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Vegan Taco Salad

Vegan Taco Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 cup raw walnut halves
  • 1 tbsp soy sauce or tamari
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt, plus more to taste
  • 2 tsp olive oil
  • 3 corn tortillas, cut into thin strips
  • 1 tbsp vegetable oil
  • 1 large head romaine lettuce, chopped
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup corn kernels (fresh or thawed)
  • 1 ripe avocado, sliced
  • ¼ cup fresh cilantro, roughly chopped
  • ½ cup raw cashews, soaked if needed
  • 1 to 2 chipotle peppers in adobo sauce
  • 2 tbsp lime juice
  • 1 small garlic clove
  • ⅓ cup water, plus more as needed

Method
 

  1. Toast the walnuts in a dry skillet for 2 minutes, then add oil, soy sauce, and all spices. Cook 3 more minutes until fragrant and glossy, then set aside to cool.
  2. Blend the drained cashews, chipotle pepper(s), lime juice, garlic, ½ tsp salt, and water until smooth. Thin with more water if needed.
  3. Heat oven to 400°F (200°C). Toss the tortilla strips with oil and a pinch of salt, spread on a baking sheet, and bake 8 to 10 minutes until golden and crisp.
  4. In a large bowl, toss the romaine, bell pepper, tomatoes, onion, black beans, and corn with about half the dressing.
  5. Divide the salad into bowls, top with walnut meat, avocado, tortilla strips, and cilantro, then drizzle with remaining dressing.

Notes

If you're making this ahead, store the dressing, walnut meat, and tortilla strips separately so the salad stays crisp. The walnuts can be re-crisped in a dry pan for a minute if they've softened in the fridge.