The Best Vegan "Taco" Salad
This Vegan Salad Recipe is my uber simple version of a healthy taco salad. All the cilantro, lime, and avocado a girl could want without all the guilt. Olé!
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.
Cook's Notes
I buy the pre-cooked lentils from Trader Joe's for this 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, so pick your fave!
