Creamy Ham and Egg Salad with Fresh Vegetables

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

Creamy Ham and Egg Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Ham and Egg Salad with Fresh Vegetables

Enjoy a refreshing, protein-packed salad featuring tender chunks of lean ham, perfectly boiled eggs, and crisp, colorful fresh vegetables, all bound together with a creamy Greek yogurt dressing that elevates the taste without overloading on calories.

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NUTRITION

330kcal
Protein
33.7g
Fat
16.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 ounces lean Ham

2 tablespoons Low-Fat Greek Yogurt

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 stalk Celery

1 cup Mixed Greens

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PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for about 10 minutes. Drain and cool the eggs before peeling.

  • 2

    Chop the peeled eggs and set them aside in a large bowl.

  • 3

    Dice the ham into bite-sized pieces and add to the bowl with the eggs.

  • 4

    Rinse and slice the cherry tomatoes in half, dice the cucumber, and chop the celery. Add all the vegetables along with the mixed greens to the bowl.

  • 5

    Mix in the low-fat Greek yogurt to bind the ingredients in a creamy dressing. Toss gently until all ingredients are evenly coated.

  • 6

    Season with a pinch of salt and pepper if desired, and serve immediately.

Creamy Ham and Egg Salad with Fresh Vegetables

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

Creamy Ham and Egg Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Ham and Egg Salad with Fresh Vegetables

Enjoy a refreshing, protein-packed salad featuring tender chunks of lean ham, perfectly boiled eggs, and crisp, colorful fresh vegetables, all bound together with a creamy Greek yogurt dressing that elevates the taste without overloading on calories.

NUTRITION

330kcal
Protein
33.7g
Fat
16.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 ounces lean Ham

2 tablespoons Low-Fat Greek Yogurt

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 stalk Celery

1 cup Mixed Greens

PREPARATION

  • 1

    Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for about 10 minutes. Drain and cool the eggs before peeling.

  • 2

    Chop the peeled eggs and set them aside in a large bowl.

  • 3

    Dice the ham into bite-sized pieces and add to the bowl with the eggs.

  • 4

    Rinse and slice the cherry tomatoes in half, dice the cucumber, and chop the celery. Add all the vegetables along with the mixed greens to the bowl.

  • 5

    Mix in the low-fat Greek yogurt to bind the ingredients in a creamy dressing. Toss gently until all ingredients are evenly coated.

  • 6

    Season with a pinch of salt and pepper if desired, and serve immediately.