5 Kidney-Friendly Spring Recipes Packed With Fruits and Veggies

Enjoy sunshine in a glass! This creamy smoothie is bursting with bright, wholesome ingredients to help kick-start your morning.

Serving size: 1 1/4 cup

Ingredients

• 2¼ cups chopped or grated carrots
• 1½ cups unsweetened pineapple juice
• 1 cup fresh orange juice
• 2 tsp. honey
• 3 to 4 ice cubes
• ½ cup vanilla low-fat yogurt

Directions

1. Chop or grate carrots
2. Place only chopped or grated carrots in the blender and turn on HIGH
3. Slowly drizzle in about 2 to 3 tablespoons of the pineapple juice through the lid, allowing the carrots to be pureed until smooth.
4. Slowly pour in the remaining juice with honey. Allow to blend until smooth and somewhat frothy; then, with the blender on HIGH, add ice cubes
5. Blend until the ice cubes are smooth.
6. Stop blender, add yogurt, return lid, and blend until thoroughly mixed

Get nutritional information for Power Golden Smoothie.

These fluffy banana pancakes are topped with a warm strawberry sauce for a sweet and simple breakfast.

Serving size: 2 pancakes

Ingredients

• 1 large banana, peeled and sliced
• 1 cup complete pancake mix
• ½ cup water
• Nonstick cooking spray
• 1-½ cups frozen strawberries (unsweetened)
• 2 tablespoons strawberry jam

Directions

1. Place the banana in a medium bowl and mash with a fork.
2. Add pancake mix and water; stir until blended.
3. Spray a large skillet with non-stick cooking spray over MEDIUM heat.
4. Pour ¼ cup batter for each pancake into a hot skillet.
5. Cook pancakes for about 2 minutes per side or until cooked through.
6. Place berries in a small bowl with jam.
7. Microwave on HIGH for 1 minute.
8. Stir, then cook for 1 minute more.
9. Spoon topping over pancakes.

Get nutritional information for Banana Berry Pancakes.

Fresh greens, crisp vegetables, and creamy avocado come together in this colorful salad. A light lemon dressing adds a burst of flavor that makes every bite taste like spring.

Serving size: ½ cup

Ingredients

• 3 cups bite-sized salad greens
• 1 cup tomatoes
• ¼ cup onions
• 1 cup of cucumber
• 1 avocado
• Dressing
• 1 tablespoon Lemon juice
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt

Directions

1. Thoroughly mix bite-sized salad greens, tomatoes, onions, and cucumber in a large serving bowl.
2. Toss with 2 tablespoons lemon juice, garlic powder, black pepper, and salt.
3. Peel and cut the avocado in half. Remove the pit and slice into thin wedges, about 1/8-inch thick.
4. Arrange slices on top of the salad like a starburst.
5. Drizzle with remaining lemon juice and serve immediately.

Get nutritional information for Avocado Garden Salad.

This sweet and savory salad mixes roasted sweet potatoes, apples, and pineapple with a hint of ginger.

Serving size: 1 cup

Ingredients

• 2 sweet potatoes, peeled and diced
• 1 8-oz. can pineapple tidbits, drained
• 1 apple, cored and diced
• ½ cup diced celery
• ½ cup coarsely chopped dry roasted, unsalted cashews
• ¼ cup honey mustard dressing
• 2 teaspoons freshly grated ginger
• 6 cups mixed salad

Directions

1. Preheat the oven to 425 degrees. 
2. Drizzle olive oil over sweet potatoes, stir to coat evenly. 
3. Spread sweet potatoes on a baking sheet. 
4. Bake for 25 minutes, stirring the sweet potatoes halfway through.
5. Combine roasted sweet potatoes, pineapple, apple, celery, and cashews in a large bowl.
6. In a small bowl, combine salad dressing and ginger; pour over sweet potato mixture; toss lightly.
7. Cover and chill for at least 1 hour.
8. Serve over salad greens.

Get nutritional information for Gingered Sweet Potato-Apple Salad.

Toss roasted vegetables and tofu in a balsamic vinegar and herb sauce for a simple, flavorful plant-based dish.

Serving size: ¼ of the recipe

Ingredients

• 14 ounces firm or extra-firm tofu
• 1 medium carrot, cut into 4 sections
• 1 medium onion, cut into ¼ inch slices
• 8 medium radishes, quartered lengthwise
• ½ large red bell pepper, deseeded
• 4 tablespoons water
• 4 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried sage
• 1 clove garlic, finely minced
• 1/2 teaspoon freshly ground pepper
• ½ cup water, if needed

Directions

1. In a bowl, combine lemon juice or balsamic vinegar, water, dried herbs, black pepper, and garlic (if using).
2. Steam the carrots and radishes for 3-4 minutes, or place the vegetables in a glass bowl with a couple of drops of water and microwave for 2-3 minutes.
3. Preheat the oven to 400°F (200°C). Line 1-2 baking sheets with parchment paper or a silicone baking mat.
4. Over a sink, lightly press the entire block of tofu between your palms and hold for 10-15 seconds. Do not press too hard, as this can begin breaking up the tofu. Cut into ½ inch cubes.
5. Add tofu and vegetables to the bowl and gently toss to coat. Let sit for 10–15 minutes. 
6. Spread tofu pieces and vegetables, including the steamed ones, in a single layer on a sheet. Use another sheet if needed. 
7. Roast for 15–20 minutes, flipping halfway through, until golden and lightly crisped.
8. Let cool slightly and serve warm or chilled.

Get nutritional information for Herb Tofu with Rainbow Roast Vegetables.

View all of NKF’s recipes and kidney-friendly superfoods.