Introduction

This Zesty Lime BLT Salad with Avocado is a fresh twist on a classic favorite. Packed with crisp greens, juicy tomatoes, creamy avocado, and salty bacon, it’s brightened by a tangy lime dressing. Perfect for a light lunch or a flavorful side dish.

A white bowl filled with a fresh salad sits on a white marbled surface with a white cloth nearby. The salad has a base layer of bright green leafy lettuce. On top, there are chunks of creamy light green avocado and small yellow corn kernels scattered evenly. Crispy reddish-brown bacon pieces are sprinkled across the salad along with halved red cherry tomatoes. White crumbles of soft cheese are spread on the top, adding contrast to the vibrant colors of the vegetables and bacon. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chopped butter lettuce
2 cups chopped arugula leaves
1 pint grape tomatoes, cut into quarters
1 cup sweet corn kernels
1 avocado, diced
4 oz crumbled feta cheese
4 slices thick bacon, cooked and crumbled
1 1/2 tbsp olive oil
Juice of 1 lime
3/4 tsp salt
3/4 tsp black pepper

Instructions

Step 1: Lay the butter lettuce and arugula leaves on a large cutting board. Use a sharp knife to chop the greens roughly in multiple directions until you reach your desired texture.
Step 2: In a large mixing bowl, combine the chopped butter lettuce, arugula, quartered grape tomatoes, sweet corn kernels, and diced avocado. Toss gently to mix.
Step 3: Add salt, black pepper, olive oil, and lime juice to the bowl. Toss thoroughly to coat all ingredients evenly with the dressing.
Step 4: Gently fold in the cooked and crumbled bacon and feta cheese. Divide the salad onto plates and serve immediately for the freshest flavor.

Tips & Variations

For a smoky twist, substitute regular bacon with smoked bacon or add a dash of smoked paprika to the dressing.
Try replacing feta with goat cheese for a creamier texture and tangier taste.
Add toasted pumpkin seeds or chopped nuts for extra crunch.
If fresh corn isn’t available, frozen corn kernels can be thawed and used instead.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. To prevent sogginess, keep the dressing separate and add it just before serving. Reheat is not recommended as the greens and avocado are best enjoyed fresh.

How to Serve

A large white bowl filled with a fresh salad sits on a white marbled surface. The bottom layer is bright green leafy lettuce, topped with evenly scattered chunks of light green avocado and small red tomato pieces. On top of these are bright yellow corn kernels and crispy, dark brown bacon bits. The salad is finished with white crumbled cheese sprinkled all over, adding a soft texture contrast. The overall look is colorful and vibrant, with fresh ingredients layered to show depth and variety. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the components separately and toss them together just before serving to keep everything fresh and prevent the avocado and greens from browning or wilting.

What can I use instead of bacon?

If you prefer a vegetarian option, crispy roasted chickpeas or smoked tempeh can add a similar texture and flavor.

Zesty Lime BLT Salad with Avocado Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

A refreshing and zesty BLT salad featuring crisp butter lettuce, peppery arugula, juicy grape tomatoes, sweet corn, creamy avocado, tangy feta cheese, and savory crispy bacon, all tossed in a lime-infused olive oil dressing. Perfect for a light and flavorful meal or side dish.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Greens

2 cups chopped butter lettuce
2 cups chopped arugula leaves

Vegetables & Fruits

1 pint grape tomatoes, cut into quarters
1 cup sweet corn kernels
1 avocado, diced

Proteins & Cheese

4 slices thick bacon, cooked and crumbled
4 oz crumbled feta cheese

Dressing & Seasoning

1 1/2 tbsp olive oil
Juice of 1 lime
3/4 tsp salt
3/4 tsp black pepper

Instructions

Chop the Lettuce and Arugula: Lay the butter lettuce and arugula leaves on a large cutting board. Using a sharp knife, chop them roughly by running the knife through the greens in multiple directions until the pieces reach your desired texture. This technique provides a nice, uniform chop for the greens.
Prepare the Salad Base: In a large mixing bowl, combine the chopped butter lettuce and arugula with quartered grape tomatoes, sweet corn kernels, and diced avocado. Toss gently to evenly mix all the vegetables together.
Season and Dress the Salad: Add salt, black pepper, olive oil, and freshly squeezed lime juice to the bowl with the salad mixture. Toss everything well to ensure all vegetables are coated evenly with the dressing. An extra toss helps the bright lime and olive oil flavors reach every bite.
Add Bacon and Feta, Then Serve: Gently fold in the cooked and crumbled bacon along with the crumbled feta cheese into the dressed salad. Divide the salad evenly between two plates and serve immediately to enjoy the freshest flavor.

Notes

For a vegetarian version, omit the bacon or substitute with smoked tempeh or crispy mushrooms.
You can substitute feta cheese with goat cheese or your preferred crumbly cheese.
Use fresh lime juice for the best flavor; bottled lime juice may alter the taste.
Cook bacon until crispy for best texture contrast in the salad.
This salad is best served immediately to maintain freshness and prevent sogginess.

Keywords: BLT salad, lime salad, avocado salad, bacon salad, feta cheese salad, fresh summer salad, butter lettuce, arugula, zesty dressing