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Strawberry Wedge Salad

low potassium strawberrie and greens salad on plate with low phosphorus creamy dressing for kidney diet
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Ingredients

Instructions

  1. Set your oven to 375 degrees Fahrenheit.
  2. In a small bowl, mix your strawberries with one tablespoon of oil and the garlic and chipotle powder. Use your hands to gently combine until the strawberries are nicely coated. Then cover an oven sheet with parchment paper and lay out your strawberry slices in a single layer. Place in the oven and roast for 12 to 15 minutes
  3. In another small bowl for the dressing, add the sour cream, the pepper, the other two tablespoons of oil, and 1 tablespoon of water. Use a fork or whisk to combine until you have formed a milky dressing. If it is still too thick, just add a little splash of water until it has your desired consistency. Then, add in the dill and give it another gentle whirl until all the green bits are mixed in.
  4. Place your leaves on individual plates or on one large serving platter for family style. Drizzle your dressing over the leaves and place the chipotle strawberries on top!

Notes

Adding grilled chicken would be a tasty way to increase protein for those on dialysis.