Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute.

It might not feel like spring yet, but you can pretend to be somewhere warm and tropical while enjoying our March recipe: Caribbean Lime Shrimp Salad.

Makes 6 servings


  • 6 cups broccoli slaw fresh bagged kind found in all produce sections…can also use a cabbage slaw or just plain green salad
  • 1 cup pineapple tidbits fresh or canned
  • 1 cup mandarin orange segments
  • 1/2 cup dried cranberries
  • 1/2 cup cilantro chopped
  • 1 bunch green onions sliced, ~6
  • 1-2 cup mini shrimp black beans, chicken or other protein

Honey-Lime Dressing:

  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 1/8 cup lime juice
  • 1/2 cup canola oil
  • 2 tablespoons onion finely diced
  • 1/2 teaspoon garlic powder


  1. Mix all of salad together in large bowl.
  2. Whisk dressing together or blend in a food processor or blender.
  3. Pour the dressing over the salad. Garnish with small tortilla chips.


Tip: Did you know that shrimp is lower in potassium than chicken, pork, or beef?! Other lower potassium seafood options include: clams, canned light tuna, oysters, and ocean perch.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.