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Carol Steed's California avocado taco salad

1 pound ground beef or ground turkey2 teaspoons ground cumin1/2 teaspoon garlic saltSalt, to tastePepper, to taste1 head green leafy lettuce, torn into bite-sized pieces1 head red lettuce, torn into bite-sized pieces1 (12 oz.) can kidney beans, drained and rinsed1 (6 oz.) can garbanzo beans, drained and rinsed1 (2.25 oz.) can sliced black olives, drained3 green onions, thinly sliced2 medium tomatoes, seeded and chopped1/3 cup chopped cilantro2 ripe fresh California avocados, peeled, seeded, cubed1 cup shredded mild cheddar cheese1 cup crushed corn tortilla chips3/4 cup prepared Catalina salad dressing

Makes 4 main-course servings.

Brown ground beef or turkey in a skillet over medium heat. Add cumin, garlic salt, salt and pepper to taste. Cook until the meat is no longer pink, then drain. Set aside to cool.

In a large salad bowl, combine lettuce, meat, 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 chips and salad dressing.

Nutritional information (per serving): Calories: 560 (58 percent from fat); protein: 9.1 g; carbohydrates: 51.8 g; fat: 36 g (saturated 7.8 g); cholesterol: 75 mg; sodium: 1001 mg; fiber: 3.7 g.

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