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A vibrant taco salad in a white bowl with black dots, topped with avocado slices, cherry tomatoes, radishes, black beans, cabbage, tortilla strips, and creamy cilantro lime dressing.

Taco Salad

Ella
This quick and vibrant taco salad is loaded with crisp greens, savory Shiitake Walnut 'Meat', and a creamy Avocado Cilantro Lime Dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican-Inspired
Servings 4 servings
Calories 1682 kcal

Ingredients
  

Salad Base

  • 2 corn tortillas cut into thin strips
  • 1 tbsp extra virgin olive oil for drizzling
  • 1 romaine lettuce chopped into bite sized pieces
  • 1 cup red cabbage shredded
  • 0.5 cup black beans cooked, rinsed, and drained
  • 2 red radishes thinly sliced
  • 0.5 cup cherry tomatoes or a spoonful of pico de gallo
  • 1 ripe avocado sliced
  • fresh jalapeño slices optional
  • Avocado Cilantro Lime Dressing
  • sea salt to taste
  • lime wedges for serving

Shiitake Walnut Mix

  • 1 tbsp extra virgin olive oil
  • 8 oz shiitake mushrooms stems removed and diced
  • 1 cup crushed walnuts
  • 1 tbsp tamari
  • 1 tsp chili powder
  • 0.5 tsp balsamic vinegar
  • sea salt and black pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread tortilla strips and drizzle lightly with olive oil and sea salt. Bake for 10–14 minutes until golden and crisp. Let cool.
  • In a skillet over medium heat, warm olive oil. Add diced mushrooms and cook until tender and lightly browned. Stir occasionally for even browning. Add crushed walnuts and toast briefly. Stir in tamari and chili powder. Finish with balsamic vinegar and mix until well combined. Season with salt and pepper. Set aside.
  • In a large bowl, combine chopped romaine, shredded cabbage, black beans, warm Shiitake Walnut mix, radishes, tomatoes or pico, and sliced avocado. Add jalapeño if using. Spoon on creamy Avocado Cilantro Lime Dressing, drizzle with olive oil, and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.

Notes

Prep ahead by storing components separately. Use crushed chips for a faster crunch. Swap in guacamole or Greek yogurt. Add mango salsa for a fruity twist or rice for a burrito bowl feel. Store dressing in a jar and add avocado just before serving.

Nutrition Facts (Per Serving)

Calories: 320
Total Fat: 21g
Saturated Fat: 2g
Carbohydrates: 28g
Fiber: 7g
Protein: 7g
Sodium: 310mg
Sugar: 5g
Nutrition information is an estimate.
Keyword Easy Taco Salad, Plant Based Taco Salad, Taco Salad