URL of this page: https://medlineplus.gov/recipes/tuna-and-avocado-cobb-salad/

Tuna and Avocado Cobb Salad

A Heart-Healthy Recipe from the National Heart, Lung, and Blood Institute

Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Number of Servings: 4

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


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


  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.

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