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Sprout Salad with Coconut Bacon


  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 1x
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Ingredients

  • COCONUT BACON
  • 3 1/2 cups coconut chips
  • 2 tablespoons reduced sodium Tamari sauce
  • 2 tablespoons liquid smoke
  • 2 tablespoons maple syrup
  • 1 teaspoon dry Mesquite Barbeque seasoning
  • 1 teaspoon paprika
  • SPROUT SALAD
  • 1 5 oz. bag of Spring Mix salad
  • 2 cups of Alfalfa sprouts
  • 2 cups of pea sprouts
  • 2 cups of onion sprouts
  • 2 cups of Daikon sprouts
  • 2 cups of mung bean sprouts
  • 2 avocados
  • 10 oz. package of grape tomatoes
  • 1/2 cup chopped sprouted nuts of seeds (optional)
  • AVOCADO-TOMATO DRESSING
  • 1 avocado
  • 10 to 12 grape tomatoes sliced
  • juice of 2 to 3 limes
  • salt to taste

Instructions

  1. Preheat oven to 350 degrees and line a shallow baking pan with parchment paper.
  2. Place coconut chips in a large bowl.
  3. Add the remaining ingredients to the bowl, using clean hands, toss to coat all of the coconut chips.
  4. Transfer to baking pan and spread into an even layer.
  5. Bake for 12 to15 minutes, tossing the coconut chips after 7 minutes. Continue to bake for another 5 to 8 minutes or until chips are golden brown.
  6. Take if from me, watch very closely to avoid burning, my first batch didn’t make it.
  7. Remove from oven, allow to cool, it will crisp up as it cools.
  8. If you have any leftovers of the bacon, just store in airtight container or freeze for later use.
  9. Wash salad and spin in salad spinner.
  10. Divide the bagged salad onto four plates or bowls.
  11. Wash sprouts and spin to dry.
  12. Put 1/2 cup of each sprout on top of greens.
  13. Slice tomatoes and add to salad.
  14. Sprinkle with nuts.
  15. Slice two avocados in half, seed and slice each half and place on salad.
  16. Prepare dressing, slice and seed last avocado.
  17. Place avocado, tomatoes and juice of two limes in blender and blend until smooth, add more juice as needed to get a smooth pourable dressing.
  18. Salt to taste, store any leftovers in the fridge and use within a week.
  19. Sprinkle on Coconut Bacon, drizzle with dressing.
  20. Serve and Enjoy.

Nutrition

  • Serving Size: 4
  • Calories: 296
  • Sugar: 13.1
  • Sodium: 50.5
  • Fat: 4.4
  • Carbohydrates: 30.2
  • Fiber: 15
  • Protein: 13.2
  • Cholesterol: 0