Boiled Egg and Pomegranate Green Salad with Creamy Avocado

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

Boiled Egg and Pomegranate Green Salad with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Boiled Egg and Pomegranate Green Salad with Creamy Avocado

Enjoy a vibrant mix of textures and flavors featuring perfectly boiled eggs, creamy avocado, tangy pomegranate seeds, and crisp mixed greens, all lightly accented with a refreshing lemon-olive oil dressing and a topping of tangy feta cheese. This salad is as nutritious as it is visually stunning, blending rich flavors with a balanced nutrient profile.

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NUTRITION

565kcal
Protein
33.3g
Fat
36.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1/2 avocado

1/2 cup pomegranate seeds

2 cups mixed salad greens

1 oz feta cheese

1 tsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Place the whole eggs and egg whites in a saucepan. Cover with water and bring to a boil. Once boiling, reduce heat and simmer for about 8-10 minutes for hard-boiled eggs.

  • 2

    Drain and cool the eggs under cold running water. Peel the whole eggs and slice them into quarters.

  • 3

    In a large bowl, combine the mixed salad greens, pomegranate seeds, and diced avocado.

  • 4

    Crumble the feta cheese over the salad.

  • 5

    Prepare the dressing by whisking together the olive oil, lemon juice, salt, and pepper.

  • 6

    Add the boiled eggs to the salad and gently toss with the dressing until well combined.

  • 7

    Plate the salad and enjoy immediately for the freshest taste.

Boiled Egg and Pomegranate Green Salad with Creamy Avocado

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

Boiled Egg and Pomegranate Green Salad with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Boiled Egg and Pomegranate Green Salad with Creamy Avocado

Enjoy a vibrant mix of textures and flavors featuring perfectly boiled eggs, creamy avocado, tangy pomegranate seeds, and crisp mixed greens, all lightly accented with a refreshing lemon-olive oil dressing and a topping of tangy feta cheese. This salad is as nutritious as it is visually stunning, blending rich flavors with a balanced nutrient profile.

NUTRITION

565kcal
Protein
33.3g
Fat
36.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1/2 avocado

1/2 cup pomegranate seeds

2 cups mixed salad greens

1 oz feta cheese

1 tsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Place the whole eggs and egg whites in a saucepan. Cover with water and bring to a boil. Once boiling, reduce heat and simmer for about 8-10 minutes for hard-boiled eggs.

  • 2

    Drain and cool the eggs under cold running water. Peel the whole eggs and slice them into quarters.

  • 3

    In a large bowl, combine the mixed salad greens, pomegranate seeds, and diced avocado.

  • 4

    Crumble the feta cheese over the salad.

  • 5

    Prepare the dressing by whisking together the olive oil, lemon juice, salt, and pepper.

  • 6

    Add the boiled eggs to the salad and gently toss with the dressing until well combined.

  • 7

    Plate the salad and enjoy immediately for the freshest taste.