The "Cobb" Salad
Salad components:
1 head iceberg
1 small carton cherry tomatoes
1/3 cup cooked corn kernels (can use canned)
¼ cup diced shallots
1/3 cup shredded carrots
2 whole avocadoes diced
4 tablespoons chives chopped
4 tablespoons dill chopped
Coconut ‘Bacon’:
1 package coconut chips (I use Trader Joe's brand)
1 tablespoon avocado oil
1 tablespoon tamari
2 teaspoons smoked paprika
2 teaspoons maple syrup
Sea salt
Creamy Dreamy Dill dressing:
¼ cup olive oil
1 tablespoon tahini
½ lemon squeeze
½ shallot
¼ cup dill
¼ cup ice cold water
Sea salt
To make Coconut Bacon: Preheat oven to 350 degrees. Mix avocado oil, tamari, smoked paprika, maple syrup, and sea salt in small bowl with whisk. Then, cover coconut chips in mixture and place in oven for 7-10 minutes until caramelized but not burnt.
To make Creamy Dreamy Dill dressing: Blend all ingredients in food processor or blender of choice.