The times when I’m stoked about a salad are few and far between.

BLT Chopped Salad with Corn, Feta + Avocado I

This is one of them!

Can I say stoked? I’ve probably used the word thrice in my life, the third being above. I’m trying it out for size.

BLT Chopped Salad with Corn, Feta + Avocado I

This salad… ugh. So good. I’ve rambled about my love for chopped salads for years on this little internet page. I don’t know what it is. The crunch of vegetables turns me off so maybe it’s just that everything is smaller and tiny and can be picked up in one spoon?

I think what it really is though.. is that I can use tortilla chips to eat this salad. Now THAT is where it’s at. I’m so into it.

BLT Chopped Salad with Corn, Feta + Avocado I

The salad has so many of my favorite flavors going on – bacon, feta, avocado, corn – that I kept the dressing simple: just some olive oil and lime juice. Lots of salt and pepper too, but other than that, just pure flavor. Even a little arugula mixed in with my beloved butter lettuce for something extra.

On top of needing the majority of my salads in chopped form, I sure as heck need as much texture (like, non-vegetable texture) that I can get. Enter bacon. And corn. And if you’re feeling frisky… maybe crumble some of those tortilla chips on top.

Uh huh. Do it.

BLT Chopped Salad with Corn, Feta + Avocado I


BLT Chopped Salad with Corn, Feta + Avocado

Yield: serves 2

Total Time: 25 minutes


2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, 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 teaspoon salt
1/4 teaspoon pepper


As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.

In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!

BLT Chopped Salad with Corn, Feta + Avocado I

Take that Monday.

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282 Responses to “BLT Chopped Salad with Corn, Feta + Avocado.”

  1. #
    Florence — May 20, 2014 @ 11:46 pm

    As a home economist, I have been taught that, for greatest nutritional benefit, lettuce should be torn, not cut.


    • Kate — May 22nd, 2014 @ 10:43 am

      Aren’t you fun?


      • Ruth — May 22nd, 2014 @ 7:07 pm

        I know but , I just don’t like torn! I ‘ll get my nutrition another way.

      • Jonny — May 23rd, 2014 @ 10:04 am

        LOL KATE! your reply made my day. :)

      • Raledo — May 25th, 2014 @ 12:40 pm

        Thanks for the laugh Kate! :)

      • Lo — May 27th, 2014 @ 11:22 pm

        Florence, I learned the same thing about lettuce being torn. I’ve been doing it for years and am not about to change.

      • Mark — May 29th, 2014 @ 6:21 am

        As a home economist, how could you possibly think that chopping lettuce makes it more or less nutritious? Lettuce has traditionally been torn to prevent the edges from browning (same idea with tender herbs like basil). Use a sharp chef’s knife and you’ll be a-okay! FYI- you can run it through the blender and make it into a slushy and it would still have the same nutrients, however, ice cream in the blender removes all calories–spread the word!

      • Mark — May 29th, 2014 @ 6:21 am

        As a home economist, how could you possibly think that chopping lettuce makes it more or less nutritious? Lettuce has traditionally been torn to prevent the edges from browning (same idea with tender herbs like basil). Use a sharp chef’s knife and you’ll be a-okay! FYI- you can run it through the blender and make it into a slushy and it would still have the same nutrients, however, ice cream in the blender removes all calories–spread the word!

      • courtney hennagir — June 7th, 2014 @ 6:12 pm

        Totally just snort laughed! Thanks for the funny Kate!

      • Maile Engle — June 9th, 2014 @ 8:59 am

        OMG. That comment just made my morning! I thought I was just going to get a an awesome salad recipe, and then….this happened. :)

      • Can't Cook — June 19th, 2014 @ 12:58 pm

        lol – best comment ever

      • Michelle — July 5th, 2014 @ 4:07 pm

        This conversation has made my whole day. Mark – nice job.

      • Kris — August 10th, 2014 @ 12:37 am

        There are always those who have to correct others……and throw their “credentials” out there…this little thread did make me laugh though…..

