Sometimes 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 bomb.com 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
This Vegan Taco Salad is great for a meatless Monday meal!
- Taco Salad
- 4 c. romaine lettuce shredded
- 1 15 oz can black beans, drained and rinsed
- 1 recipe Fresh Tomato Salsa Dressing see recipe below or any fresh salsa
- 4 oz baked tortilla chips I used Trader Joe's Quinoa & Black Bean Infused Tortilla Chips
- 1/2 c. chopped fresh cilantro optional
- 4 servings Guacamame about 1 cup, see recipe below or a packaged guacamole hummus
- Fresh Tomato Salsa Dressing
- 1 lb tomatoes about 3 medium
- 1/4 c. chopped fresh cilantro
- 1 clove garlic minced
- 1 tbsp. red wine vinegar
- 2 tsp. hot sauce
- Freshly ground black pepper
- Pinch of salt
- 4 oz sliced avocado
- 1 c. frozen edamame completely thawed
- 1/4 c. water
- 1/4 tsp. salt
- Juice of 1 lime
- 1 plum tomato chopped
- 2 tbsp. chopped red onion
- 1/4 c. loosely packed cilantro leaves optional
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.
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.
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