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BLAT bowl recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Light and fresh BLAT salad bowl, perfect for a healthy weeknight meal under 500 calories.
Ingredients:
  • 200g mixed baby tomatoes, halved
  • 5.20 gm white Italian dressing
  • 9.20 gm extra virgin olive oil
  • 20.00 ml finely chopped fresh chives
  • 1 tsp black chia seeds
  • 1 avocado, quartered
  • 4 (about 120g) rashers streaky bacon
  • 3 baby gem lettuces, leaves separated
  • 6 baby qukes, halved
  • 60g (1/3 cup) sauerkraut
  • 50g smooth feta
  • 125.00 ml fresh basil leaves
  • 40.00 ml chopped fresh chives
  • 1 tsp finely grated lemon rind
  • 31.50 gm fresh lemon juice
  • 20.60 gm white Italian dressing
Instructions:
  • In a small saucepan, gently place the eggs and cover them with cold water. Bring the water to a rolling boil over high heat, then immediately remove from heat. Let the eggs stand covered for 4 minutes, then transfer them to iced water and let cool for 5 minutes. Peel the eggs and then halve them.
  • Prepare the dressing by blending all the ingredients in a blender until smooth and thoroughly mixed. Don't forget to season to taste.
  • In a bowl, mix together tomato, white Italian dressing, and 1 tsp oil. Season with salt and pepper to taste. Allow the flavors to meld as you set it aside.
  • Mix finely chopped chives and nutritious chia seeds on a plate. Gently press the cut side of the avocado into the flavorful mixture. Let it sit for a moment.
  • Heat the remaining oil in a small frying pan over medium-high heat and cook the bacon, turning occasionally, for about 4 minutes until it is golden and crisp. Then, transfer the bacon to a plate lined with paper towels to drain.
  • In a large bowl, artfully arrange lettuce, cucumbers, sauerkraut, tomato mixture, hard-boiled egg, avocado quarters, and crispy bacon. Gently drizzle with dressing for a burst of flavor.

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