Fresh Feta and Crisp Vegetable Salad with Lemon-Herb Vinaigrette

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

Fresh Feta and Crisp Vegetable Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Feta and Crisp Vegetable Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant medley of crisp vegetables, tangy fresh feta, protein-packed edamame, hearty chickpeas, and a perfectly balanced hard-boiled egg, all tossed in a bright lemon-herb vinaigrette. This salad delivers a refreshing crunch, rich textures, and a burst of citrusy flavor that makes it ideal for any meal of the day.

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NUTRITION

563kcal
Protein
33.5g
Fat
28.3g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Feta Cheese

1/2 cup Shelled Edamame

1/2 cup Chickpeas

1 Hard-Boiled Egg

1/2 medium Cucumber

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1/4 cup Red Onion

1/3 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the hard-boiled egg by placing it in boiling water for about 9-10 minutes, then cool and peel.

  • 2

    Dice the cucumber, halve the cherry tomatoes, thinly slice the red bell pepper, and finely slice the red onion.

  • 3

    In a large bowl, combine the chopped vegetables with the shelled edamame and chickpeas.

  • 4

    Crumble the feta cheese over the salad ingredients.

  • 5

    Slice the hard-boiled egg and arrange on top.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the vinaigrette.

  • 7

    Drizzle the lemon-herb vinaigrette over the salad and gently toss to combine.

  • 8

    Serve immediately for a crisp, refreshing meal.

Fresh Feta and Crisp Vegetable Salad with Lemon-Herb Vinaigrette

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

Fresh Feta and Crisp Vegetable Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Feta and Crisp Vegetable Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant medley of crisp vegetables, tangy fresh feta, protein-packed edamame, hearty chickpeas, and a perfectly balanced hard-boiled egg, all tossed in a bright lemon-herb vinaigrette. This salad delivers a refreshing crunch, rich textures, and a burst of citrusy flavor that makes it ideal for any meal of the day.

NUTRITION

563kcal
Protein
33.5g
Fat
28.3g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Feta Cheese

1/2 cup Shelled Edamame

1/2 cup Chickpeas

1 Hard-Boiled Egg

1/2 medium Cucumber

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1/4 cup Red Onion

1/3 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the hard-boiled egg by placing it in boiling water for about 9-10 minutes, then cool and peel.

  • 2

    Dice the cucumber, halve the cherry tomatoes, thinly slice the red bell pepper, and finely slice the red onion.

  • 3

    In a large bowl, combine the chopped vegetables with the shelled edamame and chickpeas.

  • 4

    Crumble the feta cheese over the salad ingredients.

  • 5

    Slice the hard-boiled egg and arrange on top.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the vinaigrette.

  • 7

    Drizzle the lemon-herb vinaigrette over the salad and gently toss to combine.

  • 8

    Serve immediately for a crisp, refreshing meal.