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.
1head lettuceiceberg or butter, chopped into small bite size pieces
1lbchickencooked and chopped: Use leftover chicken, breasts or thighs, or batch cook thighs here.
1package baconturkey bacon if preferred, cooked according to package instructions (You'll have some leftover.)
1/2bunch green onionsor 3 stalks celery, or 1 cucumber, peeled and chopped small (for LC, use the greens only)
1large avocadoor 2 small
1poundstrawberriesfresh, sliced (for LC, use 1/2 lb total)
Vinaigrettesee Notes below
Optional: Herb Ranch Dressingsee 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:
1/2 cup olive oil
1/4 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
1/2 teaspoon quality salt
1/2 teaspoon dried ginger, or freshly ground pepper if not AIP
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.