10+ Low Cholesterol Recipes to Keep Your Heart Happy and Healthy

Eating foods that are low in cholesterol can really help your heart and your general well-being. Low cholesterol recipes focus on ingredients that support healthy blood cholesterol levels without sacrificing taste or variety.

You might be surprised at how easy it is to make meals that are both satisfying and good for you. With a few smart swaps and fresh ingredients, you can whip up dishes that fit your lifestyle and keep you feeling your best.

1) Lemon-Herb Salmon with Caponata & Farro

This dish is a fantastic pick for a healthy, low-cholesterol meal. Salmon brings the good fats, while caponata—a mix of eggplant, tomatoes, and bell peppers—packs in flavor without extra cholesterol.

Farro, a hearty whole grain, adds a nutty taste and fiber. Lemon and herbs brighten everything up with zesty notes.

You end up with a colorful, balanced dinner that feels light but leaves you full.

Ingredients

• 1 1/4 pounds wild salmon, cut into 4 portions
• 1 medium eggplant, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 small onion, chopped
• 1 1/2 cups cherry tomatoes
• 1 teaspoon lemon zest
• 1 lemon, for juice and garnish
• 1 cup farro
• Olive oil, salt, and pepper
• Fresh herbs (like parsley or basil)

Cooking Instructions

1. Preheat oven to 450°F (230°C).
2. Toss eggplant, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast veggies in the oven for 20 minutes.
4. Cook farro according to package directions while veggies roast.
5. Season salmon with lemon zest, salt, pepper, and a drizzle of olive oil.
6. Put salmon on a separate baking sheet and roast for 10-12 minutes, until it’s cooked through.
7. Mix roasted veggies with cooked farro and lemon juice.
8. Serve salmon with the caponata farro mixture. Garnish with herbs and lemon wedges.

For more details, see this Lemon-Herb Salmon recipe.

2) Spiced Chickpea Salad with Tahini and Pita Chips

This salad is a fun way to enjoy chickpeas without adding cholesterol. Warm spices like cumin and paprika make the chickpeas pop, and crunchy pita chips give it a little extra texture.

The tahini dressing is creamy but plant-based, so it’s heart-healthy. Cucumber and herbs bring a cool, fresh bite.

Ingredients

• 2 cups cooked chickpeas
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 cup cucumber, sliced
• 1/2 cup fresh mint or parsley
• 1 cup pita chips

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, cumin, and paprika. Bake for 20 minutes.
3. Mix tahini, lemon juice, and garlic for the dressing.
4. Combine chickpeas, cucumber, and herbs in a bowl.
5. Drizzle on the dressing and top with pita chips.
6. Serve right away.

For more detail, check this spiced chickpea salad recipe.

3) Winter Vegetable Mulligatawny Soup

This soup is warm, comforting, and keeps cholesterol low. Parsnip, squash, and carrots give it a hearty texture and a bit of sweetness.

Curry spices add a gentle kick—no need for cream or butter here. It’s vegetarian but still packed with flavor.

You get healthy ingredients that support good cholesterol levels, and it’s just right for chilly days.

Ingredients

• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 1 medium parsnip, peeled and finely chopped
• 4 cups peeled diced acorn squash or winter squash
• 2 tablespoons curry powder
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and parsnip; cook until soft, about 5 minutes.
3. Stir in curry powder and cook for 1 minute.
4. Add squash and vegetable broth; bring to a boil.
5. Turn heat down and simmer for 20 minutes or until veggies are tender.
6. Use an immersion blender to puree soup until smooth.
7. Season with salt and pepper before serving.

4) Avocado Toast with Whole Grain Bread

Avocado toast is a go-to for a heart-healthy meal that’s quick and tasty. Whole-grain bread brings the fiber, which helps lower cholesterol.

Creamy avocado gives you good fats for your heart. If you want, add toppings like spinach or tomato slices for extra nutrients.

A splash of lemon juice brightens things up and keeps the avocado green. This recipe is super quick—great for breakfast, lunch, or a snack.

Ingredients

• 1 ripe avocado
• 2 slices whole grain bread
• 1 small tomato, sliced (optional)
• Handful of fresh spinach leaves (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Toast the bread until golden and crispy.
2. Peel and mash the avocado in a bowl.
3. Mix in lemon juice, salt, and pepper.
4. Spread avocado mixture on the toast.
5. Add tomato slices and spinach if you like.
6. Serve right away.

5) Mushroom Udon Noodle Bowl

This mushroom udon noodle bowl is a solid low-cholesterol option. Thick, chewy udon noodles soak up a savory broth loaded with mushrooms.

The broth is light but packed with flavor. Add veggies like zucchini or spinach for a nutrition boost.

It’s easy to make and ready in about 30 minutes—perfect for busy weeknights.

Ingredients

• 8 oz udon noodles
• 2 cups mushrooms, sliced
• 4 cups vegetable broth
• 1 cup zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt to taste
• Fresh basil or green onions for garnish

Cooking Instructions

1. Cook udon noodles as the package says. Drain and set aside.
2. Heat sesame oil in a pot over medium. Add garlic and mushrooms, cook until soft.
3. Add vegetable broth and soy sauce. Bring to a simmer.
4. Toss in zucchini and cook for 5 minutes.
5. Add noodles to the broth and heat through.
6. Serve hot, topped with basil or green onions.

Check out this mushroom udon noodle bowl recipe for more ideas.

