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.
BLAT Salad with Zucchini Noodles
- 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
- 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.