Name: Cottage Cheese and Edamame Crunch Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup 1% Low-fat Cottage Cheese; 3 large Hard-Boiled Egg Whites; 1.5 tablespoons Shelled Edamame; 1 slice Cucumber, diced; 0.25 teaspoon Black Pepper

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Edamame Crunch Salad

Chilled low-fat cottage cheese and chopped egg whites tossed with edamame and cucumbers, seasoned with black pepper for a refreshing, savory crisp.

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NUTRITION

Protein

32.0g

Fat

2.3g

Carbs

6.4g

SERVINGS

1 serving

INGREDIENTS

0.7 cup 1% Low-fat Cottage Cheese

3 large Hard-Boiled Egg Whites

1.5 tablespoons Shelled Edamame

1 slice Cucumber, diced

0.25 teaspoon Black Pepper

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PREPARATION

1
Hard boil the eggs, peel them, and remove the yolks to isolate the whites.
2
Chop the egg whites into small, bite-sized pieces.
3
In a medium mixing bowl, combine the low-fat cottage cheese and the chopped egg whites.
4
Steam the frozen edamame until tender, then shell them and add the beans to the bowl.
5
Finely dice the cucumber slice and fold it into the mixture for added texture.
6
Season the salad with freshly cracked black pepper.
7
Stir gently to incorporate all ingredients and serve chilled.