Sauces and seasonings
Pineapple Salsa
Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN.
Recipe modified and submitted by DaVita dietitian Heather from Georgia.
Yield: 16 servings
Serving size: 1 tablespoon
Ingredients
- one 10-ounce can pineapple tidbits, canned in own juice
- 1/4 cup minced onion
- 2 tablespoons chopped cilantro
- 1 garlic clove, minced
- 1 tablespoon minced jalapeno pepper (optional)
Preparation
- Drain pineapple and place in non-reactive bowl.
- Add seasonings and mix well.
- Refrigerate several hours or overnight to blend flavors.
Nutrients per serving
- Calories: 16
- Protein: 0 g
- Carbohydrates: 4 g
- Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 3 mg
- Potassium: 35 mg
- Phosphorus: 3 mg
- Calcium: 1.0 mg
- Fiber: 0.3 g
Renal and Renal Diabetic Food Choices
- 1/2 fruit, low potassium
Carbohydrate Choices
- 3
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