Tuna and avocado Cobb saladView step-by-step instructions
Makes 4 servings.
4 cups red leaf lettuce, rinsed and chopped (about 8 leaves)
1 cup frozen whole kernel corn, roasted (on a pan in the oven at 400 degrees for 7 to 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 6-ounce can white albacore tuna in water
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 teaspoon dried)
1 tablespoon water
1 tablespoon olive oilDirections
- 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.
Serving size: 2 cups salad, 2 tablespoons dressing. Amount per serving: 224 calories, 9g total fat (1g saturated fat), 24g carbohydrates, 15g protein, 6g total fiber, 264mg sodium.