The times I get genuinely excited about a BLT chopped salad are rare.
This is one of those times.
I don’t usually use the word “stoked,” but this salad might deserve it. A BLT chopped salad hits all the right notes for me.
This salad is so good. I’ve talked before about my love for chopped salads — there’s something about the smaller pieces that makes everything more enjoyable. The texture is bite-sized and easy to scoop up, which wins me over every time.
Another perk: tortilla chips are a perfect vehicle for eating this salad. Crunch plus creamy avocado and salty bacon? Yes, please.
The combination of bacon, feta, avocado and corn inspired a very simple dressing: good olive oil, bright lime juice, and plenty of salt and pepper. I also like a mix of butter lettuce with a little arugula for a hint of pepperiness.
Texture is key for me — I often want something other than just vegetables. That’s where bacon and corn come in, and if you want a little extra crunch, crumble some tortilla chips on top. It’s a little indulgent, but it takes the salad to the next level.
Watch the video of how this BLT chopped salad comes together:
BLT Chopped Salad with Corn, Feta + Avocado
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Ingredients
- 2 cups butter lettuce, chopped
- 2 cups fresh arugula, chopped
- 1 pint grape tomatoes, quartered
- 4 slices thick-cut bacon, fried and crumbled
- 1 cup sweet corn
- 1 avocado, chopped
- 4 ounces feta, crumbled
- 1 1/2 tablespoons olive oil
- Juice of 1 lime
- 1/4 tablespoon salt
- 1/4 tablespoon pepper
Instructions
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To chop the lettuce, spread it on a large cutting board and run a sharp knife through it in different directions until it’s as finely chopped as you like.
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In a large bowl, combine the chopped lettuce, arugula, tomatoes, corn and avocado. Add the salt, pepper, olive oil and lime juice, then toss to coat. Fold in the crumbled bacon and feta, divide between two plates, and serve.
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