Following a plant-based ketogenic diet for kidney disease? This salad is a must! It has a rich blend of flavors and is full of heart healthy fat making it ultra satisfying!
What is the benefit of following a plant-focused ketogenic diet?
The plant-focused ketogenic diet is emerging in research as a nutritional therapy option for Polycystic Kidney Disease! Our ketogenic diet approach is low in carbohydrate, protein controlled for kidney disease, and high in healthy fat. The key to success is having healthy and flavorful fats at your fingertips. This recipe features olive oil, tahini, and pine nuts which are all full of heart healthy fat!
Interested in learning more about how a plant-focused ketogenic diet?
To find out more about how this diet may help, or to participate in a pioneer program for people with PKD, To find out more about how this diet may help, join the PKD nutrition facebook group ran through our sister non-profit or schedule an introductory visit with one of our dietitians.
Important Note From our Team
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questionsPrint
Following a ketogenic plant-based diet for PKD? Then this salad has all of the flavor, healthy fat, and veggies you need!
Recipe developed and tested by Diana Bruen, MS, RD.
- 1 cup of mixed greens (no spinach)
- 1/2 cup cherry tomatoes
- 1/4 cup cucumber, chopped
- 1/4 cup basil leaves
- 1/4 cup pitted Kalamata olives, chopped
- 1 teaspoon toasted pine nuts
- 1 tablespoon green onions, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tahini
- 1 1/2 tablespoons white wine vinegar
1. Layer mixed greens, tomatoes, cucumber, basil, olives, pine nuts, and green onions in a bowl.
2. Whisk olive oil, tahini, and vinegar until smooth. Drizzle over salad
Additional protein option: Add 2 ounces (1/2 can) albacore tuna, drained and flaked
No white vinegar: Substitute red wine vinegar
If mal prepping and increasing the yield of the dressing, we do not recommend making in a food processor as this will result in a much thicker dressing. Instead, we recommend whisking the dressing together.
This recipe was adapted from the Ketotarian cookbook by Dr. Will Cole.
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.