Preheat oven to 350 degrees F.

In a bowl, combine coconut flakes, olive oil, tamari, sriracha, maple syrup, and smoked paprika, and stir well. For a richer flavor, let coconut flakes marinate for a few minutes.

Place coconut flakes on a tray lined with parchment paper. Try to evenly space out the coconut flakes as best you can - aim for the least amount of overlap possible.

Once oven is at 350, bake coconut bacon for 5 minutes.

After five minutes, take coconut bacon out and stir well. Once coconut bacon is evenly spaced again, put the tray back in the oven.

After the previous step has completed, keep baking coconut bacon FOR TWO MINUTE INTERVALS, STIRRING AT EVERY INTERVAL. This step is crucial! It prevents the coconut bacon from cooking unevenly.

In total, your coconut bacon should bake from anywhere between 10-15 minutes (including the first five minute bake). However, this time may vary based on your oven. Be sure to always take the coconut bacon out and stir EVERY TWO MINUTES. And be careful - it can burn easily!

Either in a blender or in a bowl, combine all vinaigrette ingredients and blend (or whisk). Adjust salt and pepper as needed.

I didn't provide exact measurements here because this salad is so easy and forgiving to make. Assemble a bowl full of baby kale (or iceberg lettuce / romaine if you're a traditionalist!), cherry tomatoes, and avocado. Toss with as much vinaigrette as desired, and top with coconut bacon.

Enjoy!