BLT Zoodle Salad – Paleo, Keto & Whole30
Truth be told, I am not much of a salad person. But sometimes it just sounds really good. When I make a salad, it still has to be full of flavor. This BLT zoodle salad not only has bacon but uses pesto as the sauce/dressing. It is absolutely delicious and perfect for a light summer meal.
Let’s talk zoodles, AKA noodles made out of zucchini. They can be ‘cooked’ but for this recipe I prefer to keep them raw. I think they have a much better texture this way and it keeps the salad from getting soggy. There are multiple ways to make zucchini noodles. I use a spiralizer and it works perfectly. You don’t need anything fancy, you can even use a vegetable peeler to make thin strips. The pesto and the zucchini are the ‘L’ in BLT, because plain lettuce is boring.
You can easily use a store-bought pesto, there are lots of good options out there, but it is so easy to make your own. For this salad I used my Spinach, Arugula & Walnut Pesto and it is so so good. It is easily made in the food processor and has tons of flavor. It was the perfect addition to this salad.
For this recipe, I try to make only what we will eat right away because it doesn’t hold up as well in the fridge. You can make the zoodles and keep them in a baggie with a paper towel in the fridge and then just add the other ingredients when you are ready to eat!
Used in this Recipe:
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BLT Zoodle Salad
- Use a spiralizer or peeler to make the zucchini noodles, place them in a large bowl
- Cook the bacon in a medium skillet until done and set aside to cool. Once cooled, chop the bacon
- Toss the zucchini noodles with the pesto sauce and then add in the tomatoes. Top with bacon and fresh cracked black pepper to taste