Why I Love This Recipe

A good salad should never feel like a backup plan, and this one definitely doesn’t. It has everything I love about a classic BLT, from the crispy bacon to the juicy tomatoes, but with plenty of fresh veggies and a homemade avocado ranch that I’d happily eat by the spoonful. Once that dressing hits the salad, it’s the kind of meal you’ll actually be excited to eat.

Enjoying The Leftovers

If you’re meal prepping, keep the dressing separate until you’re ready to eat. It only takes a minute to toss everything together, and the lettuce stays crisp instead of getting soggy.

Storing

Store the chopped vegetables, bacon, cheese, and avocado ranch in separate airtight containers in the refrigerator for up to 4 days. Slice or dice the avocado fresh if you’re adding extra to the salad.

Reheating

Toss everything together just before serving, then finish with a generous drizzle of the avocado ranch. Add grilled chicken if you’re looking to make it even more filling.

A dish with avocado salad dressing in it.
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BLT Salad With Homemade Avocado Ranch

If your idea of a great salad starts with bacon, you're in the right place. This BLT Salad with Homemade Avocado Ranch is loaded with crisp romaine, juicy tomatoes, crunchy cucumbers, cheddar cheese, and a creamy homemade dressing that completely steals the show. It's fresh, satisfying, and anything but boring.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
US M
Servings 4

Ingredients

For the avocado ranch
  • 2 small ripe avocados, peeled and pitted
  • 1/4 cup greek yogurt
  • 2 tbsp mayo
  • 1 tsp minced garlic
  • 2 tbsp fresh parsley
  • 1 tbsp fresh dill
  • Handful of fresh chives
  • 1/2 tbsp ranch seasoning mix
  • Juice of 1/2 lemon
For the salad
  • Romaine lettuce
  • Grape tomatoes, sliced
  • Red onion, sliced
  • Cucumber, sliced
  • 8-10 slices of bacon
  • Shredded cheddar cheese
US – M

Instructions

  • Preheat the oven to 425℉. Place the bacon on a lined baking sheet, ensuring the pieces don't overlap. Bake in the oven for 10-14 minutes, checking them at 10 minutes and cooking until your desired level of crispiness.
  • Once cooked, remove the bacon from the baking sheet, place it on a paper towel, pat it dry, and set aside.
  • For the avocado ranch, add all of the dressing ingredients to a blender and blend until smooth and creamy. If you'd like a thinner consistency, add 1 tablespoon of water at a time, blending after each addition, until the dressing reaches your desired texture.
  • Finally, assemble the salad! You can add as many or little of each topping as you'd like. In mine I had romaine lettuce, sliced grape tomatoes, red onion, shredded cheddar cheese, cucumber, and the bacon. Top it off with the avocado ranch and enjoy.

Equipment

blender
large baking sheet
cutting board
measuring cups

Nutrition Per Serving

Calories: 495kcal | Carbohydrates: 18g | Protein: 14g | Fat: 43g | Fiber: 9g