taco salad in a bowl
Print Recipe

The Ultimate Taco Salad

The Ultimate Taco Salad is made with romaine and topped with all the classic ingredients, like black beans, tomato and avocado. It's made with walnut taco meat, making it both vegetarian and gluten free, too!
Prep Time10 mins
Cook Time5 mins
Course: lunch
Cuisine: Mexican
Keyword: salad, taco salad
Servings: 2
Author: Erin

Ingredients

  • 18 oz. romaine lettuce*
  • 1 can black beans drained and rinsed
  • 1 cup grape tomatoes sliced
  • 1 cup corn
  • 1/4 cup shredded Mexican cheese
  • 2-3 tbsp cilantro chopped
  • 1 avocado sliced

for the walnut taco meat:

  • 1 cup walnuts
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1-2 tbsp soy sauce or tamari

for the dressing:

  • 1 cup plain yogurt
  • 2 tbsp sauce from chipotle in adobo can
  • juice from 1 lime

Instructions

  • Shred lettuce in a food processor, then transfer to a large bowl. Top the lettuce with beans, tomatoes, corn, cheese, and cilantro; set aside.
  • For the walnut meat: add walnuts, paprika, garlic, and cumin to a food processor and pulse for 20 seconds; then, add the soy sauce and pulse until everything is combined. Transfer mixture to a skillet and heat the walnuts for 5 minutes or until warm; add walnuts to the bowl.
  • For the dressing: add all ingredients to a bowl and whisk to combine. Add avocado and drizzle dressing over salad before serving.

Notes

*2 bags romaine lettuce