Concerned about the potassium content in avocados? Thought a kidney friendly diet means you have to kiss guacamole goodbye? This recipe combines your favorite plant-based yogurt with avocados so you don’t have to miss out on their buttery and nutty goodness. Use this kidney friendly Avocado Crema recipe as a dip, topping for tacos, or a dressing for coleslaw. It is so versatile!

Avocado: a CAN DO on a kidney friendly diet!

We’re big fans of all foods can fit at the KidneyRD, especially foods that offer incredible benefits! Avocado’s are a rich source of heart healthy fats, fiber, and vitamins and minerals.

While avocado is a high potassium food, it’s important to remember that not everyone with kidney disease needs to limit potassium in their diet. In fact, for some people, potassium has been shown to be beneficial for kidney health!

If you need to limit potassium in your diet, keeping portions in check is a great strategy to make sure that you aren’t exceeding your daily allowance. This avocado crema, for example, has only 100 mg of Potassium for a two tablespoon serving! That’s a drop in the bucket, even for those with the most limited potassium restriction of 2000 milligrams per day!

We always recommend monitoring your potassium level and talking with your Physician and Renal Dietitian about how much potassium is right for you!

Confused about what to eat to support your kidney health?

We are here to help! Join our monthly class to find out how we use the power of nutrition to preserve kidney function. Prefer a one-to-one setting? Consider booking a consultation with one of our expert renal dietitians!

Avocado Crema

This avocado crema makes a perfect topping for taco's and also makes a delicious dip or dressing! 

Recipe developed by Clarissa Paimanta, RD and tested by  Jennifer Krasilovsky 2021 Kidney RD intern.

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Course: Side Dish, Snack

Cuisine: Mexican, Tex-mex

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, PKD, VLPD

Servings: 8 servings

Calories: 64kcal

Author: Clarissa Paimanta, RD

Ingredients

• 1 clove garlic
• 1/4 to 1/2 jalapeño deseeded, to taste
• 1 avocado
• ⅓ cup unsweetened coconut milk yogurt
• 1 lime juiced (about 1-2 tablespoons)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• A pinch of pepper

Instructions

• Blend the garlic and jalapeño in a food processor until finely chopped.
• Add all remaining ingredients to the food processor and blend until the mixture is smooth, thick, and creamy. Add water a tablespoon at a time as desired to thin the consistency.
• Use as a dip, topping for tacos, or dressing for coleslaw. Enjoy!

Notes

Variations:

More Flavors: Feel free to add more flavors by adding cilantro, cumin, or hot sauce to your liking!

Higher Calorie: Replace up to half of the coconut milk yogurt with vegan mayonnaise. Keep in mind that this may increase the sodium so we recommend decreasing the salt to 1/8 teaspoon if using vegan mayonnaise.

Nutrition

Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

KidneyRD Verdict on Kidney Friendly Avocado Crema

This recipe comes together as easy as 1-2-3! I made it as a topping for tacos, but the leftovers found its way onto some toast the next morning. Unlike guacamole, that turns brown and oxidizes quickly, the crema stayed a beautiful bright green when stored in an airtight container. After making it earlier this week I am left wondering two things… When can I make it again and what flavors will I add next time?

_{ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.}