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Shredded Pork Cobb Salad with Homemade Ranch Dressing
Combine Kefir, 1/2 avocado, lime juice, garlic, chives, dill, parsley and salt into a blender. Blend until smooth and creamy. Adjust consistency to your liking by adding additional Kefir or avocado slices as needed.
Peel hard-boiled eggs and cut into wedges.
Chop lettuce and spread it out on a large serving platter. Top with eggs, bacon, shredded pork, tomatoes, blue cheese and green onions.
Serve immediately with dressing. Keep any leftover dressing in the refrigerator for up to 3 days.
I always cook up the bacon and eggs on the weekend, for quick and easy meal prep during the week. You can also purchase both of these in a ready state to make this meal even easier!