BLAT Salad with Zucchini Noodles

gluten freemeat & poultrypaleo
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!

Inspiralized

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.

Inspiralized

BLAT Salad with Zucchini Noodles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2
BLAT Salad with Zucchini Noodles

Ingredients

  • 4 strips of bacon sliced into 1/2” pieces
  • 2 romaine hearts halved
  • 1 medium zucchini Blade D, noodles trimmed
  • 1 small handful cilantro leaves
  • 1 avocado peeled, pitted and sliced thinly
  • 1/4 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

Instructions

  • 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.

BLAT Salad with Zucchini Noodles

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33 comments

How good does this look? A perfect send-off to a month of veganism!
Janet says:
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.
Hicks says:
I could not find the recipe either..
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Anonymous says:
I had the same problem, Janet. Ali, please help us? :/
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Cheryl says:
Me either :(
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Cheryl says:
Thanks!! I think that will be today's lunch! <3
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Susan says:
I am also missing the recipe?
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Gina says:
Can't see recipie
Kathie says:
No recipe?
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Toni Casados says:
Wereis the recipe and instructions?
Ali Maffucci says:
It has been updated! Sorry for the inconvenience!
Jana says:
Yes please let us know when up as I would live to make this
Adilene says:
Did I miss the recipe somewhere? Or an additional link?
Ali Maffucci says:
The recipe is up! Sorry for the inconvenience.
sam says:
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? Thanks!
Ali Maffucci says:
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 :)
Anonymous says:
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!
Becky says:
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.
Anonymous says:
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.
Jen says:
This looks great (although I am vegan) but I love the idea! I think I'll make this "bacon" recipe http://chefchloe.com/entrees/pasta-carbonara-with-shiitake-bacon.html and top this salad. How heavenly would that be? Thanks!
Mary says:
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. Mary
allan says:
The sugar nerd again; is the 8 grams of sugar from the bacon and the red wine vinegar or just the bacon?allan
Anne says:
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.
Karen says:
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.

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...