What day is it again? I went on a whirlwind trip to California this week. I flew west to sunny Sacramento on Monday afternoon and stepped back into heavy, humid Kansas City air on Wednesday night. In between those flights, I learned all about almonds (we even toured an almond orchard!), caught up with Erin, met some awesome dietitians and drank plenty of California wine, of course. I’ll tell you more about it later!

I wanted to share another use for coconut bacon, which I’ve been snacking on straight from the bag this morning. This delightful grilled salad fit the bill. It screams SUMMER, almost as loudly as the summer bugs’ non-stop outdoor orchestra performance. (I can hear them now. I’m sorry for mentioning them. Let’s talk salad.)

This sweet-and-spicy salad features peppery arugula, black beans, grilled peppers, corn and red onions, avocado and feta, tossed in homemade chili-lime dressing. The coconut bacon is a lovely accent here, but if you’re still skeptical or just plain in a hurry, feel free to substitute crispy tortilla strips or some crumbled tortilla chips. It’ll be fantastic either way!

This salad was one of my first forays into grilling. Granted, I’m no grill master, but then again, grilling isn’t exactly rocket science. It’s more like, primitive science. Caveman-level stuff. I made do with my modern electric grill/griddle, which worked just fine!

For those without grills, you can roast the vegetables in a 425 degree Fahrenheit oven, turning occasionally, until they’re slightly charred on the edges. I hope this salad fits into your Labor Day plans!