Easy Nut-Free Taco Salad
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
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This is my quick and easy taco salad; it’ll only set you back about 15 minutes of prep work, and it’s super satisfying and delicious! The sun-dried tomato–pepita taco crumble adds a lovely taco flavour, as well as satiating protein, fibre, and healthy fats. If you have some on hand, this salad is also great topped with Cashew Sour Cream (of course, this would mean adding nuts to the recipe).
Yield
3 bowls
Prep Time
15 Minutes
Cook time
0 Minutes
Total Time
15 Minutes
Ingredients:
For the hummus dressing:
- 1/2 cup (125 mL) hummus
- 1 tablespoon (15 mL) fresh lemon juice or white wine vinegar
- Fine sea salt, to taste
For the taco crumble:
- 4 medium (21 g) oil-packed sun-dried tomatoes
- 2/3 cup (90 g) roasted pepitas*
- 1 tablespoon (15 mL) olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Cayenne pepper, to taste (optional)
- Fine sea salt, to taste
For the salad:
- 5 cups (200 g) packed chopped romaine lettuce
- 1 cup (150 g) grape tomatoes, halved
- 1 medium (100 g) avocado, pitted and sliced
- 2 green onions, thinly sliced
- Handful fresh cilantro, chopped
- Lime wedges, for serving
- Corn chips or tortilla wedges, for serving (optional)
Directions:
- For the hummus dressing: In a small bowl, stir together the hummus, lemon juice (or vinegar), and salt until smooth. If it’s too thick, add a bit of olive oil to thin it; if it’s too thin, add a bit more hummus and stir again.
- Prepare the taco crumble: Add the sun-dried tomatoes into a food processor. Process until finely chopped. Now add the pepitas, oil, chili powder, cumin, garlic powder, optional cayenne, and salt, and process for a few seconds until roughly chopped. Adjust seasonings to taste, if desired.
- Assemble the salad bowls: Grab two large, shallow bowls. Divide the salad ingredients among the two bowls equally, layering each ingredient on top of the romaine (in any order you like), as well as the taco crumble and the hummus dressing. Serve with corn chips or tortilla wedges and sliced lime to drizzle over top.
* To save time, I love buying pre-roasted and salted pepitas to use in this taco crumble.