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    Home » Recipes » All recipes

    Vegan Taco salad with creamy avocado lime dressing

    Published: Aug 7, 2019 · Modified: Oct 29, 2022 by Maria · This post may contain affiliate links · Leave a Comment

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    Vegan Taco salad
    Vegan Taco salad
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    Plant based taco salad recipe

    This delicious vegan taco salad is made with a savory mushroom meat and topped with a creamy avocado lime dressing. It’s packed with freshness and flavor and is ridiculously healthy and easy to make. Gluten free and dairy free. Healthy vegan dinner ideas.

    Vegan taco salad in a large glass serving bowl topped with creamy avocado dressing.

    This recipe is

    • a great side dish for a summer potluck
    • perfect for a healthy plant based lunch
    • fresh
    • delicious
    • dairy free, gluten free and vegan
    • easy to meal prep
    • great for taco tuesday

    Ingredients

    • Mushrooms – My favorite vegan taco meat are mushrooms. If you cook them right, they turn out chewy, and drenched with umami flavor. White mushrooms work great for this recipe. You can also use extra firm tofu and crumble it up, brown lentils or vegan ground beef like Beyond Beef.
    • Romaine lettuce – I prefer romaine lettuce because it’s a nice crisp lettuce that holds up well under dressing.
    • Red onion – They add a nice sweet bite to this salad. Green onions also go great in this salad.
    • Taco seasoning – To make this easier, just use a packet of taco seasoning.
    • Garlic – Fresh garlic cloves take the dressing to a whole new level.
    • Tomatoes – This recipe uses both canned tomatoes and fresh tomatoes – I love cherry tomatoes or grape tomatoes. You can also use pico de gallo instead.
    • Black beans – Pinto beans would also go well.
    • Fresh Corn – or defrost some frozen corn
    • Tortilla chips – This adds a nice crunch. You can also use crunchy tortilla strips.
    • Creamy avocado lime dressing – To make this delicious creamy dressing just blend up some dairy free sour cream with avocado, lime juice, fresh cilantro (if you’re not a fan of cilantro, leave it out) pinch of salt, cumin, minced garlic, onion powder and maple syrup. If you can’t find vegan sour cream, use vegan unsweetened yogurt or vegan mayo.
    Vegan taco salad in a large glass serving bowl.

    Recipe tips

    The key to cooking these mushrooms right is to chop them up finely so that they resemble ground beef. Make sure to pre-heat your oiled, large skillet on medium-high heat for a couple of minutes.

    Once you add the mushrooms, cook them until you’ve cooked the water out and they start to brown. This will ensure to get the most flavor out of the mushrooms and it will prevent them from being soggy and gross.

    This avocado lime dressing was a blast to make as well. It takes this taco salad to a whole new level and is full of healthy fats thanks to the avocado.

    If you can’t find dairy free sour cream, you can use plain, unsweetened vegan yogurt or vegan mayo which is sometimes easier to find now that big brands like Hellman’s even has a vegan mayo.

    Top the salad off with toppings of your choice. My favorites are: corn, tomatoes, onions, cilantro, hot sauce, vegan cheese shreds, lime wedges and tortilla chips. Bell peppers and extra veggies would also be good in this easy vegan taco salad recipe.

    Make this salad in a large bowl and mix everything together, but the creamy dressing, unless you’re going to eat it all in one sitting and not have leftovers. The dressing will make it soggy if you’re wanting it for leftovers.

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    If you want to learn how to cook dried beans in the instant pot, stove top or slow cooker, check out my article on how to cook dried beans from scratch.

    To store

    This taco salad will last about one day in the fridge if it’s mixed with the dressing. If you want it to last for longer, don’t mix the taco salad dressing in until you’re ready to serve. Keep it in an airtight container and it will last 4-5 days.

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!

    What to serve with taco salad

    Here are some delicious side dish ideas to serve with your taco salad.

    • Chips and salsa
    • Mexican rice
    • Black bean soup
    • Elote
    • Refried beans
    • Guacamole and chips
    • Corn and bean salad
    • Black bean quinoa salad

    Try these recipes next:

    • Black bean and tofu tacos
    • Vegan pasta salad
    • Vegan summer rolls
    • Citrus rainbow salad
    • Vegan egg salad sandwich
    • Taco pasta salad
    Vegan taco salad in a large glass serving bowl.

    Leave a star rating in the recipe card below if you loved the recipe!

    📖 Recipe

    Easy vegan taco salad in a large glass serving bowl topped with beans, corn and tomatoes

    Vegan Taco Salad with creamy avocado dressing

    Healthy, easy and delicious vegan taco salad with a creamy avocado yogurt lime dressing. Whip this up on a hot summer day, or anytime you want a refreshing, filling salad.
    5 from 3 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 660kcal
    Author: Maria
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    Ingredients

    US Customary or Metric
    • 8 ounces white button mushrooms
    • ¼ red onion (to sauté)
    • 1 packet of taco seasoning (see notes to make your own)
    • ½ cup diced canned tomatoes
    • 1 head of romaine lettuce (chopped)
    • 16 ounces Black beans (rinsed and drained)
    • ½ cup Corn
    • ½ cup Fresh tomatoes (this is to top the salad with)
    • ¼ of a red onion (to put in the salad fresh)
    • Tortilla chips
    • Hot sauce (to top)

    Avocado dressing

    • ½ cup vegan sour cream
    • ½ lime (juiced)
    • 1 garlic clove (minced)
    • ½ teaspoon salt
    • ½ large or 1 small avocado
    • 1 teaspoon of maple syrup (or sweetener of choice)
    • 2 tablespoons olive oil
    • ½ teaspoon onion powder
    • ½ teaspoon ground cumin
    • ⅓ cup chopped cilantro

    Instructions

    Mushroom meat

    • Wipe off the mushrooms and chop them up very finely. You want them to resemble crumbles of beef
      8 ounces white button mushrooms
    • Dice ¼ of a red onion
      ¼ red onion
    • Heat a frying pan on medium heat with a little bit of oil
    • Add the chopped onion and mushrooms. Sauté for five minutes.
      8 ounces white button mushrooms, ¼ red onion
    • Add a packet of taco seasoning. Cook on medium heat until mushrooms shrink and cook out their water (about 5-10 minutes)
      1 packet of taco seasoning
    • Add the tomatoes and cook until the tomatoes thicken the mixture and resemble ground beef (about 5 minutes)
      ½ cup diced canned tomatoes

    Avocado lime dressing

    • Blend all ingredients in a blender
      ½ cup vegan sour cream, 1 garlic clove, ½ teaspoon salt, ½ large or 1 small avocado, 1 teaspoon of maple syrup, 2 tablespoons olive oil, ½ teaspoon onion powder, ½ teaspoon ground cumin, ⅓ cup chopped cilantro, ½ lime
    • Add a tiny bit of liquid – either lime juice or water – if you need to thin this out

    Taco Salad

    • Chop the romaine and place it in a large bowl.
    • Top with mushroom meat, corn, tomatoes, olives, red onions and avocado yogurt lime dressing. Crush tortilla chips and add on top with hot sauce (optional)
      1 head of romaine lettuce, 16 ounces Black beans, ½ cup Corn, ½ cup Fresh tomatoes, ¼ of a red onion, Tortilla chips, Hot sauce

    Notes

    To make your own taco seasoning:  1 teaspoon each of cumin, garlic powder, chili powder,  and chipotle powder (optional) and ¼ teaspoon of salt.

    Nutrition

    Calories: 660kcal | Carbohydrates: 89g | Protein: 19g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 693mg | Potassium: 1019mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1017IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 5mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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