This Lemon Sumac Vinaigrette pairs perfectly with the Mediterranean Chopped Salad. Sumac is a tangy spice made from berries that are picked, dried and ground into a course, red powder. Commonly used in Middle Eastern cooking, the sumac bush is a subtropical flowering plant and a member of the cashew family. It has similar yet muted sour and acidic characteristics of lemon.
Sumac is used to enhance flavor in the Mediterranean vinaigrette and acts as a salt replacement balancing the overall taste of the salad. This versatile spice can be used as a rub for grilled meats, in citrusy marinades, sprinkled over fresh vegetables or dusted on desserts for a pop of color.
This recipe has lots of benefits for people with kidney disease. Instead of using store bought dressings which are often filled with lots of added chemicals, sodium, and fat, this is a much healthier and kidney-healthy and kidney-friendly option. Make it a habit to make your own salad dressings at home. It’s much cheaper too.
Dr. Blake’s Top Tip: You may want to double the recipe and keep on hand as a delicious marinade for roasted veggies or grilled proteins.
- Yield: 1/3 Cup 1x
Ingredients
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon sumac
3 tablespoons extra virgin olive oil
Instructions
Whisk the lemon juice, vinegar and sumac in a small bowl. Gradually whisk in the olive oil. Store refrigerated in a glass jar.
Notes
- Low Potassium
- Low Protein
- Low Sugar
- Low Sodium
