Vegan Taco Salad
A vibrant and nutritious Vegan Taco Salad, exploding with textures and flavors, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 cup walnuts
- 1 tablespoon taco seasoning
- 1 head romaine lettuce, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chipotle aioli sauce
Instructions
- Prepare the walnut taco meat by pulsing the walnuts in a food processor until crumbly.
- Mix in the taco seasoning until well combined.
- Layer the chopped romaine in a large bowl as the salad base.
- Follow with black beans, corn, tomatoes, and avocado.
- Top with the walnut taco meat for a hearty layer.
- Drizzle with chipotle aioli sauce and toss gently to combine.
- Serve immediately for optimal texture and flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best freshness, store avocado and salad components separately.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://ameliasweets.com/2026/03/24/vegan-taco-salad/