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This favorite summer Strawberry Cobb Salad is a fresh, seasonal twist on a classic. It’s a composed salad that swaps out tomatoes for ripe spring or summer strawberries, offering a flavorful, healthier and nightshade-free alternative that everyone loves.
Wait till you see the hearts in people’s eyes when this beauty hits the table. Completely dairy-free, it’s topped with a rich and creamy herb dressing and/or tossed with a classic vinaigrette!
So bring on the moist chicken, crispy bacon and lettuce, rows of avocado and sliced strawberries, plus more, for this delightful seasonal main dish recipe.
It’s Paleo, AIP, Whole30, Keto/Low Carb and Gluten-free.
Serve for either lunch or dinner … skip the cooking and heating up of the house (use leftover chicken!), and please your family or friends with this newer take on Cobb Salad.
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Ingredients in Summer Cobb Salad with Fresh Strawberries
This Summer Cobb Salad is the healthiest version. I love Cobb salads and the general concept, but I’ve made this version anti-inflammatory — so I’ve left out a few ingredients, and don’t think you’ll mind!
All Cobbs are served in neat rows (or tossed) so you can see the lines of ingredients as you begin to dig in:
- Lettuce — Iceberg is the traditional choice. It turns out iceberg is healthier than we’ve been told, full of clean hydrating water and Vitamin K. You could also sub in butter lettuce if you prefer, which also has a really nice texture.
- Chicken — Cobb salads are packed with protein. Use breast or thigh meat, whichever you prefer. Use leftover chicken, or make Sheet Pan Chicken Thighs.
- Bacon — In my version, I sub in turkey bacon (because pork just isn’t healthy, but you can use regular bacon if preferred):
- Preheat oven to 425℉. Line a baking sheet with parchment paper; line up bacon, being careful not to overlap.
- Bake up to 15 minutes. Flip once after 10 minutes (optional).
- Green onion or celery — Depending on your preference: Celery is less inflammatory, but it does have oxalates. It’s also fine to use a third option: Something crunchy that you tolerate well (cucumber, for example).
- Avocado — A classic ingredient in Cobbs.
- Fresh strawberries — This gorgeous spring and summer crop tastes amazing in this salad, and takes the place of the usual red tomatoes, which you won’t miss.
Two dressing options
I like best to toss the lettuce underneath the toppings with a simple vinaigrette. I also drizzle the avocado and chicken with the vinaigrette once plated.
Then, I top the whole salad with dollops of a creamy dairy-free Herb Ranch Dressing.
You can do both dressings, too, or it’s fine to just choose one. As long as there’s enough dressing of just one of the recipes, it doesn’t need both. You choose.
How to make Strawberry Cobb Salad
- Assemble the salad: Place the lettuce on each plate first, or on a large serving platter. Top with rows of all the toppings.
- Drizzle with dressing before serving it, or serve the dressing on the side.
Optionally, toss the lettuce with vinaigrette before plating and composing the toppings.
Leftovers
Refrigerate lettuce and topping ingredients without dressing for making easy and delicious leftovers.
Ingredients last well, already prepped, for four days. They make a great lunch salad.
Strawberry Cobb Salad (Paleo, Whole30, AIP, Keto, Nightshade-free)
Equipment
- pan for cooking bacon
- small mixing bowl(s) for salad dressing(s)
Ingredients
- 1 head lettuce iceberg or butter, chopped into small bite size pieces
- 1 lb chicken cooked and chopped: Use leftover chicken, breasts or thighs, or batch cook thighs here.
- 1 package bacon turkey bacon if preferred, cooked according to package instructions (You'll have some leftover.)
- ½ bunch green onions or 3 stalks celery, or 1 cucumber, peeled and chopped small (for LC, use the greens only)
- 1 large avocado or 2 small
- 1 pound strawberries fresh, sliced (for LC, use ½ lb total)
- Vinaigrette see Notes below
- Optional: Herb Ranch Dressing see Notes below
Instructions
- Optionally, toss the lettuce with vinaigrette before plating and composing the toppings.
- Assemble the salad: Place the lettuce on each plate first, or on a large serving platter. Top with rows of all the toppings.
- Two salad dressing options (choose one or both):Vinaigrette: Drizzle with vinaigrette dressing before serving, or serve the dressing on the side. (See Notes below.)Dairy-free Herb Ranch: Top with dollops, and serve more on the side. (See Notes below.)
Notes
Honey-Dijon Vinaigrette recipe
Combine, and whisk together:
- ½ cup olive oil
- ¼ cup favorite vinegar, I love white balsamic best, or fresh lemon juice
- 2 T Dijon, omit for AIP
- 2 Tablespoons honey (or LC sub)
- 1 garlic clove, optional
- ½ teaspoon quality salt
- ½ teaspoon dried ginger, or freshly ground pepper if not AIP
Dairy-free Herb Ranch Dressing
- Use this Herb Lime Ranch Dressing recipe, but sub in another herb for the fresh cilantro: My favorite choice is fresh tarragon. Other options include parsley, dill or a combination of a few fresh herbs.
Nutrition
Pin Summer Strawberry Cobb Salad here:
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