Vegan taco salad

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Maria Koutsogianni (@foodbymaria) takes a plant-based approach to a classic summer salad that meat-eaters will love too!

Vegan taco salad


  • 1 large head of lettuce, chopped
  • 1 cup of tomatoes, chopped
  • ¾ cup of black beans
  • ½ cup corn, grilled or cooked
  • 1 avocado, sliced
  • Large handful of cilantro
  • ½ - ¾ cup corn tortillas or nachos of choice, crumbled
  • ¼ cup pickled jalapeños, chopped

For the lentils

  • 1 540 mL can of lentils, washed, strained and dried
  • 2 tbsp. Olive oil
  • Juice of 1 lemon
  • 1 tbsp. Garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ tsp salt
  • ½ tsp pepper
  • Dash of red chili flakes

For the cilantro lime dressing

  • 1 cup greek yoghurt
  • 1 bunch of fresh cilantro, washed
  • 2 tbsp. Olive oil
  • Juice of 1 lime
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cloves of garlic


  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Prep the ingredients for the salad and set aside.
  3. Grab a large bowl or tray that you will be serving the salad on and set aside.
  4. To the large bowl, combine all the lentil ingredients together and stir till well combined. Transfer to the parchment lined baking sheet and cook for 20 minutes or until crispy. Check and stir them often to avoid burning.
  1. While those bake, make the dressing by adding all the ingredients to a deep jar or blender and blend till smooth using a blender or hand blender.
  2. Once the lentils are cooked, let them cool slightly.
  3. Assemble the salad by creating a platter style salad or simply tossing everything together in a bowl with your desired amount of dressing.

What you'll need