Not only is this recipe a kidney friendly version of Green Goddess Salad Dressing but it also provides prebiotics for kidney health. We created a heart healthy version that uses hummus in place of the mayo or sour cream in more traditional recipes. Together with the alkalizing power of kale and the prebiotic properties of jicama, this salad is a must for kidney health!
To help keep this dressing kidney friendly, we recommend using our Roasted Cauliflower and Chickpea Hummus recipe. While commercially prepared hummus is quick in a pinch, be aware that it comes with extra salt and preservatives.
Prebiotics and kidney health
In the past, we talked about a healthy gut as an essential part of kidney care. Including prebiotic food sources in your diet is a great way to support good gut bacteria and promote long term kidney health outcomes.
Are prebiotics different from probiotics?
Probiotics are the same as the good bacteria in our gut. When you eat foods with probiotics or take supplements, you help maintain the balance of beneficial gut flora. Prebiotics are a special kind of fiber that the your gut flora needs to be healthy and happy. They help to stimulate the growth and activity of good gut bacteria, improving overall gut health. Additionally, prebiotics help alleviate constipation, assist in calcium absorption, and decrease inflammation.
Let’s chat about Jicama
One of KidneyRD’s favorite sources or prebiotic fiber is Jicama. Jicama (pronounced “hee-kah-mah”) is a starchy root vegetable with a taste reminiscent of an apple. It’s tough outer skin is best peeled with a knife and the flesh can be eaten raw, sautéed, roasted, or grilled. A jicama is often large and this recipe only uses part of one. Cut up the rest to have on hand for salads or to dip in hummus. Check out our Jicama Bell Pepper Slaw or our Red Pepper Pico de Gallo for more jicama recipes.
Wondering what other strategies we use to support kidney health?
To find out more about how we use the power of nutrition to preserve kidney function, consider joining our monthly class. If you prefer a one-to-one setting, you can schedule a consult with one of our expert Renal Dietitians.Print
A kidney friendly twist on a traditional green goddess dressing. We opt for hummus instead of mayo and sour cream to make for a creamy and heart healthy version.
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
- 1/2 cup roasted cauliflower & chickpea hummus
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1/8 teaspoon salt and black pepper, to taste
- 3 cups kale, stems removed and leaves thinly sliced
- 3 cups green lettuce, chopped
- 1 cup cucumber, diced
- 1 cup jicama, diced
- 4 stalks green onion, chopped
- 1/2 avocado, diced
- 1/4 cup sliced almonds
1. In a small bowl, whisk all your dressing ingredients until well mixed and creamy. Alternatively, blend your dressing ingredients in a food processor. Season to taste.
2. To a large bowl, add your trimmed and sliced kale and massage with your hands until just wilted. Then add the chopped lettuce, cucumber, jicama, green onions and avocado.
3. Drizzle dressing on top and garnish with almonds right before serving.
Make it a meal: enjoy with cooked grains or a piece of toasted crusty bread.
Hummus: Feel free to use your favorite flavor or brand of hummus, but note that store bought hummus may contain higher sodium.
You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people’s diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.
The dressing is really versatile and can be used to top other vegetable dishes or added to pasta for a quick meal. For this salad, I liked it best when I gave the veggies a good chop. It helped everything become evenly coated with the dressing. You will have leftover hummus and jicama after making this recipe. Use them for a snack the next day!
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