Taco Salad with Walnut Meat

Liana Werner-Gray

by | Updated: March 22nd, 2017

Where’s the beef? Not in this taco salad! This recipe features a healthy, plant-based alternative as the “meaty” filling. Made from walnuts, sundried tomatoes and zesty spices, the hearty vegetarian mixture is perfect for those avoiding meat when Taco Tuesday rolls around. Pile walnut meat and greens high on top of tortilla chips and add your favorite toppings, like avocado, nutritional yeast and vegan sour cream, for a dish that really gets the fiesta started.

Taco Salad with Walnut Meat

Taco Salad with Walnut Meat

Serves 4
Macros per serving: 468 calories | 43.1 g total fat | 20.5 g carbs | 13.1 g fiber | 11.7 g protein



Tortilla chips
8 cups mixed greens, such as kale, spinach, lettuce
1 avocado, sliced
1 Tbsp. nutritional yeast

Taco Filling

1½ cups walnuts
1 cup sundried tomatoes
2 Tbsp. extra virgin olive oil
1 tsp. sage
1 tsp. fennel seeds
1 tsp. cumin
1 tsp. thyme
1 tsp. rosemary
1 tsp. oregano
1 tsp. salt
Pinch black pepper
Pinch cayenne pepper


  1. In a high-speed blender, combine all taco filling ingredients and process until desired texture.
  2. To assemble, fill a bowl with tortilla chips and add a layer of greens. Spoon the filling on top and add avocado and nutritional yeast.
  3. Serve with vegan sour cream or drizzle with olive oil and lemon.