This Super Green Vegan Taco Salad is healthy, flavorful and packed with 4 kinds of greens, seasoned lentils and jalapeño cilantro dressing.
Prepare the lentils by heating the olive oil in a pan over medium heat. Add the red onion, bell pepper and half of the taco seasoning to the pan. Continue to cook, stirring frequently for 5 minutes (or until the veggies are tender). Add the lentils and the remaining taco seasoning to the pan. Stir until everything is combined and cook for an additional 2 minutes. Turn heat to low until ready to serve.
Prepare the dressing by adding all of the ingredients to a blender. Pulse until combined. Taste and adjust vinegar, salt and pepper as needed. Set aside until ready to use.
To assemble the salad add your greens to a large bowl and toss to combine. Plate your greens in 4 different bowls. Top each bowl with lentils, pepitas and a drizzle of dressing. Serve and enjoy.*
*I like to keep the warm and cold ingredients separate to make storing leftovers easier.