This vegan, dairy-free nacho salad is the perfect gateway salad for picky eaters who will never even know they're downing 5 servings of veggies at once! It's packed with tons of flavor, protein, and fiber from the black beans, corn, pickled jalapenos, crunchy tortilla chips, and vegan cheddar cheese. Serve with lots of fresh vegetables on a bed of cabbage and lettuce under a creamy cilantro lime dressing made with avocado instead of any added oil. This is one recipe that sure doesn't skimp on texture, adding lots of crunch and major flavor into every bite!
This recipe was sponsored by GOODPLANeT Foods to be shared on social media, and I wanted to share it here with my blog readers, too. If you're new to the world of dairy-free cheeses, then take a peek at the Ultimate Guide to Vegan Cheeses. This guide covers how they're made, the best brands, and all of my tips for using them like a pro.
What is a Nacho Salad?
You know how nachos are made with lots of chips, plenty of toppings, and some fresh herbs or lettuce on top?
A nacho salad flips the classic nacho formula on its head, starting with lots of greens and veggies, your favorite Mexican-inspired toppings, and finally adding the crunchy chips on top.
It's essentially an easy taco salad, full of fresh, vibrant flavors, tons of texture, and so many veggies.
There's no better way to get your daily 5 servings of veggies since they're all coated with some of the punchiest, brightest flavors ever.
P.S. The vegan cheddar cheese really takes it over the top, adding that classic creaminess that works so well with the corn, black beans, and tortilla chips. If you often find yourself missing cheese on your vegan diet, do yourself a favor and start playing around with plant-based cheeses. They can make a huge difference!
Why you’ll love this Vegan Nacho Salad Recipe
- Infused with so much texture and flavor
- Always a big hit with the whole family and easy way to serve lots of fresh veggies
- Comes together in just 15 minutes with no cooking required
- Makes a great quick meal on busy weeknights
- Customizable with all your favorite taco or nacho toppings
- Can be served as a complete meal on its own or with your favorite Mexican-inspired recipes
- Naturally oil-free, using avocado as the based of the creamy salad dressing instead of mayo
Nacho Salad Ingredients
This easy recipe is packed with with nutrient-rich vegetables, fresh herbs, beans, and some fun toppings that amp up the flavor. The list of ingredients may look long, but they're basically your favorite taco toppings and can be prepped in almost no time at all.
For the salad:
- Diced tomatoes - Use tomatoes with a bold flavor, like grape or cherry tomatoes or the freshest slicers.
- Red onion
- Persian cucumber - For a cooling freshness.
- Iceberg lettuce - Use a nice, crisp lettuce like iceberg or Romaine lettuce.
- Red cabbage - I like to use shredded red cabbage for extra crunch. Plus, it can handle lots of toppings without wilting.
- Fresh cilantro - This will be used in the salad and the dressing for lots of fresh flavor. If you aren't a cilantro fan, try using fresh parsley or green onions instead.
- Fresh limes - There is lime juice in basically every bite of this recipe, and it really brings everything together.
- Salt
- Black beans - For extra protein and fiber. You can also use pinto beans.
- Frozen corn - Let it defrost first to soften up.
- Pickled jalapenos - For a tangy pop of heat.
- Vegan cheddar shreds - I use the shreds from GOODPLANeT Foods, which have just the right texture and flavor. You can use whichever type of vegan shredded cheese, although I recommend using cheddar or a smoked cheese.
- Tortilla strips or nacho chips - A little goes a long way. We like to add chips for the crunch and the salty corn flavor that works wonderfully with the other ingredients in this recipe.
For the cilantro lime dressing:
- Avocados - Avocados are a great source of healthy fat and offer the perfect creaminess for the dressing.
- Fresh lime juice
- Cilantro
- Salt
How to Make Vegan Nacho Salad
It doesn't get much easier than this. After blending the dressing together, you basically add everything else together and serve!
- First, make the dressing: Combine 1 ½ avocado with 1 lime juiced, 1 cup water, ½ tsp salt and ½ bunch cilantro and blend until smooth.
- In a large bowl add tomatoes, onions, remaining cilantro, cucumber, and remaining avocado diced with a pinch of salt and the other lime juiced.
- Add cabbage, iceberg lettuce, corn, black beans, jalapeños, chips and cheese. Pour dressing over the top then toss well.
- Enjoy immediately.
Storing Suggestions
Once dressed, this salad should be enjoyed immediately.
For meal prep, prep the greens and toppings in an airtight container with the dressing on the side. The chips can be stored in a container at room temperature to keep them fresh. In the fridge, the prepped salads will keep for 3-4 days.
Tips for Making the Best Vegan Taco Salad
- Use your favorite nacho or taco toppings. Just like making tacos, you can easily adjust this recipe with all your favorite garnishes and toppings. Try adding black olives, diced bell pepper, and your favorite mild salsa or pico de gallo.
- Make it look like nachos. If you're trying to please the kids, try serving the salad on top of the chips, just like making regular nachos.
- Use grilled corn. Grilling brings out the corn's natural sweetness and adds a caramelized, smoky note.
- Add "meat." Cook some plant-based meat crumbles in a large skillet with your favorite taco seasoning mix. I don't find the fake meat to be necessary, but it can be a big help for families as you're transitioning into a more plant-based diet.
FAQs
For meal prep, you can prep the salad ahead of time, minus the chips, and store the dressing on the side. Once dressed, add the chips, toss with the dressing, and enjoy right away.
The easiest option is to replace the meat with beans, and use your favorite dairy-free cheese shreds. With those simple swaps, you still get a filling, delicious salad without the meat or dairy.
This vegan nacho taco salad recipe can absolutely be enjoyed as a complete meal on its own, but if you want to pair it with something else, try these flavorful Black Bean Enfrijoladas or my family's favorite Vegan Enchiladas Verdes. The balance of a cold salad and a warm entree is really satisfying, although a cold salad is so refreshing during the warmer months of the year!
Other Delicious Vegan Mexican Recipes
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Vegan Nacho Salad
Ingredients
- 1 cup tomatoes diced
- ½ red onion diced
- 1 Persian cucumber diced
- ½ head iceberg lettuce
- ¼ head red cabbage shredded
- 1 bunch cilantro
- 2 limes
- 2 avocadoes
- 1 cup water
- 1 tsp salt
- 1 15 oz can black beans drained
- 1 cup frozen corn defrosted
- 1 handful pickled jalapenos
- 6 oz Vegan Cheddar Shreds
- 1 cup Tortilla strips or chips
Instructions
- Make dressing by combining 1 ½ avocado with 1 lime juiced, 1 cup water, ½ tsp salt and ½ bunch of cilantro and blend until smooth.
- In a large bowl, add tomatoes, onions, remaining cilantro, cucumber, and remaining avocado diced with a pinch of salt and the other lime juiced.
- Add cabbage, iceberg lettuce, corn, black beans, jalapeños, chips and cheese.
- Pour dressing over the top then toss well.
- Enjoy immediately.
