Vegan Taco Salad

By Sophia DeSantis, Reviewed by Anjali Shah on June 27, 2025

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When I want something quick and healthy, this 20-minute vegan taco salad recipe is always the one I pick. I make it with a base of crisp lettuce topped with lentil walnut taco meat, black beans, and creamy avocado. It’s nutritious, perfect for sharing, and easy to prep ahead. You’re gonna love it!

A white bowl with a taco salad drizzled with light pink sauce sitting on a yellow checked towel

My friends and I love Mexican food! After the success of my vegan taco bowl, which uses similar ingredients, I knew turning those flavors into a nutritious salad would be perfect for our next weekend lunch date. Now they request this salad every time we get together! 🙂

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🌮 More Vegan Mexican Food Recipes!

📋 Recipe Card

This all started as a little kitchen experiment, but now it’s our favorite thing to make when friends come over. It reminds me of my vegetarian black bean quesadillas I made at our last hangout, everyone was shocked they were vegetarian. Ha! That’s when I realized I could keep playing around with plant-based Mexican recipes that even the pickiest eaters would get excited about.

👩🏽‍🍳 Why I Love This Recipe

When I first made this vegan taco salad, I just wanted to show my friends that eating plant-based doesn’t have to be boring. Judging by how fast it disappeared, I think I nailed it! The lentil walnut taco meat gives that hearty taco vibe we all love, and when you mix it with creamy avocado, black beans, crunchy red onion, and cabbage, it’s texture heaven. Then I drizzle that spicy cashew cilantro sauce over the top and wow!

When I build this salad, I always start with a big handful of crisp lettuce and crunchy cabbage to make a colorful base. Then I add roasted corn, a scoop of that seasoned lentil-walnut taco meat, and a spoonful of black beans. Creamy avocado goes on next, and I finish it all off with a good drizzle of my spicy cilantro cream sauce. So yummy!

What I love most is watching my friends and family get creative with their own bowls, adding extra garnishes like fresh cilantro, chopped tomatoes, pickled jalapeños, or a squeeze of lime to make it their own. I’ve taken it to potlucks, packed it up for soccer practices, and served it on nights when I didn’t want to cook. I hope you give it a try, I think your family will love it just as much as mine does.

🥘 Ingredients

One of the beautiful things about this salad is how creative you can get with mixing up the flavors. Here are some ingredients to get you started:

Shredded lettuce or cabbage mix: I usually start with whatever I have on hand, sometimes it’s crunchy cabbage, other times it’s a bag of shredded lettuce. Either one gives the salad a fresh crisp base.

Roasted corn: I love using roasted corn for a little sweetness and that toasty flavor. If I’m short on time, I grab it straight from the freezer and roast it in a skillet.

Lentil walnut taco meat: This is the part that surprises people. It’s hearty, perfectly seasoned, and my boys honestly don’t even miss the ground beef.

Black beans: I always have a can of black beans in the pantry. They’re filling, packed with protein, and make the salad more satisfying.

Avocado: I usually slice it up right before serving so it stays fresh and bright.

Spicy cilantro cream: This homemade sauce is the real star. It adds a little kick and ties all the flavors together. Yum!

🔪 How To Make

It’s not often I find a salad that actually fills me up and keeps me satisfied, but this one does the trick! I love that we can mix things up and make it a little different each time. Just prep your toppings and get ready to build, here’s what to do:

Build the base: I scoop about 2 cups of shredded lettuce or cabbage into each bowl to make a fresh crunchy foundation.

Add the toppings: I spoon on the roasted corn, lentil walnut taco meat, black beans, and a quarter of an avocado for each serving.

White bowl with lettuce, red cabbage, taco meat and corn on a wooden surface next to toppings

Drizzle the sauce: I add a generous drizzle of spicy cilantro cream over the top, about 2 tablespoons per bowl.

Finish and serve: I let everyone sprinkle on their favorite extras like chopped tomatoes, jalapeños, or fresh cilantro, then we dig in while everything is fresh and full of flavor.

A fork getting a bite of taco salad from a white bowl with a brown rim

💭 Expert Tips

My #1 Secret Tip for making this vegan taco salad is to prep the lentil-walnut taco meat a day or two in advance. I love having it ready in the fridge so that when we’re all starving and short on time, I can throw together a filling salad in minutes without turning on the stove.

Other Tips To Keep In Mind:

Use pre-shredded cabbage: On busy nights, I grab a bag of pre-shredded coleslaw mix. It saves me time and adds a nice crunch without the chopping.
Warm the beans and corn: Warming them just a little brings out more flavor and makes the salad taste more like a hearty meal. I usually do this while I prep the other ingredients.
Let the sauce chill: I find that letting the spicy cilantro cream sauce sit in the fridge for at least 30 minutes helps the flavors come together even more. It’s so worth the wait!
Roast your corn: Don’t skip roasting the corn! It brings out so much flavor. Sometimes I even char it slightly on a cast iron skillet if I’m not firing up the grill.
Layer thoughtfully: I always start with the greens on the bottom, then the beans and taco meat, and finally the creamy toppings. It keeps the texture balanced and everything from getting soggy too fast.

📖 Variations

I love playing around with this vegan taco salad based on what I have in the fridge or what my kids are craving that week. Here are some fun variations to try:

Grain Bowl Style: Mix in some cooked quinoa or brown rice to bulk it up and make it even more filling. This version is perfect for meal prep or when my husband needs a heartier lunch.

Taco Crunch Bowl: Crush a handful of tortilla chips on top for extra crunch. My youngest thinks this is the best part!

Creamy Ranch Twist: Swap the spicy cilantro cream for a dairy-free ranch dressing and add shredded carrots and cherry tomatoes. It makes the salad a milder kid-friendly one without losing flavor.

🍽 Serving Suggestions

I love pairing this taco salad with some vegan Mexican rice for an authentic touch. When my friends come over for our weekly lunch date, this vegetarian Mexican pizza made of tortillas and a base of vegan refried beans is a popular choice. Always!

When I’m hosting a Mexican dinner party, I love serving it alongside these vegan taquitos filled with creamy seasoned beans or these low-carb healthy enchiladas. For those who want extra crunch, my crispy potato tacos make a complete Mexican-inspired feast.

🧊 Storage Directions

Refrigeration: I store the salad components separately in airtight containers in the fridge. The lentil-walnut taco meat, beans, and sauce keep well for about 3 to 4 days, and I just assemble fresh bowls when we’re ready to eat.

Freezing: I don’t freeze the full salad, but I do freeze the taco meat sometimes.

❓Recipe FAQs

What can I use instead of the lentil-walnut taco meat?

Sometimes I run out of walnuts or just want to try something new, so I’ve swapped in mushroom walnut taco meat, cooked quinoa or crumbled tofu. I just toss it in a pan with some taco seasoning and it turns out delicious. It’s a great way to keep the salad feeling fresh without starting from scratch.

Is this recipe kid-friendly?

Totally! My three boys devour it, especially when they get to build their own bowls and add toppings they love. I usually tone down the spice and keep extra sauce on the side. It’s a fun way to get them excited about veggies!

Can I pack this for lunch the next day?

Definitely! I keep the toppings separate from the lettuce and sauce so it doesn’t get soggy. In the morning, I just toss everything together and pop it in a container. It’s one of my favorite lunches to pack for myself or my husband when we need something filling and healthy.

🌮 More Vegan Mexican Food Recipes!

Love this plant based MEXICAN recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

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