Created by California Avocado grower Carol Steed, this delicious salad is perfect for any casual get-together.
Carol Steed’s California Avocado Taco Salad
|1||lean ground beef or turkey|
|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|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
*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