Cobb Salad

Prep: Preheat the oven to 350°. Line a baking sheet with parchment paper. Rinse and dry the produce. Remove the kale leaves from stems, stack and slice into ¼ inch ribbons. Discard the kale stems. Roughly chop the spinach. Slice the avocado in half lengthwise, remove pit and cube. Dice the tomato.

Combine the coconut flakes and liquid smoke in a bowl and allow to coat for 2 minutes.

Spread coconut flakes on a baking sheet and bake until browned and crispy, about 7 minutes.

Meanwhile, add the kale, spinach, tomato and avocado to a large mixing bowl.

Whisk together the mustard, white balsamic vinegar, salt and pepper to taste in a small bowl. Pour dressing over the vegetables and lightly toss to coat.

Top with coconut bacon and serve at room temperature or cold. Enjoy!