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vegan taco salad

Speedy Vegan Taco Salad with Salsa Vinaigrette

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Craving a lighter Taco Tuesday? This vegan taco salad provides a colorful mix of textures and flavors that you'll come back to every week.
Course Salad
Cuisine Mexican
Keyword taco salad
Prep Time 20 mins
Cook Time 10 mins
Servings 4


  • 1 lb vegan ground beef
  • 1 package taco seasoning
  • 4 cups mixed greens
  • 1 cup vegan shredded cheddar
  • 1 cup julienned or grated carrots
  • 1 cup cherry tomatoes halved
  • 1 can kidney beans drained and rinsed
  • 1/2 cup radishes thinly sliced
  • 1/2 cup salsa
  • 1/2 cup neutral-tasting, store-bought vinaigrette
  • 1 avocado thinly sliced
  • crushed tortilla chips for garnish


  • Cook the vegan ground beef according to package directions. For the best flavor, make sure to cook until it starts to brown.
  • Sprinkle in the taco seasoning and stir to coat. Set aside.
  • In a large salad bowl, combine the mixed greens, vegan cheese, carrots, cherry tomatoes, kidney beans, and radishes.
  • Toss with the salsa and vinaigrette.
  • Portion into individual bowls and top with crushed tortilla strips and sliced avocado. Best when fresh.