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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsHigh Protein Salads Meal Kit Trio

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This is how High Protein Salads Meal Kit Trio looks, 1. image reference

This is how High Protein Salads Meal Kit Trio looks, 2. image reference

This is how High Protein Salads Meal Kit Trio looks, 3. image reference

Good Eggs Meal Kits

High Protein Salads Meal Kit Trio

83.99

3 meals, 3 servings each

$9.33 / serving

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Product Details

3 meals, 3 servings each

Transform your dinner routine with our curated trio of vibrant, protein-packed salads. Perfect for busy evenings when you crave something fresh, nourishing, and deeply satisfying, this bundle brings elevated, restaurant-quality flavors straight to your kitchen with minimal prep. We've sourced the peak-season Good Eggs ingredients and done the heavy lifting, so you can easily assemble three distinct, crave-worthy meals.

Meal Kit #1 - Slow-Roasted Salmon with Apple-Fennel Salad Kit

Active time: 20 mins, Total time: 40 min. Makes 3 servings.

Sure, you can sear salmon in a flash. But if you leave it in a low oven for a little while, it becomes melt-in-your-mouth tender. Top with a crunchy, bright salad for contrast.

Contains: fish.

Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes/

What You Get

Wild salmon (see note below)

Apples

Lemon

Fennel

Chives

Cooked farro

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 275°F. Line a sheet pan with foil. Remove the salmon from the packaging and pat dry with paper towels. Place the salmon on the pan, drizzle with 1 tablespoon olive oil, and season generously with salt and pepper. Bake until opaque at the edges but still pink at the center or a meat thermometer registers 120°F when inserted into the thickest part, 20 to 25 minutes.

Step 2

Meanwhile, core and thinly slice the apples. In a bowl, toss the apple slices with the juice of ½ lemon, 2 tablespoons olive oil, and ¼ teaspoon salt. Trim the fennel, reserving a handful of fronds for sprinkling. Cut the bulb in half lengthwise, then thinly slice crosswise. Combine the fennel bulb with the apples and toss to coat. Thinly slice a few chives. Slice the remaining lemon into wedges. Reserve the fennel fronds, chives, and lemon wedges for serving.

Step 3

In a small frying pan pan over medium-high heat, warm 1 tablespoon olive oil. Add the farro and stir until crispy and warmed through, about 3 minutes.

Step 4

Spoon the farro onto plates and top with pieces of the fish. Fold the fennel fronds and chives into the apple-fennel salad. Pile the salad on top of the fish and serve warm, with lemon wedges for squeezing.

Meal Kit #1 - Thai Steak Salad with Crunchy Veggies & Mint Kit

Active time: 20 min, Total time: 20 min, 3 servings

Grass-fed steak sears fast, and gets fresh with crunchy veggies, crushed peanuts, and bright mint. Punch up the dressing with lots of lime and a little brown sugar.

Contains: peanuts.

Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Limes

Serrano or jalapeño pepper (optional)

Steak (see note below)

Bell pepper

Cabbage slaw

Mint

Peanuts

What You'll Need

Fish sauce (optional) or soy sauce

Brown sugar

Olive oil or canola oil

Salt

Step 1

To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon fish sauce or soy sauce, 2 teaspoons firmly packed brown sugar, and 2 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to the dressing.

Step 2

Remove the steak from the packaging and pat dry with paper towels. Place the steak on a plate, drizzle with 1 tablespoon of the dressing, and season with salt.

Step 3

In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon oil. Add the steak and sear until browned on the first side, 3 to 4 minutes. Flip and continue to cook until done to your liking, 2 to 3 minutes for medium-rare. Transfer the meat to a board and let rest, 5 minutes. Thinly slice the steak across the grain.

Step 4

Seed and thinly slice the bell pepper. In a bowl, combine the cabbage slaw and bell pepper. Drizzle with the remaining dressing and toss to coat. Pick the mint leaves and toss the stems. Roughly chop the peanuts, if necessary.

Step 5

Heap the salad in bowls and top with the sliced steak. Sprinkle with the peanuts, scatter with the mint leaves, and serve.

Meal Kit #1 - Nicoise Salad with Tuna & White Beans Kit

Active time: 15 mins, Total time: 15 mins . Makes 3 servings.

This sunny salad is so fresh and easy, filled with ripe tomatoes and a snap of green beans. Tuna packed in olive oil is a treat, especially with a dollop of garlicky aioli.

Contains: eggs, fish, soy.

What You Get

Green beans

Tomatoes

Basil

Pitted olives

Oil-packed tuna

White beans

Red wine vinaigrette

Garlic aioli

What You'll Need

Salt and freshly ground pepper

Step 1

Bring a small pot of salted water to boil. Trim half of the green beans, reserving the rest for another use. Add the green beans to the pot and blanch until bright green and tender, 1 to 2 minutes. Drain the green beans and rinse under cold water until cool.

Step 2

Meanwhile, cut the tomatoes into bite-size pieces. Pick a handful of basil leaves, toss the stems, and tear the leaves. Roughly chop the olives in half. Remove the tuna from the oil, and using your fingers or a fork, break it up into chunks. Rinse and drain the white beans.

Step 3

In a bowl, combine the green beans, white beans, tomatoes, and olives. Drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Fold in the basil leaves last.

Step 4

Pile the salad on plates and top with the flaked tuna. Add a dollop of aioli, grind with pepper, and serve.