Tasty Kidney-Friendly Recipes That Don’t Taste “Low Sodium”

This light, hydrating drink is the perfect special occasion drink that’s also low in sodium and sugar.

Serving size: 1/2 Cup

Ingredients

• 1 cup peeled cucumber, chopped
• 2 cups cold water
• 2 tbsp fresh lime juice
• Artificial liquid sweetener to taste
• Fresh mint leaves

Directions

1. Blend the cucumber with water until smooth.
2. Strain if desired.
3. Stir in lime juice and sweetener.
4. Chill and serve in measured portions.

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Many store-bought salsas use a lot of sodium. This one uses fresh tomatoes, onion, cilantro, lime juice, and a touch of jalapeño to create a bold, zesty appetizer without added salt.

Serving size: ¼ Cup

Ingredients

• 1 cup diced fresh tomato
• ¼ cup onion, finely chopped
• 1 tbsp fresh lime juice
• 1 tbsp chopped cilantro
• Jalapeño to taste

Directions

1. Place diced tomato, onion, lime juice, cilantro, and jalapeño in a bowl.
2. Stir gently until well combined.
3. Cover and refrigerate for 20 minutes to allow flavors to blend before serving

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These tacos deliver a satisfying flavor thanks to lime juice, garlic, and spices—no salt needed.

Serving size: 2 Tacos

Ingredients

• 1 lb skinless chicken breast
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 8 small corn tortillas
• 1 cup shredded cabbage
• Fresh cilantro

Directions

1. Marinate chicken with lime, oil, garlic, and spices for 30 minutes.
2. Grill the chicken until it is fully cooked, no longer pink in the center, and the juices run clear. This usually takes about 5–7 minutes per side, depending on thickness. Or grill until the internal temperature reaches 165°F.
3. Slice and serve in warmed tortillas with cabbage and cilantro.

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This traditional Mexican zucchini dish is a simple, nutritious side that adds color and flavor to your plate.

Serving size: 1 cup

Ingredients

• 2 cups zucchini, sliced into half moons
• ½ cup yellow corn kernels, fresh or frozen, no salt added
• ¼ cup onion, diced
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro
• Black pepper to taste

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and sauté until fragrant, about 2 minutes.
3. Add zucchini and cook until just tender, about 5 minutes.
4. Stir in corn and warm through.
5. Remove from heat and finish with lime juice and cilantro.

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Tembleque is a creamy coconut dessert traditionally enjoyed in Puerto Rican cuisine. Its smooth texture and warm cinnamon topping make it a comforting finish to a meal.

Serving size: 1/3 cup

Ingredients

• 13½ ounces unsweetened canned coconut milk
• 10½ ounces water
• ½ cup cornstarch
• ⅓ cup white sugar
• 1/16 teaspoon salt
• 1 teaspoon vanilla extract
• Cinnamon to taste

Directions

1. Combine coconut milk and water in a container. Mix well.
2. Add 2 cups of the mixture to a pot. Place the pot over medium-high heat.
3. Add sugar, salt, and vanilla to the pot. Mix well.
4. In the container with the remaining milk, add cornstarch. Mix well. Add the remaining milk with cornstarch to the pot.
5. Reduce to medium heat and continue stirring with a wooden spoon or whisk until it thickens, approximately 6-8 minutes.
6. Remove from the stove.
7. Wet and drain 8 individual molds or a large round mold. They should have a little water to prevent the mixture from sticking.
8. Pour the mixture into the 8 individual molds or the large round mold.
9. Refrigerate for 4 hours.
10. Sprinkle it with cinnamon before serving. Serve the tembleque cold.

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