      • Chrissy — October 23rd, 2014 @ 8:30 am

        LOL BEST Thread EVER! I normally don’t cut my lettuce either but um.. It’s a CHOP salad.. so.. and by the way this is a wonderful salad! A friend of mine made it for a potluck and I just had to have the recipe! I also blend up super greens in my morning green slushie.. I’m pretty sure all the nutrients are still in there! :)

      • Gino — May 1st, 2015 @ 6:52 am

        Poor Florence…she did say she was “taught” this myth. Which, as I show my age, was commonly told to all of us young ladies in the mandatory home economics classes of the 1970’s. I never bought into the nutritional value part but the cutting (without a very sharp knife) can cause brown edges after a few hours.

    • Donna — May 23rd, 2014 @ 7:47 pm

      Neither cutting or tearing has an effect on nutritional value. The torn edge just holds up a little better for leftovers than the cut edge.


      • Gen — May 28th, 2014 @ 6:44 am

        Yes, Donna! I agree. Tearing simply keeps the cells of the lettuce a little more intact, so it will last longer in the refrigerator than chopped. That means, if you are going to eat the lettuce right away, tear or chop it. Enjoy the salad with lettuce prepared however you like. No big deal!

      • rebecca — May 28th, 2014 @ 10:12 am

        I wonder what the current teaching is for the effect on nutritional value when ‘chewing’ lettuce.

      • Terrye Heatley — January 8th, 2015 @ 2:37 pm

        What’s a leftover?

    • CockyCarrieLee — May 28th, 2014 @ 1:47 pm

      If you cut the lettuce, the nutrition runs away, because it’s scared.



      • Paul Townsend — May 30th, 2014 @ 2:36 pm

        Lettuce cutting causes nutritional loss like broken cookies cause calorie leakage.

  2. #
    Adrienne Knight — May 22, 2014 @ 6:28 am

    Loved this but have to know how many times you have used the word “thrice”? ;o)


  3. #
    Michelle @ A Dish of Daily Life — May 22, 2014 @ 2:21 pm

    I am so trying this. All my faves in one place and I just bought fresh corn! Yippee!! I hope I have bacon in the freezer!


    • Ruth — May 22nd, 2014 @ 7:10 pm

      I always have Oscar Mayer Bacon Bits on hand for times like this.


  4. #
    jann jones — May 22, 2014 @ 9:00 pm

    Salad… I just downloaded the perfect Jessica salad pic the other day.. So makes me think of you… A frying pan full,of luscious bacon, and one leaf of green on top.. Quote’ there.. I made a salad’… Love it! My kind of salad!


  5. #
    Bonnie — May 24, 2014 @ 12:08 pm

    I want to try this. What type of corn is used, Fresh, frozen or canned, and how is it cooked for this salad?


    • Raledo — May 25th, 2014 @ 12:44 pm

      I’m planning on frozen organic corn, thawed and the moisture dried out of it
      in a spinner or kitchen towel.


    • Mary — June 3rd, 2014 @ 8:40 am

      I like to cut fresh corn from the cob and just ever so slightly sauté it in a tiny bit of butter or olive oil in recipes like this one. Ooh! Or in the bacon grease? (shhhh!)


      • Jenny — April 29th, 2015 @ 3:31 am

        But you mustn’t Cut the corn from the cob, you must tear it or you’ll lose all the nutritional value! What a fun thread!

    • Kelly — September 1st, 2014 @ 9:17 am

      Corn cut right from the cob without any cooking is perfect. It adds an awesome crunch that really makes a chopped salad. :)


  6. #
    Cindy — May 25, 2014 @ 5:48 pm

    I am in love with chopped salads and I am making this was almost as I write this…however, I am going to mix it up a bit and throw some black beans in for good measure and I am thinking maybe a small cuke I got at the farmer’s market yesterday…who knows, some chopped broccoli and cauliflower couldn’t be a bad thing either…. so excited and hungry…. thanks for sharing !


  7. #
    Dianne — May 25, 2014 @ 6:15 pm

    Calories please?


