1 lean ground beef or turkey

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2 tsp. ground cumin

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1/2 tsp. garlic salt

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As needed Salt, to taste

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As needed Pepper, to taste

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1 head green leaf lettuce, torn into bite-sized pieces

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1 head red leaf lettuce, torn into bite-sized pieces

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1 (12-oz.) can kidney beans, drained and rinsed

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1 (6-oz.) can garbanzo beans, drained and rinsed

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1 (2.25-oz.) can sliced black olives, drained

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3 green onions, thinly sliced

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2 medium tomatoes, seeded and chopped

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1/3 cup chopped cilantro

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2 ripe Fresh California Avocados, seeded, peeled and cubed

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1 cup shredded mild cheddar cheese

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1 cup crushed corn tortilla chips

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3/4 cup prepared Russian or French salad dressing

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.