vegetarian | gluten free | soy free

30 minutes or less | batch prep

What You’ll Need:

For the “bacon”

1 c thick, unsweetened coconut shreds

½ Tbsp olive oil

1 Tbsp Tamari

½ tsp paprika

½ Tbsp honey. Local to your area

½ tsp liquid smoke (if you can’t find this, just omit!)

Pinch sea salt

Parchment paper

For the honey mustard dressing;

1 tsp Dijon mustard

1 tsp stone ground mustard

Zest AND juice of 1 lime

¼ c olive oil

2 tsp honey, local to your area

For the salad:

1 head iceberg lettuce, base removed & quartered

1 pint cherry tomato, halved

1 red onion, sliced thin

1 avocado, quartered & sliced

4-5 ounces bleu cheese, crumbled

4 eggs, hardboiled and chopped

Bring a medium pot of water to a boil for the eggs.

Then, preheat oven to 325*

Mix ingredients for “bacon” in a medium bowl, toss to coat. If you can’t find liquid smoke, no biggie, just omit!

Spread evenly on a baking sheet lined with parchment paper & pop into the oven for 6 minutes.While coconut transforms, combine ingredients for dressing a small food processor or blender. Pulse & set aside.

When timer goes off for the bacon, remove, stir & pop back into the oven for a final 4 minutes, then set aside to cool.

Slowly spoon eggs into boiling water & boil for 9 minutes.

While eggs cook, prepare salad ingredients & divide among (4) Tupperware containers for easy grab & go lunches all week long OR in one large salad bowl to share.

Rinse cooked eggs with cold water. Peel, slice in half & add to salads.

Sprinkle each salad with prepared “bacon” & honey mustard dressing just before serving. Be so happy!

Serves 4 as a main, more as a side.