Kidney Diet Tips

Summer Salads: How Much Potassium

With warmer weather at hand sometimes I want to make a delicious yet light and simple meal without turning on the stove. Hearty colorful salads come to mind. And with summertime comes a variety of vegetables and fruits to choose from. Following a kidney diet and eating a vegetable-based meal can feel like a challenge if you need to limit your potassium intake. However, using lower potassium greens, vegetables and fruits can ensure both a delicious meal and keeping within your potassium goal. Watching portion sizes, or how much of an ingredient you add to a salad can also help.

Lower Potassium Fruits and Vegetables

Knowing which fruits and vegetables are lower in potassium is helpful as you start building your summer salads. Here is a list of items that have less than 250 mg per serving. Portions are 1 cup unless specified:   

  • Apple (1 medium)
  • Arugula
  • Asparagus (6-7 spears)
  • Bell Pepper
  • Carrot (1/2 cup)
  • Cucumber
  • Green beans
  • Lettuce
  • Mushrooms (1/2 cup)
  • Onion
  • Radish
  • Strawberries

Food Analyzer

You can use the Food Analyzer feature on to check the potassium content of the fruits or vegetables you want to use. This can help you see how a certain food is contributing to the overall meal.

Summer Salad Ideas

Light summer salads don’t have to be boring. Combinations of items can include pasta, vegetables, fruit and protein such as hard-boiled eggs, tuna, and chicken or lower phosphorus soft cheeses.

Take a look at some of these combinations for satisfying summer salads at

And here are some more colorful salad ideas on video to inspire you.

DaVita Eats Spicy Green Bean Salad

Strawberry and Goat Cheese Salad


Visit and explore these diet and nutrition resources:

DaVita Food Analyzer

DaVita Dining Out Guides

Today’s Kidney Diet Cookbooks

DaVita Kidney-Friendly Recipes

Diet and Nutrition Articles                                                      

Diet and Nutrition Videos

Kidney Smart® Virtual Classes

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.

Michele Damon, RDN

Michele Damon, RDN

Michele has been a dietitian since 2002. She enjoys vegetable gardening, cooking, trying new foods and ethnic restaurants. MIchele volunteers as a board member for her local farmers' market. She also help with cooking demos and am passionate about having people try local foods, new foods and keeping farming in her home state, New Jersey.