Boiled Egg and Avocado Salad with Fresh Greens and Lemon Herb Vinaigrette

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

Boiled Egg and Avocado Salad with Fresh Greens and Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Boiled Egg and Avocado Salad with Fresh Greens and Lemon Herb Vinaigrette

Savor this vibrant salad featuring perfectly boiled eggs, a hint of creamy avocado, protein-packed edamame, and crisp mixed greens tossed in a bright, tangy lemon herb vinaigrette. Each bite delivers a harmonious blend of textures and flavors, making it a wholesome choice for any meal of the day.

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NUTRITION

308kcal
Protein
15.6g
Fat
21.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs, boiled

1 quarter avocado, diced

1/2 cup shelled edamame, cooked

2 cups mixed greens

1/2 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Begin by boiling the eggs until hard boiled (about 9-12 minutes), then cool them in cold water and peel.

  • 2

    In a bowl, combine the mixed greens and cooked edamame.

  • 3

    Dice the quarter avocado and gently add to the greens.

  • 4

    Slice the boiled eggs into quarters and arrange them on top of the salad.

  • 5

    In a small bowl, whisk together the olive oil, fresh lemon juice, chopped parsley, salt, and black pepper to create the vinaigrette.

  • 6

    Drizzle the lemon herb vinaigrette evenly over the salad and toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy your fresh, protein-packed salad.

Boiled Egg and Avocado Salad with Fresh Greens and Lemon Herb Vinaigrette

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

Boiled Egg and Avocado Salad with Fresh Greens and Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Boiled Egg and Avocado Salad with Fresh Greens and Lemon Herb Vinaigrette

Savor this vibrant salad featuring perfectly boiled eggs, a hint of creamy avocado, protein-packed edamame, and crisp mixed greens tossed in a bright, tangy lemon herb vinaigrette. Each bite delivers a harmonious blend of textures and flavors, making it a wholesome choice for any meal of the day.

NUTRITION

308kcal
Protein
15.6g
Fat
21.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs, boiled

1 quarter avocado, diced

1/2 cup shelled edamame, cooked

2 cups mixed greens

1/2 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Begin by boiling the eggs until hard boiled (about 9-12 minutes), then cool them in cold water and peel.

  • 2

    In a bowl, combine the mixed greens and cooked edamame.

  • 3

    Dice the quarter avocado and gently add to the greens.

  • 4

    Slice the boiled eggs into quarters and arrange them on top of the salad.

  • 5

    In a small bowl, whisk together the olive oil, fresh lemon juice, chopped parsley, salt, and black pepper to create the vinaigrette.

  • 6

    Drizzle the lemon herb vinaigrette evenly over the salad and toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy your fresh, protein-packed salad.