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Tomato, Olive, Tahini Salad 7

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
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