3 Late Summer Recipes to Help Lower Uric Acid Levels

senior couple smiling and preparing a meal together

As the late summer breeze rolls in, now is the perfect time to indulge in fresh summer foods that not only please your palate but also support your health goals.

For those aiming to maintain balanced uric acid levels, incorporating the right foods is crucial. In this blog, we'll explore a selection of delectable late-summer recipes that are not only delicious but can also contribute to lowering uric acid levels naturally.


1. Refreshing Cucumber & Watermelon Salad

watermelon cucumber salad with feta in a bowl

This light and hydrating salad is a fantastic way to kickstart your journey to healthier uric acid levels. Cucumbers are known for their high water content and low purine levels, making them an ideal choice. Paired with juicy watermelon, this salad is a delightful balance of flavors.


  • 2 cups cubed watermelon
  • 1 cucumber,thinly sliced
  • 1 red onion,thinly sliced
  • Fresh mint leaves,chopped
  • Feta cheese(optional)
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper to taste


  1. In a large bowl, combine watermelon, cucumber, red onion, and mint leaves.

  2. Drizzle with balsamic vinegar and olive oil.

  3. Toss gently to combine, and season with salt and pepper.

  4. Top with crumbled feta cheese if desired.

  5. Serve chilled for a refreshing and uric acid-friendly salad.


2. Lemon-Dill Salmon with Quinoa

a plate with salmon, quinoa, mixed greens, and a lemon slice

Salmon is an excellent source of omega-3 fatty acids and is considered a low-purine protein choice. Pair it with quinoa, a protein-rich whole grain, and you've got a satisfying and nourishing dish.


  • Salmon fillets
  • Lemon juice
  • Fresh dill, chopped
  • Quinoa
  • Low-sodium vegetable broth
  • Fresh vegetables (such as steamed asparagus or roasted broccoli)
  • Olive oil
  • Garlic powder
  • Salt and pepper


  1. Marinate the salmon fillets in lemon juice and chopped dill.

  2. Preheat the grill and cook the salmon fillets until flaky and cooked through.

  3. Rinse quinoa and cook it in low-sodium vegetable broth according to package instructions.

  4. Fluff the cooked quinoa with a fork and season with olive oil, garlic powder, salt, and pepper.

  5. Serve grilled salmon on a bed of quinoa with your choice of fresh vegetables.


3. Mango & Avocado Salsa with Baked Tortilla Chips

mango salsa with purple tortilla chips

Mangoes and avocados are rich in vitamins and minerals and are also relatively low in purines. This colorful salsa pairs perfectly with baked tortilla chips for a guilt-free snacking option.


  • Ripe mango, diced
  • Ripe avocado, diced
  • Red onion, finely chopped
  • Fresh cilantro, chopped
  • Lime juice
  • Jalapeno pepper, finely chopped (optional)
  • Whole wheat tortillas
  • Olive oil
  • Salt


  1. In a bowl, combine diced mango, avocado, red onion, cilantro, and jalapeno (if using).

  2. Drizzle with lime juice and a pinch of salt. Gently mix.

  3. Preheat the oven to 350°F (175°C).

  4. Cut whole wheat tortillas into triangles, brush with olive oil, and sprinkle with salt.

  5. Bake tortilla chips until crispy and golden.

  6. Serve and enjoy!


Embracing summer's bounty doesn't mean sacrificing your efforts to manage uric acid levels. These recipes are not only delicious but also prioritize ingredients that are low in purines and high in nutritional value.

Incorporating these dishes into your late summer repertoire can help you savor the season while supporting your health goals.

**Remember to always consult with a healthcare professional for personalized dietary advice.


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