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Recipe tags: 5 or less ingredients, Easy, No Cook, Vegetarian
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Salads and salad dressings

Summer Salad

 Diet type: CKD, 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: 3/4 cup

Ingredients

 
  • 2 cups iceberg lettuce
  • 1/2 cup raw tomato, chopped
  • 1/2 cup  cucumber, sliced
  • 1/2 cup  raw carrots, shredded

Preparation

 
  1. Place vegetables in a salad bowl and toss together.
  2. Divide into 4 portions and serve in chilled salad bowls.

Nutrients per serving

 
  • Calories: 16
  • Protein: 1 g
  • Carbohydrate: 3 g
  • Fat: 1 g
  • Cholesterol: 0
  • Sodium: 10 mg
  • Potassium: 157 mg
  • Phosphorus: 20 mg
  • Calcium: 12 mg
  • Fiber: 1.1 g

Renal and Renal Diabetic Food Choices
  • 1 vegetable, medium potassium

 Helpful Hints

  • Use exact measures ensure the potassium content is not too high.
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Page last updated on: April 20, 2009
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This site is for informational purposes only and is not intended to be a substitute for medical advice from a physician. Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific condition. If you are experiencing urgent medical conditions, call 9-1-1