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.
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
- 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.*
Video
Notes
*I like to keep the warm and cold ingredients separate to make storing leftovers easier.
Calories: 400kcal, Carbohydrates: 32g, Protein: 12g, Fat: 26g, Saturated Fat: 4g, Trans Fat: 1g, Sodium: 787mg, Potassium: 612mg, Fiber: 11g, Sugar: 6g, Iron: 5mg
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