Prep Time:15 minutes
Makes:6 servings

Great Southwestern flavors in a quick salad.

Avocado Salad Ole

INGREDIENTS

2 medium avocados, pitted, peeled, diced (approximately 2 cups)
1 (15 ounce) can kidney beans, rinsed, drained
1 cup pitted ripe olives, drained
2 tablespoons chopped green onion
1/3 cup Ole Dressing (below)
4 cups torn green leaf or other lettuce
Ole Dressing:
1/2 cup olive oil, pure OR olive canola blend
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon Durkee® Chili Powder
1/2 teaspoon salt
1/2 teaspoon Durkee® Ground Cumin

DIRECTIONS

Combine avocados, beans, olives and green onion in large bowl.  Add dressing; toss lightly to coat.  Place lettuce on platter; top with avocado mixture.

For Olé Dressing:  Combine all ingredients; whisk until blended.  Cover and refrigerate until serving time.  Use as dressing for Avocado Olé or mixed greens.  If desired, dressing may be made in a jar with a tight-fitting lid; combine ingredients and shake vigorously.  Store dressing in refrigerator.  Olive oil mixture will solidify, so allow to stand at room temperature 10 minutes, then shake.

Recipe Notes:  For a taco salad variation, serve Avocado Olé in prepared taco shells; garnish with sour cream and shredded cheddar cheese.

1-800-247-5251
Prep Time:15 minutes
Makes:6 servings

Great Southwestern flavors in a quick salad.

Avocado Salad Ole

INGREDIENTS

2 medium avocados, pitted, peeled, diced (approximately 2 cups)
1 (15 ounce) can kidney beans, rinsed, drained
1 cup pitted ripe olives, drained
2 tablespoons chopped green onion
1/3 cup Ole Dressing (below)
4 cups torn green leaf or other lettuce
Ole Dressing:
1/2 cup olive oil, pure OR olive canola blend
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon Durkee® Chili Powder
1/2 teaspoon salt
1/2 teaspoon Durkee® Ground Cumin

DIRECTIONS

Combine avocados, beans, olives and green onion in large bowl.  Add dressing; toss lightly to coat.  Place lettuce on platter; top with avocado mixture.

For Olé Dressing:  Combine all ingredients; whisk until blended.  Cover and refrigerate until serving time.  Use as dressing for Avocado Olé or mixed greens.  If desired, dressing may be made in a jar with a tight-fitting lid; combine ingredients and shake vigorously.  Store dressing in refrigerator.  Olive oil mixture will solidify, so allow to stand at room temperature 10 minutes, then shake.

Recipe Notes:  For a taco salad variation, serve Avocado Olé in prepared taco shells; garnish with sour cream and shredded cheddar cheese.