Raw Vegan Taco Salad – Fresh, Flavorful, and Nutritious

Hey there! I’ve got the most delicious, flavor-packed salad to share with you all – my Raw Vegan Taco Salad! Trust me, this plant-based dish is going to become your new healthy obsession.

This colorful stunner is piled high with crisp romaine and veggies. But wait, there’s more! I loaded it up with protein-packed black beans, sweet pops of corn, and a bright finishing touch of fresh cilantro.

But the real star is the ridiculous dressing made with zingy lime, richly flavored olive oil, smoky cumin, and a kick of chili powder. Every bite is an explosion of bold, fresh Mexican flavors without any of the prep work or calories from dairy and meat.

Craving a little crunch? No problem! I’ve got you covered with the option to add crispy tortilla strips or crushed chips to satisfy that salty snack craving. Feeling extra indulgent? Sprinkle on some sliced black olives or sunflower seeds for that perfect textural contrast.

But here’s the best part – this vegan salad isn’t just insanely delicious, it’s also a total nutritional pack. We’re talking loads of fiber, plant-based protein, healthy fats, vitamins, and minerals galore. I guarantee my Raw Vegan Taco Salad recipe will make your meal healthy. 

Why You’ll Love This Raw Vegan Taco Salad?

Prepare to tickle your taste senses with our Raw Vegan Taco Salad. This salad is a game changer for both your taste senses and your health. So, let’s have a look at the various reasons that you will fall in love with this raw vegan taco salad:

• Nutrient Powerhouse: Loaded with fresh veggies like lettuce, tomatoes, and bell peppers, this salad is bursting with essential vitamins and minerals to keep you feeling great.

• Plant-Powered Protein: Black beans and corn add a protein punch, keeping you satisfied and energized throughout the day.

• Deliciously Crunchy: Every bite is a delightful crunch-fest, thanks to the crispy veggies and optional tortilla strips.

• Quick and Easy: Whip up this salad in just minutes, perfect for busy weeknights or lazy weekends.

• Versatile and Customizable: Don’t be afraid to mix it up! Add your favorite toppings or switch out ingredients to suit your taste preferences.

• Guilt-Free Indulgence: Indulge in a tasty meal without worrying about excess calories or unhealthy ingredients. This salad is all about feeling good inside and out.

• Perfect for Sharing: Whether you’re throwing a party or eating with loved ones, this salad will wow with its brilliant colors and powerful tastes.

Ingredients You’ll Need To Prepare The Salad

Don’t get fooled by the big list of ingredients; this salad is quite simple to prepare!

Vegetables:

• Romaine lettuce
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Ripe avocado, diced
• Bell peppers, diced
• Fresh cilantro, chopped

Protein and Grain:

• Black beans, drained and rinsed
• Corn kernels (fresh, frozen, or canned)

Spices and Flavorings:

• Ground cumin
• Chili powder
• Garlic powder
• Juice of lime
• Olive oil
• Salt and pepper

Optional Toppings:

• Tortilla strips or chips (for added crunch)
• Sliced black olives
• Sunflower seeds

See the recipe card for quantities.

How to Make Raw Vegan Taco Salad?

Let’s get started on this flavorful raw vegan taco salad! First, we will prepare all the fresh veggies and herbs.

Start by washing and drying the head of romaine lettuce. Cut the leaves into bite-sized pieces, then combine them in a big salad dish.

Next, slice the cherry tomatoes and add them to the bowl with the lettuce.

Peel and thinly slice the red onion. You can slice it into half-moons or strips, whatever you prefer. Toss the onion slices into the salad bowl.

Now, let’s dice up the avocado and cut it in half lengthwise, remove the pit, and use a spoon to scoop out the flesh in one piece from each half. Dice it into nice cubes and add it to the veggies.

Wash and dice up those bell peppers, too, in any color you like. I’d suggest about 1/2 cup’s worth. Add the diced peppers to the salad mix.

Last but not least, for the fresh ingredients, give the cilantro a rough chop and sprinkle it over the top of the salad bowl.

Now, let’s open up those canned goods. Drain and rinse the black beans can completely to remove any excess starch and sodium. Add the beans to the salad bowl.

If using frozen or canned corn kernels, make sure they are thawed or drained before adding 1 cup’s worth to the salad as well.

In a small bowl, let’s make the zesty dressing. Combine olive oil, lime juice, garlic powder, cumin, chili powder, and pinch of salt and pepper. Whisk it all together until well combined.

Pour the dressing right over the top of the salad ingredients in the big bowl. Use tongs or salad utensils to gently toss everything together until it’s all nicely coated in that flavorful dressing.

