Summer salads are a refreshing and nutritious option for any meal. They are a versatile dish including a combination of a variety of ingredients, offering endless possibilities for customization! Let’s take a look at some of the most popular salads for vegetables and kidney disease:
- Lettuce-Based Salads – This is the most traditional and popular type of salad, with a base of leafy greens such as romaine, spinach, or arugula.
- Pasta Salads – This salad is usually served cold, including cooked pasta mixed with vegetables, proteins, and dressing.
- Vegetable Salads – This salad focuses on a variety of raw or cooked vegetables such as cucumbers, tomatoes, and bell peppers.
- Fruit Salads – This sweet salad features a mix of fresh fruit with yogurt dressing or a light syrup.
- Grain Salads – Including grains such as barley and quinoa with vegetables, herbs, and a tangy dressing makes for a delicious salad.
How to build a balanced salad with vegetables and kidney disease
Building a balanced salad involves the combination of different food groups to make for a nutritious and satisfying dish. Some key components include the following:
- Base – Begin creating your salad with leafy greens or a grain base (such as quinoa).
- Proteins – Add lean proteins such as grilled chicken, tofu, beans, and chickpeas.
- Healthy Fats – Add avocados, nuts, seeds, and a drizzle of olive oil.
- Carbohydrates – Include whole grains such as quinoa or brown rice into the mix.
- Vegetables & Fruits – Add several colourful vegetables and fruits for fiber and vitamins.
- Dressing – Select a healthy, low-sodium dressing for additional flavour.
Here are some kidney-friendly salad dressing recipes to make at home:
Below you can find a few links to delicious low-sodium salad dressing recipes to try out!
Storing salads
Proper storage of salads help to not only maintain freshness but also their flavour. This can be done by the following tips below:
Lettuce Based Salads – Dress the salad right before serving, keep greens in an airtight container with a paper towel to absorb moisture, and consider storing greens separately from toppings and dressing to avoid wilting.
Pasta-Based Salads – Store in an airtight container in the refrigerator for around 3-5 days, and if the salad includes a dressing consider storing the dressing separately and mixing just before eating to prevent soggy pasta.
Vegetables and kidney disease
Vegetables can be used in a salad. And through exploring the different types of salads, how to build a balanced salad, and tips for adequate storage, you can enjoy a variety of delicious and healthy salads throughout the summer season! Whether you prefer a classic lettuce-based salad or a pasta salad, there is a customizable and kidney-friendly salad for everyone!
This article was written by Neha Dewan, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.