Description
A delightful and healthy Vegan Taco Salad packed with flavors, using lentils for protein and fresh vegetables.
Ingredients
Scale
- 1 cup lentils
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup corn, canned or fresh
- 1 bell pepper, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
Instructions
- Rinse the lentils and cook them according to package instructions. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the cooked lentils, chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes until lentils are crispy.
- Combine mixed greens, cherry tomatoes, corn, bell pepper, and avocado in a large bowl.
- Mix lime juice with chopped cilantro in a small bowl to make the dressing.
- Add the spiced lentils to the salad mixture and drizzle with the lime-cilantro dressing. Toss to combine and serve immediately.
Notes
For added crunch, consider including crushed tortilla chips on top before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan taco salad, healthy salad, plant-based meal, lentil salad, gluten-free salad