  8. #
    Connie Deedrick — May 26, 2014 @ 10:46 am

    I’ve learned a neat trick for chopping. I use a clean, kitchen towel when chopping. It holds the veggies in place, protects the counter, absorbs the juices and is easy to pick up to transfer ingredients to your bowl!


  9. #
    Crystal — May 26, 2014 @ 5:46 pm

    Always bake your bacon. Not all the grease. comes out great,


  10. #
    Adrienne Napoli — May 28, 2014 @ 5:55 am

    Try it with Catalina dressing! Awesome.


  11. #
    Mary — May 29, 2014 @ 11:05 pm

    A really good additive is 1/2 can of Black beans drained and rinsed.


  12. #
    Luther — May 30, 2014 @ 2:39 pm

    Torn, cut, ripped, chopped, chomped, chewed, etc, etc, etc. What the Hay,, bring it on!


  13. #
    Brynne P. — June 1, 2014 @ 4:36 pm

    I really enjoyed this recipe, but sine I am a fan o southwestern fare, I changed it a bit by adding 2 tbsp. cilantro, 1 Cup pico de gallo, 1/2 Cup chopped red pepper, 1/2 Cup chopped onion, 1/2 Cup canned black beans, 1/2 Cup small (crunchy) tortilla strips and then some chopped up bok choy for additional crunchiness and nutrition. These additions added a lot more flavor, and went well with the avocado, lime juice and bacon.


  14. #
    Wannabemolly — June 1, 2014 @ 7:34 pm

    I’ve had this recipe saved on Pinterest for quite some time now. Found it again and decided to whip it up! DE-LISH!!!! Very tasty and light and guilt free!! I skipped the Olive Oil mostly because mine is starting to get a little stale and it was still super tasty! I shared this on Facebook! Hope you get some new followers!


  15. #
    Thalia Gerachis — June 3, 2014 @ 4:28 pm

    Don’t forget: feta cheese tends to be salty so use other salt seasonings sparingly. I love the suggested chopped cucumber and red peppers – yummy!


  16. #
    Marybeth — June 3, 2014 @ 9:33 pm

    I would add crushed tortilla chips as croutons.. That would taste amazing…


  17. #
    Alexi — June 4, 2014 @ 5:07 pm

    This salad makes us happy 2-3 nights a week!! Delish and easy to throw together! We’ve been holding the corn and adding green onions to stick to a low/no carbs after 2pm regimen!

    Keep up the perfect recipes!!

    Alexi from PicTricks


  18. #
    Donna — June 5, 2014 @ 8:27 pm

    Made this for dinner. While it was good, the lime is a bit overpowering. Next time I’ll use a vinagarette.


    • Renee — July 19th, 2015 @ 7:32 pm

      Totally agree with Donna. The lime was overpowering. If I make it again, I’ll use only 1/2 lime and maybe blend with a garlic clove to give the dressing more flavor.


  19. #
    Donna — June 5, 2014 @ 8:28 pm

    Made this for dinner. While it was good, the lime is a bit overpowering. Next time I’ll use a vinaigrette.


  20. #
    Kim lemire — June 6, 2014 @ 11:33 am

    All the nosense on on chopping lettuce or Where is the nutritional chart?


  21. #
    Alex — June 11, 2014 @ 11:17 pm

    I made this for dinner tonight, with a couple changes – I didn’t have any arugula, and I added 2 hard boiled eggs – and it was DELICIOUS! I will definitely make this often, as it was cheap, easy and sooooo good!


  22. #
    DS — June 13, 2014 @ 6:25 pm

    LOL…Kate you made my day!
    Making this salad for dinner, can’t wait. Will add black beans,


  23. #
    Stacy — June 16, 2014 @ 9:19 am

    Not sure how my HUSBAND came across your recipe but he sent it to me today, wanting us to make it. So…. I will make it. Nice to get some man traffic to the blogs! :-)



  24. #
    Sarah G — June 18, 2014 @ 9:09 am

    Great summer salad! Thanks for sharing. I was going to just toss it in ranch, but I’m glad I used your dressing. So easy and refreshing. I used fresh corn off the cob, microwaved for 90 seconds.


