Avocado BLT Salad with Ranch Recipe
Forget bland salads. This one hits like a cheat meal but behaves like a macro-friendly angel.
Crispy bacon, juicy tomatoes, cool avocado, and a ranch drizzle that makes you wonder why forks weren’t invented sooner.
It’s the BLT you love, rebuilt as a salad that actually fills you up. You’ll make it once and then start buying bacon in bulk, because… priorities.
What Makes This Recipe Awesome
- It’s fast but feels gourmet: Most of the work is crisping bacon and chopping. You’ll be seated in 20 minutes, tops.
- Big flavor, balanced plate: Protein from bacon and chicken (optional), fiber from greens, healthy fats from avocado.
That’s a win.
- Restaurant-level texture: Crunchy, creamy, juicy, smoky. Your taste buds get a group hug.
- Ranch that slaps: A garlicky, herby dressing that coats every bite without drowning it.
- Weeknight hero: Scales up for parties, down for meal prep. No drama, no fuss.
Servings, Prep Time, Cooking Time, Calories
- Servings: 4 generous salads
- Prep Time: 15 minutes
- Cooking Time: 10 minutes (for bacon)
- Estimated Calories: ~520 per serving (with ranch and bacon; see Nutrition Stats for breakdown)
All You’ll Need
- Greens: 6 cups chopped romaine or a romaine–spring mix combo
- Tomatoes: 1.5 cups cherry tomatoes, halved
- Avocado: 2 ripe avocados, diced
- Bacon: 8 slices thick-cut, cooked crispy
- Red onion: 1/4 small, thinly sliced
- Cucumber: 1 cup sliced (optional but refreshing)
- Croutons: 1 cup (optional for extra crunch)
- Protein add-on (optional): 2 cups cooked diced chicken or turkey
- Fresh herbs: 2 tablespoons chopped chives or dill
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/3–1/2 cup buttermilk (to desired consistency)
- 1 teaspoon lemon juice or white vinegar
- 1 small garlic clove, grated
- 1 teaspoon onion powder
- 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried)
- 1 tablespoon chopped chives
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Let’s Get Started
- Crisp the bacon: Cook slices in a skillet over medium heat until deeply golden.
Drain on paper towels and chop. Save a teaspoon of bacon fat for flavor insurance (optional).
- Mix the ranch: In a bowl, whisk mayo, sour cream (or yogurt), and buttermilk to a pourable consistency. Add lemon juice, garlic, onion powder, dill, chives, salt, and pepper.
Taste and adjust. Chill while you prep.
- Prep the produce: Chop romaine, halve tomatoes, slice onion, and dice avocado. If using cucumber, slice thin for maximum crunch.
- Optional protein: If adding chicken, season lightly with salt, pepper, and a pinch of paprika.
Use a splash of reserved bacon fat in a pan to warm it for extra flavor.
- Build the base: In a large bowl, toss greens with a light drizzle of ranch to coat—don’t drown it yet. This ensures every leaf gets flavor.
- Layer the goods: Add tomatoes, cucumber, onion, and avocado. Sprinkle bacon and herbs over the top.
Add croutons if you’re going for that BLT bread vibe.
- Final dressing: Drizzle more ranch over the top or serve on the side. Finish with a pinch of black pepper and a squeeze of lemon if you like it brighter.
- Serve immediately: The crunch-soft-creamy combo has a very short half-life. Get it to the table ASAP.
How to Store It Right
- Prep-ahead strategy: Store components separately: crisp bacon, chopped veggies, and ranch in individual containers.
- Greens: Keep in a sealed container with a paper towel to absorb moisture (2–3 days).
- Bacon: Refrigerate up to 4 days; re-crisp in a pan or air fryer for 2–3 minutes.
- Ranch: Keeps 5–7 days in the fridge.
Stir before using.
- Assembled salad: Best within 1 day; avocado browns and croutons soften quickly, FYI.
What’s Great About This
- Low effort, high reward: Minimal cooking, maximum flavor flex.
- Macro-friendly: Easy to scale protein and fats based on your goals.
- Kid-approved flavors: Bacon and ranch rarely get vetoed.
- Customizable: Add corn, swap greens, or spike the ranch with hot sauce. Your kitchen, your rules.
Nutrition Stats
Approximate per serving (with bacon, avocado, croutons, and ranch; no added chicken):
- Calories: ~520
- Protein: ~12–15 g
- Carbs: ~22–28 g (lower if you skip croutons)
- Fat: ~40–45 g (from bacon, avocado, and dressing)
- Fiber: ~7–9 g
- Sodium: Moderate to high (bacon and ranch); adjust salt as needed
Add 4 oz grilled chicken and you’ll stack on ~25–30 g more protein with ~180 extra calories. IMO, worth it if you want this to eat like a full meal.
Tips to Prevent Errors
- Don’t overdress: Toss the greens lightly first, then drizzle more on top.
Soggy salad = sadness.
- Salt at the right time: Tomatoes and cucumbers release water when salted early. Season at the end to keep crunch intact.
- Avocado timing: Dice last to avoid browning. A little lemon over the top helps too.
- Texture matters: Use thick-cut bacon and crisp it well; flimsy bacon disappears in the bowl.
- Balance the acid:</-strong> If the ranch feels heavy, add a splash more lemon or vinegar.
Brightness equals better.
- Knife work: Keep tomato halves bite-sized. Oversized chunks make forkfuls awkward (and messy).
Variations You Can Try
- Spicy Southwest BLT: Add corn, jalapeño, and pepper jack. Stir chipotle puree into the ranch.
- Keto Version: Skip croutons; add extra avocado and shredded cheddar.
Double bacon if you’re feeling wild.
- Turkey Club Remix: Use turkey bacon and add sliced roasted turkey for deli-style vibes.
- Greek Twist: Swap ranch for tzatziki, add olives, and crumble in feta.
- Veggie Boost: Add roasted chickpeas for crunch and protein; sub smoked paprika for bacon vibes.
- Herb Garden: Mix parsley, basil, and dill into the greens for a fresh, punchy base.
FAQ
Can I use store-bought ranch?
Yes, but choose a quality brand with real dairy and herbs. Thin with a splash of buttermilk or milk so it coats, not clumps.
What’s the best bacon for this?
Thick-cut, applewood-smoked bacon gives the best chew and flavor. Bake at 400°F (205°C) for 15–20 minutes on a rack for even crispness.
How do I make it dairy-free?
Use a dairy-free mayo and unsweetened plant yogurt for the ranch.
Thin with almond milk and punch it up with extra herbs and lemon.
Can I meal prep this?
Totally. Keep components separate and assemble before eating. Store avocado whole and cut fresh; stash bacon separately to keep it crisp.
What greens work best?
Romaine for crunch, butter lettuce for softness, or a 50/50 mix.
Avoid delicate greens like arugula if you plan to hold leftovers.
How do I lighten the dressing?
Use Greek yogurt instead of sour cream and cut mayo in half. Add extra lemon and herbs to keep the flavor dialed.
Is there a vegetarian version?
Use smoky roasted mushrooms or coconut bacon. Add roasted chickpeas or tempeh for protein and crunch.
Chef’s Final Word
This Avocado BLT Salad with Ranch is proof you can eat like a grown-up and still have fun.
It’s fast, fresh, and unapologetically satisfying. Keep the ranch zesty, the bacon crispy, and the avocado perfectly ripe, and you’ve got a repeat-worthy winner.
Now make it once—and watch it sneak into your weekly rotation like it pays rent.
