Super Easy Vegan Taco Salad
So you say that you’re trying to eat healthier more nutrient dense foods? I’ve got a recipe that you will love…. “The one and only” vegan layered taco salad.
Now, I know what you’re thinking. This meal is going to have a long list of weird ingredients that I’m never going to use again, right?
Wrong! You can adapt this salad depending on what you have in your kitchen. The best part is that if you’re short on time, this recipe takes only 30 minutes to prepare.
Email me and let me know what you think.
** I included a grocery list to go along with the menu…Take a peek at the bottom of the page.
Layered Raw Taco Salad for Two
Inspired by: The Naked Sprout’s Taco Salad
Walnut Taco Meat:
1/2 cup walnuts, soaked for 2-8 hours
1 & 1/2 tsp chili powder
1/2 tsp cumin powder
Fine grain sea salt, to taste
Cayenne pepper, to taste (optional)
Cashew or Macadamia cream: (yield: 1 heaping cup)
1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
11-12 Tbsp water (use as needed to achieve desired consistency)
2-3 tbsp fresh lemon juice, to taste
Fine grain sea salt, to taste (I used just over 1/4 tsp) (optional)
3-Minute Guacamole: (yield: 3/4 cup)
1 large ripe avocado
1/4 cup chopped red onion
1/2 small tomato, chopped
1/2 tsp ground cumin
1 tbsp + 1 tsp fresh lime juice
1/4 tsp fine grain sea salt, or to taste (optional)
Other salad ingredients:
Greens of choice
Whole Grain Crackers (optional)
Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined. Make sure to leave the walnuts chunky. Remove and set aside.
Cream sauce: Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple Tbsp of lemon juice (roll your lemons to pull more juice from the fruit). Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.
Guacamole: In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks. Stir in the chopped tomato, red onion, lime juice, and seasonings to taste.
To assemble: (per bowl) Add a hefty base of greens in a large bowl followed by a heaping 1/4 cup scoop of guacamole in the middle. Spoon on 2 tbsp of salsa over the greens followed by half of the walnut taco meat. Add a couple Tbsp of cream into a plastic baggie, snip off end, and pipe over top the taco meat. Garnish with a chopped green onion and leftover chopped tomato and red onion. If it’s in your diet to do so, place a few crackers into the salad before serving. Save any leftovers for your next healthy meal!
Grocery List for this meal
(I added prices because so many people say that healthy eating is expensive eating….I say maybe but let’s explore our options)
Disclaimer: Food prices are all approximations based on prices at Wal-Mart and Stop & Shop. Please be mindful that prices are subject to change depending on the store, its location, when you go in to shop, etc.
1 medium bag of crushed walnuts ($5.44 / 1.5 cup bag)
1 medium bag of crushed macadamia nuts ($2.98 / .5 cup bag)
Approximate price = $8.42
1 small container of chili powder (McCormick Brand $2.48 / 2.5 oz)
1 small container of ground cumin (Great Value Brand $2.48 / 2oz
1 container finely ground sea salt or regular salt (Morton Brand $2.18 / 17.02 oz)
1 container cayenne pepper (McCormick Brand $2.96 / 1oz)
Approximate price = $9.80
1 fresh lemon ($2 each)
1 large ripe avocado ($2 each)
1 large red onion ($2 each)
1 medium red tomato ($2 each)
1 fresh lime ($2 each)
1 bag of mixed greens (pre-washed) ($3.99)
Approximate price = $14
Dinner price per person = $16.11 (under $20 bucks and you will have seasonings and nuts for your next bowl of taco salad)!