Name: Sardine and White Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Sardines in water; 0.75 cup Cannellini beans; 2 tbsp Red onion; 0.25 cup Celery; 2 tbsp Fresh parsley; 1 tbsp Lemon juice; 1 tsp Extra virgin olive oil; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1.5 cups Arugula

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

YOUR SOLIN GENERATED RECIPE

Sardine and White Bean Salad

Flaky sardines and creamy cannellini beans tossed in a bright lemon-Dijon vinaigrette, served over a bed of peppery arugula for a crisp and satisfying lunch.

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NUTRITION

Protein

45.1g

Fat

21.6g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Sardines in water

0.75 cup Cannellini beans

2 tbsp Red onion

0.25 cup Celery

2 tbsp Fresh parsley

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Arugula

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PREPARATION

1
Drain the canned sardines and the cannellini beans thoroughly in a fine-mesh sieve.
2
In a medium mixing bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and black pepper until the dressing is well emulsified.
3
Add the finely minced red onion, diced celery, and chopped fresh parsley to the dressing and stir to coat.
4
Gently fold the sardines and cannellini beans into the bowl, using a light touch to keep the sardines in large, flaky pieces rather than mashing them.
5
Arrange the fresh arugula on a plate or in a meal prep container.
6
Spoon the sardine and bean mixture over the greens and serve immediately, or refrigerate for up to 24 hours for a quick grab-and-go lunch.