The Ultimate Taco Salad In A Jar
An easy, 30-minute mixed Mexican salad with plant powered taco meat, corn, salsa, black beans, and avocado! Healthy, delicious and so satisfying.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 5 1x
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
- SALAD
- 5–6 cups Mixed Greens or Romaine
- 2 cups organic sweet corn
- 3 cup cooked black beans or 2 cans black beans
- 1/2 ripe avocado (optional)
- 1/4 cup fresh cilantro, chopped or torn
- VEGAN TACO MEAT
- 1 cup walnuts
- 1 cup sun-dried tomatoes
- 3 large carrots
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1/2 tablespoon chili powder (or sub extra hot sauce or chipotle powder)
- Himalayan Sea Salt
- SALSA
- 3 fresh tomatoes
- 1 small onion
- 1 cup chopped cilantro
- 2 lemons
- Salt & Pepper
Instructions
- Begin by preparing vegan taco meat first. In your food processor, add walnuts, carrots, sun-dried tomatoes, and spices. Pulse for a few seconds to break into meat size bits.
- NOTE: Dont pulse for to long as the “taco meat” will become mushy.
- Meanwhile, prepare fresh salsa or pico de gallo by chopping tomatoes, onion, and cilantro. Add seasoning and lemon juice. Mix thoroughly.
- Prepare your salads in a jar, layering the ingredients, shown in the photo above. First being fresh pico, then “taco meat”, corn, beans, and lettuce.
- OPTIONAL: Add avocado and squeeze fresh lemon juice on top to keep from browning.
- Either plate salad or take to go.
- Leftovers keep for up to a 6 days, though best when fresh.
Nutrition
- Serving Size: 1
- Calories: 301
- Fat: 5.8g
- Saturated Fat: 0.8g
- Carbohydrates: 54.3g
- Fiber: 16.8g
- Protein: 15.3g
- Cholesterol: 0g
Find it online: https://livesimplynatural.com/the-ultimate-taco-salad-in-a-jar/
