This low-carb bacon pea salad is a creamy, savory side dish with crispy bacon, fresh peas (used in moderation for lower carbs), crunchy celery, and a tangy mayo-based dressing. It’s perfect for keto-style meals, BBQs, or meal prep.
🥗 Yield
- 6 servings (side dish)
⏱ Time
- Prep: 20 minutes
- Cook: 10 minutes
- Chill: 30 minutes (recommended)
- Total: ~1 hour
🧾 Ingredients
🥓 Main Salad
- 6 slices bacon (crispy cooked and crumbled)
- 1½ cups frozen green peas (thawed and drained)
- 2 cups romaine lettuce or chopped iceberg (optional for extra crunch)
- 1 cup celery, finely sliced
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup shredded cheddar cheese (optional but recommended)
🥣 Creamy Low-Carb Dressing
- ½ cup mayonnaise (sugar-free if possible)
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1–2 teaspoons sweetener (erythritol or monk fruit for low-carb)
- 1 tablespoon chopped fresh dill or parsley (optional)
🌿 Optional Add-Ins (Low-Carb Boosters)
- 1 avocado, diced 🥑
- 2 boiled eggs, chopped 🥚
- 2 tablespoons sunflower seeds or chopped walnuts
- 2 tablespoons chopped pickles (adds tang + crunch)
🔪 Step 1: Cook the Bacon
- Place bacon in a cold skillet.
- Cook over medium heat until crispy (8–10 minutes).
- Drain on paper towels.
- Chop into bite-sized pieces.
👉 Save 1 teaspoon of bacon fat if you want extra smoky flavor in the dressing.
🥣 Step 2: Make the Dressing
In a bowl, whisk together:
- Mayonnaise
- Sour cream
- Dijon mustard
- Apple cider vinegar
- Lemon juice
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Sweetener
- Fresh herbs (if using)
Mix until smooth and creamy.
Taste and adjust:
- More vinegar → tangier
- More sweetener → balanced flavor
- More mayo → richer texture
🥗 Step 3: Prepare the Salad Base
In a large bowl combine:
- Peas (thawed and drained well)
- Celery
- Cucumber
- Red onion
- Lettuce (optional)
Make sure peas are not watery to keep dressing thick.
🧀 Step 4: Combine
Add dressing to salad base.
Toss gently until everything is evenly coated.
Fold in:
- Crispy bacon
- Cheese (if using)
- Optional add-ins like avocado or eggs
❄️ Step 5: Chill (Important)
Refrigerate for at least:
- 30 minutes
This allows flavors to blend and the dressing to thicken slightly.
🍽 Serving Suggestions
This low-carb bacon pea salad pairs well with:
- Grilled chicken or steak 🥩
- Burgers (no bun or lettuce wrap)
- BBQ ribs or grilled fish
- Keto meal bowls
- Lettuce cups for a light lunch
🧊 Storage
- Refrigerator: up to 3 days
- Do not freeze (dressing will separate)
Tip: Add bacon just before serving if storing longer for maximum crispiness.
🔥 Chef’s Tips
- Use turkey bacon for a lighter version.
- Swap peas for edamame for higher protein and lower net carbs.
- Adding boiled eggs turns this into a full meal salad.
- Always dry peas well to avoid watery dressing.
- A pinch of smoked paprika boosts the bacon flavor.
