Green Avocado Salad

From Greek Gods | Salads | Mexican

This salad is inspired by the mixings you'll often find inside a taco. Instead of wrapping everything in a tortilla the fixings are tossed in a creamy, spiced avocado dressing. Serve along side a bowl of tortilla soup for a satisfying Mexican dinner.



  • 2 C shredded romaine lettuce
  • 1 15 oz can Westbrae Natural® Organic kidney beans drained
  • 2 medium tomatoes, chopped and juices drained
  • 1 tsp red onion, thinly sliced
  • 1/2 C sliced black olives
  • 1 large avocado mashed
  • 1/2 C The Greek Gods® Traditional Plain Greek-Style Yogurt
  • 2 1/2 tsp fajita seasoning, more or less to taste
  • Juice of half a lime
  • 1 tsp minced onion
  • 1/4 tsp salt
  • 1/2 C sharp cheddar cheese, shredded


  1. Combine lettuce, beans, tomatoes, onion and olives in a salad bowl, stir to combine and refrigerate.
  2. For the dressing combine the avocado, The Greek Gods® plain yogurt, fajita seasoning, onion, lime and salt in a food processor and blend until creamy. If necessary, add a little water to thin the dressing to desired consistency, then refrigerate.
  3. When ready to serve, season salad with salt and pepper and toss with the avocado dressing.
  4. Top with cheese