Sardine and Egg Salad Lettuce Wraps

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

Sardine and Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Sardine and Egg Salad Lettuce Wraps

Flaked sardines and chopped egg whites tossed with zesty Dijon and lemon, served in crisp butter lettuce leaves for a refreshing crunch.

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NUTRITION

214kcal
Protein
34.8g
Fat
6.5g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

3.35 ounces Canned Sardines in Water (drained)

3 large Hard-Boiled Egg Whites

2 leaves Butterhead Lettuce

1 teaspoon Dijon Mustard

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Drain the sardines thoroughly and place them in a small mixing bowl.

  • 2

    Finely chop the hard-boiled egg whites and add them to the bowl with the sardines.

  • 3

    Add the Dijon mustard and fresh lemon juice to the mixture.

  • 4

    Mash with a fork until the sardines are flaked and the ingredients are well combined.

  • 5

    Season with a pinch of cracked black pepper if desired.

  • 6

    Lay the butter lettuce leaves flat and spoon the sardine and egg mixture into the center of each leaf.

  • 7

    Fold the leaves over the filling and serve immediately.

Sardine and Egg Salad Lettuce Wraps

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

Sardine and Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Sardine and Egg Salad Lettuce Wraps

Flaked sardines and chopped egg whites tossed with zesty Dijon and lemon, served in crisp butter lettuce leaves for a refreshing crunch.

NUTRITION

214kcal
Protein
34.8g
Fat
6.5g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

3.35 ounces Canned Sardines in Water (drained)

3 large Hard-Boiled Egg Whites

2 leaves Butterhead Lettuce

1 teaspoon Dijon Mustard

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Drain the sardines thoroughly and place them in a small mixing bowl.

  • 2

    Finely chop the hard-boiled egg whites and add them to the bowl with the sardines.

  • 3

    Add the Dijon mustard and fresh lemon juice to the mixture.

  • 4

    Mash with a fork until the sardines are flaked and the ingredients are well combined.

  • 5

    Season with a pinch of cracked black pepper if desired.

  • 6

    Lay the butter lettuce leaves flat and spoon the sardine and egg mixture into the center of each leaf.

  • 7

    Fold the leaves over the filling and serve immediately.