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Top view olive, tahini, tomato salad

Tomato, Olive, and Tahini Salad- Keto Kidney


  • Author: Diana Bruen, MS, RD
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: 1 serving 1x

Description

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.


Ingredients

Scale
  • 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

Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tahini
  • 1 1/2 tablespoons white wine vinegar

Instructions

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

Variations:

Additional protein option: Add 2 ounces (1/2 can) albacore tuna, drained and flaked

No white vinegar: Substitute red wine vinegar

Notes

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.