Crisp Avocado Salad Bowl

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

Crisp Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crisp Avocado Salad Bowl

Enjoy a vibrant bowl combining grilled chicken, creamy avocado, and fresh garden vegetables, all tossed in a tangy lemon vinaigrette. Each bite delivers a satisfying crunch with a creamy finish, making this salad a delightful choice for a nourishing lunch or dinner.

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NUTRITION

466kcal
Protein
38.6g
Fat
28.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 half Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/4 cup Sliced Red Onion

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Start by grilling the chicken breast until fully cooked and juices run clear, then slice it into bite-sized pieces.

  • 2

    In a large bowl, combine baby spinach, halved cherry tomatoes, and sliced red onion.

  • 3

    Dice the avocado and gently add it to the salad to keep its shape and texture.

  • 4

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

  • 5

    Drizzle the vinaigrette over the salad, then top with the grilled chicken slices.

  • 6

    Toss everything lightly to distribute the flavors evenly and serve immediately.

Crisp Avocado Salad Bowl

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

Crisp Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crisp Avocado Salad Bowl

Enjoy a vibrant bowl combining grilled chicken, creamy avocado, and fresh garden vegetables, all tossed in a tangy lemon vinaigrette. Each bite delivers a satisfying crunch with a creamy finish, making this salad a delightful choice for a nourishing lunch or dinner.

NUTRITION

466kcal
Protein
38.6g
Fat
28.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 half Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/4 cup Sliced Red Onion

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Start by grilling the chicken breast until fully cooked and juices run clear, then slice it into bite-sized pieces.

  • 2

    In a large bowl, combine baby spinach, halved cherry tomatoes, and sliced red onion.

  • 3

    Dice the avocado and gently add it to the salad to keep its shape and texture.

  • 4

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

  • 5

    Drizzle the vinaigrette over the salad, then top with the grilled chicken slices.

  • 6

    Toss everything lightly to distribute the flavors evenly and serve immediately.