Strawberry Cobb Salad from Coconuts and Kettlebells

It’s just a week until Coconuts and Kettlebells by Noelle Tarr and Stefani Ruper goes on sale! This unique cookbook is a step-by-step food and fitness plan for women that teaches them how to improve their health by changing the quality—not the quantity—of the food they eat. When you follow the plan in this book, you’ll eat at least 2,000 calories a day thanks to a delicious selection of dishes that are all gluten-free, grain-free, and paleo.

Coconuts and Kettlebells is on sale August 7th. Pre-order a copy from your favorite retailer now. If you submit your pre-order receipt, you’ll get access to some amazing bonuses, including an extra chapter, five bonus workouts, an audio recording, and discounts to some of Noelle and Stefani’s favorite brands. Find out more here.

This strawberry cobb salad that we’re sharing today from the cookbook is the perfect way to close out summer. Plus, it uses amazing dairy-free ranch dressing – what is better than that?

Strawberry Cobb Salad

This salad is my rendition of a traditional Cobb salad. Strawberries and pecans are one of my favorite combinations, and the duo is elevated to a whole new level when balanced with the savoriness of bacon and tossed in my Dairy-Free Ranch Dressing. If you’re looking to impress a crowd, this is your dish.

Makes 4 servings
Prep time: 15 minutes
Cooking time: 10 minutes

  • 1 1/2 teaspoons coconut oil
  • 8 bacon slices
  • 1 large head 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
  • 1/2 cup raw pecan halves
  • 1/2 cup Dairy-Free Ranch Dressing

1. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until crisp, 4 to 5 minutes on each side. Set the bacon aside on 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.

Dairy- Free Ranch Dressing

  • 1/4 cup canned full- fat coconut milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup Mayonnaise
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh chives
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly groundblack pepper

1. Place the coconut milk and lemon juice in a small glass measuring cup and stir. Let the mixture sit for 5 to 10 minutes.
2. In a large bowl, whisk together the coconut milk mixture and the remaining ingredients.
3. Serve or transfer to an airtight container and store in the refrigerator for up to 5 days.

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