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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. 

BLT Zoodle Salad

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.

BLT Zoodle Salad

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.

Spinach, Arugula & Walnut Pesto

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!

BLT Zoodle Salad

Used in this Recipe:

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Spinach, Arugula & Walnut Pesto 

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BLT Zoodle Salad

Sara
A fresh and flavorful salad made with zucchini noodles, crispy bacon, juicy tomatoes and the most delicious pesto sauce.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Lunch, Salad
Cuisine American
Servings 2 servings
Calories 174 kcal

Ingredients
  

  • 1 Zucchini spiralized
  • 2 strips Bacon
  • 1/2 cup Cherry Tomatoes
  • 2 Tbls Pesto
  • 1/2 tsp Black Pepper

Instructions
 

  • 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

Nutrition

Calories: 174kcalCarbohydrates: 6gProtein: 5gFat: 15gFiber: 2gSugar: 4g
Keyword gluten free, keto, paleo, whole 30
Tried this recipe?Mention @thebetteredblondie

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