BLT salad with garlic herb dressing (vegan, soy free)

BLT saladOne of the things I’ve most appreciated with eating a well-balanced plant-based diet is the need for creativity and resourcefulness.  Adding rich flavors to vegetables without the use of meat or cheese is challenging, but there is deep satisfaction when I hit upon something that works.

Take this BLT salad for instance.

Until Angela had shared a recipe for coconut bacon in a pre-order recipe pack for her cookbook* I thought my bacon-eating days were over. Well, except for those occasional times when my husband makes it and I  have a bite or two.  Yes, I chegan.

coconut bacon

But back to the salad…

With coconut bacon on the scene suddenly recipes featuring its salty, smokey deliciousness were possible. You can also see where I featured it here and here.

So I turned one of my all time favorite sandwiches into a salad.

blt salad labelledAdmittedly, the is no “L” in this salad at all…I replaced it with a “K” instead. “K” as in kale for it’s meaty structure and iron-packed punch. A rich garlic herb dressing takes the place of mayo. I also toss in cucumber, raw pumpkin seeds and a non-traditional ingredient, either raisins or apple-juice sweetened cranberries, for a delightful sweetness and chewiness.

But enough of talking it up, let’s just get to the recipe – I’ve included the one for coconut bacon separately since, really, it is its own thing…

(Oh, and I’m curious fellow plant-eating lovers, do you occasionally nibble from the animal kingdom? If so, for what foods?)

CLICK HERE TO PRINT A PDF of the BLT salad recipe
CLICK HERE TO PRINT A PDF of the coconut bacon recipe

 BLT salad with garlic herb dressing (vegan, soy free)

Prep Time: 10-15 minutes

Serves: 4 people

Ingredients

    for the salad

    • Organic kale, finely chopped
    • Organic cherry tomatoes, halved
    • Cucumber, sliced
    • Raw pumpkin seeds
    • Raisins
    • Coconut bacon (recipe separate)
    • Garlic herb dressing
    • Optional toppings:
    • Dried cranberries

    for the garlic herb dressing

    • ¼ c. lemon juice
    • ¼ c. tahini
    • ¼ c. unsweetened vanilla almond milk
    • 1 garlic clove
    • ¼ c. fresh parsley
    • ½ tsp. dried dill
    • ¼ tsp. salt
    • dashes freshly ground pepper

    Instructions

    1. Make coconut bacon and cool.*
    2. Combine all salad ingredients, except for the dressing.
    3. In a small food processor or a blender, combine salad dressing ingredients and blend until smooth.
    4. Spoon over individual salad servings.
    5. Store remaining dressing in refrigerator.

    recipe notes

    • *See this recipe @ wildberrypress.com for the coconut bacon recipe
    • Organic kale and tomatoes are best to avoid high pesticide concentrations.
    • Approximately one hand full of chopped kale equals one salad serving.
    • I recommend trying apple juice sweetened cranberries. Natural food stores may carry them or you can find them online.
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     *I am an Amazon associate. If you purchase the cookbook through this link, it will provide a small credit to my account.

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