Fresh Low-Oxalate Summer Salad Recipe for Easy Kidney Stone Prevention
A fresh, vibrant summer salad made with low-oxalate ingredients to support kidney health while delivering bold flavors and satisfying textures. Perfect for a light, refreshing meal that helps prevent kidney stones.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Cuisine: American
Ingredients
- Romaine lettuce, chopped
- Cucumber, peeled and diced
- Green bell pepper, finely chopped
- Fresh parsley, chopped
- Honeydew melon, cubed
- Fresh blueberries
- Raw walnuts, roughly chopped
- Fresh lemon juice
- Extra virgin olive oil
- Honey
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rinse the romaine lettuce thoroughly in cold water, then spin dry or pat with a towel until crisp. Chop into bite-sized pieces and place in a mixing bowl.
- Peel and dice the cucumber, finely chop the green bell pepper, and roughly chop the parsley. Cube the honeydew melon and rinse the blueberries gently. Add all these to the bowl with the greens.
- Roughly chop the walnuts and sprinkle them over the salad. Adjust the amount to taste.
- In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of honey, a pinch of sea salt, and freshly ground black pepper to taste. Adjust sweetness or acidity as desired.
- Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Let the salad rest for 5 minutes at room temperature to allow flavors to meld. Toss again before serving.
Notes
Dry greens thoroughly to prevent watery salad and diluted dressing. Whisk honey and lemon juice first before adding olive oil for better emulsification. Keep dressing separate if prepping ahead and toss just before serving to keep greens crisp. Use a sharp knife to avoid bruising delicate ingredients. Serve chilled or at room temperature for best flavor.
Nutrition
- Serving Size: Approximately 1 bowl
- Calories: 200
- Sugar: 8
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 14
- Fiber: 3.5
- Protein: 5
Keywords: low-oxalate salad, kidney stone prevention, summer salad, healthy salad, fresh salad, gluten-free, vegan, easy salad recipe