Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, turn off heat, cover, and let sit 9–11 minutes for firm yolks. Drain and transfer eggs to an ice bath for 5 minutes. Peel and quarter each egg. Season lightly with salt and pepper.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain and cool, then chop into bite-size pieces. Reserve a teaspoon of bacon fat if you want a smoky flavor for the dressing (optional).

Prepare vegetables and turkey

Rinse and spin the mixed greens dry. Halve the cherry tomatoes. Slice or cube the smoked turkey if not pre-sliced. Peel and pit the avocado; cut into 1/2-inch cubes or slices and toss gently with a small squeeze of lime or a pinch of salt to prevent browning.

Assemble salad

Arrange mixed greens on a large platter or divide among 2–3 serving bowls (serves 2–3). Neatly arrange smoked turkey, avocado, tomatoes, chopped bacon, shredded cheddar, and quartered hard-boiled eggs in rows or evenly distributed sections over the greens. Sprinkle chopped chives or green onions on top if using. Finish with a crack of black pepper and a light pinch of salt, if desired. Serve with avocado ranch on the side or lightly drizzle before serving.

Avocado Ranch Dressing

Make dressing

In a blender or food processor add the ripe avocado (scooped), mayonnaise, Greek yogurt, buttermilk, lime juice, minced garlic, fresh dill, parsley, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy. If the dressing is too thick, add extra buttermilk or milk 1 teaspoon at a time to reach desired consistency. Taste and adjust salt, pepper, or lime juice.

Finish and store

Transfer dressing to a jar. Chill for at least 10 minutes to allow flavors to meld. Dressing will keep refrigerated in a covered container for up to 3 days. Stir or shake before serving.