Vegan Taco Salad
This healthy vegan taco salad is a great way to switch up your salad routine. Made with vegan walnut taco meat, this delicious and satisfying salad is soy-free, gluten-free, and oil-free.
Servings: 4
Calories: 392kcal
Ingredients
- 2 corn tortillas chopped into strips
- 1 batch Vegan Walnut Taco Meat
- 1 batch of Green Goddess Dressing or Cilantro Lime Ranch Dressing for a reduced-fat option
- 8 cups of mixed baby salad greens or chopped romaine lettuce
- 1 15- oz can pinto or black beans drained and rinsed (or 1 ½ cups, cooked)
- 1 sweet bell pepper chopped
- 1 large tomato chopped
- 1 cup corn fresh or frozen (I used frozen fire-roasted corn)
- ½ cup sliced red onion
- 1 lime quartered
- ¼ cup fresh chopped cilantro or green onion
Instructions
- Start by making the corn tortilla strips. Preheat your oven to 350F (175 C). Slice the corn tortillas into thin strips. Bake for 8 to 10 minutes. If using an air-fryer, cook at 350 F (175 C) for 7 to 8 minutes. Remove from the oven (or air fryer) and set aside to cool.
- Make the Vegan Walnut Taco Meat. Set it aside.
- Prepare the Green Goddess Salad Dressing and set it aside.
- If using frozen corn, use a fine mesh strainer to rinse under lukewarm water to thaw.
- Assemble the salads. Start with adding mixed baby greens or chopped Romaine lettuce to individual bowls. Top with vegan walnut taco meat and veggies. Drizzle the dressing on top with fresh lime juice, corn tortilla strips, and chopped cilantro. Enjoy!
Notes
Leftovers/Meal Prep: Store leftover ingredients separately in air-tight containers in the refrigerator for up to 4 days.
Nutrition
Calories: 392kcal | Carbohydrates: 52g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 426mg | Potassium: 1064mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2554IU | Vitamin C: 91mg | Calcium: 129mg | Iron: 5mg
