Go Back
+ servings
vegan taco salad in a bowl with crunchy tortilla chips
Print Pin
5 from 1 vote

Vegan Taco Salad

This crispy vegan taco salad adds a little variety and tastes like a bowl of healthy nachos! With romaine lettuce, avocado, tomatoes, corn, onion, tortilla chips, and a creamy vegan yogurt dressing!
Course Salad
Cuisine Vegan
Keyword taco salad, vegan taco salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 171kcal
Author Aline Cueni

Ingredients

  • 1 romaine lettuce
  • 1 avocado in cubes
  • 1 ½ cup cherry tomatoes halved
  • cup canned corn
  • 1 red onion sliced
  • a handful tortilla chips

Dressing

  • ¼ cup dairy-free plain yogurt (unsweetened) Vegetarian: Plain Yogurt
  • 2 tbsp vegan mayo Vegetarian: Mayo
  • ½ lime only juice
  • ½ tbsp maple syrup
  • 1 tsp mustard
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  • Roughly chop romaine lettuce, then wash and spin dry using a salad spinner. Cut avocado in cubes, cherry tomatoes in half, and onion in fine rings.
  • Arrange the chopped ingredients in a large bowl, add canned corn, and crumble tortilla chips on top.
  • Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl. Season to taste with salt and pepper.
  • Drizzle with the dressing and toss well. Serve immediately!

Notes

Make-Ahead: If you want to make this salad ahead of time, store the salad, tortilla chips, and the dressing individually in an airtight container in the fridge. Toss right before serving.
Can be served for 4 people as an appetizer or side dish. Or top it with vegan protein and serve it as a main dish for 2 people.

Nutrition

Calories: 171kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 63mg | Potassium: 486mg | Fiber: 6g | Sugar: 5g | Vitamin A: 999IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 1mg