Colorful Salad with coconut bacon & vegan ranch dressing
It's always a good idea to know a recipe for a fresh salad – especially in the summertime! However, as we like to incorporate hearty and filling elements in our salads, such as smoked tofu, potatoes, lentils or pasta, we show you today a salad with homemade crispy coconut bacon and a 100% plant-based and easy ranch dressing.
The ranch dressing is made of a cucumber, plant-based mayonnaise and some seasonings and herbs. Sounds a bit strange, but it tastes wonderfully fresh and creamy. The salad is topped with coconut bacon, we already introduced to you [here] (https://www.zuckerjagdwurst.com/en/recipes/vegan-coconut-bacon).
Vegan Coconut Bacon
Ingredients
- 225 g (7.9 oz) natural coconut chips
- 2 tbsp soy sauce
- 2 tbsp liquid smoke
- 2 tbsp agave syrup
- optional: 2 tbsp smoked paprika
Instructions
- Mix soy sauce, Liquid Smoke, agave syrup, paprika, salt and pepper.
- Add your coconut chips and combine both.
- Bake coconut chips for 15 minutes at 320°F.
- Toss the mixture on the sheet every 5 minutes.
- Be careful so they don't burn.
Colorful Salad with coconut bacon & vegan ranch dressing
Ingredients
2 romaine lettuce
100 g (3.5 oz) tomatoes
1/2 broccoli
1 red onion
1 yellow pepper
1/2 cucumber
225 g (7.9 oz) coconut bacon (recipe on the blog)
ranch dressing
- 225 g (7.9 oz) cucumber
- 100 g (3.5 oz) plant-based mayonnaise
- 50 ml (0.2 cups) olive oil
- 1 garlic clove
- 1 tsp mustard
- 1 tsp agave syrup
- 1 tsp onion powder
- 5 g (0.17 oz) fresh chives
- 5 g (0.17 oz) fresh dill
- salt & pepper
Instructions
- Prepare the coconut bacon as described on the blog.
- For the vegan ranch dressing, wash the cucumber and cut in small pieces. Wash the chives and dill and chop finely. Peel the garlic clove.
- Place the cucumber, vegan mayonnaise, olive oil, garlic clove, mustard, agave syrup, onion powder, salt and pepper in a tall container and puree.
- Stir in the chopped dill and chives. Season to taste!
- Wash all ingredients for the salad. Cut the broccoli into florets and cut them into small pieces, peel the onions and cut into rings, halve or quarter the tomatoes, cut the bell pepper into small pieces and cut the cucumber into semicircles.
- Place all ingredients on the plates and top with the coconut bacon and ranch dressing.
