YOUR SOLIN GENERATED RECIPE
Crispy Vegetable Salad with Crumbled Feta and Lemon-Herb Dressing
Enjoy a vibrant medley of crisp vegetables tossed with roasted chickpeas, edamame, grilled tofu, and a touch of hard-boiled egg, all crowned with crumbled feta and finished with a zesty lemon-herb dressing. This salad delights with its refreshing crunch and balanced flavors, making it a versatile meal option for breakfast, lunch, or dinner.
INGREDIENTS
2 cups Mixed Greens
1/2 medium Cucumber
1/2 cup Cherry Tomatoes
1/2 medium Red Bell Pepper
1/2 cup Roasted Chickpeas
1/2 cup Shelled Edamame
1 oz Crumbled Feta
1 Hard-Boiled Egg
100g Grilled Tofu
1 tbsp Lemon Juice
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley & Dill)
PREPARATION
Prepare the vegetables by washing the mixed greens, slicing the cucumber, halving the cherry tomatoes, and cutting the red bell pepper into strips.
In a bowl, combine the mixed greens, cucumber, cherry tomatoes, and red bell pepper.
Add the roasted chickpeas and shelled edamame to the salad for a satisfying crunch.
Gently toss in crumbled feta, sliced hard-boiled egg, and cubed grilled tofu.
In a small bowl, whisk together lemon juice, olive oil, and finely chopped fresh herbs to make the dressing.
Drizzle the lemon-herb dressing over the salad and toss lightly to combine all ingredients evenly.
Serve immediately and enjoy the refreshing, protein-packed salad.