Vegan Taco Salad with Creamy Oil-Free Avocado Cilantro Dressing | healthy, plant-based

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and high in protein.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: shredded carrots

Nutritional yeast adds cheesy flavor without the cost.

tortilla chips

🥗Healthier: baked pita chips

💰Cheaper: homemade tortilla strips

Homemade strips save money and can be baked for health.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends allow control over sodium and flavor.

Season the meatless crumbles with onion powder, garlic powder, paprika, cayenne pepper, and salt.

Prepare the dressing by blending half an avocado, coconut milk (or your favorite plant-based milk), a clove of garlic, fresh lime juice, and salt. Add water until the desired consistency is reached, then stir in fresh cilantro.

Make pico de gallo by chopping tomatoes, red onion, and jalapeno (removing seeds for less heat if desired). Add fresh cilantro, fresh lime juice, and salt to taste.

Chop romaine lettuce finely for easy eating.

Add chopped red bell pepper to the salad for color and flavor.

In a large bowl, combine the chopped lettuce, black beans, meatless crumbles (if using), and shredded red cabbage.

Add the pico de gallo to the salad mixture.

Slice half an avocado thinly and fan it out for presentation.

Top the salad with cherry tomatoes and jalapeno slices.

Finish with fresh cilantro and serve the dressing on the side or drizzle it over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens