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

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.

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.