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
for the pecan crumbles:
- 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
for the salad:
- 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