Yes, I know. It’s less than one week until Easter. And, Taco Salad isn’t exactly typical Easter dinner fare. I haven’t fallen and bumped my head! …Today is planning day for my big Easter meal and I figured that I might as well have a delicious lunch while I’m deciding what to cook this weekend. (Stay-tuned for my special Easter Recipe Series. On Wednesday, Thursday and Friday, I’ll be posting Easter recipes for brunch through dessert!) Few dishes can beat this Vegan Taco Salad with Fresh Avocado Corn Salsa for taste! It also doesn’t hurt that this dish is easy to make, delicious and beautiful too!
Believe it or not, the main ingredient for this “meaty” Vegan Taco Salad with Avocado Corn Salsa is …wait for it…walnuts.
Just a few ingredients for a whole lot of goodness! This deeply flavored Walnut Taco Meat contains: walnuts, tamari, smoked paprika, hot Mexican Chili powder, garlic powder, coriander and cumin. This combination served as my base layer for a Mexican flavor profile that’s sure to please.
Put the nuts, tamari and seasonings into the food processor. Pulse until it’s a chunky texture…be sure not to over process! You don’t want “taco butter.”Now, for the Avocado Corn Salsa.
Every great taco deserves a great salsa. This salsa does not disappoint! Full of fresh corn, chunks of avocado, tomatoes, diced jalapeno, red onions, lime juice and a dash of salt, this Avocado Corn Salsa takes this Mexican themed dish to a “whole ’nother level.”Make sure you have ripe avocados and fresh, sweet corn and tomatoes.
Lightly toss all the ingredients together.Taste for salt and add sea salt as needed. Layer Vegan taco “meat” onto a hearty green salad, a cabbage or lettuce leaf or, if you are a traditionalist, use a taco shell. Add the Avocado Corn Salsa. Sprinkle on some jalapeno and bell peppers! Enjoy!!
Vegan Taco Salad with Fresh Avocado Corn Salsa
Rich and deeply flavored, this Vegan Taco Salad hits every note and every great taco deserves a great salsa. This colorful salsa takes this Mexican themed dish to a “whole ’nother level.”
Fresh Avocado Corn Salsa
- 2 ripe avocados, medium dice
- 2 ears fresh corn
- 2 diced, ripe tomatoes
- 1/4 cup diced jalapenos
- 1/4 cup diced red onions
- Lime juice and Sea Salt to taste
Vegan Taco “Meat”
- 2 cups English Walnut meats
- 2 tablespoons Tamari
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cumin seeds, toasted and crushed (may use powdered if that’s what you have on hand)
- 1 teaspoon coriander seeds, toasted and crushed(may use powdered if that’s what you have on hand)
- 2 teaspoons smoked paprika
- 2 teaspoons Hot Mexican Chile Powder
Avocado Corn Pico
- Lightly toss all ingredients together. Taste for seasoning.
Vegan Taco “Meat”
Place all ingredients in a food processor and pulse until coarse and looking like ground, cooked taco “meat”. Make sure you don’t pulse too much…no one wants to eat taco butter!
Serve Vegan Taco meat and Avocado Corn Salsa over mixed greens or wrapped in a lettuce or cabbage leaf. Or, you can go the traditional route and serve it in a taco shell.
This dish is great for lunch or a light dinner!