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Vegan BLT salad with avocado
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Ingredients
AVOCADO-LEMON MAYO DRESSING
- 1 lemon, juice
- 2 cloves garlic, crushed
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) smoked paprika
- 1/2 cup chopped parsley
- 1 ripe avocado, seeded and peeled
- Salt and pepper
- 1/4 cup (60 ml) water
- 3/4 cup (180 mLl avocado oil
COCONUT BACON
- 1 1/2 cups (360 ml) unsweetened large flake coconut
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) maple syrup
- 1 tablespoon (15 ml) avocado oil
- 2 teaspoons (10 ml) smoked paprika
- Salt and pepper
SALAD
- 2 ripe avocados, seeded, peeled and halved
- Oil, for the grill pan
- 4 cups (946 ml) loosely packed arugula or frisee
- 1 1/2 cups (360 ml) cherry tomatoes, halved
- 1 1/2 cup (360 ml) sugar snap peas, ends and fibrous strings removed, thinly sliced on a bias
- Coconut Bacon
- Dressing
EQUIPMENT
- Cast iron grill pan
Directions
AVOCADO-LEMON MAYO DRESSING
- Add lemon, garlic, avocado, parsley, soy, paprika, salt and pepper, and water, and blend until smooth.
- While the blender is running, add the oil in a slow steady stream to make a ‘mayonnaise’. Reserve the dressing for the salad.
COCONUT BACON
- Preheat your oven to 325 F (160 C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the coconut flakes, soy sauce, maple syrup, oil, and paprika, season with salt and pepper, then gently toss until the coconut flakes are evenly coated with the seasonings.
- Spread out the mixture onto the lined baking sheet in an even layer.
- Bake for seven to eight minutes, stirring if needed, then remove from the oven and let cool completely.
SALAD
- Heat a grill pan over medium high heat until quite hot. Brush both the pan and the avocado lightly with oil, then grill the avocado halves for about two minutes per side, or until they develop nice grill marks.
- Toss the greens, tomatoes, and snap peas with some of the dressing, then arrange the greens on a serving dish. Top greens with tomatoes and snap peas. Garnish with coconut bacon, arrange the grilled avocados around the dish and drizzle on a bit more of the dressing.
