The Ultimate Vegan Taco Salad
User Reviews
5
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Prep Time
40 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
4 big salads
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Calories
504 kcal
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Course
Side Dish, Main Course
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Cuisine
American
The Ultimate Vegan Taco Salad
Description
The Ultimate Vegan Taco Salad makes use of farro cooked until tender and seasoned with chili powder, cumin, smoked paprika, and a hint of cayenne alongside mild salsa to create a filling base that resembles taco meat. The grains hold their chewy texture, providing a robust mouthfeel.
The salad layers chopped romaine lettuce with diced tomatoes or halved grape tomatoes, rinsed black beans, thawed corn kernels, broken tortilla chips, and sliced green onions. Each vegetable adds freshness and variety in texture, from crisp to creamy to crunchy.
The creamy lime dressing blends soaked raw cashews, fresh lime juice, olive oil, garlic, cumin, and water until smooth, lending a tangy, nutty finish that ties the ingredients together. Optional lime wedges, fresh cilantro, salsa, or guacamole can be added at serving to customize brightness and flavor complexity.
Ingredients
For the Farro Taco Meat:
- 1 cup farro cooked according to package instructions and drained (about 2 ½ cups cooked)
- ½ cup mild salsa
- 2 tsp chili powder
- 2 tsp cumin ground
- ½ tsp smoked paprika
- pinch cayenne pepper
- salt to taste
For the Creamy Lime Dressing:
- ½ cup cashew nuts soaked in water for 4-8 hours and rinsed, raw
- ¼ cup lime juice fresh
- ¼ cup water
- 1 tbsp olive oil
- 1 clove garlic
- ½ tsp cumin ground
- salt to taste
For the salad:
- 2 romaine lettuce chopped, medium heads
- 1 tomato diced or 1 cup halved grape tomatoes, large
- 1 black beans 15 oz can, drained and rinsed
- 1 cup corn kernels thawed (regular frozen corn is fine if you can't find fire-roasted, frozen; fire-roasted
- 1 cup tortilla chips broken
- ½ cup green onion sliced
- cilantro lime wedges, salsa and/or guacamole for serving, if desired
Instructions
To make the Farro Taco Meat:
- Combine the farro, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat.
- Cook about 5 minutes or until heated through, stirring often, then season to taste with salt.
- Set aside.
To make the Creamy Lime Dressing:
- Place ingredients in a mini-blender or food processor. Blend until completely smooth.
To assemble the salad:
- Divide the lettuce onto 4 plates.
- Top with the tomato, black beans, corn, farro, tortilla chips, and green onions.
- Drizzle the dressing over the salad, and add the optional garnishes if you're using them.
Notes
- Remember to soak raw cashews 4 to 8 hours before making the lime dressing for a smooth texture.
- Cooking farro according to package directions ahead of time streamlines salad assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4big salads
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 77g | 26% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 457mg | 19% |
| Potassium | 669mg | 14% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 2230IU | 45% |
| Vitamin C | 13mg | 14% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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