Fresh chopped veggies seasoned with lime and cilantro form the base for this vegan taco salad topped with meaty pecan crumbles. This vegan and gluten free no-cook recipe is perfect for days when you want a filling meal without turning on the oven or stove!
As the sun has been showing its face more regularly and the temperatures are slowly climbing, I’ve been craving lighter fare. This dish is my take on the traditional taco salad but without the animal products and fried corn tortilla taco shell. Lettuce, carrot, radish, kohlrabi, and avocado form the veggie base of the salad while cilantro and lime add fresh flavor. Meaty pecan crumbles are added to the top to stand in for the traditional taco meat! There’s not a separate dressing for the salad as the lime juice, avocado, and salt lends seasoning and creaminess. If you want to make this salad a little more substantial, feel free to add some black or pinto beans!
This recipe was made with veggies from my CSA share with local farm Loam Agronomics!
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Vegan Taco Salad with Pecan Crumbles
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
Fresh chopped veggies seasoned with lime and cilantro form the base for this vegan taco salad topped with meaty pecan crumbles. This vegan and gluten free no-cook recipe is perfect for days when you want a filling meal without turning on the oven or stove!
Ingredients
- 1 cup toasted pecans
- 1/2 tsp Bragg’s liquid aminos or soy sauce
- 1/4 tsp apple cider vinegar
- 1 tsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp chipotle chili powder
- 1/8 tsp granulated garlic
- 1/4 tsp dried oregano
- 1 head of lettuce, chopped
- 2 tbsp minced fresh cilantro
- 1/3 cup diced carrot
- 1/3 cup diced radish
- 1/3 cup diced kohlrabi
- 1 avocado, diced
- 1 tbsp fresh lime juice
- Salt & pepper to taste
Instructions
Add all of the ingredients for the pecan crumbles to a food processor or blender. Pulse several times until the pecans are chopped into small pieces and the mixture is starting to clump together. Taste the mixture and add more salt/pepper as you see fit.
In a large bowl, toss together the lettuce, cilantro, carrot, radish, kohlrabi, avocado, and lime juice with a good pinch each of salt and pepper. Top the salad with the “meat” crumbles. Makes 1 large main serving or 2-3 side servings.
Notes
- The acid in the lime juice will wilt the lettuce after a while so make sure to eat what you make the day of!
- If you’d like to make the salad more substantial, add a cup of cooked black or pinto beans.
- Prep Time: 20 minutes
- Category: side
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