tuna and avocado cobb salad recipe

 

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. 

* Use the other half of the avocado for the Quinoa-Stuffed Tomatoes 

prep time:

20 minutes

cook time:

none

yield:

4 servings

serving size:

2 C salad,

2 Tbsp dressing

each serving provides:

calories 224

total fat 9 g

saturated fat 1 g

cholesterol 18 mg

sodium 264 mg

total fiber 6 g

protein 15 g

carbohydrates 24 g

potassium 557 mg

vitamin A 200%

vitamin C 50%

calcium 6%

iron 10%

Percent Daily Values are based on a 2,000 calorie diet.