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

Spicy Cucumber−Avocado Soup

1/2 firm−ripe California avocado
1 1/2 pounds cucumbers, cut into 1/2−inch pieces
1 (8−oz) container plain low−fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeno chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives

Peel and pit avocado. Blend all ingredients in a blender until
very smooth, about 1 minute.