Appetizers / Soups / Salads

Fish Taco Salad II takes 15 minutes to prepare.

Fish Taco Salad II takes 5 minutes to cook.

Fish Taco Salad II makes 2 servings.

The ingredients for Fish Taco Salad II are:

2 serving Chicken of the Sea Chunk Light Tuna w/ water, 1 can
1 fruit without skin and seeds Avocados, California (Haas)
1 cup, chopped Swiss Chard
4 serving Romaine, 1 inner leaf
4 serving Lettuce, Romaine, 1 outer leaf
4 oz Sunbursts yellow cherry tomatoes (5 pieces)
1 stalk, large (11"-12" long) Celery, raw
1 tbsp Kraft Olive Oil Mayo
1 serving Corn on the cob, 7". ear, fresh

Here is how you make Fish Taco Salad II:

Chop Romaine and Swiss chard and arrange on a plate.Slice celery and tomatoes and sprinkle over top.Combine tuna, mayo, and avocado in a bowl and place in the center of the salad.Microwave ear of corn for 5 minutes and then cut off kernels and sprinkle over top.Place 5 tortilla chip rounds around the outer edge and serve.Serving Size: Makes 2 large saladsNumber of Servings: 2Recipe submitted by SparkPeople user KATERUSSELL010.

The nutritional information for Fish Taco Salad II is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 352.5

• Total Fat: 17.5 g
• Cholesterol: 42.5 mg
• Sodium: 614.5 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 11.4 g
• Protein: 27.0 g