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taco salad
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5 from 1 vote

Kale Taco Salad

This kale taco salad features all of your favorite taco ingredients, including walnut taco meat, in salad form! Vegetarian and gluten free, too!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: lunch
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: kale salad, taco salad
Servings: 2
Calories: 721kcal
Author: Erin


for the walnut "meat"

for the salad:

  • 3-4 cups kale massaged with stems removed
  • 1/2 cup grape tomatoes sliced
  • 1/4 cup black beans cooked
  • 1/3 cup cheddar cheese shredded
  • 1 avocado diced
  • 2 tablespoon salsa
  • Optional: yogurt or sour cream for topping


  • Place kale in a large bowl, then drizzle it with 2 tablespoon olive oil. Using your hands, gently massage the kale for 30 seconds, which will help break down the bitterness of the kale; set aside.
  • Add walnuts and spices to your food processor and pulse for 30 seconds. Transfer mixture to a large skillet and heat for 3-5 minutes or until walnuts are warmed to your liking. The mixture should resemble ground beef.
  • Pour cooked beans and walnut meat over the kale, then add the tomatoes, cheese, avocado, salsa, and yogurt/sour cream.
  • Enjoy!


-Can omit the cheese if you want to keep this vegan, or use dairy free cheddar cheese


Calories: 721kcal | Carbohydrates: 35g | Protein: 24g | Fat: 61g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 783mg | Potassium: 1509mg | Fiber: 14g | Sugar: 4g | Vitamin A: 11255IU | Vitamin C: 137mg | Calcium: 362mg | Iron: 5mg