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- 1 Pack Secret Island Salmon Bacon (4 pieces)
- Romaine lettuce
- Anjou pear slices
- Castelvaltrano olives, pitted
- Pepitas, toasted
- Sesame seeds
- Fried capers
- Cilantro leaves
- 1 cup tahini
- 1/2 cup mayonnaise*
- 1 avocado
- 1 bunch fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 garlic cloves, grated
- Kosher salt, to tase
- Olive oil, to bring to desired consistency
In the container of a blender, add tahini, mayonnaise, avocado, cilantro, lime juice, garlic, and a pinch of salt.
Pulse and blend mixture, adding drizzles of olive oil until mixture is smooth and desired consistency is achieved.
*Can be made with vegan mayonnaise to be Whole30 compliant.
In a large skillet, cook the Secret Island Salmon Bacon over medium heat, 4 minutes each side, or until crispy.
Tear salmon bacon into bite size pieces.
In individual bowls, smear a healthy portion of the dressing on the bottom.
Add desired amounts of romaine, pear, olives, pepitas, sesame seeds, capers, and cilantro leaves.
Top each salad with prepared salmon bacon.
Enjoy! (And share the secret!)