Taco Salad with Walnut Meat

Taco Salad

This salad is a crowd pleaser and a favorite in our house. The main attraction for this salad is the walnut meat; it’s super tasty, slightly spicy and lighter than a traditional taco meat. This taco salad is a fun dinner to serve for a casual party and pairs nicely with vegan quesadillas, chips and guacamole and/or chili.


  • For 2 large salads
  • 4 Cups of romaine lettuce, chopped
  • 1 Cucumber diced
  • 1 cup of cooked organic corn
  • 6 pickled jalapeño slices
  • 1 tomato diced
  • ½ cup jicama, diced
  • 1 Cup of corn tortilla chips; crushed into small pieces
  • 1 avocado, diced
  • ½ cup black bean, cooked & drained (or canned & drained)
  • 1 cup of walnut meat


  • Cilantro
  • Lime wedges
  • Cilantro dressing

Walnut Meat Ingredients:

  • 1 small head cauliflower; broken into small florets (about 5 cups)
  • 2 cups walnuts
  • 1 package of taco seasoning (favorite brands: Bearitos and Siete)
  • 2 chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 1 tablespoon avocado oil


  1. Preheat oven at 375 degrees
  2. In a food processor, pulse the cauliflower to break up the florets then add the walnuts, taco seasoning, spices, lime juice and the chipotle peppers until the mixture resembles meat.
  3. Transfer the walnut meat to a cookie tray and spread it out evenly. I like to line my cookie tray with parchment paper to prevent sticking but alternatively, you can use cooking spray before transferring the meat to the tray.
  4. Bake the mixture for 30 minutes; flipping the mixture over halfway through to prevent burning.
  5. You can use this for a taco salad, Mexican rice bowls, crunch wraps, burritos, tacos, quesadillas; any recipe with taco meat.

Creamy Cilantro Lime Dressing

You can use a vegan ranch dressing (favorite brands include Follow Your Heart and Loli’s) or if you have time, I love this creamy cilantro dressing for my taco salad.


  • 1 bunch of cilantro
  • 2 cloves garlic
  • ½ cup cashews
  • 1 Tablespoon Dijon
  • 1/3 cup avocado oil
  • 2 tablespoons of honey or maple syrup (want it spicy? Try Zab’s)
  • ¼ cup lime juice
  • salt & pepper to taste
  • water to thin if needed

Blend all ingredients in a blender until smooth. Add some water if needed to thin out the dressing. Taste and adjust with some salt and pepper.


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