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.