top of page
  • Writer's pictureMeagan Currell

vegetarian taco salad

Updated: Oct 23, 2022

This taco salad is what literal dreams are made of. It's high protein, vegetarian, colorful and full of flavor! I made walnut "meat" by blending toasted walnuts with tomato paste and taco seasoning. You get the same delicious taco taste with a little crunch that crumbles perfectly. The sauce for this couldn't be easier, all you do is mix together greek yogurt and salsa and drizzle.

I can't wait for you to try it! Enjoy xo


1/4 cup walnuts

1 tsp tomato paste

1 tsp Siete spicy taco seasoning

1 tsp smoky bbq coconut aminos

1/2 cup black beans

1/2 cup corn

1/2 cup chopped cucumber

1/2 cup chopped cherry tomatoes

1/4 cup shredded red cabbage

2 tbsp diced red onion

2 tbsp cheddar cheese crumbles

1/2 5 oz container of nonfat plain chobani greek yogurt

2 tbsp salsa

1 tbsp fresh chopped cilantro


  1. add walnuts to a frying pan over medium heat

  2. toast for 5 mins while constantly stirring to avoid burning

  3. add walnuts to a food processor along with tomato paste and taco seasoning, pulse to blend everything together (you still want it to be chunky!)

  4. plate salad staring with black beans, corn, cucumber, tomatoes, cabbage, red onion, and top with walnut "meat"

  5. add cheddar cheese crumbles and set aside while you make the dressing

  6. combine greek yogurt and salsa, and mix until blended

  7. drizzle sauce over salad, top with cilantro, scoop with tortilla chips and enjoy!

prep time: 20 mins

nutrition: 535 calories, 27g protein, 46g carbohydrate, 23g fat, 15g fiber, 1019 mg sodium


719 views0 comments

Recent Posts

See All


bottom of page