Nutrients per serving

  • Calories  209
  • Protein  4 g
  • Carbohydrates  25 g
  • Fat  11 g
  • Cholesterol  29 mg
  • Sodium  175 mg
  • Potassium  231 mg
  • Phosphorus  71 mg
  • Calcium  42 mg
  • Fiber  2.5 g

Crunchy Cornbread Salad

Crunchy Cornbread Salad was created by DaVita renal dietitian, Sara from California. She had leftover cornbread from her Southern-style Cornbread recipe and found it added a ton of great flavor to a salad. As a renal dietitian, Sara knows how to make food kidney friendly for people on dialysis, and, as someone who loves to cook, she knows how to make food delicious.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Sara from California.

Portions: 6     Serving size: 1-1/3 cups


  • 6 cups iceberg lettuce
  • 1/2 cup bell pepper
  • 1/2 cup radishes
  • 1/2 cup cucumber
  • 1/2 cup cilantro
  • 2 cups Southern-style Cornbread
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 3/4 teaspoon dry powder Ranch dressing mix 


  1. Shred lettuce, chop bell pepper and cilantro, slice radishes and peel and dice cucumbers.
  2. Combine in a large salad bowl.
  3. Mix in crumbled cornbread.
  4. In a separate bowl, mix sour cream, mayonnaise and ranch dressing mix.
  5. Pour sour cream mixture over salad and mix well.
  6. Chill before serving.

Renal and renal diabetic food choices

  • 1-1/2 starch
  • 1 vegetable, medium potassium
  • 2 fat 

Carbohydrate choices


Helpful hints

  • A great way to use leftover cornbread.
  • Try the recipe for Southern-style Cornbread  — it’s low in sodium and phosphorus, but full or flavor.

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