BLAT Salad with Zucchini Noodles

  • 4 strips of tofu or tempeh, 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 (use lemon juice)
  • 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.
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