And that’s it! Your raw vegan taco salad is ready to devour. You can serve it up right away in individual bowls or plates.

If you want to add some crunch, crushed tortilla chips or strips would be a great topping option. Sliced black olives or a sprinkle of sunflower seeds would also be tasty additions.

This salad is so fresh, satisfying and loaded with plant-based goodness. You may also easily personalize it with your favorite vegetables.

Highlights of Nutritional Information

• Rich in fiber from the beans, veggies, and corn
• Romaine, tomatoes, peppers, and other vegetables provide an excellent sources of vitamins A and C.
• A good intake of plant-based protein from beans and corn
• High in healthy unsaturated fats from the avocado and olive oil
• Low in saturated fat and cholesterol-free
• Decent source of iron from the beans and seeds

This nutritional breakdown shows that the raw vegan taco salad provides a nutrient-dense, high-fiber meal while being low in saturated fat and cholesterol. It’s a filling and flavorful plant-based option.

Note: Nutritional values will vary slightly based on specific ingredients/brands used. Optional toppings like chips or olives will increase fat, sodium and calorie counts.

How Quickly You Can Whip Up Raw Vegan Taco Salad?

Prep time for a raw vegan taco salad is quite fast,  typically around 10-15 minutes. This is because there’s no cooking involved! You will mainly be chopping and assembling the ingredients.

However, the prep time can vary slightly depending on the recipe and a few factors:

1. Complexity of the taco “meat”: Some recipes use a simple walnut or sunflower seed base, while others involve dehydrating vegetables. The more intricate the “meat”, the longer it might take to prepare.
2. Prepping ingredients in advance: If you pre-chop your vegetables or make the cashew cream or “taco meat” ahead of time, assembling the salad will be even faster.

So, if you have everything prepped, you can whip up a raw vegan taco salad in under 10 minutes!

Raw Vegan Taco Salad – Fresh, Flavorful, and Nutritious

Emily Louise Brown

A delicious, refreshing, and healthy meal packed with nutrients and flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Dinner, Lunch

Cuisine Mexican, vegan

Servings 1

Calories 450 kcal

Ingredients

  

Vegetables:

• 1 head of romaine lettuce
• 1 cup cherry tomatoes halved
• 1/2 red onion thinly sliced
• 1 ripe avocado diced
• 1/2 cup bell peppers diced
• 1/4 cup fresh cilantro chopped

Protein and Grain:

• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned

Spices and Flavorings:

• 1 teaspoon of ground cumin
• 1/2 teaspoon of chili powder
• 1/2 teaspoon garlic powder
• Juice of 1 lime
• 2 tablespoons of olive oil
• Salt and pepper to taste

Optional Toppings:

• Tortilla strips or chips for added crunch
• 1/4 cup of sliced black olives
• 1/4 cup of sunflower seeds

Instructions

 

Prepare the Vegetables:

• Lettuce: Wash and dry the romaine lettuce. Cut the leaves into bite-sized pieces and place them in a large salad bowl.
• Tomatoes: Slice the cherry tomatoes and add them to the bowl.
• Onion: Peel and thinly slice the red onion into half-moons or strips. Add the onion slices to the salad bowl.
• Avocado: Cut the avocado in half lengthwise, remove the pit, and scoop out the flesh. Dice the avocado into cubes and add it to the bowl.
• Bell Peppers: Wash and dice the bell peppers. Measure out 1/2 cup and add to the salad bowl.
• Cilantro: Roughly chop the cilantro and sprinkle it over the salad.

Add the Canned Ingredients:

• Black Beans: Drain and rinse the can of black beans. Add the beans to the salad bowl.
• Corn: If using frozen corn, thaw it first. If using canned corn, drain it. Add 1 cup of corn kernels to the salad.

Make the Dressing:

• In a small bowl, combine 1/4 cup olive oil, 2 tablespoons lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and a pinch of salt and pepper. Whisk until well combined.

Combine Salad and Dressing:

• Pour the dressing over the salad ingredients in the large bowl.
• Use tongs or salad utensils to gently toss everything together until evenly coated with the dressing.

Serve:

• Serve the salad immediately in individual bowls or plates.
• Add optional toppings such as crushed tortilla chips, sliced black olives, or sunflower seeds for extra crunch and flavor.

Video

Disclosure: That video isn’t mine; I included it to give you a visual guide for making Raw Vegan Taco Salad. I hope to create my own tutorial video in the future when I have a larger budget.

