Where’s the beef? Not in this taco salad! This recipe features a healthy, plant-based alternative as the “meaty” filling. Made from walnuts, sundried tomatoes and zesty spices, the hearty vegetarian mixture is perfect for those avoiding meat when Taco Tuesday rolls around. Pile walnut meat and greens high on top of tortilla chips and add your favorite toppings, like avocado, nutritional yeast and vegan sour cream, for a dish that really gets the fiesta started.
Taco Salad with Walnut Meat
Serves 4
Macros per serving: 468 calories | 43.1 g total fat | 20.5 g carbs | 13.1 g fiber | 11.7 g protein
Ingredients
Salad
Tortilla chips
8 cups mixed greens, such as kale, spinach, lettuce
1 avocado, sliced
1 Tbsp. nutritional yeast
Taco Filling
1½ cups walnuts
1 cup sundried tomatoes
2 Tbsp. extra virgin olive oil
1 tsp. sage
1 tsp. fennel seeds
1 tsp. cumin
1 tsp. thyme
1 tsp. rosemary
1 tsp. oregano
1 tsp. salt
Pinch black pepper
Pinch cayenne pepper
Directions
- In a high-speed blender, combine all taco filling ingredients and process until desired texture.
- To assemble, fill a bowl with tortilla chips and add a layer of greens. Spoon the filling on top and add avocado and nutritional yeast.
- Serve with vegan sour cream or drizzle with olive oil and lemon.