California Avocado season has ended.

Carol Steed's California Avocado Taco Salad

Total time:

10 min

Prep time:


Cook time:

10 min

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

1 lb. 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.


  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

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

California Avocado Grower Carol Steed


(5 Ratings)