Name: Salade d'Œufs Durs, Roquette et Concombre
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup plain skyr; 1 cup arugula; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 whole rice cake; 1 tsp olive oil; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

Salade d'Œufs Durs, Roquette et Concombre

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

YOUR SOLIN GENERATED RECIPE

Salade d'Œufs Durs, Roquette et Concombre

Hard-boiled eggs and crisp cucumbers tossed in a creamy, protein-rich skyr dressing served over a peppery bed of fresh arugula.

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NUTRITION

Protein

32.1g

Fat

15.9g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup plain skyr

1 cup arugula

0.5 cup cucumber

0.5 cup cherry tomatoes

1 whole rice cake

1 tsp olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Place eggs in a pot of water, bring to a boil, and cook for 9 minutes before transferring to an ice bath.
2
Peel the cooled eggs and slice them into even rounds.
3
In a small mixing bowl, whisk together the skyr, lemon juice, olive oil, sea salt, and black pepper until the dressing is smooth.
4
Dice the cucumber into small cubes and halve the cherry tomatoes.
5
Layer the arugula in a portable container and top with the cucumber, tomatoes, and sliced eggs.
6
Drizzle the creamy skyr dressing over the salad and serve with the rice cake on the side for a satisfying crunch.