Is gnocchi gluten-free?

If gnocchi are made based on the classic recipe using potatoes, wheat flour and eggs, then sadly the answer to this question is NO, gnocchi are not gluten-free. But don’t worry, we give you a homemade gluten-free gnocchi recipe as well as a list …

If gnocchi are made based on the classic recipe using potatoes, wheat flour and eggs, then sadly the answer to this question is NO, gnocchi are not gluten-free. But don’t worry, we give you a homemade gluten-free gnocchi recipe as well as a list of gluten-free brands you can choose from. So, read on. Usual...

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The post Is gnocchi gluten-free? appeared first on My Pure Plants.

Bang Bang Cauliflower Kale Salad.

Today calls for a bang bang cauliflower salad! Oh yes. Crispy, sauce-drenched cauliflower on top of a crisp, delicious kale salad. The flavor is insane. The texture is amazing! If these two things are some of your favorites, why not combine them!? We love kale salads in this house. They are chewy in the best […]

The post Bang Bang Cauliflower Kale Salad. appeared first on How Sweet Eats.

Today calls for a bang bang cauliflower salad!

bang bang cauliflower kale salad

Oh yes. Crispy, sauce-drenched cauliflower on top of a crisp, delicious kale salad. The flavor is insane. The texture is amazing! If these two things are some of your favorites, why not combine them!?

air fryer caulfilower

We love kale salads in this house. They are chewy in the best way. Leftovers hold up for lunch the next day because they are so hearty. They take on so many different flavors, but can hold more ingredients than regular old salads. We’re obsessed.

So naturally, why not trash it up with some crispy bang bang cauliflower?!

bang bang sauce

I’ve made bang bang cauliflower before in the form of tacos! And oh man – we LOVE them. For those tacos, I did more of a tempura-like batter and fried the cauliflower.

For this bang bang cauliflower, I used the air fryer. I suggest using whichever works best for you! The tempura battered and fried version is a little on the airy and lighter side, but of course it requires frying with oil.

pouring bang bang sauce on cauliflower

The air fryer version is super crispy and delicious, and it requires doing a few batches since best results come when the vegetables are in a single layer.

bang bang cauliflower

Either way, when you cover the cauliflower in the bang bang sauce, it is SO GOOD.

Of course, you can always do the classic shrimp instead of cauliflower too.

I’m pretty sure bang bang sauce originated at Bonefish Grille. Homemade here, it’s a mix of mayo, sweet chili sauce and chili garlic sauce. A little creaminess, some sweetness and just the sliiiiightest hint of heat. It’s quite mild, actually. 

bang bang cauliflower kale salad

The combination of textures here is what really sells me. The crispy, creamy cauliflower. The chewy, crisp kale. It is SUCH a delish mix that I can’t get enough. 

For the kale salad, I just did a simple base that I often do. Massage the kale with olive oil and let it sit for a bit. Toss with lime juice, salt and pepper. Toss in a few pickled onions for more crunch and flavor, along with shaved parmesan. 

This seems extra simple but truly it is all you need. We really like that kale base alone, and when it has the cauliflower on top, it’s absolutely perfect.

Simple enough to let the cauliflower shine, but it has enough flavor to be a REALLY good base. 

When tossed together, it is heaven!

bang bang cauliflower

Perfectly delicious for dinner!

bang bang cauliflower kale salad

Bang Bang Cauliflower Salad

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Bang Bang Cauliflower Kale Salad

This bang bang cauliflower salad is filled with crispy cauliflower and classic, creamy bang bang sauce. So good, refreshing and crisp!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 head of cauliflower, cut into florets
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup seasoned fine breadcrumbs
  • olive oil, or another oil spray
  • 1/2 cup mayonnaise
  • 4 tablespoons sweet chili sauce
  • 3 teaspoons chili garlic sauce
  • 3 tablespoons fresh chopped chives

kale salad

  • 1 large bunch of kale, leaves removed from stems and chopped
  • 1 to 2 tablespoons olive oil
  • 1 lime, freshly juiced
  • kosher salt and pepper
  • cup shaved parmesan
  • ¼ cup pickled onions, or sliced red onion

Instructions

  • Preheat your air fryer to 400 degrees F. I like to have a wire rack sitting near to place the breaded cauliflower before it’s all ready to go.
  • Cut the cauliflower into florets. In one large bowl (or plate), lightly beat the eggs. In another bowl or plate, combine the panko and fine breadcrumbs. Dip each piece of cauliflower in the the egg, then coat in the breadcrumbs. Place it on the wire rack until you have enough finished to do a batch in the air fryer. I found that for one head of cauliflower, I had to do two batches.
  • Once the cauliflower is breaded, place it in a single layer in the air fryer. Spray it with the olive oil spray. This helps it brown and get crispy.
  • Set the air fryer for 15 minutes. After 15 minutes, remove the cauliflower with kitchen tongs and place them on a plate. Repeat with another batch of cauliflower if needed.
  • As a note, when the cauliflower is air frying, I like to make the salad. To make the kale salad, place the kale in a bowl. Drizzle on the olive oil and using your (clean!) hands, massage the kale for a few minutes, until all the leaves are coated. This breaks down both the toughness and bitterness. Let it sit for 10 minutes.
  • To make the bang bang sauce, whisk together the mayo, sweet chili sauce and chili garlic sauce. Sprinkle in the chives.
  • Once all of the cauliflower is done, drizzle it with the bang bang sauce and toss.
  • Squeeze the lime juice on the kale salad and sprinkle with salt and pepper. Toss with the shaved parmesan and pickled onions. Top with the bang bang cauliflower and serve!

bang bang cauliflower kale salad

My kind of salad.

