Name: Egg White and Roasted Vegetable Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Egg Whites, hard-boiled and chopped; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 1 tablespoon plus 2 teaspoons Olive Oil; 2 cups Mixed Greens; 1 medium Apple, sliced; 1 tablespoon Lemon Juice; 1 teaspoon Plain Skyr

Egg White and Roasted Vegetable Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Egg White and Roasted Vegetable Salad with Lemon Vinaigrette

Oven-roasted zucchini and peppers tossed with fresh greens and hard-boiled egg whites, finished with a creamy lemon-skyr vinaigrette and crisp apple slices.

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NUTRITION

Protein

10.3g

Fat

23.4g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites, hard-boiled and chopped

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1 tablespoon plus 2 teaspoons Olive Oil

2 cups Mixed Greens

1 medium Apple, sliced

1 tablespoon Lemon Juice

1 teaspoon Plain Skyr

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Toss the chopped zucchini and red bell peppers with one tablespoon of the olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer and roast for 15 to 20 minutes until they are tender and slightly charred.
4
In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and skyr until the vinaigrette is smooth and creamy.
5
Prepare your salad base by placing the mixed greens in a large bowl.
6
Top the greens with the warm roasted vegetables and the chopped hard-boiled egg whites.
7
Drizzle the creamy lemon-skyr vinaigrette over the salad and toss gently to combine.
8
Serve immediately with fresh, crisp apple slices on the side or tucked into the salad for a sweet crunch.