Who doesn’t love a BLT?
Salty bacon, sweet tomatoes, and crisp lettuce. . . You won’t even miss the toasted Wonder bread with toasty pine nuts to top it off.
I really enjoy this combination, but I have to say this pesto would be great on other things as well. Maybe a grilled white fish like tilapia? Or drizzled over roasted chicken and vegetables?
There are so many yummy choices when it comes to well balanced meals. It doesn’t have to be as hard as we make it sometimes.
If you are trying to lower carbohydrates or add in more vegetables this is a great option. If you need to watch dietary fats for your bodies needs, make a turkey bacon swap and use pistachios instead of pine nuts to top your salad. More on knowing what your body needs in terms of carbohydrates in fats at the bottom of the page!
Ingredients:
For Salad –
- 2 large Zucchini, spiralized
- 1 head Romaine Lettuce, shredded
- 1 pint Cherry Tomatoes, halved
- 1 Green Onion, sliced thin
- 4 strips Bacon, cooked crisp and chopped
- 1/4 cup Pine Nuts, toasted
- Sea Salt and Fresh Ground Pepper to taste
For Pesto –
- 1 cup Basil leaves
- 1/4 cup Pine Nuts
- 2 tbs Nutritional Yeast
- 1 tbs Lemon Juice
- 2 cloves Garlic
- 1/4 tsp Sea Salt
- 1/4 cup Olive Oil
Instructions:
- Combine ingredients for pesto in a food processor and pulse until a paste forms.
- Toss pesto with spiralized zucchini, shredded lettuce, and green onion.
- Divide among four plates and top with bacon, pine nuts, and additional salt and pepper to taste.
Gluten free. Grain free. Dairy free. Low carb. Sugar free.
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