I’ve been eating loads of salad lately and one of my favorites and easiest to put together is Sprout Salad with Coconut Bacon. This salad is packed with nutrients and flavor. Pea, onion, daikon, mung and alfalfa sprouts on a bed of spring salad mix.

But the star of this salad for me is the Coconut Bacon, I had heard of it, but had never given it a try. While shopping in Whole Foods, I saw a bag of it on the shelf, after reading the ingredients, decided I could make it myself,instead of paying a boat load of money for a 2 ounces. Yeah, it’s not bacon, but a really good replacement.

Wow, this stuff is so good! It was so hard for me not to eat the whole pan before putting on my salad.

Just mix, spread and bake–12 to 15 minutes later you’ll have yourself some tasty Coconut Bacon.

Crispy, smokey goodness, sprinkled over a bed of crisp salad. For the dressing, I simply mixed one avocado with a few grape tomatoes and fresh lime juice.

I added them to my salad, but you can add to any dish where you normally use bacon, even BLT’s!

Sprout Salad with Coconut Bacon

print shopping list

Preparation 5 mins Cook Time 15 mins Serves 4 adjust servings

Ingredients

COCONUT BACON

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

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

AVOCADO-TOMATO DRESSING

1 avocado
10 to 12 grape tomatoes sliced
juice of 2 to 3 limes
salt to taste

Instructions

Preheat oven to 350 degrees and line a shallow baking pan with parchment paper.
Place coconut chips in a large bowl.
Add the remaining ingredients to the bowl, using clean hands, toss to coat all of the coconut chips.
Transfer to baking pan and spread into an even layer.
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.
Take if from me, watch very closely to avoid burning, my first batch didn't make it.
Remove from oven, allow to cool, it will crisp up as it cools.
If you have any leftovers of the bacon, just store in airtight container or freeze for later use.
Wash salad and spin in salad spinner.
Divide the bagged salad onto four plates or bowls.
Wash sprouts and spin to dry.
Put ½ cup of each sprout on top of greens.
Slice tomatoes and add to salad.
Sprinkle with nuts.
Slice two avocados in half, seed and slice each half and place on salad.
Prepare dressing, slice and seed last avocado.
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.
Salt to taste, store any leftovers in the fridge and use within a week.
Sprinkle on Coconut Bacon, drizzle with dressing.
Serve and Enjoy.

by Celeste

Nutrition Facts
Serving Size	4
Amount Per Serving	As Served
Calories 686kcal Calories from fat 503
% Daily Value
Total Fat 56g	86%
Saturated Fat 32g	160%
Sodium 1275mg	53%
Carbohydrate 49g	16%
Dietary Fiber 24g	96%
Sugars 19g
Protein 13g