Creamy Cottage Cheese Egg Salad with Crisp Vegetables

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

Creamy Cottage Cheese Egg Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Egg Salad with Crisp Vegetables

Enjoy a refreshing twist on the classic egg salad by combining creamy low-fat cottage cheese with perfectly boiled eggs and crisp, fresh vegetables. The blend of textures and flavors, enriched with a splash of lemon juice and a hint of dill, makes this dish a satisfying and balanced meal that’s ideal for any time of day.

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NUTRITION

381kcal
Protein
41.6g
Fat
15.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

2 Hard-Boiled Eggs

1/2 cup diced Cucumber (52g)

1/2 cup chopped Celery (50g)

1/2 cup halved Grape Tomatoes (75g)

1 tablespoon Fresh Lemon Juice

1 teaspoon Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium bowl, combine the cottage cheese and chopped fresh dill with lemon juice, stirring gently.

  • 2

    Peel and roughly chop the hard-boiled eggs, then add them to the cottage cheese mixture.

  • 3

    Fold in the diced cucumber, chopped celery, and halved grape tomatoes ensuring even distribution.

  • 4

    Season with salt and pepper to taste, mixing gently to incorporate all flavors.

  • 5

    Serve chilled or at room temperature as a protein-packed breakfast, lunch, or dinner option.

Creamy Cottage Cheese Egg Salad with Crisp Vegetables

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

Creamy Cottage Cheese Egg Salad with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Egg Salad with Crisp Vegetables

Enjoy a refreshing twist on the classic egg salad by combining creamy low-fat cottage cheese with perfectly boiled eggs and crisp, fresh vegetables. The blend of textures and flavors, enriched with a splash of lemon juice and a hint of dill, makes this dish a satisfying and balanced meal that’s ideal for any time of day.

NUTRITION

381kcal
Protein
41.6g
Fat
15.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

2 Hard-Boiled Eggs

1/2 cup diced Cucumber (52g)

1/2 cup chopped Celery (50g)

1/2 cup halved Grape Tomatoes (75g)

1 tablespoon Fresh Lemon Juice

1 teaspoon Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium bowl, combine the cottage cheese and chopped fresh dill with lemon juice, stirring gently.

  • 2

    Peel and roughly chop the hard-boiled eggs, then add them to the cottage cheese mixture.

  • 3

    Fold in the diced cucumber, chopped celery, and halved grape tomatoes ensuring even distribution.

  • 4

    Season with salt and pepper to taste, mixing gently to incorporate all flavors.

  • 5

    Serve chilled or at room temperature as a protein-packed breakfast, lunch, or dinner option.