vegetarian | gluten free | soy free | dairy free*

30 minutes or less

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, don’t stress!)

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:

1/2 (6-8oz) bag baby salad greens, any variety

1/2 pint cherry tomato, halved

¼ red onion, sliced thin

1 avocado, sliced

Everything Bagel Seasoning

OPTIONAL: 4-ish ounces bleu cheese, crumbled*

3 eggs, hardboiled

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 2 plates.

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

Sprinkle each salad with Everything But The Bagel Seasoning, prepared “bacon” & honey mustard dressing.

You will be SO happy that you did!!

Serves 2 as a main, 4 as a side.

*omit bleu cheese to make it dairy free