Simple Summer Recipes for the Renal Diet

If you want to protect your kidneys from further damage when you have renal disease, there are a few things that can make a big difference, such as:

  • Take medications
  • Avoid foods high in salt, potassium, and phosphorus
  • Eat a low to moderate amount of protein

That might sound like your food choices are highly limited when you have renal disease. But that's just not the case. In fact, there are lots of healthy and tasty meals and sides you can enjoy even if you have renal disease.

Feeling like cooking at home? Here are some super simple renal diet summer recipes to make and enjoy:

Asian Pear Salad

Serves 4

4 Asian Pears
16 leaves of Bibb Lettuce
2 oz blue cheese, crumbled
1/2 c. Walnuts, coarsely chopped
1/2 c. water
1/8 tsp. table salt
1/2 c. sugar
1/2 c. Dried Cranberries

Have a sheet of parchment paper ready on a counter.

Heat up the water and pinch of salt to a simmer over medium heat in a non-stick frying pan. Stir in the sugar until it's dissolved, stirring constantly. Keep stirring until it becomes syrupy and starts to brown. Quickly stir in the walnuts and take it off the heat. Pour and scoop it out unto the parchment paper to cool.

Place 4 leaves of lettuce on each of 4 plates. Peel, core and dice the pears. Place equally over the lettuce on the plates.

Break up walnuts mixture and scatter walnuts, blue cheese and dried cranberries evenly over the pears. Serve.


Servings: 4

Amount Per Serving Calories % Daily Value
Calories 435  
Calories from Fat 3  
Total Fat 13g 20%
Saturated Fat 3.5g 17%
Cholesterol 10.5mg 4%
Sodium 269 11%
Total Carbohydrates 157g 52%
Dietary Fiber 7g 28%
Sugars 64g
Protein 4g
Potassium 368mg
Phosphorus 129mg

*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.

Pasta Salad

Pasta Salad a renal recipe

Serves 12

16 oz uncooked colorful pasta (like rainbow Rotini)
1 tsp salt(for cooking water)
1 tablespoon green onion,sliced thin
1 cup carrots, julienned or grated
1 cup broccoli florets
1 cup cucumber, diced
1 cup red bell pepper, diced fine
1/2 cup white wine vinegar
1/2 cup olive oil, divided
1 clove garlic, crushed
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon celery seed
2 tbsp fresh minced basil
2 tbsp fresh minced mint
1/2 cup crumbled feta cheese

Cook pasta in water to which you've added 1 tsp of salt. When done, drain very well and then use 1 Tbsp of the oil to toss it. (This will keep it from sticking together while it cools). Put in refrigerator to cool.

Prepare all the other ingredients. Mix together the remaining olive oil, the vinegar, garlic, pepper, oregano, celery seed and fresh herbs.

Half an hour before serving, mix all ingredients together: Pasta, vegetables, dressing, and feta. Mix well and serve.


Servings: 12
Serving Size: 1 cup

Amount Per Serving Calories % Daily Value
Calories 310  
Calories from Fat 14
Total Fat 3g 5%
Saturated Fat 1.6g 8%
Cholesterol 1g .3%
Sodium 203mg 9%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 2g
Protein 9g
Potassium 164g
Phosphorus 62mg

*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.