Created by California Avocado grower Carol Steed, this delicious salad is perfect for any casual get-together.
Carol Steed’s California Avocado Taco Salad
Total Time: 10 min
Ingredients1 lean ground beef or turkey 2 tsp. ground cumin 1/2 tsp. garlic salt As needed Salt, to taste As needed Pepper, to taste 1 head green leaf lettuce, torn into bite-sized pieces 1 head red leaf lettuce, torn into bite-sized pieces 1 (12-oz.) can kidney beans, drained and rinsed 1 (6-oz.) can garbanzo beans, drained and rinsed 1 (2.25-oz.) can sliced black olives, drained 3 green onions, thinly sliced 2 medium tomatoes, seeded and chopped 1/3 cup chopped cilantro 2 ripe Fresh California Avocados, seeded, peeled and cubed 1 cup shredded mild cheddar cheese 1 cup crushed corn tortilla chips 3/4 cup prepared Russian or French salad dressing
- Brown ground beef or turkey in a skillet over medium heat. Add cumin, garlic salt, and salt and pepper, to taste. Cook until the meat is no longer pink and then drain. Set aside to cool.
- In a large salad bowl, combine meat, lettuces, kidney beans, garbanzo beans, olives, green onions, tomatoes, cilantro and avocados. Gently mix together all ingredients and sprinkle cheese over the top.
- Just before serving, toss the salad mixture with the tortilla chips and salad dressing.
Copyright © 2012, California Avocado Commission
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados