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 colorful, crisp salad bowl featuring grilled chicken breast paired with creamy avocado, fresh spinach, and juicy cherry tomatoes, all drizzled with a zesty lemon olive oil dressing. This bowl not only delights your taste buds but also fuels you with quality protein and balanced macros.

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NUTRITION

440kcal
Protein
40.5g
Fat
23.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 half Avocado

2 cups Baby Spinach

1 cup Cherry Tomatoes

1/2 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Grill the 4-ounce chicken breast until fully cooked and let it rest before slicing.

  • 2

    In a large bowl, combine 2 cups of baby spinach, 1 cup of cherry tomatoes, and 1/2 cup sliced cucumber.

  • 3

    Cube or slice the half avocado and add it to the salad.

  • 4

    Prepare the dressing by whisking together 1 teaspoon of extra virgin olive oil and 1 tablespoon of lemon juice with a pinch of salt and pepper.

  • 5

    Toss the salad with the dressing, then top with the sliced grilled chicken.

  • 6

    Serve immediately while fresh.

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 colorful, crisp salad bowl featuring grilled chicken breast paired with creamy avocado, fresh spinach, and juicy cherry tomatoes, all drizzled with a zesty lemon olive oil dressing. This bowl not only delights your taste buds but also fuels you with quality protein and balanced macros.

NUTRITION

440kcal
Protein
40.5g
Fat
23.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 half Avocado

2 cups Baby Spinach

1 cup Cherry Tomatoes

1/2 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Grill the 4-ounce chicken breast until fully cooked and let it rest before slicing.

  • 2

    In a large bowl, combine 2 cups of baby spinach, 1 cup of cherry tomatoes, and 1/2 cup sliced cucumber.

  • 3

    Cube or slice the half avocado and add it to the salad.

  • 4

    Prepare the dressing by whisking together 1 teaspoon of extra virgin olive oil and 1 tablespoon of lemon juice with a pinch of salt and pepper.

  • 5

    Toss the salad with the dressing, then top with the sliced grilled chicken.

  • 6

    Serve immediately while fresh.