Stone Fruit Salad
Living with Chronic Kidney Disease (CKD) requires careful dietary choices, and our Stone Fruit Salad is both delicious and kidney-friendly. This vibrant dish combines the sweetness of nectarines, plums, and cherries with crisp romaine, creamy blue cheese, and crunchy almonds. Topped with a refreshing dressing of olive oil, red wine vinegar, honey, and fresh mint, it's a nutritious and flavorful option perfect for summer. Enjoy this wholesome salad that aligns with your dietary needs.

People will love making this Stone Fruit Salad because it offers a delightful mix of sweet and savory flavors, all while being mindful of dietary needs for those with CKD. The combination of fresh, seasonal fruits, crunchy almonds, and tangy blue cheese, all brought together with a refreshing mint vinaigrette, makes for a nutritious and vibrant dish that's perfect for any occasion.
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Ingredients
The ingredients for our Stone Fruit Salad are carefully selected to ensure a delightful mix of flavors and textures while being mindful of CKD dietary requirements. Here's what you'll need to create this nutritious and vibrant dish:
Dressing
- Olive oil - Adds a rich and healthy fat base to the dressing.
- Red wine vinegar - Provides a tangy kick that complements the sweetness of the fruits.
- Honey - Brings natural sweetness to balance the acidity.
- Fresh chopped mint leaves - Adds a refreshing and aromatic finish.
Salad
- Romaine lettuce, chopped - Offers a crisp and refreshing base.
- Nectarine, pitted and sliced - Adds a burst of juicy sweetness.
- Red plum, pitted and sliced - Contributes a rich, tart flavor.
- Cherries, pitted and halved - Provides a sweet and tangy note.
- Blue cheese - Adds a creamy, tangy taste that complements the fruits.
- Almonds, sliced - Provide a satisfying crunch and nutty flavor.
Instructions
Preparing this Stone Fruit Salad is both simple and rewarding. By following these easy steps, you'll be able to create a vibrant and kidney-friendly dish in no time. Let's dive in and get started:
1. Make the dressing by combining olive oil, vinegar, honey and chopped mint leaves into a jar with a lid. Shake vigorously to combine.
2. In a bowl, add the romaine, nectarine, plum, grapes, cherries and blue cheese and mix together.
3. Pour the dressing onto the salad and toss together. Sprinkle lightly with almonds. Serve.
Hint: To elevate the flavor of your Stone Fruit Salad, try chilling the fruits and dressing in the refrigerator for about 30 minutes before assembling the salad. This small step helps to enhance the refreshing taste and crisp texture, making each bite even more delightful.
Substitutions
Finding the right ingredients for a kidney-friendly diet can sometimes be challenging, but we’ve got you covered. Here are a few substitutions you can make for stone fruit salad.
- Blue Cheese - If you're looking to reduce sodium intake, consider substituting blue cheese with ricotta cheese. Ricotta has a milder flavor and lower sodium content, making it a kidney-friendly alternative.
- Cherries - If fresh cherries are not available or if you want to limit their potassium content, use red grapes, halved. Red grapes offer a similar sweetness and are lower in potassium, making them a suitable substitute for those managing CKD.
These simple swaps ensure you can still enjoy a delicious and satisfying salad while adhering to your dietary guidelines.
Variations
Experimenting with variations can keep meals exciting while still being mindful of CKD dietary needs. Here are some ideas to customize your Stone Fruit Salad:
- Fruit Selection - Swap out nectarines and plums for peaches and apples. Both fruits are lower in potassium and add a refreshing twist to the salad.
- Greens - Replace romaine lettuce with butterhead lettuce or iceberg lettuce. These greens are also low in potassium and provide a different texture and flavor.
- Nuts - Instead of almonds, try using unsalted sunflower seeds. They offer a pleasant crunch and are lower in phosphorus, making them a kidney-friendly alternative.
These variations ensure you can enjoy different flavors and textures while staying within your dietary limitations, making each meal a great experience.
Storage
Fridge Storage: Store the prepared fruits and greens in an airtight container and keep the dressing in a separate jar in the refrigerator. This will keep your salad fresh and crisp for up to 2 days; toss ingredients together and add the dressing when ready to serve.
Top Tip
For the best flavor balance, taste the dressing before adding it to the salad and adjust as needed. If it’s too tangy, add a bit more honey; if it’s too sweet, a splash more red wine vinegar can do the trick. Personalizing the dressing ensures the perfect harmony of flavors in your Stone Fruit Salad.
FAQs for Stone Fruit Salad Mint
Absolutely! You can substitute romaine lettuce with other low-potassium greens such as butterhead lettuce or iceberg lettuce. These alternatives will still provide a crisp texture and blend well with the other ingredients.
Yes, you can replace the blue cheese with a dairy-free cheese alternative or simply omit it. To maintain the creamy texture, consider adding sliced avocado, which is also kidney-friendly in moderation. Salad with stone fruit is worth making!
Other Kidney Friendly Salads
Looking for other recipes like this? Try these:
Kidney Friendly Side Dishes to Try
These are my favorite dishes to serve with stone fruit salad recipes:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintStone Fruit Salad
A vibrant Stone Fruit Salad that's kidney-friendly, featuring fresh fruits, crisp greens, and a tangy mint dressing.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salads
- Method: Non-Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 2 tbsp fresh chopped mint leaves
Salad
- 2 cups romaine lettuce, chopped
- 1 nectarine, pitted and sliced
- 1 red plum, pitted and sliced
- ¼ cup cherries, pitted and halved
- ½ cup blue cheese
- ¼ cup almonds, sliced
Instructions
- Make the dressing by combining olive oil, vinegar, honey and chopped mint leaves into a jar with a lid. Shake vigorously to combine.
- In a bowl, add the romaine, nectarine, plum, grapes, cherries and blue cheese and mix together.
- Pour the dressing onto the salad and toss together. Sprinkle lightly with almonds. Serve.
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