Name: Arugula Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Arugula; 1 cup Shelled edamame; 0.5 cup Chickpeas; 0.5 cup Nonfat Greek yogurt; 2 tbsp Nutritional yeast; 1 tbsp Fresh lemon juice; 0.5 tsp Lemon zest; 1 tsp Dijon mustard; 1 tbsp Fresh parsley; 1 tbsp Fresh chives; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Arugula Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Arugula Salad with Lemon-Herb Vinaigrette

Fresh arugula tossed with protein-rich edamame and chickpeas in a creamy lemon-herb yogurt dressing that delivers a bright and peppery crunch.

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NUTRITION

Protein

43.3g

Fat

14.1g

Carbs

51.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Arugula

1 cup Shelled edamame

0.5 cup Chickpeas

0.5 cup Nonfat Greek yogurt

2 tbsp Nutritional yeast

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Drain and rinse the chickpeas thoroughly under cold water.
2
Steam the shelled edamame for 3 minutes or thaw completely if pre-cooked.
3
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and Dijon mustard until the base is smooth.
4
Finely mince the fresh parsley and chives, then stir them into the yogurt mixture along with the sea salt and black pepper.
5
Place the arugula, edamame, and chickpeas in a large salad bowl.
6
Drizzle the creamy lemon-herb dressing over the salad and toss gently to ensure every leaf is coated.
7
Finish by sprinkling the nutritional yeast over the top for a savory, cheesy flavor profile.