Creamy Avocado and Hard-Boiled Egg Salad

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

Creamy Avocado and Hard-Boiled Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Avocado and Hard-Boiled Egg Salad

Enjoy a refreshing and nutritious salad featuring perfectly hard-boiled eggs, creamy avocado, and tangy Greek yogurt blended with lemon juice. This dish offers a delightful combination of textures, with fresh spinach and cherry tomatoes adding a burst of flavor and vibrant color.

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NUTRITION

320kcal
Protein
21.5g
Fat
20.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 medium avocado

1/2 cup nonfat Greek yogurt

1 cup baby spinach

Approx. 50g cherry tomatoes

1 tbsp fresh lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover them with water. Bring to a boil and let simmer for 9-12 minutes until hard-boiled. Once done, transfer the eggs to an ice bath to cool, then peel and slice them.

  • 2

    While the eggs are cooling, cube the avocado and roughly chop the baby spinach and cherry tomatoes.

  • 3

    In a small bowl, combine the nonfat Greek yogurt with the fresh lemon juice. Season with salt and pepper to taste to create a creamy dressing.

  • 4

    In a larger mixing bowl, add the spinach, avocado, cherry tomatoes, and sliced eggs. Drizzle the yogurt dressing over the salad.

  • 5

    Gently toss all ingredients together until well combined. Adjust seasoning as needed.

  • 6

    Serve immediately and enjoy the refreshing mix of creamy textures and fresh flavors.

Creamy Avocado and Hard-Boiled Egg Salad

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

Creamy Avocado and Hard-Boiled Egg Salad

YOUR SOLIN GENERATED RECIPE

Creamy Avocado and Hard-Boiled Egg Salad

Enjoy a refreshing and nutritious salad featuring perfectly hard-boiled eggs, creamy avocado, and tangy Greek yogurt blended with lemon juice. This dish offers a delightful combination of textures, with fresh spinach and cherry tomatoes adding a burst of flavor and vibrant color.

NUTRITION

320kcal
Protein
21.5g
Fat
20.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 medium avocado

1/2 cup nonfat Greek yogurt

1 cup baby spinach

Approx. 50g cherry tomatoes

1 tbsp fresh lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover them with water. Bring to a boil and let simmer for 9-12 minutes until hard-boiled. Once done, transfer the eggs to an ice bath to cool, then peel and slice them.

  • 2

    While the eggs are cooling, cube the avocado and roughly chop the baby spinach and cherry tomatoes.

  • 3

    In a small bowl, combine the nonfat Greek yogurt with the fresh lemon juice. Season with salt and pepper to taste to create a creamy dressing.

  • 4

    In a larger mixing bowl, add the spinach, avocado, cherry tomatoes, and sliced eggs. Drizzle the yogurt dressing over the salad.

  • 5

    Gently toss all ingredients together until well combined. Adjust seasoning as needed.

  • 6

    Serve immediately and enjoy the refreshing mix of creamy textures and fresh flavors.