CAROL STEED'S CALIFORNIA AVOCADO TACO SALAD

Serves 4

1 pound ground beef or ground turkey

2 teaspoons ground cumin

½ teaspoon garlic salt

Salt, to taste

Pepper, to taste

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

1 head red lettuce, torn into bite-sized pieces

1 (12 ounce) can kidney beans, drained and rinsed

1 (6 ounce) can garbanzo beans, drained and rinsed

1 (2.25 ounce) 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, peeled, seeded, cubed

1 cup shredded mild cheddar cheese

1 cup crushed corn tortilla chips

¾ cup prepared Catalina salad dressing

1. 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.

2. 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.

3. Just before serving, toss the salad mixture with chips and salad dressing.

— Recipe from Carol Steed

Per serving: 560 calories, 9 g

— Staff analysis