Resurrecting a slightly old thread here, but Shichimi Togarashi is a great low carb, low sodium way to spice up veg. Miso too, although it can cause raised BGL in some people. As for salads, I like to try different oil and vinegar combos. There are lots of different types and flavours of vinegar, you just have to check the carbs if that's something you need to watch, as some (like balsamics) are quite sugary or have figs and dates added. Oils can also add flavour; walnut, hazelnut, avocado, linseed, fruity olive oil, etc, as well as oils flavoured with chilli, garlic, lemon or truffle. Also, toasted nuts and seeds. I do a mix of chia, hemp, sunflower, pumpkin, walnuts and almonds, toss them in a little tamari, and then toast them in a moderate oven. They keep in the fridge for a few weeks and are delicious on salads and veg.