Summer is officially around the corner and I’ve already fired up my grill. We’ve covered the classic swap for proteins (burgers, dogs, etc.), now let’s chat about the condiments.
Sodium can sneak into many of your grilling classics. Here are a few quick ways to keep the salt low when the temps rise
Let’s Ketchup
Considered for kids, ketchup is a summertime classic. And while you may not add to your burger or dog, I definitely reach for it with my fries. However, one tablespoon can have more salt than a serving of your favorite potato chips.
Thankfully, like its No Sugar Added friend, No Salt Added ketchup is available, but may be difficult to find in your local store.
Classic Yellow
I’m a mustard guy. All day. And not just for hotdogs and burgers, but as a side for grilled chicken or baked tofu. I’ll mix it with sriracha for a spicy mustard dip.
However, while a serving of mustard has ⅓ the sodium as its tomato sauce cousin, ounce for ounce it has just as much salt.
Sodium free is available online, consider making your own batch with this simple recipe and spices you probably have on hand (well, maybe not the 3/4 cup mustard powder).
Get Pickled!
Sliced or spears, what makes pickles so tasty is their vinegary saltiness. If you’re craving a Chicago Dog or a few slices for your burger, opt for low sodium varieties which can have half as much salt per serving.
You can also quickly make your own dill pickles where you’re in control of the amount of sodium. Give them a rinse or pat dry with a paper towel to remove excess brine.
Sweet relish is another great choice at half the salt for your dog, although not exactly the same.
What’s your favorite burger or dog topping? Share in the comments below.
#staysalty
Thank you so much! #staysalty