Little Gem Salad with Coconut "Bacon", Tomatoes, Avocado and Smoked Paprika Vinaigrette

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  • Total Time: 0 hrs 27 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 2 servings

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!


  • For the Coconut "Bacon":

  • 2 tablespoons tamari

  • 2 + 1/2 teaspoons Simply Organic Smoked Paprika

  • 1/2 teaspoon Simply Organic Cayenne Pepper

  • 1 tablespoon maple syrup

  • 2 cups unsweetened coconut flakes

  • 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

  • For the Smoked Paprika Vinaigrette:

  • 1/4 cup white wine vinegar

  • 3/4 cup olive oil

  • Kosher salt, to taste

  • black peppercorns, freshly ground, to taste


    For the Coconut "Bacon"

    1. Preheat the oven to 350˚F and line a baking tray with parchment paper. Whisk the tamari, maple syrup, 2 tsp smoked paprika and cayenne (if using) in a medium bowl, then add the coconut, tossing to coat.

    2. 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

    1. To assemble the salad place the little gem on a large platter and top with avocado, tomatoes, cucumber ribbons, radishes and coconut ‘bacon’.

    For the vinaigrette

    1. Add the vinegar, oil, 1/2 tsp Smoked Paprika and salt & pepper to taste 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.

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