Avocado BLT

Our first CSA of the season is here! The first month always brings a lot of greens which means we need to figure out ways to use them in ways that are not just salads. The Avocado BLT with Coconut Bacon is one of my favorite sandwiches from a local restaurant and now that we have figured out how to make the coconut bacon as similar to that sandwich as possible, Dave suggested using some of our mixed greens to recreate the recipe at home. This coconut bacon is certainly as close to the original as possible and you can add any extras to your sandwich that you prefer. I like my BLT's with mayo for a little extra zing but the creaminess of the avocado can take its place if you want the avocado to stand alone.

Vegetarian & Cooking original. 

We Received:
-Breakfast radishes
-Mixed greens
-Hakurei turnips

Coconut Bacon
-1 cup large unsweetened coconut flakes
-1 tablespoon liquid smoke
-1/2 tablespoon soy sauce
-1 tablespoon maple syrup
-1 teaspoon paprika
-1 teaspoon chili powder
-pinch of salt

-Bread of choice, we used a sandwich naan
-1 avocado, sliced
-1 tomato, sliced
-Mixed greens
-Mayo, optional

Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, maple syrup, paprika, chili powder and salt in a bowl. Add the coconut flakes and stir until the coconut flakes are coated in the sauce. Spread the coconut flakes out onto a single layer on the parchment paper. Bake for 15-20 minutes, stirring the flakes every five minutes at first, and every couple minutes towards the end, to make sure they are evenly cooked and to prevent burning.

To build your BLT toast the bread and then stack the mixed greens, tomato slices, and two tablespoons of coconut bacon onto one half of your sandwich. Add the mayo and avocado slices to the other half of the sandwich. 



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