Description

Looking for a crave-worthy salad that actually feels like a meal? This BLT Avocado Salad is exactly that.

Ingredients

Scale

6 slices thick-cut bacon

1 head romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cup fresh or grilled corn (about 2 ears)

1 ripe avocado, diced

½ cup crumbled feta cheese

Salt and black pepper, to taste

For the dressing:

¼ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 clove garlic, finely minced

Salt and pepper, to taste

Instructions

Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and let cool, then chop or crumble.

Prepare the dressing: In a small bowl or jar, whisk together the olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Set aside.

Chop and prep the vegetables: Wash and chop the romaine, halve the cherry tomatoes, cut the corn off the cob, and dice the avocado.

Assemble the salad: In a large bowl, combine the lettuce, tomatoes, corn, avocado, and feta. Add the bacon last.

Dress and toss: Pour the dressing over the salad just before serving and toss gently to coat.

Serve immediately: Plate in shallow bowls or on a platter. Garnish with extra feta or fresh herbs if desired.

Notes

Use fresh corn for the best sweetness and crunch—grill or steam before cutting off the cob. Crisp the bacon well and drain to prevent a greasy texture. Toss avocado gently into the salad just before serving. Add the vinaigrette right before mealtime to keep greens fresh. Customize with proteins or swap feta for another cheese.

Prep Time: 10
Cook Time: 15
Category: Lunch
Cuisine: American

Nutrition

Serving Size: 4
Calories: 370 kcal
Sugar: 5g
Fat: 30g
Carbohydrates: 10g
Fiber: 5g
Protein: 8g

Keywords: BLT Avocado Salad