This flavorful recipe contributed by KidneyRD Dietitian Lydia Safadi, is a traditional salad from her hometown of Madjal Shams. This salad pairs perfectly with Mjadera Lentil Pilaf.

Zesty Lemon Salad

A flavorful kidney-friendly salad for hot summer days that pairs perfectly with Mjadera.

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Course: Appetizer, Salad, Side Dish, Vegetables

Cuisine: Mediterranean

Keyword: Low Phosphorus, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, VLPD

Servings: 2 servings

Calories: 120kcal

Author: Lydia Safadi, MA, RD, LDN

Ingredients

Salad:

• 1 Cup Cucumber finely diced
• 1 Cup Tomato finely diced
• 1 Cup Peppers finely diced
• 1/4 Cup Onion finely diced
• 1/4 Cup Radish finely diced
• 1/4 Cup Fresh parsley or mint chopped

Zesty lemon Dressing:

• 1/2 Lemon squeezed
• 1 Tbsp. White or Apple cider vinegar
• 1 Tbsp. Extra virgin olive oil
• 1/2 Clove Garlic minced, more to taste
• Salt and pepper to taste

Instructions

• Wash and cut all vegetables, mix in a bowl.
• In a small bowl, whisk all dressing ingredients and add to vegetables.
• Toss to combine.

Nutrition

Calories: 120kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 38mg | Potassium: 518mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1578IU | Vitamin C: 91mg | Calcium: 45mg | Iron: 1mg

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

Need help planning meals or figuring out how to best preserve function?

The team at the KidneyRD are experts at helping people with kidney disease make nutrition plans that work to preserve kidney function. You can schedule a time to talk with us here.