The Best Walnut Meat Taco Salad

This Walnut Meat Taco Salad is so tasty and filled with fresh, crisp flavours! It’s saucy, easy to make, and a salad you’ll be making over and over again.

Course Dinner, Lunch

Cuisine American, Universal

Prep Time 10

Cook Time 5

Total Time 15

Servings salads

Calories 503

Author Jessica Hylton

Ingredients

2 teaspoons oil
8 ounces walnut meat, veggie burger meat, or 1 cup vegan crumbles
2 tablespoons taco seasoning
1 cup Pace® Chunky Salsa, Mild
6 cups romaine or butter lettuce, rinsed, pat dry and chopped
1/4 cup sweet corn (cooked/canned, rinsed and drained)
1/2 cup black beans (cooked/canned, rinsed and drained)
1/4 cup shredded vegan cheddar cheese
1/2 large avocado chopped

Instructions

In a pan over medium heat, heat the oil. Add in the walnut meat or crumbled veggie burger, top with taco seasoning and sauté for about 3 minutes, until fully cooked through. Remove from heat and stir in the Mild Pace® Chunky Salsa until fully coated, for about 30 seconds while it heats through. Taste and add more seasonings if desired.
In your plate, add the chopped lettuce. On top of the bed of lettuce, arrange the salad toppings side by side: the salsa veggie meat, the sweet corn, the black beans, the shredded cheese and the chopped avocado. Stir together and enjoy!!

Notes

Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

How to store: I recommend storing the components separately to keep them fresh. They’ll keep in the fridge for a day or two. Reheat the taco meat, then assemble the salads.

Nutrition

Want to save this recipe?