You may be wondering why I’m posting a BLT salad on the blog – very been there, done that, right?
Well, a) I had extra bacon in the fridge from Sunday’s recipe, b) I wanted to show that simply adding some spiralized veggies into a salad can totally elevate the texture and flavor of the dish and freshen up a classic meal like the BLT salad, and c) I’m sick of the gloomy, rainy, cold weather – I’m channeling summer!
I normally use this trick with spiralized fruit – like tossing apple noodles into the mix. However, adding spiralized veggies into a salad makes it more hearty and frankly, more fun to eat!
Zucchini noodles have such a great crunch to them, that they’re ideal for tossing into salads. They had dietary fiber and folates, which help boost your metabolism.
This salad is GIANT – a true Ali-salad (all of my salads are twice the size of my face.) It’s ideal for dinner or even a weekend brunch – try topping it with a fried egg!
So remember, tomorrow is the last day before we go vegan for a month! I really encourage everyone to follow along. I think that every single person in this world should try veganism for a solid 30 days at the very least. I’m really looking forward to this vegan month, and especially excited to challenge myself to make spiralized vegan recipes.
And on a totally separate, random note, happy birthday to my younger sister Felicia! She turns 26 today! Welcome to the latter part of your 20s, Feesh…
Happy Oscar-ing tonight, everyone!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 4 strips of bacon, sliced into ½” pieces
- 2 romaine hearts, halved
- 1 medium zucchini, Blade D, noodles trimmed
- 1 small handful cilantro leaves
- 1 avocado, peeled, pitted and sliced thinly
- ¼ cup halved cherry tomatoes
- freshly cracked pepper, to garnish
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 2 teaspoons minced shallots
- salt and pepper, to taste
- Place the bacon in a large skillet over medium-high heat. Cook the bacon until crispy, about 5 minutes per side. Transfer to a paper towel lined plate when finished.
- Meanwhile, prepare the dressing: combine everything into a small bowl and whisk until combined. Set aside.
- Divide the romaine hearts onto plates and top with zucchini noodles,cilantro, avocado, and tomatoes. Top with bacon when finished and drizzle each with the dressing. Season with freshly cracked pepper.