Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Champagne vinegar
- 4 cups romaine lettuce, torn into bite-size pieces
- 8 ounces smoked turkey, cubed
- 3 ounces crumbled blue cheese
- 1 medium Avocado from Mexico, sliced (cut just before serving)
- ½ cup frozen corn, thawed
- 6 slices bacon, cooked crisp and crumbled
- 2 hard-boiled eggs, sliced
- 6 tablespoons thinly sliced scallions
- Chives, finely chopped for topping
Why You'll Love Making This
This salad is fresh, colorful, and packed with a variety of flavors and textures. The creamy avocado adds richness, while the crisp vegetables and savory proteins create a satisfying meal. It’s both healthy and delicious, making it perfect for any time of day.
Pro Cooking Tips
- Use ripe but firm avocados to ensure they hold their shape when sliced.
- Chop ingredients into uniform sizes for an even bite every time.
- Chill all ingredients before assembling to keep the salad crisp and refreshing.
- Chop ingredients into uniform sizes for an even bite every time.
- Chill all ingredients before assembling to keep the salad crisp and refreshing.
Directions
In a small bowl, whisk together the olive oil and Champagne vinegar until well combined. Put the greens in a large serving bowl and drizzle the dressing over them. Give everything a gentle toss to make sure the leaves are nicely coated. Next, add the rest of the ingredients on top, season with a bit of freshly ground black pepper, and toss everything together lightly. Finish by sprinkling some chopped chives over the salad, and it’s ready to serve.
Simple Serving Suggestions
Serve this salad on a large platter for sharing or in individual bowls for a quick lunch. It pairs well with a light vinaigrette or a creamy dressing. Add some crusty bread or tortilla chips on the side for extra texture.
Keeping It Fresh
Store leftover salad components separately to maintain freshness. Keep avocado slices wrapped tightly with plastic wrap to prevent browning. Assemble the salad just before serving to avoid sogginess.
