Name: Pickled Beet and Mozzarella Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Low-fat cottage cheese; 1 oz Fresh mozzarella pearls; 1 cup Sliced pickled beets; 0.25 cup Fresh parsley; 1 tbsp Hemp hearts; 1 cup Baby arugula; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Pickled Beet and Mozzarella Salad

Layered with creamy cottage cheese and vibrant pickled beets over peppery arugula, this salad is topped with fresh mozzarella and earthy hemp hearts.

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NUTRITION

Protein

58.5g

Fat

18.4g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Low-fat cottage cheese

1 oz Fresh mozzarella pearls

1 cup Sliced pickled beets

0.25 cup Fresh parsley

1 tbsp Hemp hearts

1 cup Baby arugula

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Spread the baby arugula across a large plate or shallow bowl to create a fresh base.
2
Spoon the low-fat cottage cheese into the center of the greens, smoothing it slightly with the back of the spoon.
3
Arrange the sliced pickled beets and fresh mozzarella pearls over and around the cottage cheese.
4
Drizzle the extra virgin olive oil evenly over the salad for a hit of healthy fats.
5
Sprinkle the hemp hearts, sea salt, and black pepper over the top.
6
Garnish with a generous handful of chopped fresh parsley before serving.