PKD Connection Blog

PKD Health Notes, Recipes

Summer Cucumbers

Portions: 6 Serving size: 1/4 cup


– 1 medium cucumber

-1 teaspoon lemon juice

-1/2 cup reduced-fat sour cream

-1 tablespoon fresh dill weed

-1 tablespoon red onion

-1 teaspoon honey

-1 teaspoon prepared horseradish


1. Peel and dice cucumber. Chop dill weed and onion.

2. Place diced cucumber in a bowl and toss with lemon juice. Set aside.

3. Combine sour cream, dill weed, onion, honey and horseradish in a bowl.

4. Gently mix the cucumber into the sour cream mixture.

5. Refrigerate until ready to serve.

Nutrients per serving:

Calories 34

Protein 1 g

Carbohydrates 3 g

Fat 2 g

Cholesterol 7 mg

Sodium 16 mg

Potassium 72 mg

Phosphorus 18 mg

Calcium 30 mg

Fiber 0.2 g


  1. Linda says:

    My PKD is complicated by several other diseases that also carry dietary restrictions. Yes I have ADPKD, PLD, Crone” dz, and Diabetes. I need to know how low I can take my dietary elements( electrolytes) and still maintain a low protein, low sodium , low potassium, low carb, low roughage, low phosphorus diet and of course low fat.

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