Heirloom BLT Salad with Coconut Bacon
Ingredients
The salad
-
1
bunch
kale
-
2 or more
large
heirloom tomatoes
-
2
cups
whole grain bread
-
1
tablespoon
olive oil
-
to taste
N/A
sea salt
Coconut bacon
-
3
cups
large, unsweetened coconut flakes
-
3
tablespoons
reduced sodium tamari soy sauce
-
2 ½
tablespoons
Liquid Smoke
-
1 ½
tablespoons
maple syrup
Lemon-tahini dressing
-
¼
cup
tahini
-
1
small
lemon
-
1
tablespoon
white miso
-
1 to 2
cloves
garlic
-
1 ½
teaspoons
maple syrup
-
to taste
N/A
dash of salt
-
⅓
cup
water
Instructions
- Preheat the oven to 350°F.
- Prepare the coconut bacon by mixing coconut flakes with tamari, Liquid Smoke, and maple syrup, then bake until mostly dry.
- Toss bread pieces with olive oil and salt, then bake until crisp and golden.
- Whisk together tahini, lemon juice, miso, garlic, maple syrup, salt, and water to make the dressing.
- Remove tough ribs from kale, chop into pieces, and massage with salt until fragrant.
- Toss kale with dressing, then add tomatoes, croutons, and coconut bacon before serving.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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