This light and flavorful rice salad features low-potassium white rice, crisp veggies, and fresh parsley, tossed in a zesty olive oil and vinegar dressing. It’s a refreshing, kidney-friendly side dish that’s perfect for any meal.
Ingredients (4 servings)
2 cups cooked white rice (rinsed to reduce potassium)
½ cup red bell pepper, finely diced
¼ cup cucumber, peeled and finely diced
¼ cup red onion, finely diced
¼ cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar (or lemon juice)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 teaspoon honey (optional)
Instructions
Prepare white rice according to package instructions, then rinse under cold water to cool and reduce potassium.
Dice the bell pepper, cucumber, and red onion (soak onion in water for 10 minutes if you prefer a milder taste).
In a small bowl, whisk together olive oil, vinegar (or lemon juice), garlic powder, onion powder, black pepper, and honey.
In a large bowl, mix the rice, diced vegetables, and dressing.
Toss well to coat evenly.
Refrigerate for at least 30 minutes to allow flavors to blend.
Serve chilled or at room temperature.
Nutritional Facts (per serving)
Calories: 180
Protein: 3 g
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 27 g
Calcium: 20 mg
Phosphorus: 50 mg
Potassium: 120 mg
Sodium: 5 mg
Web ID: 8108
Every person is different and each meal may need adjusting depending on your situation, so please be sure to check with your dietitian or medical team if you’re not sure about a recipe.
