Tuna and Avocado Cobb Salad

Not just a salad, but a delicious meal—try serving with crusty whole-grain bread


For salad:

  • 4 C red leaf lettuce, rinsed and chopped (about 8 leaves)
  • 1 C frozen whole kernel corn, roasted (on a pan in the oven or toaster oven at 400 ºF for 7–10 minutes)
  • 1 C carrots, shredded
  • 1 tomato, rinsed, halved and sliced
  • ½ ripe avocado, peeled and sliced*
  • 1 C frozen green peas, thawed
  • 1 can (6 oz) canned white albacore
  • tuna in water
    For dressing:
  • 2 Tbsp lemon juice (or about 1 fresh lemon)
  • 1 Tbsp lime juice (or about 1 fresh lime)
  • 1 Tbsp honey
  • 1 Tbsp fresh parsley, rinsed, dried, and minced (or 1 tsp dried)
  • 1 Tbsp water
  • 1 Tbsp olive oil


1. Divide and arrange 2 cups of salad ingredients in each of 4 serving bowls.
2. For dressing, combine all ingredients and mix well. Spoon 2 tablespoons over each salad, and serve.
Tip: Look for an avocado that is slightly firm, but soft enough to be gently squeezed.
Note: Four ounces of fresh grilled tuna steaks, salmon, or shrimp can be substituted for the albacore tuna.



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By | 2018-01-02T23:24:13+00:00 January 9th, 2018|Healthy Recipes|Comments Off on Tuna and Avocado Cobb Salad

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