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.
Ingredients
Salad
- 6 cups chopped romaine lettuce
- 1 batch vegan taco meat or 1 pound store bought vegan taco meat
- 1 can black beans drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes halved
- ½ avocado
- ⅓ cup finely diced red onion
- ⅓ cup fresh cilantro diced
Dressing
- 1 cup raw cashews
- 1 cup water more as needed
- ⅓ cup fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon salt or to taste
- 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 to use on tacos, burrito bowls or as a dip with veggies throughout the week.
- 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
