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Summer Salad
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Portions:
4
Serving
Size:
3/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1 medium tomato
- 1/4 medium cucumber
- 3 cups iceberg lettuce
- 1 medium carrot
Preparation
- Chop the tomato and slice the cucumber; shred the lettuce and carrot.
- Place vegetables in a salad bowl and toss together.
- Divide into 4 portions and serve in chilled salad bowls with low-sodium dressing.
Helpful hints
- Use exact measures ensure the potassium content is not too high.
Nutrients per serving
Calories 24
Protein 1 g
Carbohydrates 5 g
Fat 0 g
Cholesterol 0 mg
Sodium 17 mg
Potassium 224 mg
Phosphorus 24 mg
Calcium 22 mg
Fiber 1.6 g
Renal and renal diabetic food choices
- 1 vegetable, medium potassium
Carbohydrate choices
0
Submitted by: Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN. Submitted by DaVita dietitian Sara from California.
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