Loading...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:
10min
Cook Time:
10min
Ingredients
Serves: 4| 1 | 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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
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