Vegan Taco Salad

Vegan Taco Salad is one of my favorite salads — and favorite Mexican style dish.  This dish is high in protein making it very fulling as well as delicious.

I have seen taco salads make in numerous different ways, but most contained either meat or flour tortilla sheet — which, of course will not do!  After some experimenting, I have developed the following recipe:

Vegan Taco Salad

Vegan Taco Salad


  • Mixed Lettuce Greens
  • Several cilantro leaves, stems removed
  • 1 small Roma tomato, chopped
  • Small can of sliced black olives
  • 1/2 avocado, cut in small cubes
  • 1/4 to 1/3 cup cooked black beans
  • 1/4 cup bell pepper, optional
  • 1 green onion, optional
  • 1/4 cup cooked corn, optional
  • Several corn chips, crushed into smaller pieces
  • Ranch style dressing
  • Picanta or taco sauce


  1. Shred lettuce and cilantro into serving bowl or plate.
  2. Add remaining vegetables and beans.
  3. Pour dressing and sauce over the salad.
  4. Add crushed corn chips.

If you like your salads spicy, add some salasa seasoning.

If you like heat in your salads, add some chopped jalapeno peppers.

For the salad dressing, I make my own.  Here is my special recipe:

Fill a pint jar 2/3 to 3/4 full of grapeseed Vegenaise
Add 1-2 Tablespoons of extra virgin Olive Oil
Add 1-2 Tablespoons of coconut aminos
Add your favorite seasoning (I often use a garlic herb seasoning)

Shake jar well.  
If the dressing is too thick, add a tablespoon of two of water.

You could also add taco sauce to this salad dressing in place of the coconut aminos.



One Comment

  1. Ping from Are You Getting Enough Protein? - Gluten Free Vegan Living:

    […] am happiest with a taco salad or any Mexican style dish that includes […]

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