Vegan BLT Salad with Coconut Bacon
Ingredients
Coconut Bacon
-
4
cups
large flake coconut
-
2
tablespoons
olive oil
-
2
tablespoons
pure maple syrup
-
2
teaspoons
gluten-free tamari or coconut aminos
-
2
teaspoons
smoked paprika
-
2
teaspoons
smoked salt
-
to taste
ground black pepper
Tangy Lemon Pepper Dressing
-
⅓
cup
raw cashews, soaked and drained
-
⅔
cup
water
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
pure maple syrup
-
1
teaspoon
lemon pepper seasoning
-
to taste
sea salt
Salad
-
2
just-ripe
peaches, halved
-
to taste
olive oil for grilling
-
4
servings
chopped or baby greens of choice
-
1
cup
sliced tomatoes
-
1
ripe
avocado, peeled, pitted & sliced
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Mix olive oil, maple syrup, tamari, smoked paprika, smoked salt, and pepper in a bowl.
- Pour the mixture over the coconut on the baking sheet and massage it in.
- Spread the coconut in a single layer and bake for 25 minutes, stirring halfway.
- For the dressing, blend cashews, water, lemon juice, maple syrup, lemon pepper seasoning, and salt until smooth.
- Grill the peach halves brushed with olive oil until charred.
- In serving bowls, layer greens, tomatoes, avocado, and grilled peaches.
- Drizzle with dressing and top with coconut bacon and black pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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