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BLT Chopped Salad
and watermelon lime smoothie

Active: 35 min Total: 35 min

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.

Ingredients

Servings:
4
Metric
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 strips
  • Baby spinach - 4 oz
Watermelon Lime Smoothie:
  • Watermelon - 16 oz, cubed
  • Ice - 1 cup
  • Mint - 4 leaves
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Make dressing - Combine vinegar, mustard, and tahini. Add oil while whisking. (Can be done up to 5 days ahead)
  3. Tomatoes / Lettuce - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. 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

  1. Heat oven to 400F / 204C degrees.
  2. 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.)
  3. Transfer bacon to a paper towel-lined plate to cool.
  4. While bacon cools, peel and chop eggs.
  5. 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.
  6. Serve salad with smoothies on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (36)
Gluten-free (3)
Paleo (1)
Vegetarian (13)

26 reviews

So quick & easy & tasty! I made a bit extra dressing to make it super saucy.

By: Dani
Posted: Jul 30, 2019
Diet: Original
0 Helpful

Added avocado to the blt (did not use lettuce), and had pineapple and cottage cheese on the side. We also just had everyone assemble their own.

By: Lori
Posted: Feb 17, 2019
Diet: Original
0 Helpful

The salad was a surprising delight, as was the marinated veggies.

By: elyssa
Posted: Sep 26, 2018
Diet: Vegetarian
0 Helpful

enjoyed this fresh... did not make good leftovers.

By: Whitney
Posted: Sep 10, 2018
Diet: Original
0 Helpful

This was fine, but I’d be just as happy with a normal BLT.

By: Andrea
Posted: Sep 01, 2018
Diet: Original
0 Helpful

Yum. The tortilla wasn’t necessary, we started with them but soon abandoned them to eat the salad like a fork. I’d add more tomatoes next time. The watermelon was great with left over feta, my toddler LOVED it!

By: Molly
Posted: Aug 22, 2018
Diet: Original
0 Helpful