Crispy Avocado and Fresh Greens Salad Bowl

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

Crispy Avocado and Fresh Greens Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Fresh Greens Salad Bowl

Enjoy a vibrant bowl featuring tender grilled chicken paired with creamy, lightly crisped avocado slices coated in almond flour, tossed over a bed of mixed greens, juicy cherry tomatoes, and refreshing cucumber. Finished with a bright lemon-olive oil dressing, this salad bowl delivers a satisfying crunch, smooth textures, and a burst of fresh flavors.

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NUTRITION

452kcal
Protein
39.4g
Fat
26.7g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Avocado

2 Tbsp Almond Flour

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

1 Tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F for the crispy avocado preparation and set up a shallow dish with almond flour seasoned lightly with salt and pepper.

  • 2

    Slice the avocado into thick wedges, gently dredge each slice in the almond flour until evenly coated.

  • 3

    Place the coated avocado slices on a parchment-lined baking sheet and bake for 8-10 minutes until the coating is crispy but the avocado remains creamy inside.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest and then slice thinly.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 6

    Drizzle the salad with olive oil and lemon juice, tossing gently to coat evenly.

  • 7

    Top the salad with the grilled chicken slices and arrange the crispy avocado wedges on top.

  • 8

    Serve immediately and enjoy the contrast of textures and fresh flavors.

Crispy Avocado and Fresh Greens Salad Bowl

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

Crispy Avocado and Fresh Greens Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Fresh Greens Salad Bowl

Enjoy a vibrant bowl featuring tender grilled chicken paired with creamy, lightly crisped avocado slices coated in almond flour, tossed over a bed of mixed greens, juicy cherry tomatoes, and refreshing cucumber. Finished with a bright lemon-olive oil dressing, this salad bowl delivers a satisfying crunch, smooth textures, and a burst of fresh flavors.

NUTRITION

452kcal
Protein
39.4g
Fat
26.7g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Avocado

2 Tbsp Almond Flour

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

1 Tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F for the crispy avocado preparation and set up a shallow dish with almond flour seasoned lightly with salt and pepper.

  • 2

    Slice the avocado into thick wedges, gently dredge each slice in the almond flour until evenly coated.

  • 3

    Place the coated avocado slices on a parchment-lined baking sheet and bake for 8-10 minutes until the coating is crispy but the avocado remains creamy inside.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest and then slice thinly.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 6

    Drizzle the salad with olive oil and lemon juice, tossing gently to coat evenly.

  • 7

    Top the salad with the grilled chicken slices and arrange the crispy avocado wedges on top.

  • 8

    Serve immediately and enjoy the contrast of textures and fresh flavors.