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Vegan Salad Recipe – Taco Salad
This Vegan “Taco” Salad recipe recipe really is the best. Ok, so maybe calling this vegan salad recipe a taco salad is a stretch, but hey I used quotation marks so “I’m sorry.” (bonus points for getting the Friends reference)
This vegan salad recipe features aromatic cilantro, creamy avocado, crunchy-salty seeds, and meaty lentils. It hits all the texture and flavor buttons of a taco salad without any of the added fat or meat. I make this Vegan Salad recipe at least once a week during the summer months and I never tire of its refreshing, bright flavors!
Servings
4
Ready In:
10 min
Good For:
Lunch, Dinner
Vegan Salad Recipe Ingredients
- 1 1/2 cups cooked lentils*
- 1/3 cup cilantro, chopped
- 1 cup arugula, roughly chopped
- 1 cup spinach, roughly chopped
- 1 small tomato, diced
- 2 tbsp olive oil
- 1 lime, juiced
- kosher salt and freshly ground pepper
- 1 avocado, diced
- 1/3 cup roasted pumpkin or sunflower seeds
Cook’s Notes:
I buy the pre-cooked lentils from Trader Joe’s for this vegan salad recipe. It makes it lightning fast! If you can’t find pre-cooked lentils, simply cook the lentils on the stovetop following package instructions (adds about 20 min to the total prep time).
Get creative with your veggies! I often sub in sweet bell peppers for tomatoes (as pictured below), or add kale or if I have it on hand. I also use lemon juice in place of lime or sometimes a combo of both!
For the seeds, I use a mix from Costco that includes organic pumpkin, sunflower, and watermelon seeds that are roasted and salted. Any roasted seed works well for this vegan salad recipe, so pick your fave!
Step by Step Instructions
Step 1
In a large salad bowl, combine lentils, cilantro, arugula, spinach, and tomato. Toss to combine.
Step 2
Season the vegetables with salt & pepper (to taste), and drizzle with olive oil and lime juice. Stir to combine.
Step 3
Slice the avocado down the middle and separate halves. Discard pit and dice each half within the skin. Use a spoon to release the chunks of avocado into the bowl of veggies.
Step 4
Add the roasted seeds and toss gently to combine, separating the avocado chunks. Salt and pepper to taste. Serve with freshly cooked flour tortillas or tortilla chips.
Love this vegan salad recipe? You might like these Vegan Smashed Potatoes too.
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The Best Vegan "Taco" Salad
Ingredients
- 1 1/2 cups Cooked Lentils
- 1/3 cup Cilantro, chopped
- 1 cup Arugula, roughly chopped
- 1 cup Spinach, roughly chopped
- 1 Small Tomato, diced
- 2 tbsp Olive Oil
- 1 Lime, juiced
- Kosher Salt
- Black Pepper, freshly ground
- 1 Avocado, diced
- 1/3 cup Roasted pumpkin or sunflower seeds
Instructions
- In a large salad bowl, combine lentils, cilantro, arugula, spinach, and tomato. Toss to combine.
- Season the vegetables with salt & pepper (to taste), and drizzle with olive oil and lime juice. Stir to combine.
- Slice the avocado down the middle and separate halves. Discard pit and dice each half within the skin. Use a spoon to release the chunks of avocado into the bowl of veggies.
- Add the roasted seeds and toss gently to combine, separating the avocado chunks. Salt and pepper to taste. Serve with freshly cooked flour tortillas or tortilla chips.
