Go Back
+ servings
Taco Salad Plant Based

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...
Print Pin
Course: Dinner, Entree, Salad
Cuisine: Mexican, Southwestern
Keyword: salad, Vegan & Plant Based
Prep Time: 20 minutes
Servings: 2 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.
Facebook Twitter Pin It