Name: Cucumber Avocado Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup cucumber; 0.5 whole avocado; 2 tbsp red onion; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1 tbsp fresh parsley; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Cucumber Avocado Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Cucumber Avocado Salad with Lemon-Herb Vinaigrette

Grilled chicken breast served over a crisp cucumber and creamy avocado base, all tossed in a zesty lemon-herb vinaigrette for a refreshing and vibrant lunch.

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NUTRITION

Protein

56.3g

Fat

21.2g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup cucumber

0.5 whole avocado

2 tbsp red onion

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
2
Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, dice the cucumber and avocado into bite-sized pieces and finely mince the red onion.
4
In a small bowl, whisk together the lemon juice, extra virgin olive oil, fresh parsley, and fresh dill to create the vinaigrette.
5
Combine the cucumber, avocado, and red onion in a large bowl, then drizzle with the vinaigrette and toss gently to coat.
6
Slice the grilled chicken into strips and place them over the salad to serve.