Menu suggestions for a dialysis diet summertime lunch
Sara Colman, RDN, CDCES
Looking for a refreshing lunch for a warm summer day?
Try one of these low sodium, low potassium, low phosphorus menus:
A scoop of chilled tuna salad (low sodium or reduced sodium tuna, mayonnaise, minced onion, celery and hard-boiled egg) served in a lettuce leaf with 4 pieces Zwieback or Melba toast Chilled, sliced red apple 8-ounces, and Iced tea with sweetener and lemon.
Cold, diced chicken breast mixed with 1/4 diced apple, 1/2 celery rib and mayonnaise served on a French roll with 1/2 cup chilled watermelon cubes and 4-ounces cold lemon-lime soda.
A scoop of egg salad (eggs, mayonnaise, sweet pickle relish, pepper) served on 2 slices white bread with sliced cucumbers and onions, marinated in unseasoned rice vinegar, pepper, and a teaspoon of sugar or sweetener. Add 1/2 cup fresh berries with a spoonful of nondairy whipped topping 8-ounces and chilled lemonade.
6-8 pieces of chilled, boiled shrimp with a mixed green salad (salad mix, cucumbers, red pepper strips, baby carrots 1-2 tablespoons vinaigrette dressing), bread sticks, 1/2 cup strawberry sorbet and 4-ounces ginger ale.
This article is for informational purposes only and is not a substitute for medical
advice or treatment. Consult your physician and dietitian regarding your specific diagnosis, treatment, diet and
health questions.
About the author:
Sara Colman, RDN, CDCES
Sara is a renal dietitian with over 30 years experience working with people with diabetes and kidney disease. She is co-author of the popular kidney cookbook "Cooking for David: A Culinary Dialysis Cookbook". Sara is the Manager of Kidney Care Nutrition for DaVita. She analyzes recipes and creates content, resources and tools for the kidney community. In her spare time Sara loves to spend time with her young grandson, including fun times together in her kitchen.
