Kidney Diet Tips


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Menu suggestions for a dialysis diet summertime lunch


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 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
1/2 cup chilled watermelon cubes
 4-ounces cold lemon-lime soda


A scoop of egg salad (eggs, mayonnaise, sweet pickle relish, pepper) served on 2 slices white bread
Sliced cucumbers and onions marinated in unseasoned rice vinegar,  pepper, and a teaspoon of sugar or sweetener
1/2 cup fresh berries with a spoonful of nondairy whipped topping
8-ounces 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
4-ounces ginger ale

Sara Colman, RD, CDE

Sara Colman, RD, CDE

Sara is a renal dietitian with over 20 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 currently 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.