Summer Salad

Average User Rating
2 stars
1 Comment | Write a comment
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Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN. Submitted by DaVita dietitian Sara from California.

Portions: 4

Serving size: 1 cup

Ingredients

  • 1 medium tomato
  • 1/4 medium cucumber
  • 3 cups iceberg lettuce
  • 1 medium carrot

Preparation

  1. Chop the tomato and slice the cucumber; shred the lettuce and carrot.
  2. Place vegetables in a salad bowl and toss together.
  3. Divide into 4 portions and serve in chilled salad bowls with low-sodium dressing.

Nutrients per serving

  • Calories  24
  • Protein  1 g
    •
  • Carbohydrates  5 g
    •
  • Fat  0 g
    •
  • Cholesterol  0 mg
    •
  • Sodium  17 mg
  • Potassium  224 mg
  • Phosphorus  24 mg
  • Calcium  22 mg
  • Fiber  1.6 g
    •

Renal and renal diabetic food choices

  • 1 vegetable, medium potassium

Carbohydrate choices

0

Helpful hints

  • Use exact measures to ensure the potassium content is not too high.
  • Make a homemade dressing from one of the DaVita.com kidney-friendly recipes.

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What's everyone saying?

1 Comment | Average User Rating:
Summer Salad
SaraKellyRD says:
2

I am not sure a recipe was really required for this one. Dietitian comment: Yes it's a salad anyone could make without a recipe. The point is to provide nutrition information so people are aware of how much potassium the salad contributes to their meal.

Jun. 16, 2014, 5:16 AM

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