Name: Black-Eyed Pea and Egg White Salad with Lemon-Dill Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup cooked black-eyed peas; 1 large egg white; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 0.25 cup diced red onion; 2 tbsp chopped fresh dill; 1.5 tbsp hemp seeds; 1 tbsp fresh lemon juice; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Black-Eyed Pea and Egg White Salad with Lemon-Dill Dressing

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

YOUR SOLIN GENERATED RECIPE

Black-Eyed Pea and Egg White Salad with Lemon-Dill Dressing

Chilled black-eyed peas tossed with crisp cucumber and juicy cherry tomatoes in a zesty lemon-dill dressing for a refreshing and hearty salad.

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NUTRITION

Protein

36.0g

Fat

10.6g

Carbs

85g

SERVINGS

1 serving

INGREDIENTS

2 cup cooked black-eyed peas

1 large egg white

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

0.25 cup diced red onion

2 tbsp chopped fresh dill

1.5 tbsp hemp seeds

1 tbsp fresh lemon juice

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Place one large egg in a small saucepan, cover with water, bring to a boil, and simmer for 9 minutes.
2
Transfer the egg to an ice bath, peel it, and discard the yolk, then finely chop the firm egg white.
3
Thoroughly rinse the cooked black-eyed peas in a colander and set aside to drain.
4
In a large mixing bowl, combine the black-eyed peas, diced cucumber, halved cherry tomatoes, and diced red onion.
5
Whisk the fresh lemon juice, extra virgin olive oil, sea salt, and black pepper in a small ramekin until well blended.
6
Drizzle the dressing over the salad, then top with fresh dill, hemp seeds, and the chopped egg white before tossing gently.