YOUR SOLIN GENERATED RECIPE
Protein-Packed Lean Ground Beef Salad with Creamy Tangy Dressing
Enjoy a vibrant, protein-powered salad featuring lean ground beef, nutrient-dense chickpeas, a hard-boiled egg, and crisp mixed greens, all elevated by a creamy, tangy Greek yogurt dressing with a touch of olive oil and lemon. This dish offers a balanced mix of flavors and textures perfect for a satisfying meal at any time of day.
INGREDIENTS
4 ounces lean ground beef
1 large hard-boiled egg
1/2 cup canned chickpeas (drained)
2 cups mixed greens
1 serving cherry tomatoes (approx. 5 tomatoes)
1/4 medium cucumber
2 tablespoons non-fat Greek yogurt
1 teaspoon olive oil
1 tablespoon lemon juice
Seasonings to taste (salt, pepper, garlic powder)
PREPARATION
In a skillet over medium heat, cook lean ground beef until browned and fully cooked, seasoning lightly with salt, pepper, and garlic powder. Drain excess fat if necessary and let cool slightly.
Meanwhile, prepare the mixed greens on a large bowl. Rinse the greens, cherry tomatoes, and cucumber. Halve the cherry tomatoes and slice the cucumber into thin rounds.
Peel and slice the hard-boiled egg into quarters and add to the salad.
Rinse the chickpeas under cold water and drain them before adding to the bowl.
In a small bowl, combine the non-fat Greek yogurt, olive oil, lemon juice, and a pinch of salt and pepper to create a creamy tangy dressing.
Add the slightly cooled ground beef to the salad bowl, then drizzle the dressing evenly over the top.
Gently toss all ingredients to distribute the dressing and seasonings, ensuring every bite is flavorful.
Serve immediately and enjoy your protein-packed, balanced meal.