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This Super Green Vegan Taco Salad is healthy, flavorful and packed with 4 kinds of greens, seasoned lentils and jalapeño cilantro dressing | ThisSavoryVegan.com #thissavoryvegan #vegan #tacosalad

Super Green Vegan Taco Salad

This Super Green Vegan Taco Salad is healthy, flavorful and packed with 4 kinds of greens, seasoned lentils and jalapeño cilantro dressing.

Course Salad
Cuisine Mexican
Keyword salad, taco salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

FOR THE LENTILS

  • 1 tbsp olive oil
  • 1/2 red onion diced
  • 1 bell pepper deseeded and diced
  • 1 packet taco seasoning
  • 2 cups cooked lentils

FOR THE DRESSING

  • 1 bunch cilantro
  • 1 jalapeño roughly chopped
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 3 tbsp vegan mayo
  • 1 tbsp apple cider vinegar plus more to taste
  • salt & pepper to taste

FOR THE SALAD

  • 6 cups greens I used a mix of spinach, arugula, shredded brussels sprouts and microgreens
  • 1/4 cup pepitas

Instructions

  1. 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.

  2. 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.

  3. 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.*

Recipe Notes

*I like to keep the warm and cold ingredients separate to make storing leftovers easier.