Today I’m swapping Taco Tuesday for Mexican Monday and oh is it a goodie recipe this week. I was craving a taco salad since the week before and I finally gave in! Hello, Vegan Taco Salad!
Most of you know I haven’t eaten meat in a number of years, so that choice really challenged me to get creative with favorites that used to be meat-based. This vegan taco salad was most definitely made with creativity, plant food, and love!
Although you may think of taco salad as a healthy option, because the word “salad” is in it, this isn’t often the case. Many restaurant versions include high fat shredded cheese, sour cream, and just overall loaded with higher calories, salt, and fat. But if you swap out your choice of cheese for a vegan option like Daiya cheese and homemade guacamole for the sour cream, your taco salad can become a healthier, more flavorful meal, and extremely satiating.
Here’s what is inside my yummy Vegan Taco Salad
Add these ingredients to your plate in the order in which I’ve listed below:
- A handful of lightly salted tortilla chips (on the plate first)
- shredded cabbage and romaine lettuce
- half a vine tomato (dice into cubes)
- saute a serving of Beyond Meat crumbles
- a serving of guacamole made from smashed avocado, sea salt, Trader Joe’s lime seasoning, and a squeeze of lime
- a sprinkle of Daiya shredded cheddar cheese as the finisher
This is a fantastic summer dish, especially when you are craving a “cheat” type meal that can be made to be healthier. I hope you enjoy it as much as I do!
XOXO,
Natasha
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