This hearty Chopped Salad with Shrimp, Avocado, Blue Cheese and Bacon is simple and satisfying. Great for lunch or dinner!
Chopped Salad with Shrimp and Avocado
So easy to make, made with butter lettuce, avocado, tomatoes and corn and finished with a drizzle of olive oil.
Spring for me always means less comfort food, and more hearty salads for lunch and dinner. Some of my go-to’s are Rosemary Chicken Salad with Avocado and Bacon, Carne Asada Steak Salad, or Crock Pot Chicken and Black Bean Taco Salad, just to name a few but I just love a salad with shrimp and avocado (Zesty Lime Shrimp and Avocado Salad is a favorite)!
I recently got my hands on my friend Jessica’s new cookbook The Pretty Dish: More than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out (affil link) and knew I had to make this! Her cookbook is beautiful, and filled with recipes, along with themed menus, party ideas, killer playlists, and DIY beauty projects. Such a fun and beautiful cookbook!
I slightly modified her recipe with calories in mind, cutting back on the cheese and using center cut bacon. I also swapped some of the bacon fat for olive oil, but really just minor tweaks. The salad was delish, and so satisfying!
Chopped Salad with Shrimp Variations:
- If you don’t eat pork, you can swap the bacon for turkey bacon.
- To make this Keto, omit the corn and add more avocado.
- To make this Whole30 or Paleo, omit the cheese and corn, add more avocado and tomatoes.
- You can halve this if you’re cooking for 1 or double to make enough for 4.
Chopped Salad with Shrimp, Blue Cheese and Bacon
Ingredients
- 4 slices center cut bacon, chopped
- 1/2 pound peeled and deveined shrimp
- 2 cloves garlic, minced
- 4 ounce butter lettuce, chopped
- 1 small corn on the cobb, grilled or roasted
- 1 ounce blue cheese or gorgonzola
- 1/2 cup halved cherry tomatoes
- 2 ounces diced avocado, 1 half small haas
- 2 teaspoons olive oil
- kosher salt and black pepper, to taste
Instructions
- Heat a skillet over medium heat and add the bacon. Cook until crisp and the fat is rendered.
- Transfer the bacon to a paper towel using a slottted spoon.
- Remove all but 1 teaspoon of the bacon grease and discard the rest.
- Add the shrimp and garlic to the skillet and cook 3 minutes, until opaque. Remove and chop into bite sized pieces.
- To assemble the salad divide between 2 plates or toss everything together in a large bowl.
- Serve right away, drizzled with 1 teaspoon olive oil, salt and pepper over each salad.
I have made this countless times, it’s so good! Tonight I added some quick pickled red onion and a squeeze of lime juice and it was next level good!!
This was the best salad I have ever had!!! Shrimp, bacon and blue cheese are the three amigos!!!
Easy, refreshing, good salad. Â I added a chopped hard boiled egg. Â Would be good with grilled chicken breast too
I made this for lunch today. I don’t like either cheeses suggested, so I used a shaved Tuscan cheese. I’m not a “salad person” and I would eat this anytime.Â
Made this tonight for dinner. Didn’t have BC, subbed feta.  Used home made Ranch since BF likes that.  Absolutely delicious!
LOVE this recipe!!! This was absolutely delicious!! I doubled the recipe and added raw red bell pepper and didn’t have avocado. I would never have put these ingredients together and this was one of the most flavorful dishes I’ve made in a looooonnnnggg time. Also, I used a salad mix that had some herbs in it, which added to the flavor.
(I bet it would be great w/ no changes, but since I am cooking for one and getting an avocado to last is difficult, I only use it when I know I’ll use the whole thing.)
Very good! Quick and yummy—don’t forget to cook the corn ahead of time though! Our corn still wasn’t done after we made everything else and ate it all LOL.Â
I made this salad for my lunch today, with some minor variations. I used pre-cook shrimp, Greek Vinaigrette (from Aldi), and a hard boiled egg, instead of avocado. Avocado is bitter to me and i thought the egg would made a decent substitution. Well, I have to say, that this was very tasty and very filling. If anyone has any other avocado substitutions, I would love to hear them. Thanks for the great recipe! I will definitely make this again.
Delicious Salad! Perfect combination of flavors and texture. We loved it!
This is a great salad recipe. I love blue cheese, and not a fan of avocado, but it works. I quadrupled the recipe and packed my fridge for lunches. For 7 Freestyle/SmartPoints, it’s a winner. Thanks.
I love it!!! Swapped blue cheese for feta and left out corn. I was hungry and I didn’t have any on hand. Delicious!
how long will cooked shrimp be good for? I usually meal prep lunch on Sundays for the week
2 days?
If this is half as good as the Cobb Salad in a Jar I’m in!
What am I doing with the teaspoon of bacon grease? ?
Cooking the garlic & shrimp. Yum!
What am I doing with the teaspoon of bacon grease?Â
cooking the shrimp in it.
Excellent tasting salad and easy to make.
Made this today for lunch- it was so good! Â
What’s a good cheese substitute for this recipe? Unfortunately, I cannot stand the taste of blue cheese but I want the full experience of the salad.
Alexis
You can use gorgonzola instead.
I don’t like blue cheese — can I substitute goat cheese or feta?
sure!
Any suggestions for making this ahead of time for the week?
I think making them in jars would work! Put the lettuce on top, shrimp at the bottom.
looks yummy. I’m thinking of turning this into a mason jar salad for lunch 🙂
Thanks for sharing.
Gina, why cant I find the journal to purchase anymore?