Avocado and Crisp Greens Salad

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

Avocado and Crisp Greens Salad

YOUR SOLIN GENERATED RECIPE

Avocado and Crisp Greens Salad

A refreshing salad that combines tender grilled chicken, creamy avocado, and an assortment of crisp greens and fresh vegetables tossed in a light lemon vinaigrette. This vibrant dish bursts with bright flavors and textures making it perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

438kcal
Protein
39.7g
Fat
23.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 cups Mixed Salad Greens

1 serving Cherry Tomatoes (approx. 85g)

1/2 Avocado

1/4 cup sliced Red Bell Pepper

1 serving Cucumber (approx. 50g)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning it lightly with salt and pepper, then grill until fully cooked and lightly charred on the outside. Allow it to rest before slicing.

  • 2

    Wash and dry the mixed salad greens, cherry tomatoes, red bell pepper, and cucumber. Halve the cherry tomatoes, slice the red bell pepper and cucumber into thin rounds.

  • 3

    Cut the avocado in half, remove the pit, and gently scoop out half of the flesh into cubes.

  • 4

    In a large salad bowl, combine the mixed greens, cherry tomatoes, red bell pepper, and cucumber. Add the avocado cubes and sliced grilled chicken.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to make a light vinaigrette.

  • 6

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

  • 7

    Serve immediately and enjoy your nutrient-packed Avocado and Crisp Greens Salad.

Avocado and Crisp Greens Salad

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

Avocado and Crisp Greens Salad

YOUR SOLIN GENERATED RECIPE

Avocado and Crisp Greens Salad

A refreshing salad that combines tender grilled chicken, creamy avocado, and an assortment of crisp greens and fresh vegetables tossed in a light lemon vinaigrette. This vibrant dish bursts with bright flavors and textures making it perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

438kcal
Protein
39.7g
Fat
23.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 cups Mixed Salad Greens

1 serving Cherry Tomatoes (approx. 85g)

1/2 Avocado

1/4 cup sliced Red Bell Pepper

1 serving Cucumber (approx. 50g)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning it lightly with salt and pepper, then grill until fully cooked and lightly charred on the outside. Allow it to rest before slicing.

  • 2

    Wash and dry the mixed salad greens, cherry tomatoes, red bell pepper, and cucumber. Halve the cherry tomatoes, slice the red bell pepper and cucumber into thin rounds.

  • 3

    Cut the avocado in half, remove the pit, and gently scoop out half of the flesh into cubes.

  • 4

    In a large salad bowl, combine the mixed greens, cherry tomatoes, red bell pepper, and cucumber. Add the avocado cubes and sliced grilled chicken.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to make a light vinaigrette.

  • 6

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

  • 7

    Serve immediately and enjoy your nutrient-packed Avocado and Crisp Greens Salad.