Less salt, more health: Low-salt recipes to try
Paying attention to our daily salt intake is important as it can help us improve our health and prevent certain diseases.
Low-salt recipes are a great way to lower our salt consumption and follow a more balanced diet. The best part? They can be really tasty too!
So are you ready to test your cooking skills and enjoy a great lunch or dinner?
Low-salt recipes: Pasta al limone
Ingredients for two people:
Preparation:
Grate the zest of an untreated lemon avoiding the white part. Peel the lemon and cut it into cubes. Heat the butter or oil in a small saucepan, add the diced lemon. Add the zest and cook for two minutes
Boil the pasta until slightly soft (al dente), preferably in unsalted water. If you want to add salt to the pasta, you can add a little towards the end of cooking, so that not too much salt is absorbed.
Drain the pasta and add to the pan, add the lemon sauce, mix well and sauté for a minute or so.
Add a bit of ground black pepper and chives or thyme.
Low-salt recipes are a great way to lower our salt consumption and follow a more balanced diet. The best part? They can be really tasty too!
So are you ready to test your cooking skills and enjoy a great lunch or dinner?
Low-salt recipes: Pasta al limone
Ingredients for two people:
- 160g spaghetti
- 20g butter or oil
- 1 tbsp. oil
- 1 lemon (untreated)
- ground black pepper
- chives or thyme
Preparation:
Grate the zest of an untreated lemon avoiding the white part. Peel the lemon and cut it into cubes. Heat the butter or oil in a small saucepan, add the diced lemon. Add the zest and cook for two minutes
Boil the pasta until slightly soft (al dente), preferably in unsalted water. If you want to add salt to the pasta, you can add a little towards the end of cooking, so that not too much salt is absorbed.
Drain the pasta and add to the pan, add the lemon sauce, mix well and sauté for a minute or so.
Add a bit of ground black pepper and chives or thyme.
Low-salt recipes: Potatoes with paprika
Ingredients for two people:
Preparation:
Peel and cut the potatoes into cubes and place them in a baking tray. Smash the garlic. Add the breadcrumbs and paprika to the smashed garlic. Cover the potatoes with the mixture and drizzle with extra virgin olive oil. Bake until cooked.
Ingredients for two people:
- 2 small potatoes
- 1 garlic clove
- paprika powder
- 1 tbsp. breadcrumbs
- 2 spoons extra virgin olive oil
Preparation:
Peel and cut the potatoes into cubes and place them in a baking tray. Smash the garlic. Add the breadcrumbs and paprika to the smashed garlic. Cover the potatoes with the mixture and drizzle with extra virgin olive oil. Bake until cooked.
Low-salt recipes: Fennel & orange salad
Ingredients for two people:
Preparation:
Wash the fennel and cut it into thin slices. Slice the orange removing the pith (white part). Place the slices in a salad bowl together with the fennel. Mix the oil and the vinegar and drizzle over. Sprinkle with ground black pepper. Dress the salad with the dressing and season to taste with a little pepper. Tip: You can add a teaspoon of mustard to the oil and vinegar mix to make the recipe even tastier.
Ingredients for two people:
- 1 fresh fennel
- 1 orange
- 1 ½ tbsp. extra virgin olive oil
- 1 tsp. apple vinegar
- ground black pepper
Preparation:
Wash the fennel and cut it into thin slices. Slice the orange removing the pith (white part). Place the slices in a salad bowl together with the fennel. Mix the oil and the vinegar and drizzle over. Sprinkle with ground black pepper. Dress the salad with the dressing and season to taste with a little pepper. Tip: You can add a teaspoon of mustard to the oil and vinegar mix to make the recipe even tastier.
Low-salt recipes: Broad beans & chicory
Ingredients for two people:
Preparation:
Wash and soak the broad beans overnight (approx. 10 hours). Rinse them under running water and boil them for about one hour. Meanwhile, boil the chicory. As soon as the beans are cooked, drain them leaving a bit of the cooking water. Then smash them. Drain the chicory and place it in a plate. Add the mashed broad beans and drizzle with extra virgin olive oil.
Tip: This dish goes very well with sliced raw red onion, a bit of vinegar and oil.
Ingredients for two people:
- 150g dried broad beans
- 300g chicory
- 2 tbsp. extra virgin olive oil
Preparation:
Wash and soak the broad beans overnight (approx. 10 hours). Rinse them under running water and boil them for about one hour. Meanwhile, boil the chicory. As soon as the beans are cooked, drain them leaving a bit of the cooking water. Then smash them. Drain the chicory and place it in a plate. Add the mashed broad beans and drizzle with extra virgin olive oil.
Tip: This dish goes very well with sliced raw red onion, a bit of vinegar and oil.
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