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 tender kale tossed with creamy avocado, roasted chickpeas, fresh edamame, and hearty hard-boiled eggs, all crowned with a sprinkle of hemp seeds and drizzled with a zesty citrus vinaigrette. The combination delivers a satisfying crunch, tangy brightness, and balanced flavors perfect for a wholesome meal.

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NUTRITION

582kcal
Protein
31.3g
Fat
37.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 Avocado

1/3 cup roasted Chickpeas

1/2 cup shelled Edamame

2 Hard-Boiled Eggs

1 Tbsp Hemp Seeds

2 Tbsp Lemon Juice

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Start by washing and roughly chopping the kale into bite-sized pieces and place it in a large salad bowl.

  • 2

    Halve the avocado, remove the pit, and dice the flesh into cubes. Add the avocado to the bowl.

  • 3

    Prepare the roasted chickpeas ahead of time or use store-bought roasted chickpeas, then add them to the mix.

  • 4

    Add the shelled edamame to the bowl for a burst of color and extra protein.

  • 5

    Peel and slice the hard-boiled eggs, and gently toss them into the bowl.

  • 6

    Sprinkle hemp seeds over the ingredients for a nutty flavor and additional protein.

  • 7

    In a small bowl, combine fresh lemon juice (about 2 tablespoons) with 1/2 teaspoon of olive oil. Whisk well to form a light citrus vinaigrette.

  • 8

    Drizzle the vinaigrette over the bowl and gently toss all ingredients until well coated.

  • 9

    Serve immediately and enjoy the fresh, crunchy textures and vibrant flavors of the bowl.

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 tender kale tossed with creamy avocado, roasted chickpeas, fresh edamame, and hearty hard-boiled eggs, all crowned with a sprinkle of hemp seeds and drizzled with a zesty citrus vinaigrette. The combination delivers a satisfying crunch, tangy brightness, and balanced flavors perfect for a wholesome meal.

NUTRITION

582kcal
Protein
31.3g
Fat
37.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 Avocado

1/3 cup roasted Chickpeas

1/2 cup shelled Edamame

2 Hard-Boiled Eggs

1 Tbsp Hemp Seeds

2 Tbsp Lemon Juice

1/2 tsp Olive Oil

PREPARATION

  • 1

    Start by washing and roughly chopping the kale into bite-sized pieces and place it in a large salad bowl.

  • 2

    Halve the avocado, remove the pit, and dice the flesh into cubes. Add the avocado to the bowl.

  • 3

    Prepare the roasted chickpeas ahead of time or use store-bought roasted chickpeas, then add them to the mix.

  • 4

    Add the shelled edamame to the bowl for a burst of color and extra protein.

  • 5

    Peel and slice the hard-boiled eggs, and gently toss them into the bowl.

  • 6

    Sprinkle hemp seeds over the ingredients for a nutty flavor and additional protein.

  • 7

    In a small bowl, combine fresh lemon juice (about 2 tablespoons) with 1/2 teaspoon of olive oil. Whisk well to form a light citrus vinaigrette.

  • 8

    Drizzle the vinaigrette over the bowl and gently toss all ingredients until well coated.

  • 9

    Serve immediately and enjoy the fresh, crunchy textures and vibrant flavors of the bowl.