By Smriti Dey
March 26, 2026
High-protein salads have gained popularity because they provide satiety and nutrition. Soya chunks and eggs add taste as well as nutrition packaged to a single bowl. Unlike green salads that rely on volume, protein-based salads support energy needs and meal replacement goals; thus enabling small portions to do the heavy lifting. This shift reflects changing food habits where macros matter more than just freshness.
50 g soya chunks 3 eggs 1 small onion, finely chopped 1 small cucumber, finely chopped 1 small tomato, deseeded and chopped 1 green chilli, finely chopped 1 tablespoon lemon juice 1 tablespoon olive oil or mustard oil Salt, to taste Black pepper, to taste
Boil the soya chunks in salted water for 5 minutes, drain well, squeeze out excess water, and chop them finely.
Boil the eggs until firm, peel them, and chop them into medium pieces.
Add chopped soya chunks, eggs, onion, cucumber, tomato, and green chilli to a mixing bowl.
Add lemon juice, oil, salt, and black pepper, then mix gently until everything is evenly coated.
Rest the salad for a few minutes before serving so the flavours come together properly.