This hearty chopped salad with shrimp, avocado, blue cheese, and bacon is easy to prepare and wonderfully satisfying. Perfect for a nutritious lunch or a light dinner, this shrimp and avocado salad balances fresh greens, sweet corn, juicy tomatoes, creamy avocado, tangy blue cheese, and crisp bacon for a full-flavored meal.
Chopped Salad with Shrimp and Avocado
Simple to make in about 20 minutes, this chopped salad uses butter lettuce as a base and is finished with a light drizzle of olive oil and a pinch of salt and pepper. It’s a flexible recipe that works well as a weeknight meal, a meal-prep option, or a crowd-pleasing summer dish when fresh corn is in season.
As the weather warms, I reach for lighter meals and hearty salads more often. This shrimp-and-avocado combination is one of my favorites because it delivers protein, healthy fats, and satisfying textures in every bite. I adapted the recipe slightly to lower the calories by reducing the cheese and choosing center-cut bacon, and by replacing some bacon fat with olive oil for a cleaner finish. The result is a flavorful, balanced salad that feels indulgent without being heavy.
Why this Shrimp and Avocado Salad Works
This salad pairs warm, garlicky shrimp with cool avocado and a touch of blue cheese for contrast. Crisp, chopped butter lettuce and halved cherry tomatoes keep things fresh, while grilled or roasted corn adds sweetness and color. Cooked bacon provides crunch and smoky depth. A light drizzle of olive oil, plus salt and pepper to taste, is all you need to highlight the salad’s ingredients.
Variations and Dietary Options
- If you avoid pork, substitute turkey bacon or omit bacon entirely for a pescatarian version.
- To make the salad keto-friendly, leave out the corn and increase the avocado and butter lettuce.
- For Whole30 or Paleo adaptations, omit the blue cheese and corn, and add additional vegetables such as cucumber or extra tomatoes.
- Scale the recipe easily: halve for one serving, or double to serve four people.
Chopped Salad with Shrimp, Blue Cheese and Bacon
Prep time: 20 mins | Cook time: 0 mins active (shrimp cooks in skillet) | Total: 20 mins
Yield: 2 servings • Serving size: 1 salad
Ingredients
- 4 slices center-cut bacon, chopped
- 1/2 pound peeled and deveined shrimp
- 2 cloves garlic, minced
- 4 ounces butter lettuce, chopped
- 1 small ear of corn, grilled or roasted (kernels removed)
- 1 ounce blue cheese or gorgonzola, crumbled
- 1/2 cup halved cherry tomatoes
- 2 ounces diced avocado (about half a small Haas avocado)
- 2 teaspoons olive oil
- Kosher salt and black pepper, to taste
Instructions
- Heat a skillet over medium heat. Add the chopped bacon and cook until it is crisp and the fat has rendered. Transfer the bacon to a paper towel-lined plate to drain.
- Remove all but 1 teaspoon of the bacon grease from the skillet; discard the rest of the fat.
- Add the shrimp and minced garlic to the hot skillet. Cook for about 3 minutes, turning as needed, until the shrimp are opaque and cooked through. Remove the shrimp and chop into bite-sized pieces.
- To assemble the salad, either divide the chopped butter lettuce between two plates and arrange the shrimp, corn kernels, cherry tomatoes, diced avocado, blue cheese, and bacon on top, or toss everything together in a large bowl.
- Drizzle 1 teaspoon of olive oil over each salad, season with kosher salt and freshly ground black pepper, and serve immediately.
Nutrition (per serving)
Calories: 368 kcal • Protein: 35 g • Carbohydrates: 14.5 g • Fat: 19 g • Fiber: 4 g • Saturated Fat: 6 g • Cholesterol: 188 mg • Sodium: 590 mg • Sugar: 3 g
Tips for Success
- Use fresh, properly cooked shrimp for the best texture; overcooked shrimp becomes rubbery.
- If corn is not in season, frozen corn kernels that are quickly roasted or sautéed work well.
- For extra brightness, squeeze a little lemon or lime juice over the salad just before serving.
- To keep the avocado from browning if serving later, toss the diced avocado with a splash of citrus juice and store separately until ready to serve.
Final Note
This chopped salad with shrimp, avocado, blue cheese, and bacon is a versatile, flavorful dish that’s easy to customize. It makes a satisfying solo lunch or a shareable dinner for two. If you try it, consider leaving a comment or rating where you found the recipe to help others discover this tasty, quick salad.
