Southwest Cobb Salad with Coconut Bacon


Hi guys! How ya doing? I hope your week is treating you fabulously!

I wanted to drop in for a hot minute to share yesterday's lunch with you. Because it was delicious. And because there was COCONUT BACON involved.

Yes, thats right. "Bacon" made from coconut. 


HASH TAG WINNING. Winning so very hard.

Anyway, I wont ramble because really this is a simple salad and you can see for yourself what it's all about! I loved the spicy tofu on this salad and I used a simple dressing of olive oil, apple cider vinegar, a bit of lime juice, and salt and pepper. 


Check out how to make the coconut bacon in the recipe box below and let me know your thoughts!!!

Love you always - cort

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Southwest Cobb Salad with Coconut Bacon
  • 4-5 cups iceberg or romaine lettuce
  • 1 avocado, sliced
  • 1 tomato, diced
  • 1/2 cup purple onion, sliced or diced
  • 1/2 jalapeno, sliced
  • 1/2 cup coconut flakes (NOT shredded coconut)
  • 2 teaspoons soy sauce
  • 2 teaspoons maple syrup
  • 1/2 block tofu, sliced and pressed
  • 3-4 tablespoons hot sauce
  • to taste, salt and pepper
  • to garnish, fresh lime juice
1. In a small bowl, combine coconut flakes, soy sauce, and maple syrup. Stir until the coconut flakes are well coated with sauce. Grease a medium skillet and add the coconut flakes. Cook over medium heat for approximately 5 minutes. The coconut flakes should become very fragrant and browned. Remove from heat and set aside.2. Marinate the tofu with hot sauce and salt and pepper. Add to a skillet and cook over medium for approximately 5 minutes on each side or until tofu is very firm.3. Build your salad as desired. Top with extra salt and pepper, lime juice, and your favorite dressing if desired.
Prep time: Cook time: Total time: Yield: 2 servings