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Bacon, Lettuce, Tomato & Avocado Chopped Salad with Homemade Skinny Buttermilk Ranch Dressing

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 1 1x
  • Category: Salad
  • Cuisine: American


This hearty chopped salad is based on the classic BLT, with added chunks of creamy may and a lighter buttermilk ranch dressing.



For The Dressing

  • 2 tbsp Light Mayonnaise 
  • 1 tbsp Total 0% Greek Yogurt
  • 1 Very Small Garlic Clove, crushed
  • Large Pinch Sea Salt
  • 2 tsp Finely Chopped Chives
  • 2 1/2 tbsp Low Fat Buttermilk 
  • Freshly Ground Black Pepper

For the Salad


  • 1 Gem Lettuce, chopped 
  • 1 Small, Ripe Avocado, cubed
  • 2 Rashers Streaky Bacon
  • Large Handful Cherry Tomatoes, quartered  


  1. Grill the bacon on high and until it is American crispy. I like to cook it suspended on a suspended grill so the fat can drip away into a dish below, and I also like the daub the bacon slices with kitchen towel when they come out of the oven to remove more excess fat. Let the rashers go cold. 
  2. To make the Buttermilk Ranch, beat together the mayonnaise, yogurt, crushed garlic, a large pinch of sea salt and chives in a small bowl.
  3. Beat in the buttermilk a spoonful at a time (you may like your ranch thicker than I like mine, and the buttermilk thins it), and add a good few turns of freshly ground black pepper. Check the seasoning and refrigerate while you prepare the salad.
  4. Toss together the lettuce, tomatoes and avocado pieces in a salad bowl, top with drizzles of ranch and crispy bacon pieces. I make my life easier by just cutting the cold cooked bacon with scissors.