Adapted from a recipe in Rachael Ray's "30-Minute Meals 2." This makes a good side dish for the Grilled Honey Lime Chicken Sandwiches. The flavors in this salad remind me of a pre-dialysis dish that I love --- a barley-black bean salsa salad. This helps satisfy that craving -- in fact, I added a dash of cumin because that dish also used cumin. Now, it calls for 2 tomatoes, which are high-potassium. That's not too bad, since the recipe serves 4, however, if your potassium runs high, I would cut it down to 1 tomato and fill in with more of the other vegetables. Chunks of young zucchini would be a good add-in, if you prefer.
2 vine-ripe tomatoes, seeded and chopped
1/3 seedless cucumber, cut into bite-size chunks
1/2 medium red onion, chopped
1 medium bell pepper, red or green, cut into bite-size chunks
2 ribs celery, chopped
1 jalapeno, seeded and finely chopped
2 tablespoons cilantro or fresh flat-leaf parsley, chopped
2 teaspoons hot sauce
1/2 teaspoon cumin
The juice of 2 limes
2 tablespoons extra-virgin olive oil
Pinch of kosher salt
Freshly ground black pepper to taste
Combine vegetables in a bowl. Sprinkle with chopped cilantro or parsley. Dress salad with hot sauce, lime juice and olive oil. Season with salt and pepper. Toss salad and adjust seasonings to taste. Serves 4.
Adapted from a recipe in Rachael Ray's "30-Minute Meals 2." This makes a good side dish for the Grilled Honey Lime Chicken Sandwiches. The flavors in this salad remind me of a pre-dialysis dish that I love --- a barley-black bean salsa salad. This helps satisfy that craving -- in fact, I added a dash of cumin because that dish also used cumin. Now, it calls for 2 tomatoes, which are high-potassium. That's not too bad, since the recipe serves 4, however, if your potassium runs high, I would cut it down to 1 tomato and fill in with more of the other vegetables. Chunks of young zucchini would be a good add-in, if you prefer.
2 vine-ripe tomatoes, seeded and chopped
1/3 seedless cucumber, cut into bite-size chunks
1/2 medium red onion, chopped
1 medium bell pepper, red or green, cut into bite-size chunks
2 ribs celery, chopped
1 jalapeno, seeded and finely chopped
2 tablespoons cilantro or fresh flat-leaf parsley, chopped
2 teaspoons hot sauce
1/2 teaspoon cumin
The juice of 2 limes
2 tablespoons extra-virgin olive oil
Pinch of kosher salt
Freshly ground black pepper to taste
Combine vegetables in a bowl. Sprinkle with chopped cilantro or parsley. Dress salad with hot sauce, lime juice and olive oil. Season with salt and pepper. Toss salad and adjust seasonings to taste. Serves 4.