Crunchy Avocado Kale Bowl with Citrus Vinaigrette

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

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring fresh kale, creamy avocado, tender grilled chicken, and fluffy quinoa, all tossed in a zesty citrus vinaigrette. This dish offers a satisfying crunch and balanced flavors that shine through in every bite.

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NUTRITION

476kcal
Protein
35g
Fat
24.5g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

2 cups raw Kale

1/2 medium Avocado

3 ounces Grilled Chicken Breast

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

2 tablespoons Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and dry the kale, then massage with a little pinch of salt to help soften the leaves.

  • 2

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.

  • 3

    Slice the avocado into bite-sized pieces.

  • 4

    In a mixing bowl, combine the massaged kale, sliced avocado, and pre-cooked quinoa.

  • 5

    Dice or slice the grilled chicken breast and add it to the bowl.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all ingredients evenly.

  • 7

    Taste and adjust seasoning with extra salt and pepper if needed before serving.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

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

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring fresh kale, creamy avocado, tender grilled chicken, and fluffy quinoa, all tossed in a zesty citrus vinaigrette. This dish offers a satisfying crunch and balanced flavors that shine through in every bite.

NUTRITION

476kcal
Protein
35g
Fat
24.5g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

2 cups raw Kale

1/2 medium Avocado

3 ounces Grilled Chicken Breast

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

2 tablespoons Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and dry the kale, then massage with a little pinch of salt to help soften the leaves.

  • 2

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.

  • 3

    Slice the avocado into bite-sized pieces.

  • 4

    In a mixing bowl, combine the massaged kale, sliced avocado, and pre-cooked quinoa.

  • 5

    Dice or slice the grilled chicken breast and add it to the bowl.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all ingredients evenly.

  • 7

    Taste and adjust seasoning with extra salt and pepper if needed before serving.