Vegan Taco Salad

No ratings yet

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!

Prep Time20

Total Time20

Course: 30 Minutes or Less, Main Course, Salad

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 363kcal

Author: Anjali Shah

Ingredients

8 cups shredded lettuce and cabbage mix , or one or the other
1 cup roasted corn , from frozen or fresh or use my corn salad recipe
1 cup lentil walnut taco meat , or any other taco meat you prefer (see note)
1 cup black beans , homemade or store bought
1 avocado
½ cup Spicy Cilantro Cream

To Serve (optional):

US Customary - Metric

Instructions

Build the taco salad by putting 2 cups lettuce/cabbage into each bowl.
Top with ¼ cup corn, ¼ cup taco meat, ¼ cup beans and ¼ an avocado.
Drizzle on 2 tablespoons spicy cilantro cream.
Top with any other garnishes you prefer.
Enjoy!

Notes

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.
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.

Nutrition