This taco salad has so much flavor and is easy to whip together after cooking a few of the items and making the dressing. It’s loaded with protein from the pea protein crumbles and black beans while keeping you full because of the fibrous veggies. I hope you enjoy!

Here’s everything you will need to make this delicious Taco Salad and Cilantro Lime and Avocado Dressing along with cooking notes:

Plant-based Crumbles :

For this recipe, I’ve used both pea protein crumbles and my mushroom and walnut meat. Both work very well; however, by using the pea protein crumbles, you can make this a protein-packed salad. If you choose to use my mushroom and walnut meat recipe, you can always add lentils to the mixture for some added protein.
Olive oil for cooking
Taco seasoning

Black Bean Ingredients:

Canned black beans (I recommend using low-sodium black beans)
Lime Juice for added flavor
Taco seasoning

Pico Ingredients:

Tomatoes
Cilantro
Lime Juice
Salt and Black Pepper
Minced Garlic (optional)

Cilantro Lime and Avocado Dressing

Plain, Unsweetened, Dairy-free yogurt
Avocado
Cilantro
Jalapeno
Garlic
Salt and Black Pepper
Original, Unsweetened dairy-free milk to thin out the dressing

Remaining Ingredients:

Leafy greens - Romaine Lettuce, Arugala, or Kale all work well for this salad
Crushed tortilla chips
Vegan cheddar cheese
Crispy Jalapeno Pieces

If there is an igredient here that you’re not a fan of or cannot eat, feel free to leave it out and replace it what an item you prefer to use.

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan)

This recipe makes one serving or salad; however, you will have dressing for later use.

Ingredients:

Plant-based Crumbles Ingredients:

1-2 servings of plant-based crumbles (depends on how many salads you plan to make)

Olive oil for cooking

Taco seasoning to taste

Black Bean Ingredients:

1/2 cup canned black beans, drained and rinsed

Lime juice for added flavor

Taco seasoning

Pico Ingredients:

1/2 cup of diced tomatoes

3 tbsp cilantro

2 tsp lime juice

Salt and Black Pepper to taste

1 tbsp minced garlic (optional)

Remaining Salad Ingredients:

Leafy greens - Romaine Lettuce, Arugala, or Kale all work well for this salad

Crushed tortilla chips

Vegan cheddar cheese

Crispy jalapeno pieces

Cilantro Lime and Avocado Dressing Ingredients:

1/2 - 3/4 cup plain, unsweetened, dairy-free yogurt

1 handful or 3/4 cup fresh cilantro

1/2 of a jalapeno, seeds removed

1/2 of an avocado

3 garlic cloves

Salt and black pepper to taste

1/4 cup original, unsweetened, dairy-free milk to thin out the dressing

Instructions:

Make the Pico: Combine the diced tomatoes, chopped cilantro, and lime juice in a mixing bowl. If using Garlic, add the minced Garlic to the mixture. Season the pico de gallo with salt and black pepper to taste.

Adjust the seasoning according to your preference.

Gently toss all the ingredients together until well combined. Let the pico de gallo sit in the fridge to meld the flavors.

Make the Salad Dressing: Combine the dairy-free yogurt, fresh cilantro, jalapeno, avocado, garlic cloves, salt and black pepper in a blender or food processor. Blend until smooth and well combined.

Add the original, unsweetened, dairy-free milk gradually and blend until you reach the desired consistency.

Cook the Plant-Based Crumbles: If you're using dehydrated pea protein crumbles, prepare and cook them according to package directions and season them with taco seasoning. If using my mushroom and walnut meat recipe, cook according to recipe directions and season with taco seasoning.

Prep the Black Beans: Drain and rinse the black beans. Add taco seasoning, lime juice, and cilantro to the black beans according to your preferences.

Stir well to coat the beans evenly with the seasoning.

Assemble and enjoy: Add the leafy greens and the prepared ingredients to a serving bowl and top with the crushed tortilla chips, vegan cheddar cheese, crispy jalapeno pieces (if using), and drizzle with the cilantro, lime, and avocado dressing.