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.”
Ingredients
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
Instructions
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!