Name: Zesty Cucumber and Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup non-fat Greek yogurt; 1 cup English cucumber; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 1 tbsp fresh dill; 1 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Zesty Cucumber and Egg Salad

Hard-boiled eggs and crisp cucumbers are folded into a creamy, herb-flecked Greek yogurt dressing for a bright and refreshing protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.3g

Fat

31g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup non-fat Greek yogurt

1 cup English cucumber

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tbsp fresh dill

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the eggs in a small saucepan and cover with cold water by one inch; bring to a rolling boil.
2
Turn off the heat, cover the pan, and let the eggs sit for 10 minutes before transferring them to an ice bath to cool.
3
Peel the cooled eggs and chop them into bite-sized pieces, then set them aside.
4
In a medium bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is silky.
5
Fold in the diced English cucumber, finely chopped red onion, and fresh dill until well combined.
6
Add the chopped eggs to the bowl and gently stir to coat every piece with the zesty dressing.
7
Serve immediately or chill for 30 minutes to allow the flavors to meld together beautifully.