This vegetarian breakfast salad is the perfect way to start your day, with deliciously addictive coconut bacon made without liquid smoke.
Start by making the coconut bacon (recipe below).
Assemble the vinaigrette - in a bowl, mix all vinaigrette ingredients and whisk VIGOROUSLY with a fork. Taste, and adjust seasonings. You can add salt if you like, but the tamari should be salty enough for this dressing.
Assemble the breakfast salads - first, put down a layer of spinach. Then, pile on the sliced red onions, sliced avocado, and coconut bacon. Drizzle everything with as much vinaigrette as you like (there may be some left over). Be sure you whisk the vinaigrette together RIGHT before serving, as it separates easily.
Top with hard boiled eggs, extra black pepper, or chili flakes, if you like.
Serve, and enjoy!
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, NOT tin foil. 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 5-7 minutes.
After the first bake, 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 absolutely crucial! It prevents the coconut bacon from burning or 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!!
For a more interesting vinaigrette, try adding 1/2 tsp of Dijon Mustard to the mix!