Chopped Salad with Fresh Corn, Avocado, Tomato, Feta & Tortilla Chips

Let's talk salad, friends. 

As in THE most amazing chopped salad you have ever had.

A salad you will most likely eat EVERY SINGLE day for the remainder of the summer. 

Ok, maybe I'm being a little dramatic, but remember how I said once before that I wasn't a salad-everyday-for-lunch-kind-of-girl? Well, this salad changed all that. I've made it three times in the past week. I might have eaten it for lunch and dinner one day. 

(Also, we're going to totally ignore the fact that I eat this salad with so many tortilla chips it would not be unreasonable to call it nachos with a salad. We're ignoring that.)

This is the pinnacle of summer salad perfection. 

The star of the show is the fresh summer corn, which you cut from the cob and immediately put into your salad bowl. No cooking. Trust me. The sweet crunchy corn is perfect as is and pairs fantastically with the other ingredients.  (Creamy avocado, juicy tomatoes, crispy tortilla chips, & salty feta cheese.)

Ohhhhh emmmmm geeee YUM. 

The recipe is adapted from the wonderful How Sweet It Is blog.  Jessica's recipe calls for bacon, which was delicious of course, but the rapidity with which I was devouring this salad necessitated a lower fat item for the salty/crunchy factor---enter the tortilla chips.

She also uses a great lime vinaigrette, but Adam and I are a tad lazy and found a couple tablespoons of salsa to be just as good.

You could eat this salad as a meal, or serve it as a side dish at your summer cookouts.

I'll probably be making it for my dad for our 4th of July cookout.  He is the reason I'm a foodie, after all.

Happy Father's Day, Dad! I love you.

Enjoy your Sunday, friends!

Chopped Salad with Fresh Corn, Avocado, Tomato, Feta & Tortilla Chips

1-2 ears of fresh summer corn with the husks removed
4 ounces feta cheese, crumbled
1 pint cherry tomatoes, halved
1 large ripe avocado, cubed
½ cup crushed tortilla chips
3 tablespoons fresh cilantro
4 cups romaine lettuce, chopped
1-2 tablespoons salsa per serving


Carefully remove the kernels from the cob using a sharp knife.  Combine with remaining ingredients in a large bowl. Top each serving with a tablespoon or two of salsa and enjoy!

Recipe adapted from How Sweet It Is.

Wedding photo from Lime Green Photography.


  1. Ah I just made this tonight and it was fantastic! Thanks for the recipe!

    1. Thanks so much, Amy! I'm glad you liked it! :)