Boiled Egg and Potato Salad with Creamy Avocado and Crisp Cucumber

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

Boiled Egg and Potato Salad with Creamy Avocado and Crisp Cucumber

YOUR SOLIN GENERATED RECIPE

Boiled Egg and Potato Salad with Creamy Avocado and Crisp Cucumber

A vibrant, protein-packed salad featuring perfectly boiled eggs, tender potato cubes, creamy avocado, and refreshing crunchy cucumber tossed in a tangy Greek yogurt lemon dressing. This dish strikes a hearty balance across flavors and textures, making it an ideal option for breakfast, lunch, or dinner.

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NUTRITION

585kcal
Protein
35.3g
Fat
31.1g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Potato, boiled and cubed

1/2 Avocado, diced

1/2 Cucumber, sliced

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by placing the eggs in a pot, covering them with water, and boiling until fully set (about 9-12 minutes). Peel and slice the eggs once cooled.

  • 2

    In a separate pot, boil a medium potato until tender. Allow it to cool slightly and then cut into bite-sized cubes.

  • 3

    Prepare the avocado by cutting it in half, removing the pit, and dicing the flesh. Slice the cucumber into rounds or half-moons, as preferred.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and lemon juice. Season with a pinch of salt and freshly ground black pepper to create a creamy dressing.

  • 5

    Combine the boiled eggs, potato cubes, avocado pieces, and cucumber slices in a large bowl. Drizzle the yogurt dressing over the salad and gently toss to coat all ingredients evenly.

  • 6

    Adjust seasoning with extra salt and pepper if needed. Serve immediately or chill for an enhanced refreshing taste.

Boiled Egg and Potato Salad with Creamy Avocado and Crisp Cucumber

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

Boiled Egg and Potato Salad with Creamy Avocado and Crisp Cucumber

YOUR SOLIN GENERATED RECIPE

Boiled Egg and Potato Salad with Creamy Avocado and Crisp Cucumber

A vibrant, protein-packed salad featuring perfectly boiled eggs, tender potato cubes, creamy avocado, and refreshing crunchy cucumber tossed in a tangy Greek yogurt lemon dressing. This dish strikes a hearty balance across flavors and textures, making it an ideal option for breakfast, lunch, or dinner.

NUTRITION

585kcal
Protein
35.3g
Fat
31.1g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Potato, boiled and cubed

1/2 Avocado, diced

1/2 Cucumber, sliced

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by placing the eggs in a pot, covering them with water, and boiling until fully set (about 9-12 minutes). Peel and slice the eggs once cooled.

  • 2

    In a separate pot, boil a medium potato until tender. Allow it to cool slightly and then cut into bite-sized cubes.

  • 3

    Prepare the avocado by cutting it in half, removing the pit, and dicing the flesh. Slice the cucumber into rounds or half-moons, as preferred.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and lemon juice. Season with a pinch of salt and freshly ground black pepper to create a creamy dressing.

  • 5

    Combine the boiled eggs, potato cubes, avocado pieces, and cucumber slices in a large bowl. Drizzle the yogurt dressing over the salad and gently toss to coat all ingredients evenly.

  • 6

    Adjust seasoning with extra salt and pepper if needed. Serve immediately or chill for an enhanced refreshing taste.