The post Bang Bang Cauliflower Kale Salad. appeared first on How Sweet Eats.

Harissa Chicken Meatballs

These juicy, Harissa Chicken Meatballs are a fun twist on traditional meatballs. They’re also low- carb, grain-free, and gluten-free made with cauliflower rice instead of breadcrumbs. Harissa Chicken Meatballs The red peppers from the smoked paprika and harissa bring depth to these middle eastern inspired Harissa Chicken Meatballs. Ground chicken mixes with onion, garlic, paprika, […]

The post Harissa Chicken Meatballs appeared first on Skinnytaste.

These juicy, Harissa Chicken Meatballs are a fun twist on traditional meatballs. They’re also low- carb, grain-free, and gluten-free made with cauliflower rice instead of breadcrumbs.

Harissa Chicken Meatballs with couscous.
Harissa Chicken Meatballs

The red peppers from the smoked paprika and harissa bring depth to these middle eastern inspired Harissa Chicken Meatballs. Ground chicken mixes with onion, garlic, paprika, parsley, salt, egg, and frozen cauliflower rice and then simmers in mild harissa sauce. Jarred harissa is a favorite ingredient of mine and one you’ll always find in my pantry. For more ways to use harissa, try my Harissa Shrimp and Chickpeas, Shredded Harissa Chicken, and Grilled Harissa Lamb Chops.

(more…)

The post Harissa Chicken Meatballs appeared first on Skinnytaste.

19 Best Winter Salad Recipes

Let’s hear it for winter salad recipes! In a season that’s packed with cozy soups and comfort food, they’re a reminder that fresh, seasonal produce is still out there. Yes, asparagus and sweet corn are still months away, but winter gr…


Let’s hear it for winter salad recipes! In a season that’s packed with cozy soups and comfort food, they’re a reminder that fresh, seasonal produce is still out there. Yes, asparagus and sweet corn are still months away, but winter greens, root veggies, squash, and citrus are here in full force. A winter salad is the perfect way to show them off. Below, you’ll find 19 of my favorite winter salad recipes. They include something to satisfy any and every salad craving – sweet and savory salads studded with citrus and pears, refreshing green salads, quick slaws, grain salads, lentil […]

The post 19 Best Winter Salad Recipes appeared first on Love and Lemons.

Creamy Avocado Dressing

This tangy and creamy avocado dressing is great drizzled over salads, sandwiches, wraps, bowl meals, nachos, tacos, fresh vegetables, and more.

The post Creamy Avocado Dressing appeared first on Budget Bytes.

If you’re a fan of my Lime Crema, I think you’re going to also love this Creamy Avocado Dressing. It has the same bones as the Lime Crema, but is dressed up with a few more flavors to really make it a flavor bomb. This dressing comes together super fast, so you can make it fresh on the spot whenever needed.

P.S. It’s great on a lot more than just salads!

Creamy avocado dressing in a mason jar with a black spoon in the center

What’s in Creamy Avocado Dressing

This recipe is SO simple. It starts with the same ingredients as my Lime Crema: sour cream, garlic, lime, and salt. Then I added an avocado and fresh cilantro to freshen it up and make it a total flavor bomb. It’s so simple, but SO good.

Do I Need a Food Processor?

I found my food processor to be the easiest tool in my kitchen to make this dressing, but it is definitely soft and fluid enough to use a good blender if you have one. This recipe makes about one cup, so you’ll need something with at least a 1.5 cup capacity to allow for movement.

How to Serve Creamy Avocado Dressing

I used this avocado dressing on a really great taco salad (recipe coming later this week!), but I found myself dipping all sorts of vegetables into the jar throughout the rest of the day. This dressing is so good that I was looking for anything and everything to dip into it!

Try this dressing on your sandwiches, wraps, tacos, salads, nachos, bowl meals, fresh vegetables, and more!

Creamy avocado dressing dripping off a spoon into a bowl
Creamy avocado dressing dripping off a spoon into a bowl

Creamy Avocado Dressing

This tangy and creamy avocado dressing is great for both salads and for dipping your favorite vegetables. Mixes up in minutes!
Total Cost $1.93 recipe / $0.48 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 ¼ cup each
Calories 122.88kcal
Author Beth – Budget Bytes

Ingredients

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 2 Tbsp fresh lime juice (1 lime) $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water (or as needed) $0.00

Instructions

  • Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth.
  • Add water, 1-2 Tbsp at a time, and purée again until it reaches your desired consistency (leave thicker for a dip, add more water for a pourable dressing).

