This simple vegan taco salad is a hearty, easy to make recipe that is perfect for summer! With tons of fresh veggies like crisp romaine lettuce, tomatoes, corn, black beans, avocado, taco meat and finished with a cilantro lime cashew dressing.
It’s salad season! Though to be honest I love salads all year round but definitely crave them more in the summer.
This vegan taco salad is everything you love about tacos, but packed with some extra veggies in salad form.
We have a base of crisp romaine lettuce, corn, tomatoes, black beans, onion, cilantro and vegan taco meat for protein and lots of flavor.
This recipe is packed with fiber, antioxidants, protein and so much flavor.
Romaine. I love using romaine as the base of this taco salad because it’s crispy and so affordable. You need one small head of romaine chopped up super small.
Black Beans. The black beans add extra protein and fiber to this recipe. You need one can, drained and rinse, tossed in with all the ingredients.
Onion & tomato. I love using red onion and cherry tomatoes, but any kind of onion and tomato will work well.
Corn. I used frozen corn (which I defrosted), but you can use fresh corn that you cut off the cob! If you aren’t a fan of corn, feel free to leave it out.
Taco Meat. For this salad, you can use either my homemade taco meat or a store bought vegan taco meat. If you are not vegan, feel free to use 1 pound of ground turkey or chicken cooked with one packet of taco seasoning.
This particular vegan taco meat is made of mostly tofu, walnuts and lots of spices. Store bought vegan taco meat will usually have a soy base.
Avocado. Avocado is a must in every salad if you ask me! It makes it so creamy and balances out the crunchy textures.
Dressing. For the dressing we’ll be making a simple cilantro lime vinaigrette with just cashews, cilantro, lime, garlic and salt.
How to make a taco salad
Meanwhile, add the cashews to a bowl and soak with boiling water for about 20 minutes. If you have a high speed blender you can safely skip this step, but soaking nuts makes them easier to blend and digest.
Prep the veggies and add to a large salad bowl. I like to finely chop the romaine, but you can keep it as big or small as you like.
Add in the taco meat once ready and cooled.
Drain and rinse the cashews and add to a blender along with all dressing ingredients. Blend until completely smooth, adding more water as desired to thin.
Toss the salad with as much or as little dressing as you like. You definitely won’t need all of it, but it keeps well in the fridge! Serve cold and enjoy!
Because this salad is so packed with protein, fiber and healthy fats, it works well as a complete meal on its own!
However, if you want to bulk it up, you can serve it alongside my cajun salmon, a simple grilled chicken or other protein. If you want more carbs, feel free to toss in a cup or so of cooked jasmine rice or serve it on the side.
How to store
This vegan taco salad stores well in the fridge, either before or after it is dressed! It will keep for a bit longer if you store the dressing on the side, but because it is so hearty, it won’t get soggy if the dressing is stored with the salad.
Keep it covered in a container, then just grab what you want and go! I often make little wraps with the siete almond flour tortillas, but you can also serve it exactly as is.
More salads you’ll love!
Vegan Taco Salad
by: claire cary
- 1 batch taco meat or 1 pound store bought vegan taco meat
- 1 can black beans drained and rinsed
- 1 cup corn
- 1 cup halved cherry tomatoes
- ½ avocado
- ⅓ cup finely chopped red onion
- ⅓ cup fresh cilantro
- 1 cup raw cashews
- 1 cup water
- ⅓ cup cilantro
- 1 tablespoon lime juice
- ¼ teaspoon salt
- ½ teapsoon minced garlic 1 clove
- Meanwhile, add the cashews to a bowl and soak with boiling water for about 20 minutes.
- Prep the veggies and add to a large salad bowl. I like to finely chop the romaine, but you can keep it as big or small as you like.
- Add in the taco meat once ready and cooled.
- Drain and rinse the cashews and add to a blender along with all dressing ingredients.
- Blend until completely smooth, adding more water as desired to thin.
- Toss the salad with as much or as little dressing as you like. You definitely won't need all of it, but it keeps well in the fridge!
- Serve cold and enjoy!