Is there anything in life some tacos can’t solve? Well, maybe, but tacos are an all-around crowd pleaser and are so versatile. You can literally eat them for breakfast, lunch, or dinner and the fillings are virtually endless. But what about when you are craving a big refreshing salad? That’s where this vegan taco salad comes into play.
This post was originally published in July 2017. New photos and more information have been added.
This taco “meat” is seriously one of my favorite plant-based recipes to date! Here’s why:
- Lentils provide a great source of fiber and plant-based protein
- Walnuts add a nice meaty texture and crunch. They are also a healthy fat source and have protein as well!
The flavors from the seasonings and adobo sauce are a game-changer of sorts and add a delicious flavor kick to your meal!
Dressing for vegan taco salad
What really ties together this salad (or any salad really) is a stellar dressing. This dressing is SO easy to make and full of flavor!
Simply combine vegan mayo, adobo sauce, lime juice, and salt.
What is adobo sauce?
Adobo sauce is the liquid from a can of chipotle peppers. The peppers are used to make the taco meat and you can use the sauce to make the dressing!
You can find cans of chipotle chili peppers in the Mexican food aisle in any major grocery store.
What do you put on a taco salad
It’s pretty simple, actually, AND here’s the time you can get real creative! Pile on your vegetables, the taco “meat”, and the dressing. Whatever vegetables and components you choose is up to you! I listed some tips below to take your salad game to the next level.
Tips on customizing your own salad:
- Add shredded cheese and/or sour cream for a vegetarian option
- Top with some crumbled tortilla chips for a nice crunch
- Skip making the dressing and serve with salsa for a healthier option
- For vegetables, corn, mushrooms, peppers, onions, diced tomatoes, and cilantro all make excellent veggie options
What goes with taco salad?
This salad is a pretty hearty one, as it’s created to eat as a meal. The lentil walnut taco meat is full of protein so it will leave you feeling satisfied. But I always encourage you to pair it with chips and guacamole or salsa for a tasty side dish!
Can you eat taco salad cold?
Yes! So the meat is tasty both cold and warm. I personally like to heat up the taco meat separately and add it to a cold salad.
I personally like making this salad for my lunches all week. This recipe is quick and easy to make to tackle your meal prepping!
Taco salads are the perfect option for all my low-carb and gluten-free friends, but for my traditionalists, make this taco “meat” for some excellent vegan tacos! This recipe is the best for a Meatless Monday meal.
If you tried this vegan taco salad recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Taco Salads with Chipotle Lime Dressing
- 6 cups romaine lettuce chopped (can substitiute with green lettuce, kale, spinach)
- 1 cup grape tomatoes halved
- 1/2 cup radishes sliced thin
- 1 avocado sliced
- 1/4 cup vegan sour cream optional
Chipotle Lime Dressing
- 1/2 cup vegan mayo I like Follow Your Heart brand
- 1 Tablespoon adobo sauce from can of chipotle chilis
- 1/2 lime juiced
- 1 teaspoon salt
- Cook taco meat according to instructions.
- Combine all the ingredients for the dressing. Taste and adjust seasonings if needed.
- Assemble the salads: Combine lettuce and veggies in indiviual bowls. Top with warm taco meat and vegan sour cream (if using).
- Top with dressing and serve!
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