Ultimate Vegan Taco Salad
Ingredients
Farro Taco Meat
-
1
cup
farro, cooked and drained
-
½
cup
mild salsa
-
2
tsp
chili powder
-
2
tsp
ground cumin
-
½
tsp
smoked paprika
-
a pinch
cayenne pepper
-
to taste
salt
Creamy Lime Dressing
-
½
cup
raw cashews, soaked and rinsed
-
¼
cup
fresh lime juice
-
¼
cup
water
-
1
tbsp
olive oil
-
1
clove
garlic
-
½
tsp
ground cumin
-
to taste
salt
Salad
-
2
medium heads
romaine lettuce, chopped
-
1
large
tomato, diced or halved grape tomatoes
-
1
15 oz can
black beans, drained and rinsed
-
1
cup
frozen fire-roasted corn kernels, thawed
-
1
cup
broken tortilla chips
-
½
cup
sliced green onions
-
to serve
cilantro, lime wedges, salsa and/or guacamole
Instructions
- Prepare the farro taco meat by combining farro, salsa, chili powder, cumin, paprika, and cayenne in a medium pan over medium heat.
- Cook for about 5 minutes until heated through, stirring often, then season with salt to taste.
- For the creamy lime dressing, blend cashews, lime juice, water, olive oil, garlic, cumin, and salt until smooth.
- To assemble the salad, divide the chopped lettuce onto plates.
- Top with tomato, black beans, corn, farro, tortilla chips, and green onions.
- Drizzle the creamy lime dressing over the salad and add optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
504
Total fat
19g
Total carbohydrates
77g
Total protein
13g
Sodium
457mg
Cholesterol
0mg
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