Herb-Roasted Potato and Greek Yogurt Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Potato and Greek Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato and Greek Yogurt Salad

Enjoy a satisfying salad that balances hearty, herb-roasted potatoes with a creamy, tangy nonfat Greek yogurt dressing. Fresh red onions, cucumber, and bright lemon juice add a burst of flavor while fresh herbs tie the dish together for a wholesome and filling meal.

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NUTRITION

390kcal
Protein
38.3g
Fat
4.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Nonfat Greek Yogurt (367g)

1 teaspoon Olive Oil (4.5g)

1/4 small Red Onion (25g)

1/2 medium Cucumber (50g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Parsley (8g)

2 tablespoons Fresh Dill (8g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the medium potato into small cubes. Toss with 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the diced potatoes on a baking sheet and roast for 20-25 minutes or until tender and lightly golden, stirring once halfway through.

  • 4

    While the potatoes roast, finely dice the red onion and slice the cucumber. Chop the fresh parsley and dill.

  • 5

    In a mixing bowl, combine the nonfat Greek yogurt with lemon juice, the chopped herbs, red onion, cucumber, and a pinch of salt and pepper.

  • 6

    Once the potatoes are roasted, let them cool for a few minutes before gently stirring them into the yogurt herb mixture.

  • 7

    Adjust seasoning as needed and serve immediately either as a satisfying main dish or a robust side.

Herb-Roasted Potato and Greek Yogurt Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Potato and Greek Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato and Greek Yogurt Salad

Enjoy a satisfying salad that balances hearty, herb-roasted potatoes with a creamy, tangy nonfat Greek yogurt dressing. Fresh red onions, cucumber, and bright lemon juice add a burst of flavor while fresh herbs tie the dish together for a wholesome and filling meal.

NUTRITION

390kcal
Protein
38.3g
Fat
4.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Nonfat Greek Yogurt (367g)

1 teaspoon Olive Oil (4.5g)

1/4 small Red Onion (25g)

1/2 medium Cucumber (50g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Parsley (8g)

2 tablespoons Fresh Dill (8g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the medium potato into small cubes. Toss with 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the diced potatoes on a baking sheet and roast for 20-25 minutes or until tender and lightly golden, stirring once halfway through.

  • 4

    While the potatoes roast, finely dice the red onion and slice the cucumber. Chop the fresh parsley and dill.

  • 5

    In a mixing bowl, combine the nonfat Greek yogurt with lemon juice, the chopped herbs, red onion, cucumber, and a pinch of salt and pepper.

  • 6

    Once the potatoes are roasted, let them cool for a few minutes before gently stirring them into the yogurt herb mixture.

  • 7

    Adjust seasoning as needed and serve immediately either as a satisfying main dish or a robust side.