Kidney-Friendly Mediterranean Salad

Mediterranean salad

Lauren Budd Levy MS, RDN, CSR
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This kidney-friendly Mediterranean style salad is a great make ahead option for a busy week. The low potassium greens (kale and arugula) hold up well and the easy homemade dressing is low in sodium and fresh.
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Total Time: 10 minutes
Servings: 1 person
Serving Size:1 salad


Calories:299 kcal
Carbs:46 g
Sodium:325 mg
Potassium:999 mg
Phosphorus:298 mg
Protein:14 g
Fiber:12 g



  • 0.75 cup Arugula
  • 0.75 cup Kale
  • 1/2 cup Cucumbers, sliced in rounds
  • 1/2 cup Red bell pepper slices
  • 1/2 cup Cabbage, shaved purple
  • 1/2 cup Chickpeas Nutrition for this recipe is based off our homemade chickpeas. Don't have time to make chickpeas? Use no-salt added canned chickpeas.


  • 3 tbsp Hummus
  • 2 tbsp Water
  • 1 tsp Lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp Maple syrup optional


  • Whisk together all dressing ingredients in small bowl or jar.
  • Assemble in a fun manner on your favorite plate and add dressing.

Full Nutrition

Nutrition Facts
Mediterranean salad
Amount Per Serving (1 salad)
Calories 299 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 325mg14%
Potassium 999mg29%
Carbohydrates 46g15%
Fiber 12g50%
Sugar 14g16%
Protein 14g28%
Vitamin A 8269IU165%
Vitamin B1 0.3mg20%
Vitamin B2 0.4mg24%
Vitamin B3 3mg15%
Vitamin B5 2mg20%
Vitamin B6 1mg50%
Vitamin C 176mg213%
Vitamin E 3mg20%
Vitamin K 242µg230%
Calcium 252mg25%
Copper 0.3mg15%
Folate 198µg50%
Iron 5mg28%
Manganese 2mg100%
Magnesium 73mg18%
Phosphorus 298mg30%
Selenium 5µg7%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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