Easy California BLT Chopped Salad Recipe
This easy California BLT chopped salad combines crispy bacon, juicy tomatoes, creamy avocado, and crunchy croutons, all topped with a flavorful homemade ranch dressing. Perfect as a main dish or a side, this recipe is simple to prepare and loaded with fresh, vibrant ingredients for a satisfying meal.
Equipment
- Large mixing bowl
- Salad spinner (optional, but helpful)
- Small mixing bowl
- Whisk
Ingredients
For the Creamy Ranch Dressing:
- 4 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons milk any kind
- ¼ cup finely chopped fresh chives
- 1 garlic clove pressed or grated
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
For the Salad:
- 1 medium to large head of romaine lettuce chopped, rinsed, and dried
- 12 ounces bacon cooked until crispy
- 1½ cups cherry or grape tomatoes halved
- 1 large avocado pitted, peeled, and sliced
- 1 cup store-bought croutons
- ¼ cup finely chopped fresh chives
Instructions
- Make the Ranch Dressing: Combine the sour cream, mayonnaise, milk, chopped chives, garlic, salt, and pepper in a small mixing bowl. Stir thoroughly with a whisk until smooth and creamy. Let the dressing sit for a few minutes to allow the flavors to develop while preparing the salad.
- Prepare the Salad: Add the chopped and dried romaine lettuce to a large bowl. Scatter the crispy bacon pieces, halved cherry tomatoes, avocado slices, croutons, and chopped chives evenly over the lettuce.
- Add Dressing and Toss: Pour the ranch dressing over the salad (you can adjust the amount to your taste). Gently toss everything together to ensure the dressing coats all the ingredients evenly.
- Serve Immediately: Once tossed, serve the salad right away to enjoy its freshness and crunch.
Notes
- Drying Lettuce: For the crispiest salad, slice romaine lettuce into strips, chop it into bite-sized pieces, and use a salad spinner to remove excess water. Dry lettuce prevents the salad from becoming soggy.
- Cooking Bacon: To prepare crispy bacon with minimal mess, bake it in the oven. Line a rimmed baking sheet with parchment paper, place the bacon strips in a single layer, and bake at 400°F for 15–20 minutes for regular bacon or 20–30 minutes for thicker cuts. Drain the cooked bacon on paper towels.
- Feel free to customize this salad with extras like shredded chicken, hard-boiled eggs, or toasted nuts for added flavor and texture.
- Store leftover ranch dressing in a sealed container in the refrigerator for up to three days.
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