Summer Salad

This delightful salad is full of fresh fruits and vegetables. Perfect for a satisfying and delicious summer meal!

Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, 2021 KidneyRD Intern.

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Course: Appetizer, Main, Salad

Cuisine: American, Mediterranean

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

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 452kcal

Author: Clarissa Paimanta, RD

Ingredients

1 cup cooked quinoa
4 cups baby spinach
1 medium cucumber chopped or sliced into rounds
1 apple cored and sliced
1 cup blueberries
1/2 cup walnuts chopped
1/4 mint leaves chopped (optional)

Dressing:

1/2 cup olive oil
4 tablespoons lemon juice to taste
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Make dressing: In a jar, add olive oil, lemon juice, Dijon mustard, and season with salt and pepper. Close the lid and shake vigorously to mix. Add some maple syrup if you prefer a sweeter dressing.
In a large bowl, add cooked quinoa, spinach, cucumber, apple, blueberries and optional mint.
Pour dressing and toss to combine right before serving. Top each serving of salad with 2 Tbsp. of chopped walnuts.

Notes

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

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