Name: Herbaceous Egg and Cheese Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 wedge creamy Swiss cheese; 0.33 cup non-fat plain Greek yogurt; 1 tsp sweet pickle relish; 1 tbsp hemp hearts; 0.25 cup fresh cilantro; 0.25 cup fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups baby spinach

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

YOUR SOLIN GENERATED RECIPE

Herbaceous Egg and Cheese Salad

Hard-boiled eggs mashed with creamy cheese and Greek yogurt, then folded with fresh herbs for a zesty, protein-rich salad served over a bed of vibrant spinach.

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NUTRITION

Protein

45.9g

Fat

22.5g

Carbs

10.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 wedge creamy Swiss cheese

0.33 cup non-fat plain Greek yogurt

1 tsp sweet pickle relish

1 tbsp hemp hearts

0.25 cup fresh cilantro

0.25 cup fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

2 cups baby spinach

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PREPARATION

1
Place eggs in a saucepan, cover with water, bring to a boil, then cover and let sit for 12 minutes before transferring to an ice bath.
2
Peel the cooled eggs and chop them into bite-sized pieces.
3
In a medium bowl, whisk together the creamy cheese wedges, Greek yogurt, relish, sea salt, and black pepper until smooth.
4
Finely chop the fresh cilantro and parsley, then stir them into the yogurt mixture along with the hemp hearts.
5
Gently fold the chopped eggs into the dressing until well combined.
6
Arrange the baby spinach on a plate and scoop the herbaceous egg salad on top to serve.