Taco Salad with Creamy Avocado Lime Dressing

Taco Salad with Creamy Avocado Lime Dressing

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  • For the dressing:
  • 2 avocados, halved with the pit removed and scooped out of skin
  • 1/4 cup Ripple Half & Half
  • 3 cloves garlic
  • 1/3 cup vegan mayonnaise
  • 1 tsp apple cider vinegar
  • juice from 2 limes
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • pepper to taste
  • For the taco meat:
  • 1 1/2 cups vegan protein of choice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • For the salad:
  • 1 romaine heart, chopped
  • 1 1/2 cups black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 red pepper, diced

For the dressing:

  1. Add all ingredients to a food processor and blend until creamy.
  2. Taste and season with additional salt and pepper to taste.
  3. Option to make it spicy by adding your favorite hot sauce to taste.

For the taco meat:

  1. Cook meat by following package directions, adding the seasonings per directions. Set aside to cool.

For the salad:

  1. In a large bowl, toss all salad ingredients in about 1/3 cup of the dressing.
  2. Divide the salad into 2 bowls and top with additional dressing, taco meat and chips.


This dressing is doubled. If you don’t want leftovers after making this salad, simply cut the recipe in half. Keep any extras in the fridge for up to 1 week.

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