Tuna and Avocado Cobb Salad

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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 °F 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


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.

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