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This simple dish was inspired by one of my favorite restaurants in Atlanta (that unfortunately closed due to the pandemic). I originally attempted to copy this dish for my own personal enjoyment, and it just so happened to turn out kidney friendly as well. Win win!
A few notes about the ingredients:
- Quinoa – This dish is best served at room temperature, so I highly recommend cooking some quinoa in bulk to use throughout the week. This saves you a lot of time with food prep during the week and will ensure that you have some chilled quinoa on hand for this recipe.
- Avocado – be sure that your avocado is ripe. The skin should be dark in color and slightly soft when you press on it. This dish is somewhat high in potassium. If you need to reduce the potassium content, you can use a little less avocado.
- Radish – these radishes add some crunch to this salad (not to mention a nice pop of color!)
- Cilantro – the recipe calls for 1/4 cup of cilantro, which is about 4 grams of cilantro if you’re using your food scale (I always hate trying to measure out leafy greens and prefer using a food scale).
- Olive Oil – If you have chronic kidney disease, sneaking in some healthy fats wherever we can is a simple way to meet our calorie needs without adding unnecessary protein.
- Cashew Lime Butter – this is (in my opinion) the highlight of this dish. The cashew lime butter adds a wonderful creaminess and tanginess that really brings the salad together. I recommend using raw cashews to make the cashew lime butter, but if all you have is roasted, that’s fine too. Just know that it will taste a bit different. Also, you’ll want to make sure you have a decent blender for blending up nuts. I used my nutribullet for this recipe and it handled the nuts just fine! The amount of cashew lime butter called for in this salad is a pretty hefty amount. If you’re serving this to a crowd and trying to wow them with a pretty presentation, I would recommend smearing half of the cashew lime butter on the bottom of the dish and garnishing with the other half on top (which is what I did in this recipe picture).
Quinoa Salad with Cashew Lime Butter
Nutrition:
Calories:
615
Protein:
16.8g
Carbohydrates:
59g
Fiber:
11.6g
Sugar:
5g
Fat:
37g
Sodium:
174mg
Potassium:
1039mg
Phos:
558mg
Calcium:
69mg
Course: MainDiet: CKD Non-dialysisDifficulty: Easy
Nutrition:
Calories:
615
Protein:
16.8g
Carbohydrates:
59g
Fiber:
11.6g
Sugar:
5g
Fat:
37g
Sodium:
174mg
Potassium:
1039mg
Phos:
558mg
Calcium:
69mg
Servings
1
servingsPrep time
10
minutesCooking time
0
minutesTotal time
10
minutesIngredients
Directions
- Cashew Lime Butter
- Add cashews, water, lime juice, and salt to a high speed blender and blend until smooth.
- Store leftovers in fridge for up to one week.
- Quinoa Salad
- Add quinoa, avocado, radish, cucumber, cilantro, and olive oil to bowl. Toss gently to evenly distribute ingredients.
- Garnish with 1/4 cup of Cashew Lime Butter. Mix well and enjoy!
Notes
- If you’re making your quinoa fresh for this recipe, I recommend popping it in the fridge or freezer for a few minutes. This dish is best served room temperature.
