Nutrients per serving

  • Calories  278
  • Protein  22 g
  • Carbohydrates  7 g
  • Fat  18 g
  • Cholesterol  120 mg
  • Sodium  345 mg
  • Potassium  454 mg
  • Phosphorus  255 mg
  • Calcium  73 mg
  • Fiber  0.9 g

Pineapple Seafood Salad

DaVita renal dietitian Anne from Pennsylvania shares palate-pleasing, kidney-friendly recipes whose hallmarks are adaptability and convenience. Today Anne shares a wonderful Pineapple Seafood Salad that can stand alone at lunch or dinner or be eaten as a sandwich filling or cracker topping.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Anne from Pennsylvania.

Portions: 8     Serving size: 1/2 cup


  • 1 red bell pepper
  • 1 shallot
  • 1/4 cup red onion
  • 1/4 cup celery
  • 1/4 cup fresh cilantro
  • 2 cups fresh pineapple
  • 1 lemon
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1/4 cup dry white wine
  • 3/4 pound bay scallops, uncooked
  • 3/4 pound cooked shrimp
  • 2/3 cup mayonnaise
  • 4 green lettuce leaves
  • 1/4 teaspoon freshly ground mixed peppercorns


  1. Cut approximately 1/3 off of the bottom of the red bell pepper and chop it into fine pieces to yield 1/2 cup. Slice the remaining pepper into thin strips for garnish.
  2. Mince shallot, red onion and celery. Chop cilantro. Cut pineapple into tidbit size. Cut lemon into slices.
  3. Spray a 12-inch skillet with non-stick cooking spray, add oil and minced shallot and heat over medium heat. Watch carefully, stirring frequently until shallots are tender but NOT browned.
  4. Add lemon juice, wine (or low-sodium vegetable broth) and scallops. Over medium heat, simmer, stirring constantly, approximately 2 minutes or until scallops are opaque, but not overcooked.
  5. Immediately remove from heat and drain in a colander. Discard liquids and transfer cooked scallops to a medium mixing bowl.
  6. Add the shrimp, pineapple, bell pepper, onion, celery, cilantro and mayonnaise; stir until ingredients are combined.
  7. Cover and refrigerate 30 minutes before serving.
  8. Line a dinner plate with the leaf lettuce and transfer the seafood salad to the plate. Lightly sprinkle with freshly ground black mixed peppercorns to taste.  If desired, garnish plate with remaining red pepper strips, lemon wedges, and cilantro sprigs. 

Renal and renal diabetic food choices

  • 3 meat
  • 1 vegetable, low potassium
  • 1/2 fruit, low potassium
  • 1/2 fat 

Carbohydrate choices


Helpful hints

  • Low-sodium vegetable broth may be substituted for wine if desired.
  • If cilantro is unavailable, use flat-leaf parsley. Other herbs such as mint, chives and dill can be added to suit individual taste.
  • Any combination of seafood – shrimp, crab, lobster, or scallops – can be used.
  • To reduce fat use low-fat mayonnaise, but be aware the sodium is 100 mg higher per serving.
  •  Romaine, iceberg or butterhead lettuce are great choices.
  • This refreshing, high-protein salad can stand alone as an entrée or can serve as delicious filling for a sandwich, or a topping for low-sodium crackers.
  • For diets not restricted in potassium, can serve this as stuffing for a tomato.

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2 Comments | Average User Rating:

Pineapple Seafood Salad

BigD777 says:


This is a very light and delicious way to get protein into the renal diet. The comment below comes from misinformation. This is NOT a "high sodium" or "high phosphorus" recipe. As an entree, it provides less than 1/4 of the recommended sodium, about 1/4 of the daily potassium requirement for an HD patient, and a lot of protein for only about 1/4 to 1/3 of the average phosphorus requirement.

Sep. 27, 2012, 8:53 AM - Inappropriate review?

Pineapple Seafood Salad

FF/EMT says:


sorry this is a recipe that I try to stay away from because of high sod,pot and phos. Moderator comment: Add some low sodium crackers and a beverage you have a complete meal, which could still meet 1/3 of your daily targets for a diet limited in potassium, sodium and phosphorus goals.

Sep. 07, 2012, 5:22 PM - Inappropriate review?

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