BLT Chopped Salad
and watermelon lime smoothie

Name: BLT Chopped Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs; 2 tsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 2 Tbsp Tahini (sub paleo-friendly mayonnaise or nut butter); 3 Tbsp Oil, olive; 1 Tomatoes, medium, chopped; 2 hearts Lettuce, romaine, chopped; for cooking Foil; 12 slices Bacon; 4 oz Baby spinach; 16 oz Watermelon, cubed; 1 cup Ice; 4 leaves Mint, fresh; 2 tsp Lime juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

Inspired by bacon, lettuce, and tomato sandwiches, this chopped salad is both light and filling.
Smarts: Tahini (sesame paste) gives the dressing for this salad a creamy quality. Feel free to use paleo-friendly mayonnaise or a paleo-friendly nut butter in place of the tahini.

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

BLT Chopped Salad:

Eggs - 4
Vinegar, red or white wine - 2 tsp
Mustard, Dijon - 1 tsp
Tahini - 2 Tbsp (sub paleo-friendly mayonnaise or nut butter)
Oil, olive - 3 Tbsp
Tomatoes, medium - 1 , chopped
Lettuce, romaine - 2 hearts , chopped
Foil - for cooking
Bacon - 12 slices
Baby spinach - 4 oz

Watermelon Lime Smoothie:

Watermelon - 16 oz , cubed
Ice - 1 cup
Mint, fresh - 4 leaves
Lime juice - 2 tsp

Prep

Boil eggs - (If prepping right before cooking, get oven heating / bacon cooking before continuing with prep.) Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run under cold water for easier peeling. Roll egg against a hard, flat surface to break up shell and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
Make dressing - Combine vinegar, mustard, and tahini. Add oil while whisking. (Can be done up to 5 days ahead)
Tomatoes / Lettuce - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Make watermelon lime smoothie - Combine watermelon, ice, mint leaves, and lime juice in a blender. Blend until smooth. Refrigerate until ready to serve.

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Make

Heat oven to 400F / 204C degrees.
Line a sheet pan with foil and set bacon on top so that none are overlapping. Cook bacon in oven until golden brown and crisp, 12 to 15 minutes. Pour off extra bacon grease during cooking, if needed, to prevent bacon from being submerged in oil. (You can also fry the bacon in a skillet, if you prefer.)
Transfer bacon to a paper towel-lined plate to cool.
While bacon cools, peel and chop eggs.
Combine tomatoes, lettuce, spinach, and eggs in a mixing bowl. Add dressing and toss to combine. Season with some salt and pepper. Crumble bacon over top.
Serve salad with smoothies on the side. Enjoy!

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