Strawberry Cobb Salad with Dairy-Free Ranch Dressing
Print Recipe
You know the expression, “dress to impress”? Well, the strawberry cobb salad from Coconuts and Kettlebells by Noelle Tarr and Stefani Ruper truly embodies this mantra. A whole head of romaine is topped off with all the classic fixings—plus a cup of ruby red sliced strawberries and dairy-free ranch dressing.
Ingredients
1 teaspoon coconut oil
8 bacon slices
1 large head of romaine lettuce, coarsely chopped
3 large eggs, hard-boiled, peeled and sliced
1 large avocado, diced
1 cup chopped cherry tomatoes
1 cup sliced strawberries
½ cup raw pecan halves
½ cup dairy-free ranch dressing
Directions
1. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until crisp, about 4 minutes on each side. Transfer the bacon to a paper towel to cool, then chop it into small pieces.
2. Arrange the lettuce on a large platter and spread the chopped bacon, eggs, avocado, cherry tomatoes, strawberries and pecans in rows over the lettuce.
3. Serve with the ranch dressing.
653 calories
58g fat
21g carbs
18g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.