Recipe Source: Deliciously Healthy Family Meals
| Prep time |
Cook time |
Yields |
Serving Size |
| 20 minutes |
0 minutes |
4 servings |
2 C salad, 2 Tbsp dressing |
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
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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
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Directions
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1
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Divide and arrange 2 cups of salad ingredients in each of 4 serving bowls.
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2
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For dressing, combine all ingredients and mix well. Spoon 2 tablespoons over each salad, and serve.
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Tip:
Look for an avocado that is slightly firm, but soft enough to be gently squeezed. For a description of how to peel and cut an avocado, see the Healthy Eating FAQs in Cooking Resources.
* Use the other half of the avocado for the Quinoa-Stuffed Tomatoes.
Note: Four ounces of fresh grilled tuna steaks, salmon, or shrimp can be substituted for the albacore tuna. For cooking instructions for fresh fish and shellfish, see basic cooking instructions.
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