Looking for ways to add more veggies into your day? Look no further than this simple yet ultra flavorful Mediterranean cucumber salad. It is extremely easy to make and pairs beautifully with a variety of dishes.

Adapt this recipe to increase vegetable intake

Wondering how to increase your vegetable consumption while still keeping potassium levels in check? This cucumber side dish is a great way to do it! Cucumbers are low in potassium and this side dish is infinitely adaptable to accompany many other recipes. Try the Mediterranean Cucumber Salad with the Mediterranean Pasta or our Plant Based Taco recipe. Swap out the herbs and seasoning in the recipe to adapt it with different types of cuisines. Need a little help? Check out our graphic below.

Want to learn more about what to eat for kidney health?

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Mediterranean Cucumber Side Salad

This non-leafy salad is simple and quick to make, yet so fresh and bright thanks to all the herbs and lemon.

Recipe developed by Clarissa Paimanta, RD and tested by Jessica Prohn, MS, RD, CSR, LDN

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Course: Salad, Side Dish, Vegetables

Cuisine: Mediterranean

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

Diet Type: CKD, VLPD

Servings: 4 servings

Calories: 96kcal

Author: Clarissa Paimanta, RD

Ingredients

• 2 medium cucumbers diced or sliced
• 1 cup tomatoes diced
• 1 small onion diced or sliced
• ½ cup fresh herbs fresh parsley, mint, basil, and/or oregano, chopped
• 1 clove garlic grated (optional)
• 2 tablespoons extra virgin olive oil
• 1 lemon juiced, to taste
• ½ teaspoon maple syrup
• ¼ teaspoon salt and pepper each to taste

Instructions

• Prepare your vegetables: dice the cucumbers, tomatoes, and onions, then chop the fresh herbs and grate the garlic. Transfer to a large mixing bowl. 
• Add extra virgin olive oil and season with lemon juice, maple syrup, salt, and pepper to taste. Toss to combine and let sit for 5-10 minutes for the flavors to meld before serving.

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 155mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1016IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 1mg

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KidneyRD Verdict:

This non-leafy salad is simple and quick to make, yet so fresh and bright thanks to all the herbs and lemon. If you are making ahead, deseed the cucumbers and tomatoes to prevent your salad from getting wet and soggy. If you are not a big fan of raw onions, you could soak the sliced or diced onions in iced water for 20-30 minutes or in hot water for about a minute, then drain well before using. This will take the raw, spicy edge out of the onions.

_{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.}