Carol Steed’s California Avocado Taco Salad

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 Carol Steed's California Avocado Taco Salad

Created by California Avocado grower Carol Steed, this delicious salad is perfect for any casual get-together. 


Serves: 4
  lean ground beef or turkey
tsp.  ground cumin
1/2  tsp.  garlic salt
  As needed  Salt, to taste
  As needed  Pepper, to taste
  head green leaf lettuce, torn into bite-sized pieces
  head red leaf lettuce, torn into bite-sized pieces
  (12-oz.) can kidney beans, drained and rinsed
  (6-oz.) can garbanzo beans, drained and rinsed
  (2.25-oz.) can sliced black olives, drained
  green onions, thinly sliced
  medium tomatoes, seeded and chopped
1/3  cup  chopped cilantro
  ripe Fresh California Avocados, seeded, peeled and cubed
cup  shredded mild cheddar cheese
cup  crushed corn tortilla chips
3/4  cup  prepared Russian or French salad dressing

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. 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.
  2. 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.
  3. Just before serving, toss the salad mixture with the tortilla chips and salad dressing.

*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.

Copyright © 2012, California Avocado Commission

Carol Steed

California Avocado Grower Carol Steed

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