Name: Herby Egg and Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup nonfat Greek yogurt; 1 oz feta cheese; 3 tbsp hemp hearts; 0.5 cup canned chickpeas; 3 cups baby arugula; 1 tbsp fresh lemon juice; 1 tbsp fresh dill; 1 tbsp fresh parsley; 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

Herby Egg and Arugula Salad

Hard-boiled eggs and creamy feta tossed with peppery arugula and a bright lemon-yogurt dressing, finished with a fragrant shower of fresh dill and parsley.

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NUTRITION

Protein

67.0g

Fat

44.7g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup nonfat Greek yogurt

1 oz feta cheese

3 tbsp hemp hearts

0.5 cup canned chickpeas

3 cups baby arugula

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small mixing bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, sea salt, black pepper, chopped dill, and chopped parsley until the dressing is smooth and creamy.
2
Drain the canned chickpeas into a mesh strainer and rinse thoroughly under cold running water to remove excess sodium.
3
Peel the hard-boiled eggs and slice them into quarters or thick rounds.
4
Add the baby arugula and rinsed chickpeas to a large salad bowl, then pour the herb dressing over the top and toss gently to coat the leaves evenly.
5
Top the salad with the egg slices, crumbled feta cheese, and a sprinkle of hemp hearts before serving immediately.