Name: Spinach Egg Salad with Toasted Walnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.33 cup plain nonfat Greek yogurt; 2 cups fresh baby spinach; 0.5 ounce walnuts; 1 teaspoon Dijon mustard; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper; 0.5 teaspoon garlic powder; 1 tablespoon fresh chives

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

YOUR SOLIN GENERATED RECIPE

Spinach Egg Salad with Toasted Walnuts

Hard-boiled eggs and fresh baby spinach tossed in a creamy Greek yogurt dressing, topped with toasted walnuts for a satisfying, nutty crunch.

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NUTRITION

Protein

44.6g

Fat

32.6g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.33 cup plain nonfat Greek yogurt

2 cups fresh baby spinach

0.5 ounce walnuts

1 teaspoon Dijon mustard

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.5 teaspoon garlic powder

1 tablespoon fresh chives

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PREPARATION

1
Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10 minutes.
2
Drain and transfer eggs to an ice bath for 5 minutes before peeling and chopping into small pieces.
3
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant, then roughly chop.
4
Finely chop the fresh baby spinach and place it in a large mixing bowl.
5
In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, black pepper, and garlic powder.
6
Add the chopped eggs to the spinach bowl and pour the yogurt dressing over the top.
7
Gently fold everything together until evenly combined.
8
Top with the toasted walnuts and fresh chives before serving.