The Ultimate Vegan Taco Salad (with Persimmon Avocado Salsa)

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.

Shred romaine lettuce and place it in a bowl.

Add cooked quinoa to the bowl.

Add cooked kidney beans to the salad.

Halve cherry tomatoes and add them to the bowl.

Prepare the persimmon avocado salsa by combining diced persimmons, diced avocado, diced cucumber, chopped spring onion, chopped cilantro, chili, lime juice, and sea salt in a separate bowl and stir.

Add a few heaping tablespoons of the persimmon avocado salsa to the salad.

Drizzle olive oil over the salad.

Add black pepper and a squirt of lime juice for flavor.

Serve tortilla chips on the side to keep them crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens