Name: Avocado and Egg Salad with Olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.25 whole avocado; 5 whole Kalamata olives; 1 cup cherry tomatoes; 0.5 cup non-fat Greek yogurt; 1 tbsp nutritional yeast; 0.5 tbsp Dijon mustard; 2 cup baby arugula; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh lemon juice; 1 tsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Avocado and Egg Salad with Olives

Hard-boiled eggs and creamy avocado tossed with zesty Greek yogurt dressing, juicy cherry tomatoes, and briny olives for a vibrant, protein-packed bowl.

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NUTRITION

Protein

46.3g

Fat

35.5g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.25 whole avocado

5 whole Kalamata olives

1 cup cherry tomatoes

0.5 cup non-fat Greek yogurt

1 tbsp nutritional yeast

0.5 tbsp Dijon mustard

2 cup baby arugula

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

1 tsp fresh chives

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PREPARATION

1
Place eggs in a pot, cover with water, bring to a boil, then cover and let sit for 9 minutes before cooling in an ice bath.
2
Peel and chop the hard-boiled eggs into bite-sized chunks.
3
In a small bowl, whisk together the Greek yogurt, nutritional yeast, Dijon mustard, lemon juice, salt, and pepper to create a smooth dressing.
4
Halve the cherry tomatoes and slice the olives and avocado.
5
In a large bowl, combine the arugula, chopped eggs, tomatoes, olives, and avocado.
6
Drizzle the dressing over the salad and toss gently to coat, then garnish with fresh chives.