Fresenius Medical Care North America (FMCNA), the world's largest kidney dialysis provider, and Food Network star Chef Aaron McCargo Jr., have partnered to develop healthy and delicious dialysis-friendly recipes for people to enjoy throughout the year.
Nearly 1 in 9 Americans are affected by Chronic Kidney Disease (CKD) and unable to enjoy the same meals many of us take for granted. March is National Kidney Month and this makes a great opportunity to educate yourself about kidney disease.
The Three Pea Salad with Lime Vinaigrette is an easy, healthy, and light dish that patients with restricted diets as well as their family and friends can enjoy as we head into the warmer months of Spring.
FMCNA has 2 local clinics in Des Moines.
Three Pea Salad with Ginger Lime Vinaigrette
Recipe by Fresenius Medical Care North America and Chef Aaron McCargo, Jr.
- 1 cup sugar snap peas
- 1 cup snow peas
- 1 cup fresh blanched peas or frozen thawed sweet peas
- 2 tsp chopped fresh ginger
- ½ cup canola (option to use grapeseed oil instead)
- ¼ cup fresh lime juice
- 1 tsp fresh lime zest
- 1 tbsp coarse fresh cracked black pepper
- 2 tbsp hot sesame oil
- 1 tbsp sesame seeds
- 1 tsp low sodium soy sauce
Blanch all 3 types of peas for 2 minutes, then shock in cold water and drain thoroughly.
Whisk soy sauce, black pepper and lime juice with zest for 1-2 minutes or until well blended. While still mixing, add ginger and slowly drizzle in canola or grapeseed oil, then sesame oil until well incorporated. Mix salad dressing with pea mixture and toss with sesame seeds, and then serve.
1 serving = ½ cup
Calories 243 calories Trans Fat 0 grams
Protein 2 grams Cholesterol 0 milligrams
Carbohydrate 7 grams Potassium 114 milligrams
Total Fat 24 grams Phosphorus 44 milligrams
Saturated Fat 2 grams Sodium 61 milligrams