In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the bacon strips, cooking for about 4 minutes on each side until crispy and golden brown. Transfer the cooked bacon to a paper towel-lined plate to cool before chopping into bite-sized pieces.

On a large serving platter or a big bowl, arrange the coarsely chopped romaine lettuce as your salad base.

Starting with the chopped bacon, layer in sliced hard-boiled eggs, diced avocado, halved cherry tomatoes, sliced strawberries, and a sprinkle of pecan halves in rows over the romaine.

Just before serving, drizzle the salad with your homemade dairy-free ranch dressing for an even distribution.

Serve your Strawberry Cobb Salad immediately, with extra dressing on the side if desired.