Vegetarian Taco Salad with Cilantro Lime Dressing

This crowd-pleasing vegetarian taco salad is filled with bright flavors and simple ingredients! Fire roasted corn, creamy avocado, and fresh salsa, all tossed in a homemade cilantro lime dressing.

Condiments surrounding a tortilla bowl filled with vegetable taco salad.

The most delicious and simple taco salad around! We have been making this salad almost every night with our dinners because it is just that good. It’s packed with vegetables, has so much fresh flavor, and is super easy to prepare!

It’s tossed in a simple homemade cilantro lime dressing that goes so well with the creamy avocado pieces. We’ve made this salad either a little spicy by adding fresh pico de gallo or we make it a little sweet by adding pineapple mango salsa! Either way, it is SO tasty and pairs perfectly with just about any meal.

What You Need

Ingredients for vegetarian taco salad arranged on wooden background.

This salad requires a handful of vegetables and a few pantry ingredients for the homemade dressing. Here’s everything you’ll need: avocados, romaine lettuce, pico de gallo, fire roasted corn, red onion, and black beans.

For the salad dressing: oil, limes, fresh cilantro, cumin, garlic powder, maple syrup, and salt & black pepper.

The Dressing

I absolutely love this homemade cilantro lime dressing. It’s simple yet so perfect when tossed with this salad.

You can whipped it up in a blender, whisk the ingredients in a bowl, or sometimes – I just add all the ingredients on top of the salad and toss it together. Totally unofficially, but still gets the job done. 😉

The dressing goes so well with the creamy avocados that are tossed in the salad. You can add a pinch of red pepper flakes for spice or keep things balanced with the original flavors.

A hand using fork to whisk dressing in liquid measuring cup.

Extra Tips for This Salad

Use fresh salsa or fruit salsa: this salad calls for a fresh pico de gallo salsa made with tomatoes. But I also love having this salad with a pineapple mango salsa that can either be store-bought or you can swap tomatoes with small died pineapple and mangos and make it yourself. SO good.

Use ripe avocados: A salad is never pleasant with hard avocados. Using ripe (firm but soft) avocados will add an additional texture and creamy taste when tossed in the dressing.

Frozen corn: I recommend using fire roasted frozen corn for an extra level of smoky flavor. You can also use regular frozen corn too.

Serve in a tortilla bowl: I love the restaurant-style tortilla bowls whenever I order a big taco salad. So, if you’d like to make things fun and serve your salad in a tortilla bowl use these!

Keep leftovers fresh: store salad in an airtight container in the refrigerator for up to 2-3 days.

Serving Suggestions

This salad goes with just about any meal. But we love serving it alongside Tex-Mex recipes that are similar to the flavors in this salad. Such as our roasted pepper & black bean enchiladas, 10-minute black bean tacos, and our vegetarian fajitas.

You can also serve this salad as a meal completely on it’s own. It’s got lots of filling protein from the black beans and with the right serving size it can be super satisfying.

a vegetable taco salad in a tortilla bowl on a blue plate.

If you are looking for a new salad to add to your dinner rotation, I couldn’t recommend this one more! So much flavor, a variety of different veggies and nutrients, and of course – that cilantro lime dressing is such a great pairing.

I hope you love it just as much as we do!

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Condiments surrounding a tortilla bowl filled with vegetable taco salad.

Vegetarian Taco Salad with Cilantro Lime Dressing

This crowd-pleasing vegetarian taco salad is filled with bright flavors and simple ingredients! Fire roasted corn, creamy avocado, and fresh salsa, all tossed in a homemade cilantro lime dressing.

Servings 4
Course: Salad, Side Dish
Cuisine: American, Mexican
Tags: taco salad, vegan taco salad, vegetarian taco salad
Freezer Friendly: No
Calories: 250 kcal
Author: Bethany Kramer

Ingredients

Salad

Cilantro Lime Dressing

  • 1/3 cup olive oil
  • 3 Tablespoons cilantro, chopped
  • 1 Tablespoon maple syrup
  • 2 limes, juiced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon (each) black pepper & salt

Instructions

  1. Prepare veggies: cut red onion into small diced pieces or thinly slice. Remove stems from romaine lettuce and then chop into small cuts. Halve avocados and remove pit, then carefully use a knife to cut into diced pieces in the skin – use a spoon to scoop out. See notes for pico de gallo recipe.

  2. Whisk salad dressing: in a blender or liquid measuring cup, add all of dressing ingredients. Blend on HIGH or whisk together, season with salt and pepper to taste until flavor is just right.

  3. Toss salad with dressing: in large bowl, toss salad ingredients with salad dressing until evenly incorporated. Taste it! Does it need more flavor? Add a pinch more salt. Want some spice? Add a pinch of red pepper flakes. Serve either in a tortilla bowl or salad dish. Enjoy!

Notes

Use fresh salsa or fruit salsa: this salad calls for a fresh pico de gallo salsa made with tomatoes. But I also love having this salad with a pineapple mango salsa that can either be store-bought or you can swap tomatoes with small died pineapple and mangos and make it yourself. SO good.

Super Easy Pico De Gallo Recipe (fresh salsa)

  • 1 pint cherry tomatoes, diced
  • 1/4 red onion, diced
  • 1-2 Tablespoons fresh cilantro, chopped
  • 1/2 jalapeno pepper, seeded and diced small
  • 1 lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt to taste 

Toss ingredients in bowl, season with salt to taste, and serve. 

Nutrition Facts
Vegetarian Taco Salad with Cilantro Lime Dressing
Amount Per Serving
Calories 250 Calories from Fat 107
% Daily Value*
Fat 11.9g18%
Sodium 302.9mg13%
Fiber 16.1g64%
Sugar 6.7g7%
Protein 9.8g20%
Vitamin A 153IU3%
Vitamin C 26mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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