A Date Night Dish for PH Foodies — Low-Sodium Style!

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by Rebecca Lidenberg |

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It’s not always easy, or delicious, to cook with a low-sodium flair as part of a safer pulmonary hypertension diet. Too much sodium can cause fluid retention because our bodies simply can’t process these things as well anymore. It also makes going out to eat incredibly difficult, because everything “chefs” make is full of salt (which is what makes it taste so delicious!).

As such, I needed to figure out how to make good-tasting food at home, so that my husband, Matt, and I didn’t go insane eating plain noodles.

Following is a low-sodium recipe for beef kabobs with an avocado cream sauce that Matt and I have been enjoying on our date nights. Keep in mind that things like cheese and bread can contain sodium. Be sure to check labels, and speak to your doctor about how much sodium is safe for you to consume.

Hopefully this recipe will help you reclaim some confidence in the kitchen!

Beef Kabobs with an Avocado Cream

Cast of characters:

  • Beef: I get already-cubed stew beef
  • 3 lemons
  • Olive oil
  • Garlic, all the garlic. All of it.
  • 2 Avocados
  • Greek yogurt
  • Feta cheese
  • Cucumber
  • Naan bread
  • Parsley


Zest two of the lemons into a large bowl, and squeeze in the juice of the same lemons. Add a quarter cup of olive oil, and 6-8 cloves of garlic, minced very finely. Toss the beef that’s cubed in it, and let marinate at least four hours, preferably overnight.

To cook, either skewer the beef onto kabob sticks and grill, or just toss into a hot pan, and cook for a few minutes. Be sure not to overcook it! You want some pink!

Preheat your oven to 350 degrees. Throw the naan bread in for about five minutes.

To make the avocado cream sauce, simply put the two avocados, half a cup of Greek yogurt, and 3 cloves of garlic into a blender. Puree!

Thinly slice a cucumber.

To assemble: Arrange some cut-up naan bread, cucumbers, and beef onto your plate. Add a good dollop of avocado cream sauce, feta cheese, and sprinkle parsley over all of it.

Take the final lemon, and give a small squeeze over your dish.

If you do want a bit of salt, sprinkle a few crystals of Himalayan salt.

Look at what you just made! You’re amazing! Enjoy!


Note: Pulmonary Hypertension News is strictly a news and information website about the disease. It does not provide medical advice, diagnosis, or treatment. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The opinions expressed in this column are not those of Pulmonary Hypertension News or its parent company, BioNews Services, and are intended to spark discussion about issues pertaining to pulmonary hypertension.


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