Spicy BLT Salad
I definitely don’t eat enough salad. Shame, since salads are an excellent source of natural enzymes, plant-based calcium, Vitamin K, and more. To get in the mood for a salad, I have to find some toppings that I love. These are some of my all-time favorites, but feel free to get creative and add/subtract anything else you may like or dislike.
You will need:
1 container fresh organic Kale/Chard/Spinach mix
1/2 bag homemade coconut bacon (see recipe here)
2 small organic Roma or Heirloom tomatoes, sliced
1 ripe avocado, diced
1 inch slice of diced onion
1/4 cup sliced almonds
3 small (canned) chipotle peppers, sliced into small chunks
2 Tbps sesame Tahini
1 Tbsp gluten-free Tamari
1 Tbsp lemon juice
1 tsp chili flakes
1 Tbsp water
Mix dressing ingredients while you’re cooking your coconut bacon – just don’t let it burn! You may need to add a little more or less lemon juice or Tamari – adjust to taste. Toss all of the ingredients except coconut bacon and almonds with the dressing.
I found that the coconut bacon tends to get a little chewy with the dressing and tomatoes, so I’d toss that on last with the almonds to keep them a little crunchier. Don’t add too too much or you’ll be chewing for days. You could also just eat it as a side dish with your salad.
Next time I may add a few strawberry or mango slices to experiment with flavor.
I was pretty full after eating this, but I also tossed a spaghetti squash in the oven to eat with it, which took an hour…. just scoop and eat with a little vegan butter, olive oil or coconut oil and a little tamari for flavor. Or add marinara. Or try with a little cinnamon and maple syrup as a dessert!
That should hold you over!