Monday, January 13, 2014

BLT Chopped Salad with Corn, Feta + Avocado

Next to tomato, basil and mozzarella, bacon, lettuce and tomato is the next best savory trio. I craved BLT sandwiches something fierce when I was pregnant with Will and I kind of miss having a good excuse to eat them for breakfast, lunch and dinner. There is just something about them that really hits the spot! 

This salad has all of the qualities of a great BLT, swapping out toasted bread for crunchy romaine and creamy avocado in place of mayo. There is something so simple and fresh about a BLT in salad form. We enjoyed our fresh chopped salads during one of the coldest nights on record here in Charlotte and for a moment, I thought it was Summer. Sweet corn gives added crunch and crumbled feta is the perfect finishing touch. Chopped salads are so much fun! I didn't use as much corn as the recipe called for only because I didn't have enough but I don't think the salad was missing anything at all. I also added some chopped green onions and fresh cilantro. Good call on both!

Chopped BLT Salad with Corn, Feta + Avocado
recipe adapted from How Sweet it is

2 romaine hearts, chopped
1 pint grape tomatoes, quartered
6 slices thick bacon, fried and chopped
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled

2 Tbsp. Pour Olive Persian Lime olive oil or other good quality Extra Virgin Olive Oil
1 lime, juiced
salt + pepper, to season

Mix all ingredients in a large salad bowl. Drizzle on olive oil, lime juice and add salt and pepper to your liking. Toss to combine.

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