  25. #
    phlyfiremama — June 18, 2014 @ 9:50 pm

    This salad was delicious. I made ittonight, my Husband and I both LOVED it. TY for sharing this recipe!


  26. #
    Robin — June 21, 2014 @ 6:20 pm

    Looks and sounds YUMMY! I don’t eat pork in any fashion but subbing smoked turkey would totally make it for me!


  27. #
    Lois — June 25, 2014 @ 9:36 pm

    This salad sounds amazing. i will roast the corn on the BBQ and then cut if off the cob. Delicious!!


  28. #
    Chrissy — June 30, 2014 @ 9:04 am

    OMG! I had this salad this weekend and went back for seconds.. NOT JOKING! I never do that… I’ll be heading to the store today to get everything I need for it. SO yummy… I may or may not CUT my lettuce… we’ll see. :)


    • Cindi Hepner — July 19th, 2014 @ 6:07 pm

      I think I’ll make it and chop my lettuce, otherwise I’ll have to call it ‘Torn Salad’!…LOL Sounds so good I will make it tonight…thank you for the recipe and the joy :-)


  29. #
    Vanessa Rinaldo — July 25, 2014 @ 7:35 pm

    Just maiking this salad tonight! Looks yummy!! I’m serving it with plain cheese quesadillas… time, instead of the bacon, I may slice some grilled chicken or shrimp on top….


  30. #
    Lisa Sheppard — August 1, 2014 @ 3:20 pm

    These comments on cut lettuce are hysterical, if cutting ruins the nutritional value, who only knows what chewing it up causes?


  31. #
    Kris — August 10, 2014 @ 12:39 am

    I made this tonight and it was quite good! I made teensy changers and I used yellow cherry tomatoes instead (they were calling to me at the grocery store) and pepper bacon…so very yummy!


  32. #
    Linda — February 16, 2015 @ 9:00 am

    Wow, can’t believe I made something that tastes so good. Thanks for the inspiration!


  33. #
    sue — May 4, 2015 @ 9:28 pm

    These comments have made my day. thanks for the laughs I am going to do the salad with the sauté corn in bacon grease. YUMMMMM


  34. #
    Marcy — May 22, 2015 @ 6:53 pm

    Made it tonight. Fabulous , My husband loved it. Great summer salad. Will make for company for sure. Great recipe


  35. #
    Heather — May 27, 2015 @ 3:51 pm

    A friend shared this on facebook and I HAD to make it for lunch!! I used what I had on hand- gorgonzola (1 oz for 1 serving), frozen organic corn, spring green mix… It was SO delicious… I want to eat it every day!!!


  36. #
    Alexa — May 28, 2015 @ 11:17 am

    I tried this out last night, and I ADORE it. I couldn’t eat it fast enough! It helped me use up like 2/3 of my produce delivery for the week. I forgot the tomatoes at the store, so I chopped up some small pickling cucumbers and threw those in. I am a fan. :)


  37. #
    Brigitte — June 12, 2015 @ 7:08 pm

    I made this for supper tonight……the BEST salad I’ve ever had! Thanks!!!


  38. #
    Kim — June 13, 2015 @ 8:03 am

    Some of the responses re: chopped vs. cut lettuce are insensitive. Kindness is always more attractive than cleverness.


  39. #
    Robin Porrino — July 14, 2015 @ 11:08 pm

    I have made this fabulous salad so many times! I’ve done cheats like not having ripe avocado, substituting strange cheese but it is all so good. Everyone always feels so good when eating it


  40. #
    Robin — July 15, 2015 @ 3:53 am

    We have enjoyed this so many times. Serious love of avocado in this family even from New Jersey. Thanks, recipe is fabulous.


  41. #
    Never Eat Shredded Wheat — July 27, 2015 @ 10:23 am

    Totally yummy salad bursting with flavor – thank you so much for sharing it!


  42. #
    Beth — August 7, 2015 @ 7:51 pm

    Love a good chopped salad and this was delicious–you had me at bacon!!


  43. #
    Deb — September 9, 2015 @ 9:58 pm

    So do you get canned sweet corn or fresh ears then cook and cut off/remove?



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