Nutrients per serving

  • Calories  68
  • Protein  1 g
  • Carbohydrates  16 g
  • Fat  0 g
  • Cholesterol  0 mg
  • Sodium  17 mg
  • Potassium  220 mg
  • Phosphorus  17 mg
  • Calcium  45 mg
  • Fiber  3.8 g

Carrot and Lemon Salad

DaVita renal dietitian Barbara shares her kidney-friendly recipe for Carrot and Lemon Salad. With just three ingredients, you can make a side dish that is sure to wake up your taste buds with its sweet and savory flavor. Barbara shows us just how easy it is to whip up kidney-healthy meals that are distinctive and delicious.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Barbara from Arizona.

Portions: 10     Serving size: 1/2 cup

Ingredients

  • 4 cups fresh carrots
  • 5 lemons
  • 1/2 cup granulated sugar

Preparation

  1. Finely shred carrots.
  2. Wash lemons thoroughly. Cut off tips and any spots you may find on them, then cut each lemon into 4 sections and put in a food processor. Grind or finely chop. 
  3. In a large bowl mix shredded carrots with ground lemons. Stir until mixed thoroughly.
  4. Add 1/2 cup sugar and mix thoroughly.
  5. Chill and serve as a refreshing cold salad.

Renal and renal diabetic food choices

  • 1/2 fruit, low potassium
  • 1 vegetable, medium potassium

Carbohydrate choices

1

Helpful hints

  • Measure carrots after shredding.
  • You may substitute half of the sugar with Splenda® to make it even lower in carbohydrate.
 

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