YOUR SOLIN GENERATED RECIPE
Creamy Avocado and Boiled Egg Salad with Fresh Vegetables
A vibrant, nutrient-packed salad featuring perfectly boiled eggs, a light smash of ripe avocado, hearty chickpeas, and crisp fresh vegetables tossed together and finished with a dollop of tangy fat-free Greek yogurt. This creamy salad is a delightful blend of textures and flavors, balancing richness with a fresh, zesty lift.
INGREDIENTS
3 large boiled eggs (approx. 150g total)
1/3 of a medium ripe avocado (approx. 67g)
1/2 cup cooked chickpeas (approx. 82g)
1 mix cup of spinach, cherry tomatoes, and cucumber (approx. 100g)
1 tablespoon hemp seeds (approx. 10g)
1 tablespoon fat-free Greek yogurt (approx. 15g)
PREPARATION
Begin by boiling the eggs until hard-boiled (about 9-12 minutes), then cool, peel, and chop them into bite-sized pieces.
Dice the 1/3 avocado and gently toss in a bowl to avoid mashing it completely.
Rinse and drain the chickpeas if using canned, or prepare cooked chickpeas. Roughly mash or leave them whole based on your texture preference.
Combine a generous handful of fresh spinach with halved cherry tomatoes and sliced cucumber in a large bowl.
Add the chopped eggs, avocado, and chickpeas to the vegetables and gently mix until evenly distributed.
Sprinkle 1 tablespoon of hemp seeds over the salad.
Top with a dollop of fat-free Greek yogurt, then gently fold it in to add a creamy texture without overpowering the flavors.
Season with a pinch of salt and pepper, and if desired, a squeeze of lemon for extra brightness. Serve immediately and enjoy!