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VIDEO Kidney Friendly Pico de Gallo: Adios tomatoes!

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Course: Appetizer, Side Dish, Snack
Cuisine: Mexican, Southwestern, Tex-mex
Keyword: Low Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, VLPD
Servings: 4 people
Calories: 54kcal
Author: Fiesta Pico de Gallo

Ingredients

  • 3 peppers ~1-2 cups - use multiple colors for a more beautiful salsa!
  • 3-6 garlic cloves Depending on preference
  • 1 cup jicama
  • 1/2 sweet onion or red onion
  • 1/4 cup lime juice or to taste
  • pinch of salt
  • 1 tablespoon sugar

Instructions

  • Add all ingredients to food processor and pulse to make salsa.

Notes

The ingredients in this recipe are very flexible to taste. Some people prefer slightly more lime or a touch more sugar. You can also add a jalapeno, red pepper flakes, or hot sauce for a little heat.

Nutrition

Serving: 0.25cup | Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 252mg | Fiber: 3g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 85mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!