Tuna and Avocado Cobb Salad

Lettuce, prepared corn, carrots, avocado and tuna with a citrus-herb dressing.

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The photo shows larger tuna pieces and a simplified avocado-tomato salad; the full recipe also includes lettuce, corn, carrots and peas.

Method

3 clear steps

1
Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.
2
Wash and dry the salad produce, drain the canned tuna, and cut the avocado just before assembly. Cook frozen peas according to package instructions, drain and cool promptly. Roast the measured corn in a single layer at 200°C / 400°F for about 7–10 minutes, then cool. Divide the prepared salad ingredients among four bowls; never add uncooked frozen peas.
3
For dressing, combine all ingredients and mix well. Spoon 2 tablespoons over each salad, and serve.

Tips, changes and questions from people who cooked this recipe.

General

Lettuce, prepared corn, carrots, avocado and tuna with a citrus-herb dressing.

Loading kitchen…

The photo shows larger tuna pieces and a simplified avocado-tomato salad; the full recipe also includes lettuce, corn, carrots and peas.

3 clear steps

1
Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.
2
Wash and dry the salad produce, drain the canned tuna, and cut the avocado just before assembly. Cook frozen peas according to package instructions, drain and cool promptly. Roast the measured corn in a single layer at 200°C / 400°F for about 7–10 minutes, then cool. Divide the prepared salad ingredients among four bowls; never add uncooked frozen peas.
3
For dressing, combine all ingredients and mix well. Spoon 2 tablespoons over each salad, and serve.