Taco Salad (Plant Based)

Taco Tuesday is fun. But I prefer Taco Salad Tuesday! This easy, quick and yummy salad is a perfect summer meal anywhere - on a boat, on land, in an RV...

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Course: Dinner, Entree, Salad

Cuisine: Mexican, Southwestern

Keyword: salad, Vegan & Plant Based

Prep Time: 20 minutes

Servings: large salads

Ingredients

4 cups lettuce, chopped (I use two romaine hearts)
1 cup grape tomatoes, halved
1/2 bell pepper, any colour, diced
1/2 jalapeno pepper, small diced
1/4 cup red onion, diced
1-19 ounce can red kidney beans, drained and rinsed (or make your own from dried)
1 avocado, sliced
1/4 cup vegan mayo
1 cup salsa
spices, cumin, coriander, oregano, paprika, etc to taste
1 cup crushed tortilla chips, (I use Juanita's Tortilla Chips - our absolute favourite!)
1/2 cup shredded cheese, grated (vegan for a plant based salad)
chopped cilantro, optional

Instructions

In two large bowls, place lettuce and add vegetables and beans.
In a small bowl, combine the mayo, salsa and spices. Drizzle over the veggies and beans and top with crushed tortilla chips and cheese. Finish with cilantro (if using).
Enjoy!

Notes

These Taco Salads were boat tested and tasted on a 1978 Tollycraft 37 Sedan. See other boat tested and tasted recipes.

Did you make this?Leave a comment below and share a photo on Instagram. Tag @wifeonaboat and hashtag it #wifeonaboat.

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