Cook the bacon in a skillet over medium heat with coconut oil until crispy, about 8 minutes. Transfer to a paper towel-lined plate.

For the eggs, boil water in a saucepan, gently add eggs, and boil for 9-12 minutes. Transfer to ice bath for 5 minutes before peeling and slicing.

Coarsely chop the romaine lettuce and layer it as the base in a large platter.

Layer the bacon, quartered eggs, avocado, halved tomatoes, and sliced strawberries over the romaine.

Drizzle dairy-free ranch dressing over the top and serve immediately for best flavor.

Enjoy the salad as a main dish or side, paired with a refreshing beverage if desired.