Vegan Taco Salad

Vegan Taco SaladSometimes a meal is better without meat. Seriously. I’m not a vegetarian, or a vegan. But sometimes if you just jump out there for a meal here and there you will be surprised! When I found this recipe I knew it would be a sure-fire hit. Who doesn’t love taco salads? This salad not only tastes fantastic, it’s SUPER healthy and loaded with lots of great ingredients, BUT it also is quite beautiful. I have a thing for pretty food. When a recipe photographs well, it makes my heart skip a beat. The sign of a true food blogger. The absolute best part about this salad is the “guacamame”. Ever heard of it? Neither had I. It’s pretty much if I may. Yes, this recipe does take a little bit of patience with (3) steps. But hang in there. It’s worth it. Trust me.

Vegan Taco Salad

Serves 4
Write a review
446 calories
56 g
0 g
20 g
16 g
3 g
460 g
334 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 446
Calories from Fat 176
% Daily Value *
Total Fat 20g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
Sodium 334mg
Total Carbohydrates 56g
Dietary Fiber 18g
Sugars 7g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Taco Salad
  2. 4 c. romaine lettuce, shredded
  3. 1 (15 oz) can black beans, drained and rinsed
  4. 1 recipe Fresh Tomato Salsa Dressing (see recipe below) or any fresh salsa
  5. 4 oz baked tortilla chips (I used Trader Joe's Quinoa & Black Bean Infused Tortilla Chips)
  6. 1/2 c. chopped fresh cilantro (optional)
  7. 4 servings Guacamame (about 1 cup, see recipe below) or a packaged guacamole hummus
  8. Fresh Tomato Salsa Dressing
  9. 1 lb tomatoes (about 3 medium)
  10. 1/4 c. chopped fresh cilantro
  11. 1 clove garlic, minced
  12. 1 tbsp. red wine vinegar
  13. 2 tsp. hot sauce
  14. Freshly ground black pepper
  15. Pinch of salt
  16. Guacamame
  17. 4 oz sliced avocado
  18. 1 c. frozen edamame, completely thawed
  19. 1/4 c. water
  20. 1/4 tsp. salt
  21. Juice of 1 lime
  22. 1 plum tomato, chopped
  23. 2 tbsp. chopped red onion
  24. 1/4 c. loosely packed cilantro leaves (optional)
  1. Divide the salad among four big bowls. First, place the lettuce in each bowl, then layer on the black beans and salsa. Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame.
  2. Chop the tomatoes finely, and place them in a mixing bowl. Add the remaining ingredients, mix everything up really well. Let sit for 10 minutes. Chill in an airtight container until ready to use, up to 5 days.
  3. Place the avocado and edamame in a food processor. Pulse until everything is well chopped. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula. Add the tomato, red onion, cilantro, and pulse to combine. Transfer to a bowl, taste, and adjust flavors, if necessary. Serve right away.
Adapted from Ezra Pound Cake
Adapted from Ezra Pound Cake
Tried and Tasty
*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

2 comments about “Vegan Taco Salad

    1. Yvonne

      Isn’t it gorgeous?!? Seriously! I love making things that are so vibrant! So much more fun to eat 🙂