PKD-Friendly Summertime Salad

Published on July 26, 2022 | Summer is in full swing and it seems like all over the country people are experiencing heat waves. How about a refreshing salad to beat the heat? This recipe for a PKD-friendly summertime salad from our cookbook, Cooking Well, is low in sodium, low in protein, and reduces acid! It’s sure to be a hit at your next backyard barbecue.

 

Cooking Well cookbook cover

Ingredients

Salad

  • 6 cups spring lettuce mix, loosely packed
  • 2 cups seedless grapes, halved
  • 1 avocado, peeled, pitted, and diced
  • 1/2 cup goat cheese, crumbled (or cheese of your choosing)
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup red onion, thinly sliced

 

Creamy Poppy Seed Dressing

  • 3 tablespoons apple cider vinegar

  • 1/4 cup sugar

  • 1 tablespoon onion, finely chopped

  • 1/8 teaspoon dry mustard

  • 1/8 teaspoon salt

  • 3 tablespoons light mayonnaise

  • 1 tablespoon freshly squeezed orange juice

  • 3 tablespoons vegetable oil

  • 1/2 teaspoon poppy seeds

Cooking instructions

  1. Combine vinegar, sugar, onion, dry mustard, salt, mayonnaise, and orange juice in a food processor.
  2. Process to blend well.
  3. With processor still on, add vegetable oil in a steady stream and continue processing until incorporated.
  4. Add poppy seeds and pulse briefly until just blended.
  5. Transfer to airtight container and refrigerate until ready to use.
  6. Add salad ingredients to a bowl.
  7. Drizzle with vinaigrette, toss to combine.

 

Nutritional Information (per serving)
Servings: 6 Serving size: 1/6 of recipe

Calories: 305
Fat: 22.1 g
Carbohydrates: 24 g
Protein: 6 g
Dietary Fiber: 3.9 g
Calcium: 85 mg
Phosphorus: 123 mg
Sodium: 185 mg
Potassium: 457 mg

 

Maintaining a healthy lifestyle is important to everyone living with PKD. Nutritional requirements can vary from person to person and change depending on kidney function. We hope you enjoy this recipe, but alter the ingredients to meet your specific dietary needs.

The PKD Foundation does not give medical advice. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with your physician or other healthcare professionals.

We hope you enjoyed this PKD-friendly blackberry cobbler recipe! For more PKD-friendly recipes, check out our cookbook, Cooking Well.

2 Comments

  1. Frances Silva, J.D., Ph.D.

    Excuse me, but I have read more than once and have been told by my RD to avoid avocado, dairy, nuts and sugar due to PKD. Why are you including in this salad?
    Evidence has proven dairy is animal protein, which is bad for anyone with CKD. Nuts are high in protein, which is bad for our kidneys, and sugar promotes cysts’ growth. Thank you for the recipe but with bad ingredients included it isn’t helpful.

    Reply
    • PKD Foundation

      This recipe comes from Cooking Well and follows the basic guidelines for kidney-friendly meals. A single serving of this recipe contains only 6g of protein. Research generally points to plant-based proteins as being good for kidney disease, high blood pressure, and heart disease, but there are no current recommendations to cut all sources of animal-based protein from the diet. Your nutrition needs can vary per every stage of PKD and are individual to your overall health care plan. Please continue to discuss your specific nutrition needs with your nephrologist or dietitian.

      Reply

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