourless, truffle-dense round of melted chocolate and butter. Baked briefly so the center stays fudgy, cloaked in whipped cream and pooled with tart raspberry sauce.

Zucchini halves loaded with a savory ground beef, rice, and fresh dill filling, smothered in spaghetti sauce and Parmesan breadcrumbs. A hearty Italian-style dinner that feeds a crowd.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Torta Divina is a rich Italian flourless chocolate cake laced with Cointreau, baked in a water bath, and finished with whipped cream and fresh raspberries. Gluten-free by nature.

Overnight porridge with cracked wheat, rolled oats, molasses, and dried fruit soaked overnight then cooked in minutes. A hearty, make-ahead whole grain breakfast with no added sugar.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.