It has been extremely hot here in South Jersey this past week, so I have been taking advantage of our grill (more than usual!).
You can make or buy your flatbread, but these were made using @halfbakedharvest recipe. So easy and delicious!! Thanks Tieghan!!
This flatbread salad is so refreshing!!
- 2 pieces of naan bread
- 1-1/2 cups baby arugula
- 2 hard boiled eggs, sliced
- 1 avocado, peeled, pitted and thinly sliced
- 2 pieces cooked bacon, cooked and crumbled
- 1/2 cup grape tomatoes, halved
- 1/3 cup crumbled goat cheese
- kalamata olives
- herb seasoning (I use BRAGG organic sprinkle)
- Chipotle dressing (I use Simply Nature organic from Aldi)
- Cool knife* -optional:)
Cook and peel eggs (these can be made ahead of time and refrigerated until ready to use).
Cook bacon until nice and crispy. Transfer to lined rack to drain. Once the bacon is cool enough to touch, crumble and put aside.
Pit, peel and thinly slice the avocado, and cut the grape tomatoes in half.
Grill flatbread for about 2 minutes on each side over indirect heat (giving the bread nice grill marks).
Once the flatbread is grilled, start to assemble by spreading arugula on grilled naan, then arrange other ingredients on top. Sprinkle with herb seasoning (or you could use fresh herbs if you have them). Drizzle with dressing. Enjoy!!
I hope you make this, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!!
*The really cool knife in the picture belongs to my son-in-love Jason. It was handmade by our Pastor and friend, Bill Laky.