Cook bacon slices until crisp by frying in a skillet over medium heat (about 8–10 minutes) or baking on a rimmed sheet at 400°F / 200°C for 15–18 minutes. Drain on paper towels, then chop into 1/2-inch pieces.

Prepare eggs

Place eggs in a small pot, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 10–12 minutes for fully set yolks. Transfer to an ice bath, peel, and quarter each egg.

Prepare turkey and cheese

If turkey is in large slices, stack and slice into 1/2-inch strips or shred lightly. Cut cheddar into small cubes or shred, about 3 ounces in total.

Prepare avocado and tomatoes

Halve, pit and peel the avocado (or scoop halves) and slice into 1/2-inch slices. Halve cherry tomatoes. Toss avocado with a light pinch of salt to prevent browning if not assembling immediately.

Assemble salad

In a large serving bowl or on individual plates, place the mixed greens as the base. Arrange turkey, chopped bacon, avocado slices, cheddar, halved cherry tomatoes, and quartered eggs in neat rows or clusters over the greens. Sprinkle sliced green onions and chopped parsley over the top. Season lightly with the reserved kosher salt and freshly ground black pepper to taste (about 1 tsp salt and 1 tsp pepper distributed across the salad).

Serve

Serve immediately with the ranch dressing on the side or lightly tossed over the salad. If serving family-style, offer extra lemon wedges.

Ranch Dressing

In a medium bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Add lemon juice, minced garlic, chopped dill and chives, onion powder, salt and black pepper. Whisk to combine. If the dressing is too thick, whisk in cold water 1 tablespoon at a time until desired consistency (about 1–2 tablespoons).

Taste and adjust seasoning with additional salt, pepper or lemon juice as desired. Cover and chill at least 15 minutes to let flavors meld (up to 24 hours). Stir or shake before serving.