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Warning, once you try this sweet, salty, spicy and crunchy Coconut ‘Bacon’ you’ll need a batch at the ready at all times. It’s that good! Simply Organic Smoked Paprika is key to the flavor here. It lends a gentle heat, a smoky dimension of flavor you can’t get from any other spice, and a lovely sweetness.This Smoked Paprika is sourced from peppers grown in the Murcia region of southeastern Spain. These peppers are slowly smoked over an oak wood fire before being stone ground. They spend the time getting that amazing slow-roasted flavor and bottle it up so you can add a dash to everything you make! It's perfect in place of 'liquid' smoke which tends to have an artificial flavor, making it wonderful for vegan and vegetarian dishes to add an extra boost of flavor and smokiness. Be sure to pick up a bottle of Simply Organic Smoked Paprika so you can make a batch of this Coconut Bacon to snack on all summer long! It's great in salads, on top of sandwiches or eaten by the handful!
For the Coconut 'Bacon'
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 2 teaspoons Simply Organic Smoked Paprika
- 1/ 2 teaspoon (optional) Simply Organic Cayenne Pepper
- 2 cups unsweetened coconut flakes
Preheat the oven to 350˚F and line a baking tray with parchment paper. Whisk the tamari, maple syrup, smoked paprika and cayenne (if using) in a medium bowl, then add the coconut, tossing to coat.
Spread the coconut into an even layer on the baking sheet and bake for about 10-12 minutes, flipping the flakes halfway through baking, until golden brown. Let the coconut cool until crisp.
For the Salad
- 2 heads little gem lettuce, cored
- 2 avocados, sliced
- 1 pint cherry tomatoes, halved
- 1 small cucumber, shaved into ribbons
- 5 breakfast radishes, thinly sliced
- Coconut 'Bacon', (recipe above)
For the Smoked Paprika Vinaigrette
- 1/ 4 cup white wine vinegar
- 3/ 4 cup olive oil
- 1/ 2 teaspoon Simply Organic Smoked Paprika
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
For the Salad
To assemble the salad place the little gem on a large platter and top with avocado, tomatoes, cucumber ribbons, radishes and coconut ‘bacon’.
To make the vinaigrette, add all the ingredients to a jar with a tight fitting lid and shake until emulsified. Drizzle dressing over the plated salad and enjoy. Store any excess vinaigrette in the fridge for up to 4 days.