As much as I love tacos, I really love taco salads. In fact, any time I make tacos for dinner, I usually have a taco salad for lunch the next day to use up any leftover ingredients. But today’s healthy taco salad recipe isn’t just any kitchen sink salad. What’s special about this taco salad is a yummy veggie “taco meat.” Finely chopped sautéed shiitake mushrooms and ground walnuts take on a similar texture to ground beef or ground turkey, and tamari, chili powder, and a touch of balsamic vinegar give them a savory/spiced flavor. Combined with romaine lettuce, juicy tomatoes, black beans, crispy tortilla strips, and a dollop of cilantro lime salad dressing, this tasty “meat” makes this salad one of my all-time favorite summer meals!
Taco Salad Recipe Ingredients
To make a great taco salad, you need a mix of textures and tastes – something creamy, something zesty, something crunchy, something tangy, and something crisp – all over lots of greens. Here’s what I use to make this healthy taco salad recipe so filling, fresh, and fun:
Romaine lettuce, because it wouldn’t be a taco salad without a base of crispy greens! Shiitake Walnut Taco “Meat” and Black Beans, for savory, smoky flavor and hearty texture Tomatoes and pico de gallo, for a juicy contrast to the crunchy veggies and tortilla strips Tortilla strips, for that irresistible toasted corn flavor and crispy texture Red cabbage and radishes, for bright pops of color and extra crunch Jalapeño, for a little heat Sliced avocado & avocado cilantro lime dressing, for a zingy, creamy finish
Find the complete recipe with measurements below.
Healthy Taco Salad Tips
Taco Salad Recipe Variations
Like all salad recipes, this one is great to play with. Swap in the veggies you have on hand or adjust the toppings to make something you really love. Here are some suggestions:
Switch the sauce. Any of the 3 versions of my cilantro lime dressing would work here. Omit the avocado and serve it as a vinaigrette, or use Greek yogurt instead of the avocado to make it creamy. You could also skip this dressing entirely and finish the salad with tomatillo salsa or chipotle sauce. Change up the creamy component. I love avocado here, but guacamole is just as good. Alternatively, try adding crumbled Cotija or grated cheddar cheese, cashew sour cream, or Greek yogurt! Make it fruity. Substitute mango or pineapple salsa for the pico, or use both! Vary the veggies. Raw or sautéed bell pepper, charred poblano, corn, or green onions would all be great additions. Make it a burrito bowl! Reduce the lettuce by half and add a scoop of cilantro lime rice to the bottom of your bowl.
More Favorite Mexican-Inspired Recipes
If you love this healthy taco salad, try one of these delicious recipes next:
Baked Green Chile Taquitos Homemade Tortillas Sheet Pan Nachos Best Breakfast Burrito Vegan Burrito Bowl Or any of these 11 best vegetarian taco recipes or 21 sides for tacos!
For more easy dinner ideas, check out this post!
