Name: Dill Radish and Egg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup non-fat Greek yogurt; 1 cup radishes; 1 stalk celery; 2 tbsp fresh dill; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup arugula

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

YOUR SOLIN GENERATED RECIPE

Dill Radish and Egg Salad

Hard-boiled eggs and crisp radishes tossed in a creamy, herb-flecked Greek yogurt dressing for a refreshing and satisfying crunch.

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NUTRITION

Protein

45.7g

Fat

25.4g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup non-fat Greek yogurt

1 cup radishes

1 stalk celery

2 tbsp fresh dill

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 cup arugula

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PREPARATION

1
Place the eggs in a medium saucepan and cover with cold water by one inch.
2
Bring the water to a boil, then immediately remove from heat, cover, and let sit for 9 minutes.
3
Transfer the eggs to an ice water bath for 5 minutes before peeling and chopping into bite-sized pieces.
4
In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, chopped dill, sea salt, and black pepper.
5
Thinly slice the radishes into rounds and finely dice the celery stalk.
6
Gently fold the chopped eggs, sliced radishes, and diced celery into the yogurt dressing until well combined.
7
Arrange the fresh arugula on a plate and top with the egg salad mixture to serve.