6) Cinnamon Porridge with Banana & Berries

Cinnamon porridge is a cozy, tasty breakfast that’s good for your heart. Oats give you energy, while banana and berries add natural sweetness and vitamins.

Cinnamon brings a warm, familiar flavor that pairs well with fruit. It’s quick to cook and low in cholesterol—perfect for busy mornings.

Ingredients

• 100g porridge oats
• ½ tsp cinnamon, plus extra to serve
• 4 tsp demerara sugar
• 450ml skimmed milk
• 3 bananas, sliced
• 400g fresh berries (strawberries, blueberries, or mixed)

Cooking Instructions

1. In a saucepan, mix oats, cinnamon, sugar, and milk.
2. Add half the sliced bananas.
3. Heat on medium, stirring often, until it boils and thickens.
4. Pour into bowls and top with the rest of the bananas and fresh berries.
5. Sprinkle extra cinnamon on top.

Find more details about this recipe here.

7) Edamame & Chili Dip with Crudités

This dip is a fun, healthy snack that’s low in cholesterol. Edamame (young soybeans) bring plenty of protein and fiber.

Chili adds a bit of heat without extra fat. Serve it with fresh veggies like carrots, cucumber, and bell peppers for a crunchy, heart-friendly snack.

Low-fat yogurt and lime juice make the dip creamy. Garlic, red onion, and coriander give it a fresh, zippy flavor.

Ingredients

• 300g frozen edamame (soya beans)
• 150g low-fat natural yogurt
• 1 red chili, chopped
• Juice of 1 lime
• 1 garlic clove, crushed
• 1 small red onion, finely chopped
• Handful of fresh coriander

Cooking Instructions

1. Boil edamame in water for about 4 minutes, then drain.
2. Put edamame, yogurt, lime juice, chili, garlic, onion, and coriander into a food processor.
3. Blend until smooth.
4. Chill in the fridge for 30 minutes.
5. Serve with sliced crudités like carrots and cucumber.

You’ll find more details in the Edamame & chilli dip recipe – BBC Good Food.

8) Juicy Grilled Chicken with Fresh Veggies

You can make a flavorful, low-cholesterol meal with grilled chicken and fresh veggies. The chicken stays juicy if you cook it over medium heat.

Pair it with colorful veggies like bell peppers, zucchini, and cherry tomatoes for crunch and flavor. Grill the vegetables for just a few minutes so they’re tender but still a little crisp.

Serve everything together for a healthy, balanced dish that’s honestly pretty satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried herbs (like thyme or oregano)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your grill to medium heat. Aim for around 350°F (175°C).

2. Brush the chicken and veggies with olive oil. Sprinkle them with herbs, salt, and pepper.

3. Grill the chicken for 6-7 minutes per side. Make sure it’s cooked all the way through.

4. Toss the vegetables on the grill for 2-3 minutes per side. You want them tender but not mushy.

5. Serve the chicken with the grilled veggies on the side. Easy and colorful.

9) Beer-Battered Fish with Low-Fat Tartar Sauce

You can totally enjoy crispy beer-battered fish without feeling guilty about cholesterol. Just use a lighter batter and skip the heavy oils.

The beer makes the coating extra crunchy, which is honestly the best part. Fry the fish in small batches so the oil stays hot—trust me, that’s how you keep things crisp.

For a heart-friendlier dip, mix up a quick tartar sauce with yogurt and a bit of low-fat mayo. Add lemon zest, dill, and chopped pickles. It’s bright and tangy, and you won’t even miss the extra fat.

Go with white fish like cod or haddock if you want something mild. It’s a treat that doesn’t feel heavy.

Ingredients

• White fish fillets (cod, haddock)
• 1 cup all-purpose flour
• 1 cup cold beer
• 1 egg
• Paprika and garlic powder (optional)
• 1/2 cup low-fat yogurt
• 2 tbsp low-fat mayonnaise
• 1 tsp dill
• 1 tbsp lemon zest
• 2 tbsp chopped pickles
• Salt and pepper
• Cooking oil for frying

Cooking Instructions

1. In a bowl, mix flour, paprika, garlic powder, salt, and pepper.

2. Whisk together the beer and egg in another bowl.

3. Dip each piece of fish in the flour mixture, then coat it in the beer batter.

4. Heat oil to 350°F (175°C). Fry the fish in small batches so the coating gets golden and crisp, about 3-4 minutes.

5. Stir together yogurt, mayo, dill, lemon zest, and pickles for the tartar sauce.

6. Serve the hot fish with the tartar sauce on the side.

10) Almond Butter on Rye Crispbread

Almond butter on rye crispbread—honestly, it’s one of those snacks that just works. It’s simple, tasty, and you can throw it together in seconds.

You’re getting healthy fats and fiber, not to mention it’s low in cholesterol. If you want to shake things up, toss on a few apple slices or maybe a dash of cinnamon.

No cooking required here. Sometimes you just want something crunchy and satisfying, and this does the trick without piling on calories.

Most stores carry rye crispbread, and if you can, go for natural almond butter. That combo really helps support your heart and keeps hunger at bay.

Ingredients:

• Rye crispbread – 2 pieces (20 g)
• Almond butter – 1 tablespoon (20 g)
• Apple – 1 whole (150 g), optional

Cooking Instructions:

1. Spread almond butter evenly on each rye crispbread.
2. Slice the apple if you’re using it, and lay the slices on top.
3. Eat right away, or toss it in a container for later.

Give this snack a try when you’re in the mood for something healthy and crunchy. If you’re curious, there are plenty more almond butter on rye crispbread recipes out there.