Introduction

This BLT Chopped Salad with Corn, Feta, and Avocado is a fresh twist on a classic favorite. Packed with crunchy bacon, creamy avocado, and tangy feta, it’s a vibrant, satisfying salad perfect for lunch or a light dinner.

Two white plates filled with fresh salad sit on a white marbled surface. Each salad has a base layer of chopped green lettuce, followed by scattered green avocado cubes and halved red cherry tomatoes. There are yellow corn kernels spread evenly over the salad, topped with small white crumbles of cheese. Crispy brown bacon pieces are sprinkled over the top as the final layer. Two silver forks lie near the dishes, highlighting the fresh and colorful mix of ingredients. Photo taken with an iphone --ar 4:5 --v 7

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
1 lime, juiced
1/4 tablespoon salt
1/4 tablespoon pepper

Instructions

Step 1: Chop the lettuce by laying it out on a large cutting board and running your knife through it in multiple directions until you reach your desired size.
Step 2: In a large bowl, combine the chopped lettuce, arugula, quartered tomatoes, corn, and chopped avocado.
Step 3: Add salt, pepper, olive oil, and lime juice to the bowl, then toss everything well to coat evenly.
Step 4: Fold in the crumbled bacon and feta cheese gently.
Step 5: Divide the salad evenly onto two plates and serve immediately.

Tips & Variations

For extra crunch, add toasted pepitas or sunflower seeds on top before serving.
Use smoked paprika in the dressing for a subtle smoky flavor.
Substitute romaine or mixed greens if you prefer a different texture.
Grill the corn for a charred taste instead of using fresh sweet corn.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the avocado and dressing separate to prevent browning and sogginess. Toss together just before serving. Reheating is not recommended as the salad is best enjoyed fresh.

How to Serve

Two white plates filled with fresh salad sit on a wooden table. Each salad has green lettuce as the base layer, topped with bright yellow corn kernels scattered across the plate. On top of this layer are chunks of light green avocado, small red cherry tomato halves, and crumbled white cheese. Crispy brown bacon pieces are spread evenly over the salad. A silver fork rests on the edge of the nearest plate, with a small piece of avocado beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lettuce instead of butter lettuce?

Yes, you can use any lettuce you have on hand, such as romaine or iceberg. Butter lettuce adds a soft texture, but other lettuces will work fine.

How do I prevent the avocado from browning?

To slow browning, toss the avocado with the lime juice right away and add it just before serving. You can also squeeze extra lime juice on top if storing for a short time.

BLT Chopped Salad with Corn, Feta & Avocado Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

A vibrant and fresh BLT Chopped Salad combining crisp butter lettuce, peppery arugula, sweet corn, creamy avocado, tangy feta cheese, and smoky bacon, all tossed in a zesty lime and olive oil dressing. Perfect as a light lunch or a flavorful side dish.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

Salad Ingredients

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatoes, quartered
1 cup sweet corn
1 avocado, chopped
4 ounces feta cheese, crumbled
4 slices thick-cut bacon, fried and crumbled

Dressing

1 1/2 tablespoons olive oil
1 lime, juiced
1/4 tablespoon salt
1/4 tablespoon pepper

Instructions

Chop the greens: Lay out the butter lettuce on a large cutting board and use a knife to chop it in different directions until it reaches your desired size. Chop the fresh arugula similarly and combine both in a large mixing bowl.
Prepare salad ingredients: Quarter the grape tomatoes, chop the avocado, and add them along with the sweet corn to the bowl with greens.
Fry and crumble bacon: Cook the thick-cut bacon slices in a skillet over medium heat until crispy. Drain on paper towels, let cool slightly, then crumble into bite-size pieces.
Make the dressing and toss salad: Add olive oil, lime juice, salt, and pepper to the bowl with salad ingredients. Toss everything well to evenly coat with the dressing.
Combine final ingredients and serve: Gently fold in the crumbled bacon and feta cheese. Divide the salad evenly onto two plates and serve immediately.

Notes

For best flavor, use fresh sweet corn either cooked briefly or raw depending on sweetness preference.
You can substitute butter lettuce with romaine or mixed greens if desired.
Adjust the lime juice and olive oil quantities to taste for dressing.
For a vegetarian version, omit bacon or replace with smoked tempeh or tofu bacon.
This salad is best served fresh and not stored for long to preserve lettuce crispness.

Keywords: BLT salad, chopped salad, bacon salad, feta avocado salad, corn salad, quick healthy salad