Dressing Up Your Raw Vegan Taco Salad

A raw vegan taco salad wouldn’t be complete without a delicious and flavorful dressing to tie all the ingredients together. The good news is creating a vibrant and creamy dressing is easy and requires no cooking! Here are a few options to consider:

Creamy Cilantro Lime Dressing:

This classic dressing is a perfect match for the fresh flavors of the salad. It’s light, refreshing, and adds a zesty citrus kick.

Ingredients You’ll Need:

• 1 cup cashews, soaked for at least 2 hours
• 1/2 cup water
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 clove garlic
• 1/2 teaspoon sea salt
• Pinch of black pepper

Instructions:

1. Drain the soaked cashews.
2. Combine all of the ingredients in a high-powered blender or food processor.
3. Blend until smooth and creamy by adding more water as necessary to achieve the desired consistency.

Unique Flavor: The fresh cilantro adds a bright, herbaceous flavor that complements the other ingredients in the salad.

Make-Ahead Tip: This dressing can be prepared up to two days ahead of time and refrigerated in an airtight container.

Alternative Dressings:

• Spicy Chipotle Aioli: For a smoky and spicy twist, use chipotle peppers in adobo sauce instead of garlic in the creamy cilantro lime dressing recipe.
• Avocado Crema: Blend a ripe avocado with a squeeze of lime juice, a splash of water, and some chopped cilantro for a rich and creamy option.

No matter your dressing preference, remember to adjust the amount you add to your salad based on your taste and desired level of creaminess.

Delicious Variations to Enhance Your Raw Vegan Taco Salad

This fresh, plant-based taco salad is quite versatile, allowing you to customize it to suit different dietary preferences and taste buds. Consider these tasty variations:

1. For protein boosts, you can substitute the black beans with chickpeas, lentils or diced baked tofu. Quinoa makes a nutritious swap for the corn, adding more plant-based protein.

2. To change up the vegetable mix, try shredding carrots or cabbage for extra crunch. Diced cucumber, jicama, or sliced radishes can add a refreshing crispness. For heat lovers, include jalapeño or serrano peppers for a spicy kick.

3. Additionally, there are numerous toppings available to offer texture and flavor variations. Sprinkle on crushed baked tortilla chips for crunch or sliced green onions for zip. Diced mango or pineapple provides a tropical flair. For richness, top with slices of fresh avocado instead of diced.

4. The dressing itself can also be easily customized. Use a blend of lime juice and red wine vinegar instead of just lime. Fresh chopped cilantro adds a herby undertone. Substitute lemon for a different citrus punch. A small amount of maple syrup or agave nectar adds a subtle sweetness to balance the flavors.

5. For a cooling contrast, blend up a creamy cashew-based ranch dressing on the side. Or opt for smokiness with a chipotle-lime vinaigrette drizzle. Salsa verde or mango salsa make flavorful, no-oil dressing alternatives as well.

6. Don’t be afraid to play with bolder spices and herbs, too. Chili powders, cumin, garlic, cilantro and chili-lime seasonings can really make this salad sing with lively Mexican-inspired zest.

So whether you prefer smoky, spicy, sweet, herbal or nutty flavors, you can easily tweak this raw vegan taco salad to delight your tastebuds while still enjoying all its fresh, nutritious veggie goodness.

Best Ways to Store Your Raw Vegan Taco Salad Leftovers

Here are some storage recommendations if you expect to have leftovers of the raw vegan taco salad:

• It’s best to store the salad components separately from the dressing to maintain optimal freshness and texture.
• Place any leftover undressed salad ingredients in an airtight container and refrigerate.
• The romaine, tomatoes, onions, peppers and avocado will be kept for 2-3 days refrigerated, and the beans, corn and cilantro can be stored together for 3-4 days.
• Store any remaining dressing separately in a sealed jar or container in the refrigerator for up to 5 days.
• If using tortilla strips/chips as a topping, keep them at room temperature in an airtight container or zip-top bag to keep them crispy.
• When ready to enjoy leftovers, simply re-toss the chilled salad ingredients with the dressing and any desired toppings.
• For best freshness, only dress the portion you plan to eat to avoid soggy leftovers.
• The salad will lose some crunch after being dressed and refrigerated but is still enjoyable for 1-2 days after preparing.
• Discard any dressed portions left after 2 days for food safety reasons since the dressing contains perishable ingredients.

By doing proper storage you can help extend the life of this raw vegan taco salad for easy meal prep and fewer leftovers going to waste. Just be mindful of not over-dressing portions you won’t eat right away.

Frequently Asked Questions