Make extra coconut bacon and creamy dressing from HealthyGirl Kitchen for quickly dressing up your weeknight meals such as loaded baked potatoes, fries, grain bowls, and more.
What you need:
For the coconut bacon:
1 cup large unsweetened coconut flakes
1 tablespoon soy sauce
1½ teaspoons liquid smoke
¼ teaspoon salt
1 tablespoon maple syrup
For the dressing:
¾ cup hemp seeds
1 tablespoon dried parsley
1 tablespoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
3 tablespoons lemon juice
1 cup water
For the salad:
1 head iceberg lettuce, cut into quarters
2 cups halved cherry tomatoes
½ cup chopped raw pecans
¾ cup diced red onion
What you do:
- For the coconut bacon, in a medium nonstick pan over medium heat, add coconut flakes, soy sauce, liquid smoke, and maple syrup. Mix until evenly coated. Saute 5 to 10 minutes until crisp and golden, stirring continuously to avoid burning. Remove from heat and set aside.
- For the dressing, into a blender, add all ingredients and blend until smooth, about 1 minute.Â
- Onto four serving plates, place iceberg wedges. Drizzle with dressing, then top with equal amounts tomatoes, pecans, onion, and coconut bacon.