Crispy Avocado and Fresh Greens Salad

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

Crispy Avocado and Fresh Greens Salad

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Fresh Greens Salad

Savor the delightful crunch and refreshing medley of flavors in this salad, featuring crispy baked tofu, roasted chickpeas, and perfectly ripe avocado nestled atop a vibrant bed of fresh mixed greens and cherry tomatoes. Finished with a light drizzle of lemon-infused olive oil, this dish offers an enticing balance of textures and bright, zesty notes.

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NUTRITION

585kcal
Protein
33g
Fat
36.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

1/2 cup Chickpeas (drained and rinsed)

1/2 medium Avocado

1 Boiled Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/3 cup Red Onion (sliced)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Press and drain the extra-firm tofu for 10 minutes, then cut into bite-sized cubes.

  • 2

    Preheat your oven to 400°F. Toss the tofu cubes lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them out on a baking sheet lined with parchment paper and bake for about 25 minutes until crispy, turning once.

  • 3

    Meanwhile, drain and rinse the chickpeas. Pat dry and season with salt, pepper, and a dash of olive oil. Roast them in the oven alongside the tofu for the last 15 minutes, or until they reach a crispy texture.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, and thinly sliced red onion.

  • 5

    Dice the avocado and add it to the bowl. Peel and slice the boiled egg, then add on top.

  • 6

    Add the crispy baked tofu and roasted chickpeas to the salad.

  • 7

    Drizzle the salad with lemon juice and the remaining olive oil. Toss gently to evenly distribute the dressing and seasonings.

  • 8

    Serve immediately and enjoy the refreshing crunch and vibrant flavors.

Crispy Avocado and Fresh Greens Salad

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

Crispy Avocado and Fresh Greens Salad

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Fresh Greens Salad

Savor the delightful crunch and refreshing medley of flavors in this salad, featuring crispy baked tofu, roasted chickpeas, and perfectly ripe avocado nestled atop a vibrant bed of fresh mixed greens and cherry tomatoes. Finished with a light drizzle of lemon-infused olive oil, this dish offers an enticing balance of textures and bright, zesty notes.

NUTRITION

585kcal
Protein
33g
Fat
36.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

1/2 cup Chickpeas (drained and rinsed)

1/2 medium Avocado

1 Boiled Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/3 cup Red Onion (sliced)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Press and drain the extra-firm tofu for 10 minutes, then cut into bite-sized cubes.

  • 2

    Preheat your oven to 400°F. Toss the tofu cubes lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them out on a baking sheet lined with parchment paper and bake for about 25 minutes until crispy, turning once.

  • 3

    Meanwhile, drain and rinse the chickpeas. Pat dry and season with salt, pepper, and a dash of olive oil. Roast them in the oven alongside the tofu for the last 15 minutes, or until they reach a crispy texture.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, and thinly sliced red onion.

  • 5

    Dice the avocado and add it to the bowl. Peel and slice the boiled egg, then add on top.

  • 6

    Add the crispy baked tofu and roasted chickpeas to the salad.

  • 7

    Drizzle the salad with lemon juice and the remaining olive oil. Toss gently to evenly distribute the dressing and seasonings.

  • 8

    Serve immediately and enjoy the refreshing crunch and vibrant flavors.