BLAT Salad with Zucchini Noodles

BLAT Salad with Zucchini Noodles

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!

BLAT Salad with Zucchini Noodles

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.

BLAT Salad with Zucchini Noodles

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.


4.5 from 2 reviews
BLAT Salad with Zucchini Noodles
Prep time
Cook time
Total time
Serves: 2
  • 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
  1. 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.
  2. Meanwhile, prepare the dressing: combine everything into a small bowl and whisk until combined. Set aside.
  3. 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.


BLAT Salad with Zucchini Noodles

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  1. How good does this look? A perfect send-off to a month of veganism!

  2. I could not find the recipe for this salad. Am I missing something? I only saw nutritional info. The only link to a recipe connected to a butternut squash rice recipe.

  3. I am also missing the recipe?

  4. Can’t see recipie

  5. No recipe?

  6. Wereis the recipe and instructions?

  7. Yes please let us know when up as I would live to make this

  8. Did I miss the recipe somewhere? Or an additional link?

  9. Hi Ali-

    I am interested in going vegan with you; however, I am nervous in how I would ensure that I was getting enough nutrients since I would be replacing mainly eggs and a nightly portion of animal protein with something else. What are the changes you are making and how have you prepared for this month?


    • Great question! I was vegan for a little over 2 years, so I’m well-versed and haven’t really “prepared” and I eat primarily vegan already. I really suggesting reading up on veganism if you’d like to dive into it with me! I get my protein mainly from foods like lentils, chickpeas, beans, peas, quinoa, leafy greens, and pea protein powders (in my smoothies, really!) I hope you join :)

      • Hi Ali-

        Thanks for your response! I eat extremely healthy and am vegan except for eggs and a portion of protein at night. I plan on joining and am looking forward to your recipes and “what you are eating” vlogs for examples. Thanks so much for being a resource for me, as I have been able to incorporate a lot more variety into my diet by following your blog. Thank you!

  10. I have just recently purchased the Inspiralizer, and am so happy to hear you are doing a month of vegan recipes. I usually need to modify your recipes to make them vegan, so this will be a real treat! Thank you.

  11. How can I get the free “in spiralizer starter guide”. It says free for joining mailing list but I am already on it. I have the Spiralizer but it did not come with the guide.

  12. This looks great (although I am vegan) but I love the idea! I think I’ll make this “bacon” recipe and top this salad. How heavenly would that be? Thanks!

  13. Hi, I joined your mailing list but did not I get the free “in spiralizer starter guide”. It says free for joining mailing list but I am already on it. I have the Spiralizer but it did not come with the guide.

  14. The sugar nerd again; is the 8 grams of sugar from the bacon and the red wine vinegar or just the bacon?allan

  15. This is SOOOO delicious–made it for lunch today, using prosciutto for the bacon. I do not love the zucchini noodles raw, so I cooked them in a pan while the prosciutto was in the microwave; they got a little crispy. This was so good–definitely will make again! (May sub in turkey bacon and look for other ways to cut the SPs–12 is a lot of points for a dish with relatively little protein.) The taste is terrific.

  16. This is one great salad. I used Beeler’s uncured bacon, multi-colored heirloom cherry tomatoes, and some chopped pistachios on top for extra protein, flavor, and texture. Ali isn’t kidding when she says the salad is GIANT: I halved the recipe, which gave me two huge Chinese-soup-bowl servings to eat for dinner and a smaller serving I just ate for breakfast, post exercise. I’m sure that this dish would be every bit as yummy with a vegan-bacon substitute, such as the coconut one that Ali sometimes uses.


  1. […] If you make the MBMK recipe they state it is gluten free.  MINE IS NOT.  I served this with the BLAT salad (without the avocados) made with Spiralized […]

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