Plant-Based BLT Salad with Coconut Bacon
Ingredients
Coconut bacon
- 2 cups coconut flakes
- 1 Tbsp avocado oil
- 2 Tbsp tamari
- 1 tsp smoked paprika
- 1 Tbsp maple syrup
- 1/2 tsp liquid smoke
- 1 pinch sea salt
- 1/2 tsp black pepper
Salad
- 2 cups baby spinach
- 1 cup mint leaves
- About 10 rosa tomatoes
- 2 slices of sourdough bread (cut into croutons)
- 1 green apple
- 10 asparagus spears
- Olive oil
- Salt and pepper
Ginger peanut dressing
- 2 heaped Tbsp peanut butter
- 1 tsp rice wine vinegar
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 1/2 tsp grated fresh ginger
- Pinch of salt flakes
- Pinch of garlic powder
- 1 Tbsp olive oil
- Water as needed to thin
Preparation
Coconut bacon
Preheat oven to 180 deg C and line a baking sheet with parchment paper.
Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper.
Toss to thoroughly coat.
Bake for 6 minutes, then flip pan around.
Bake for another 5-7 minutes, or until coconut bacon is golden brown.
Let cool while you prep the salad.
Salad
Drizzle the tomatoes, croutons and asparagus with olive oil and season well.
Place the tomatoes on a lined baking tray and roast at 200 deg C for about 20 minutes.
After 10 minutes add the croutons and asparagus spears.
Set aside to cool.
Combine the salad ingredients and toss generously with the dressing.
