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Cucumber&basil Yogurt Bowl Keto Kidney 1

Cucumber & Basil Yogurt Bowl Keto Kidney

Fresh and flavorful, this cucumber and basil yogurt bowl is both deliciously satisfying and keto-friendly!
Recipe developed and tested by Diana Bruen, MS, RD.
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Course: Breakfast, Main, Side Dish, Snack
Cuisine: American
Keyword: Keto, Low Calorie, Low Carb, Low Potassium, Low Sodium
Diet Type: CKD, PKD
Servings: 4 servings
Calories: 383kcal
Author: Diana Bruen, MS, RD

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

Meal Prep: Keep the yogurt, cucumber, walnuts, and browned butter separate. Assemble just prior to use. Rewarm browned butter as needed. 

Nutrition

Calories: 383kcal | Carbohydrates: 13g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 248mg | Potassium: 542mg | Fiber: 3g | Sugar: 8g | Vitamin A: 342IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 1mg | Phosphorus: 338mg
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