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A large green salad with tomatoes, avocado, cheese and bacon in a large bowl

Southwest Tomato Bacon Avocado Salad

  • Author: Joanie Simon
  • Total Time: 35 minutes
  • Yield: 6 - 8 servings 1x


Imagine a BLT but skip the bread, add avocado and toss it with a tangy southwest ranch dressing.




  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 Tbs lemon juice (fresh squeezed is best)
  • 1 clove of garlic
  • 1 Tbs yellow mustard or dijon
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/8 tsp ground cumin
  • Salt and pepper to taste


  • 1 head romaine or green leaf lettuce
  • 2 cups shredded cabbage or slaw mix
  • 6 strips of bacon cooked and then chopped into bits
  • 1/3 cup cotija or feta cheese
  • 1 cup sliced cherry or grape tomatoes
  • 1 large avocado, sliced
  • 1/4 cup cilantro (optional)


  • Combine dressing ingredients into a blender and blend until smooth. Place in a dressing container for serving.
  • For the salad, layer up the ingredients in a large serving bowl and toss with dressing or serve the dressing on the side


  • For a spicy kick, add jalapenos
  • There will likely be more dressing than you need for the salad, so just keep the remaining and use it for dip or another salad.
  • Prep Time: 20min
  • Cook Time: 15 min
  • Category: salad
  • Method: blender
  • Cuisine: American

Keywords: BLT, avocado, salad, ranch dressing, bacon, tomatoes, dinner salad, keto