Vegan Taco Salad with Creamy Southwestern Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
517 kcal
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Course
Main Course, Salad
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Vegan Taco Salad with Creamy Southwestern Dressing
Description
The Vegan Taco Salad with Creamy Southwestern Dressing balances fresh chopped romaine lettuce and vegetables with textured protein from the chickpea and walnut crumbles. Black beans and corn add sweetness and substance, while the dressing, blending vegan yogurt, lime juice, chili powder, and apple cider vinegar, creates a rich yet tangy sauce. The dressing’s mild heat and acidity complement the savory crumbles and fresh produce. Tossing all ingredients together ensures each bite is flavorful and varied in texture, from crisp lettuce to soft beans and crunchy nuts.
This salad is served chilled and can be topped with optional guacamole and tortilla strips for added creaminess and crunch. It suits casual meals and can be portioned for multiple servings. The robust flavor of the dressing pairs well with the hearty crumbles, making it satisfying without animal products.
When storing, keep the salad and dressing separate to maintain freshness. Use plain, unsweetened vegan yogurt for the dressing to avoid unwanted sweetness. The recipe yields about 9 cups of salad, approximately four large servings, and the dressing quantity is ample for generous coating but can be adjusted to taste.
Ingredients
- 1 romaine lettuce 4-5 cups finely chopped, large head
- 1 batch chickpeas taco crumbles
- 1 batch walnuts taco crumbles
- 15 oz. black beans canned
- 1 cup corn sweet, cooked
- 5 oz. cherry tomatoes about 1 cup, or grape tomatoes
- 1/3 cup red onion (or 2-3 green onions)
- tortilla strips optional for serving, includes guacamole
- avocado
- cilantro
For the Creamy Southwestern Dressing:
- 1 cup vegan yogurt about 10 oz, plain and unsweetened
- 2 Tbsp. lime juice (about 1 lime)
- 1 1/2 Tbsp. apple cider vinegar
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. maple syrup
- 1/4 tsp. salt (more/less to taste)
- cilantro optional, fresh cilantro
- chipotle optional, fresh cilantro
Instructions
- Make the chickpea-walnut taco crumbles.
- Meanwhile, make the dressing: Combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.
- Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.
- Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.
- Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)
- If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.
Notes
- Use plain unsweetened vegan yogurt for the dressing to control sweetness and flavor balance.
- Store salad and dressing separately to keep the salad fresh when not serving immediately.
- The recipe makes approximately 9 cups of salad, serving about four large portions.
- Add tortilla strips or guacamole as toppings to enhance texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Potassium | 988mg | 21% |
| Fiber | 19g | 76% |
| Sugar | 13g | 26% |
| Vitamin A | 1344IU | 27% |
| Vitamin C | 23mg | 26% |
| Calcium | 205mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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