Strawberry and Goat Cheese Spring Salad

Strawberry and Goat Cheese Salad


Serving Size:
1-3/4 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 5 cups mixed baby lettuce/baby greens
  • 1 pint fresh strawberries
  • 8 ounces soft goat cheese
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground black pepper


  1. Wash and dry the lettuce; remove the stems of the strawberries and slice vertically; cut the goat cheese into 8 even pieces.
  2. In a small bowl mix the balsamic vinegar and olive oil together with a whisk.
  3. Mash half the strawberries together with a potato masher or fork, and add them to the bowl. The mixture will be chunky. Set the dressing mixture aside.
  4. Place the lettuce into a large bowl. Add the dressing and mix to coat.
  5. Divide the lettuce onto four plates. Slice the remaining strawberries and add them to each plate of salad. Top with 2 of the goat cheese slices on each plate.
  6. Add ground black pepper to taste.


Helpful hints

  • This salad tastes best when fresh local strawberries are available in season.
  • Soft goat cheese can be difficult to cut with a knife because of its soft texture. The easiest way is to use non-flavored dental floss. Take about a 6inch piece and hold in both hands. Use it to cut down into the goat cheese from top to bottom. This way you can cut smooth rounds that are not squished.

Nutrients per serving

Calories 300

Protein 13 g

Carbohydrates 11 g

Fat 23 g

Cholesterol 26 mg

Sodium 289 mg

Potassium 404 mg

Phosphorus 195 mg

Calcium 148 mg

Fiber 3.0 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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