7 Layer Taco Salad

I have been on a serious avocado kick lately. I don’t really live in a warm climate for most of the year so when it turns to avocado season I like to eat them until I’m pretty much blue in the face. Or green. Green in the face. I have been putting avocados on pretty much everything, even eating them plain. Including this delicious salad that I have been making for my lunch lately: 7 Layer Taco Salad.

Before we get to the recipe I just wanted to talk about all of the reasons why I have been eating avocados like they are going out of style. Avocados are super healthy and packed with vitamins C, K and folate. Not to mention they contain more potassium than a banana. And if anyone ever says that an avocado is packed with fat, I’m here to tell you it’s the good kind of fat. Yes, there is a good kind of fat. The fat found in avocados actually helps your body to absorb nutrients from other plans foods, making them more beneficial to your body.

This salad is packed with good, fresh ingredients and is perfect to bring to a summer party or just serve your family for dinner. It’s easy to put together and looks beautiful. And the best part is that it features a delicious avocado dressing made with the all new Guacamole Herb Blend. This delicious new herb blend features the perfect blend of herbs and spices to create fresh bowls of guacamole, marinate your meats and make delicious dressings for taco salads. It’s quick and easy and turns out delicious. 

So let me take a minute to recap this little post: avocados are your friends and it’s easy to turn your salads from drab to fab. Once you try this salad you’ll be happy that you stopped by today!

Does all of that make sense? Avocados are your friend. Let’s get to the recipe!

7 Layer Taco Salad

Serves 4-6 | Finish in 25 minutes

How often is too often to consumer a delicious taco salad?


1 bag Fresh Express Romane Blend Dressing

1 cup crushed tortilla chips

½ cup shredded Monterey Jack cheese

1 ½ cups black beans, rinsed

1 ½ cups golden corn kernels

½ cup red onion, chopped

5 – 6 NatureSweet Cherub Tomatoes

¼ cup chopped cilantro

1 jalapeno

Juice of 1 lime

¼ cup sliced olives

1/2 cup OPA by Litehouse Avocado Cilanto Dressing


1. Prepare the pico de gallo by chopping the tomatoes and placing them in a bowl. Dice the jalapeno and remove the seeds depending on how spicy you like your pico de gallo. Add the jalapeno, cilantro, lime juice and olives to the bowl and gently mix to combine. Season with salt as desired.

2. Make the salad in a large bowl, preferably clear so that you can see the layers. Place ½ of the lettuce on the bottom of the bowl and top with ½ cup of tortilla chips.

3. Mix together the corn and beans and place them over the tortilla chips. Layer with the remaining lettuce and then tortilla chips.

4. Place the pico de gallo in the center of the bowl and sprinkle the cheese around it. Drizzle the top of the salad with the guacamole dressing just before serving. 

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