vegan taco salad


The Bay Area has great Latin markets, and there is one in particular, Chavez Supermarket in Redwood City, that is outstanding. Every time I am on the Peninsula I stop by Chavez, and I usually get inspired to make a taco salad. The acid of the lime juice and jalapenos, the creaminess of the avocado, the spiciness of the radish and the salsa and the crunch of the fresh vegetables and the tostadas make for a satisfying entree salad. This time I used some leftover Green Goddess dressing to give the salad a great kick.

Vegan Taco Salad


  • 1/8 cup vegetable oil
  • 1 onion, diced
  • 1 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • Salt & Pepper
  • 12 oz. Smart Ground
  • 15 oz. can of black beans
  • Red leaf lettuce, washed and torn
  • 1/2 cup cilantro, washed and destemmed
  • 6 red radishes, thinly sliced
  • 1 bulb of fennel, thinly sliced
  • 2 tomatoes, diced
  • 1 avocado, sliced
  • 1 cup corn kernels (either steamed and cut off the cob or frozen)
  • Pickled jalapenos
  • Tostadas
  • 1/4 cup vegan green goddess dressing 
  • 1/2 cup salsa
  • Quartered limes
  1. Heat vegetable oil in a medium frying pan over medium heat.
  2. Add diced onion and stir until translucent.
  3. Add garlic powder, chili powder and salt & pepper. Stir to combine.
  4. Add Smart Ground and stir to incorporate. Fry until Smart Ground begins to brown.
  5. Drain black beans. Stir into Smart Ground. Fry until mixture is heated all the way through, about 5 minutes. Remove from heat.
  6. Wash and tear lettuce. Slice radish, fennel, tomato and avocado.
  7. Combine green goddess dressing and salsa in a bowl. Toss lettuce in dressing.
  8. Fill serving bowls with dressed lettuce. Put 1/2 cup Smart Ground mixture on top of each salad.
  9. Add radish, tomato, fennel and avocado to each salad.
  10. Break tostadas in half and place two halves in each salad.
  11. Garnish with pickled jalepenos and lime wedges.
  12. Enjoy!

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