Tuna and Avocado Cobb Salad

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

Ingredients

For salad:

• 4 cup 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 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

Directions

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.