Tuna and Avocado Cobb Salad
Course
Main Dish
Cuisine
American
Servings
Prep Time
4
20
minutes
Servings
Prep Time
4
20
minutes
Ingredients
4
cups
red leaf lettuce, rinsed and chopped (about 8 leaves)
1
cup
frozen whole kernel corn, roasted (on a pan in the oven or toaster oven at 400 °F for 7–10 minutes)
1
cup
carrots, shredded
1
tomato, rinsed, halved and sliced
1/2
ripe avocado, peeled and sliced*
1
cup
frozen green peas, thawed
1
can (6 oz)
canned white albacore tuna in water
For dressing:
2
tablespoons
lemon juice (or about 1 fresh lemon)
1
tablespoon
lime juice (or about 1 fresh lime)
1
tablespoon
honey
1
tablespoon
fresh parsley, rinsed, dried, and minced (or 1 tsp dried)
1
tablespoon
water
1
tablespoon
olive oil
Instructions
Divide and arrange 2 cups of salad ingredients in each of 4 serving bowls.
For dressing, combine all ingredients and mix well. Spoon 2 tablespoons over each salad, and serve.