One spring afternoon, I was helping my granddaughter set up a lemonade stand at the edge of our driveway. She handled the sign and the cups, and I sat nearby under a folding chair’s shade, slicing cucumbers for the snacks we planned to share once the stand closed.
The breeze carried that fresh, earthy scent from our little backyard garden, where the romaine and herbs had just perked up after a rain the night before. We’d spent the morning pulling weeds, our fingers smelling of chives, and I thought how satisfying it felt to use what we grew for something simple and wholesome.
After we packed up the stand, I wanted a light lunch that wouldn’t weigh us down but still felt like a treat. Bacon was sizzling in the skillet while my granddaughter rinsed the romaine in a colander almost too big for her small hands. When we sat down later with bowls full of crisp greens, cool cucumber, creamy avocado, and that tangy ranch coating everything, it felt like a small celebration of the season—sunshine, laughter, and fresh ingredients from the garden.
This salad quickly became a repeat request from the grandkids on our family movie nights and from my husband, who enjoys anything with bacon. It’s easy enough to make on a busy day yet looks colorful and inviting on the table, making it just as fitting for a picnic as it is for a weeknight dinner.
Short Description
A fresh, hearty chopped salad featuring crunchy romaine, cool cucumber, creamy avocado, and smoky bacon tossed in tangy ranch dressing. Quick to prepare, vibrant in flavor, and perfect for everyday meals or casual gatherings.
Key Ingredients
- 4 cups chopped romaine lettuce
- 1 large cucumber, chopped
- 6 strips cooked bacon, crumbled
- 1 ripe avocado, diced
- 1 cup shredded carrots
- ½ cup cherry tomatoes, halved (optional)
- ½ cup ranch dressing
- Salt and black pepper, to taste
- Chopped chives or parsley, for garnish
Tools Needed
- Large salad bowl
- Cutting board and sharp knife
- Colander for rinsing greens
- Skillet for cooking bacon
- Salad tongs or large spoon
Cooking Instructions
Step 1: Prep the Ingredients
Rinse and dry the romaine thoroughly so the leaves stay crisp. Chop cucumber into bite-sized pieces, dice avocado, and shred carrots if needed. Cook bacon until crispy, drain on paper towels, then crumble.
Step 2: Assemble the Salad
In a large bowl, combine romaine, cucumber, avocado, carrots, and cherry tomatoes if using.
Step 3: Add Bacon and Dressing
Sprinkle in the crumbled bacon. Drizzle with ranch dressing and toss gently until all ingredients are evenly coated.
Step 4: Season and Garnish
Add salt and black pepper to taste. Sprinkle chopped chives or parsley over the top for extra freshness and color.
Step 5: Serve Immediately
Enjoy the salad right after tossing to keep the vegetables crisp. Serve chilled for the best flavor and texture.
Why You’ll Love This Recipe
Crunch Meets Creaminess: Crisp romaine and cucumber pair beautifully with creamy avocado and smooth ranch dressing.
Flavor Boost from Bacon: The smoky, salty bacon elevates the simple greens.
Quick and Fuss-Free: Takes under 20 minutes from start to table.
Family-Friendly: Loved by kids and adults alike.
Perfect Anytime Dish: Works for lunches, potlucks, picnics, or as a side with grilled meats.
Mistakes to Avoid & Solutions
Soggy Lettuce: Always dry your romaine completely. If the leaves are damp, the dressing won’t cling well. Use a salad spinner or blot with a clean towel.
Overripe Avocado: Choose avocados that yield slightly to gentle pressure but aren’t mushy. Too soft and they’ll mash instead of dice.
Watery Cucumber: If your cucumber is especially juicy, pat it dry with paper towels before adding to the salad.
Overdressing: Start with a smaller amount of dressing and add more as needed. Too much can overwhelm the fresh ingredients.
Limp Bacon: Cook bacon until crispy and let it cool fully before crumbling to keep its crunch in the salad.
Serving and Pairing Suggestions
Serve as a light lunch on its own or alongside grilled chicken, steak, or seafood for a heartier meal.
Pair with crusty bread or garlic toast to round out the meal.
For a casual dinner, present it family-style in a large bowl.
Bring to picnics or potlucks—assemble the vegetables first and toss with dressing just before serving to keep everything crisp.
Storage and Reheating Tips
Store undressed salad components in separate airtight containers in the fridge for up to 2 days.
Keep bacon in its own container to maintain crispness.
Add avocado and dressing just before serving to prevent browning and sogginess.
This salad isn’t suitable for reheating but tastes best freshly assembled.
FAQs
1. Can I make this salad ahead of time?
Yes, prepare the chopped vegetables and bacon in advance but keep them separate. Toss everything with dressing just before serving.
2. What can I use instead of ranch dressing?
Greek yogurt-based dressings, blue cheese, or a simple lemon vinaigrette work well.
3. How do I keep avocado from browning?
Cut and dice avocado just before serving, or toss it lightly with a squeeze of lemon juice.
4. Can I make it vegetarian?
Absolutely. Skip the bacon or replace it with crispy roasted chickpeas for crunch.
5. How do I make this salad more filling for dinner?
Add grilled chicken, shrimp, or even hard-boiled eggs for extra protein.
Tips & Tricks
Chill the bowl before assembling to keep the salad extra crisp.
Dice the cucumber and avocado in similar sizes for an even bite.
Use thick-cut bacon for more flavor and texture.
Serve in chilled plates for a refreshing touch on warm days.
Recipe Variations
Southwest Style: Swap ranch for chipotle ranch and add roasted corn, black beans, and shredded cheddar.
Mediterranean Twist: Use lemon-herb vinaigrette, add Kalamata olives, feta, and sliced red onion.
Low-Carb Version: Skip the carrots and tomatoes, and keep bacon generous.
Dairy-Free: Choose a dairy-free ranch and skip cheese-based garnishes.
Protein-Packed: Toss in cubed grilled turkey or salmon for a wholesome dinner salad.
Final Thoughts
There’s something joyful about preparing a salad that feels vibrant and satisfying without much fuss. This recipe is one I turn to often when the garden is giving us more cucumbers than we can keep up with and the afternoons call for something cool and refreshing. I love how easily it adapts to different moods and occasions, whether we’re having a quiet meal for two or setting out a big bowl at a summer gathering.
My husband likes his portion with a slice of buttered toast, while the grandchildren sneak extra bacon bits into their bowls. Seeing everyone gather around the table, each with their own favorite tweak to the salad, is the kind of memory that makes me happiest in the kitchen. I hope this recipe becomes just as handy and comforting for you as it has for us.
Chopped Salad With Ranch, Bacon, And Cucumber
Ingredients
- 4 cups chopped romaine lettuce
- 1 large cucumber chopped
- 6 strips cooked bacon crumbled
- 1 ripe avocado diced
- 1 cup shredded carrots
- ½ cup cherry tomatoes halved (optional)
- ½ cup ranch dressing
- Salt and black pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Rinse and dry the romaine so the leaves stay crisp.
- Chop the cucumber, dice the avocado, shred the carrots if needed, and cook the bacon until crispy, then crumble it.
- In a large bowl, combine the romaine, cucumber, avocado, carrots, and cherry tomatoes if using.
- Add the crumbled bacon, drizzle with ranch dressing, and toss gently to coat everything evenly.
- Season with salt and black pepper, then sprinkle chopped chives or parsley on top for freshness and color.
- Serve right away while the vegetables are crisp and chilled.
