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+ servings
5 from 1 vote

Vegan Taco Salad

by: claire cary

This simple vegan 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.
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Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
6

Ingredients

Salad

  • 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
  • cup finely chopped red onion
  • cup fresh cilantro

Dressing

  • 1 cup raw cashews
  • 1 cup water
  • cup cilantro
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • ½ teapsoon minced garlic 1 clove

Instructions

  • First, prep your taco meat. Either use this recipe, or your favorite store bought vegan taco meat.
  • 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!

Notes

For a nut free version, you can use tahini in place of cashews. I suggest 1/2 cup of tahini. 
Serving: 1cup / Calories: 398kcal / Carbohydrates: 24g / Protein: 20g / Fat: 29g / Fiber: 6g / Sugar: 3g

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