If you’ve never tried cucumber salsa, then you are in for a fresh and flavorful treat! The beauty of this cucumber and basil yogurt bowl is that it can be enjoyed for breakfast or lunch, but also makes a delightful side dish or snack.
Following a Plant-Focused Ketogenic Diet (PFKD)?
Clocking in at 20 grams of net carbs and 38 grams of fat, this bowl will soon become a regular in your rotation.
Mashing the cucumbers releases their juices creating a bright base to compliment the rich browned butter and walnuts. Our favorite cucumbers to use in this salsa are Persian cucumbers, but any will do. For a main dish, it makes 4 hearty bowls, or 8 servings for a side dish. Preparing this recipe ahead? Store the salsa, browned butter, and yogurt separately until just before you are ready to dive in.
Our favorite ingredients to use in this cucumber and basil yogurt bowl
Not all Greek yogurts and butter are created equal. Here are a couple of our favorite products that keep this dish both keto-friendly and full of flavor!
· The Greek Gods Traditional Plain Yogurt: is a perfect choice because it has no added sugar, is not too tart, and has just 7 grams of protein per serving making it more kidney-friendly than most Greek yogurts.
· Kerrygold Butter: grass-fed with a rich, creamy flavor profile.
A Ketogenic Renal Nutrition Approach for Polycystic Kidney Disease
If you have PKD and want to find out more about how this diet may help, join the PKD nutrition Facebook group. If you are not a Facebook member consider scheduling an introductory visit with one of our expert Renal Dietitians.
Cucumber & Basil Yogurt Bowl Keto Kidney
Ingredients
- 2 cucumbers sliced
- 1/4 teaspoon salt
- 2 tablespoons basil leaves divided
- 1 tablespoon extra virgin olive oil
- 1 garlic clove crushed
- 1/2 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 3 cups plain Greek yogurt
- 1 cup walnuts coarsely chopped
Instructions
- In a medium bowl, mix the cucumbers with 1/4 teaspoon salt. Using a potato masher, mash until the cucumbers release their juice.
- Drain the cucumbers in a colander, let sit for 5 minutes.
- Once drained, return the cucumbers to the same bowl and stir in the oil, garlic, lemon zest, pepper and half of the basil.
- Melt the butter, over medium heat, in a small skillet. While gently stirring, cook the butter for 2-4 minutes until it begins to brown. As soon as you see brown flecks appear in the bottom of the pan take the butter off the heat.
- Divide the yogurt between 4 bowls and top with equal portions of the cucumber salsa and walnuts.
- Drizzle the browned butter over the yogurt bowls, serve topped with the remaining basil.
Notes
Nutrition
Recipe adapted from Eating Well.
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