5-Minute Vegan Taco Salad
Try this 5-Minute Vegan Taco Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 avocado, diced
- 2 tbsp water
- 1/2 tsp cumin powder
- 1 tbsp tahini (sesame seed paste or butter)
- (you could also add: garlic lemon/lime juice, salt and pepper or use this creamy avocado dressing)
- a couple handfuls of greens (dark leaves are best so a good mixed lettuce, baby spinach, shredded or baby kale)
- handful of tomatoes (either a chopped up regular t or handful of baby or grape)
- 1/2 cup canned/cooked beans (black kidney, chickpeas, lentils)
- a couple handfuls of crushed corn chips
- a bunch of cilantro (fresh coriander) chopped
- a drizzle of hot sauce (i like sriracha but any hot sauce or even dried chili flakes works)
- Carbohydrate 0.46452 g
- Cholesterol 0 mg
- Fat 0.233835 g
- Fiber 0.11025 g
- Protein 0.187005 g
- Saturated Fat 0.0161175 g
- Serving Size 1 1 Serving (31g)
- Sodium 2.949 mg
- Sugar 0.35427 g
- Trans Fat 0.035868 g
- Calories 4 calories
In a large bowl, whisk or stir it all dressing ingredients until you have a nice creamy consistency.Add the greens, tomatoes and beans and toss until well-coated.Add the corn chips, avocado, cilantro and hot sauce. Toss and serve.
