Silky Bresaola with Fresh Arugula and Lemon-Herb Vinaigrette

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

Silky Bresaola with Fresh Arugula and Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Silky Bresaola with Fresh Arugula and Lemon-Herb Vinaigrette

A light yet satisfying meal featuring delicate slices of bresaola paired with peppery arugula, creamy avocado, and a zesty lemon-herb vinaigrette. Enhanced with a perfect touch of egg white for added protein, this dish brings a burst of freshness with a silky finish.

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NUTRITION

383kcal
Protein
31.6g
Fat
24.8g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Bresaola

2 cups Fresh Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice (from 1/2 lemon)

1/2 Avocado

1 large Egg White

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PREPARATION

  • 1

    Lay the slices of bresaola on a clean plate to form a base for the dish.

  • 2

    In a small bowl, whisk together the extra virgin olive oil and lemon juice. Add a pinch of salt and freshly cracked black pepper to taste, and blend in your choice of chopped fresh herbs if available.

  • 3

    Gently toss the fresh arugula with the vinaigrette until evenly coated.

  • 4

    Arrange the dressed arugula on top of the bresaola, then scoop and slice the avocado into strips and artistically arrange over the greens.

  • 5

    Lightly warm the egg white in a nonstick skillet over medium-low heat until just set, then slice into thin strips to be scattered over the plate.

  • 6

    Finish by drizzling any remaining vinaigrette over the plate and serve immediately.

Silky Bresaola with Fresh Arugula and Lemon-Herb Vinaigrette

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

Silky Bresaola with Fresh Arugula and Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Silky Bresaola with Fresh Arugula and Lemon-Herb Vinaigrette

A light yet satisfying meal featuring delicate slices of bresaola paired with peppery arugula, creamy avocado, and a zesty lemon-herb vinaigrette. Enhanced with a perfect touch of egg white for added protein, this dish brings a burst of freshness with a silky finish.

NUTRITION

383kcal
Protein
31.6g
Fat
24.8g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Bresaola

2 cups Fresh Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice (from 1/2 lemon)

1/2 Avocado

1 large Egg White

PREPARATION

  • 1

    Lay the slices of bresaola on a clean plate to form a base for the dish.

  • 2

    In a small bowl, whisk together the extra virgin olive oil and lemon juice. Add a pinch of salt and freshly cracked black pepper to taste, and blend in your choice of chopped fresh herbs if available.

  • 3

    Gently toss the fresh arugula with the vinaigrette until evenly coated.

  • 4

    Arrange the dressed arugula on top of the bresaola, then scoop and slice the avocado into strips and artistically arrange over the greens.

  • 5

    Lightly warm the egg white in a nonstick skillet over medium-low heat until just set, then slice into thin strips to be scattered over the plate.

  • 6

    Finish by drizzling any remaining vinaigrette over the plate and serve immediately.