This healthy vegan taco salad is a great way to switch up your salad routine and Taco Tuesday. Made with vegan walnut taco meat, this delicious and satisfying salad is soy-free, gluten-free, and oil-free.
Mix up Taco Tuesday with this delicious, healthy, fiber-fueled salad. This recipe makes four entree-size servings or six smaller salads.
The salad dressing options for this salad are either the Cilantro Lime Dressing (Low-Fat) or the Green Goddess Dressing.
What you need to make this taco salad
- Vegan Walnut Taco Meat
- Pinto beans (or black beans)
- Mixed salad greens (or chopped Romaine lettuce)
- Tomatoes
- Red onion
- Sweet bell pepper
- Corn
- Green Goddess Dressing (or Cilantro Lime Dressing for a reduced fat option)
- Corn tortilla
- Lime
- Fresh cilantro
How to prepare
Start by making the corn tortilla strips. Preheat your oven to 350 F (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 or Cilantro Lime Dressing. Set 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 walnut taco meat and veggies. Drizzle on the dressing and top with fresh lime juice, corn tortilla strips, and fresh chopped cilantro. Enjoy!
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Frequently Asked Questions
This recipe is an entree-size portion and pairs beautifully with a margarita mocktail. This vegan taco salad also goes well with black bean soup and oven-baked tortilla chips with salsa or guacamole.
Yes, especially if you load up on the low-calorie-dense ingredients like mixed salad greens, veggies, and beans—but portion control the vegan walnut taco meat and green goddess dressing, which contains cashews. Walnuts provide you with healthy omega-6 and -3 essential fatty acids. But a little goes a long way. Walnuts and other nuts are calorie-dense, so if weight loss is a goal, stick to the portion size of this recipe.
Store leftover ingredients separately in air-tight containers in the refrigerator for up to 4 days. Freezing is not recommended.
We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Vegan Taco Salad
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
Nutrition
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Theresa
My favorite go to salad easy to make.