![Summer Salad](/-/media/davita/project/kidneycare/recipe-images/new/s/summer-salad.jpg?mw=1200&mh=400&hash=cb2bd47ee5eb7dd2af1967a0a821eaf5998c782e)
![](/assets/images/icon-recipe-details-portions.png)
Portions:
4
![](/assets/images/icon-recipe-details-serving-size.png)
Serving
Size:
3/4 cup
![](/assets/images/icon-recipe-details-diet-types.png)
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1 medium tomato
- 1/4 medium cucumber
- 3 cups iceberg lettuce
- 1 medium carrot
Preparation
- Chop the tomato and slice the cucumber; shred the lettuce and carrot.
- Place vegetables in a salad bowl and toss together.
- Divide into 4 portions and serve in chilled salad bowls with low-sodium dressing.
Helpful hints
- Use exact measures ensure the potassium content is not too high.
Submitted by: Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN. Submitted by DaVita dietitian Sara from California.
Nutrients per serving
Calories 24
Protein 1 g
Carbohydrates 5 g
Fat 0 g
Cholesterol 0 mg
Sodium 17 mg
Potassium 224 mg
Phosphorus 24 mg
Calcium 22 mg
Fiber 1.6 g
Kidney and kidney diabetic food choices
- 1 vegetable, medium potassium
Carbohydrate choices
0
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