If you are following a plant-based ketogenic diet for polycystic kidney disease, this salad is a must! The rich blend of flavors and heart healthy fat makes it both delightful and ultra satisfying!

What is the benefit of following a plant-focused ketogenic diet?

Heard all of the hype about the “keto” diet for weight loss? Wondering why we’re featuring keto recipes on a Renal Nutrition website? Exciting new research is showing great promise for a plant-focused ketogenic diet as a nutrition therapy option for Polycystic Kidney Disease (PKD)!

Most ketogenic diets are high in animal protein and fat. Diets high in protein and animal fat can be harmful to kidney health. However, the plant-focused ketogenic diet is low in animal protein and rich in plant-based healthy fats and vegetables!

The key to success is having healthy and flavorful fats at your fingertips. This recipe for example, features olive oil, tahini, and pine nuts!

Interested in learning more about the plant-focused ketogenic diet?

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.

Tomato, Olive, and Tahini Salad - Keto Kidney

Following a ketogenic plant-based diet for PKD? Then this salad has all of the flavor, healthy fat, and veggies you need!

Recipe developed and tested by Diana Bruen, MS, RD.

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Course: Main, Salad, Side Dish

Cuisine: Mediterranean

Keyword: Keto, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, PKD, VLPD

Servings: 1 serving

Calories: 406kcal

Author: Diana Bruen, MS, RD

Ingredients

• 1 cup of mixed greens no spinach
• 1/2 cup cherry tomatoes
• 1/4 cup cucumber chopped
• 1/4 cup basil leaves
• 1/4 cup pitted Kalamata olives chopped
• 1 teaspoon toasted pine nuts
• 1 tablespoon green onions thinly sliced

Dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon tahini
• 1 1/2 tablespoons white wine vinegar

Instructions

• Layer mixed greens, tomatoes, cucumber, basil, olives, pine nuts, and green onions in a bowl.
• Whisk olive oil, tahini, and vinegar until smooth.  Drizzle over salad

Notes

If meal prepping and increasing the yield of the dressing, we do not recommend making in a food processor as this will result in a much thicker dressing. Instead, we recommend whisking the dressing together.

Variations:

Additional protein option: Add 2 ounces (1/2 can) albacore tuna, drained and flaked

No white vinegar: Substitute red wine vinegar

Nutrition

Calories: 406kcal | Carbohydrates: 23g | Protein: 5g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 270mg | Potassium: 443mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1230IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 2mg

Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

This recipe was adapted from the Ketotarian cookbook by Dr. Will Cole.

_{ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.}