Nutrition

Serving: 0.25cup | Calories: 122.88kcal | Carbohydrates: 5.58g | Protein: 1.6g | Fat: 11.3g | Sodium: 160.63mg | Fiber: 2.6g

How to Make Creamy Avocado Dressing – Step by Step Photos

Avocado dressing ingredients in a food processor

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

finished avocado dressing in the food processor

Purée until smooth. Add water, 1-2 Tbsp at a time, and purée again until the dressing reaches your desired consistency. To use as a dip, leave it thick and don’t add any water. For a more pourable dressing, add about ¼ cup water.

Creamy avocado dressing in a bowl with a black spoon in the center

Serve over your favorite salad, tacos, nachos, wrap sandwiches, chips, or fresh vegetables!

The post Creamy Avocado Dressing appeared first on Budget Bytes.

Vegan Gyros with Tzatziki Sauce

The best plant-based alternative for vegan gyros is without doubt shredded oyster mushrooms (not cut, but torn apart). The texture and the taste are just perfect. We filled our pita pockets with lots of vegan gyro meat, fresh veggies and a homemade veg…

The best plant-based alternative for vegan gyros is without doubt shredded oyster mushrooms (not cut, but torn apart). The texture and the taste are just perfect. We filled our pita pockets with lots of vegan gyro meat, fresh veggies and a homemade vegan tzatziki sauce. We love to work with oyster mushrooms. We have even...

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The post Vegan Gyros with Tzatziki Sauce appeared first on My Pure Plants.

Savory Oatmeal

This savory oatmeal recipe is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with an egg and veggies. Have you tried Savory Oatmeal? If not, it’s high time to start. The American breakfast is built on sugar (pancakes, waffles, even yogurt and granola). But want more savory breakfast ideas? This recipe is the place to start! This makes a pot of chewy toasted oats that are irresistibly tasty. Top the bowl with a fried egg and garlicky sauteed kale, and the yolk makes a creamy sauce that covers everything in goodness. It’s no secret that we’re oatmeal obsessed around here…and eating a veggie-filled healthy breakfast just got easier. The method for savory oatmeal: toasted and chewy! This savory oatmeal recipe uses our standard method for oatmeal: toasted and textured! It’s a method we learned a while ago and have been riffing on ever since (see this Vegan Oatmeal). Instead of gooey, creamy and gloppy, you get chewy and toasty oats. Here’s the basic method: Toast the oats in butter for a few minutes. You’ll do this first before adding the water. It brings great flavor to the grains and floods your kitchen with an incredible […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This savory oatmeal recipe is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with an egg and veggies.

Savory oatmeal

Have you tried Savory Oatmeal? If not, it’s high time to start. The American breakfast is built on sugar (pancakes, waffles, even yogurt and granola). But want more savory breakfast ideas? This recipe is the place to start! This makes a pot of chewy toasted oats that are irresistibly tasty. Top the bowl with a fried egg and garlicky sauteed kale, and the yolk makes a creamy sauce that covers everything in goodness. It’s no secret that we’re oatmeal obsessed around here…and eating a veggie-filled healthy breakfast just got easier.

The method for savory oatmeal: toasted and chewy!

This savory oatmeal recipe uses our standard method for oatmeal: toasted and textured! It’s a method we learned a while ago and have been riffing on ever since (see this Vegan Oatmeal). Instead of gooey, creamy and gloppy, you get chewy and toasty oats. Here’s the basic method:

  • Toast the oats in butter for a few minutes. You’ll do this first before adding the water. It brings great flavor to the grains and floods your kitchen with an incredible smell.
  • Add the water (less than typical oatmeal). Less liquid makes for chewier oats.
  • Turn off the heat and allow to stand. Nope, no need to stir with this method! This solidifies the chewy texture — and gives you time to prep the toppings.
Savory oatmeal recipes

Best savory oatmeal toppings

You can simply make a pot of oatmeal and stop there. In fact, the way I eat my savory oatmeal on the daily? Oatmeal and peanut butter. (That’s it: no added sugar!) But for this savory oatmeal, we wanted to make it a colorful, beautiful bowl with a few veggies. Here’s the toppings we liked best, and a few other topping ideas:

  • Fried egg: The egg is required in our minds! It makes a lovely sauce to cover the bowl, and adds protein. But want to make vegan savory oatmeal? Skip it and see below for more details.
  • Sauteed greens: Saute greens with garlic and you’ve got an incredible savory topping! Our favorite is Tuscan kale: but you can use spinach, chard or even Collard greens (but cook them a little longer than specified until tender).
  • Tomatoes: Mix them with a hint of balsamic vinegar to make them pop!
  • Green onion: Green onion adds a lovely delicate onion flavor as a garnish, but it’s optional.
  • Parmesan cheese: Another optional topping: but a few spinkles of shredded cheese takes it over the top.

More topping ideas!

Savory oatmeal is a place where you can use your creativity and utilize whatever you have on hand in your fridge and pantry! Here are some ideas that come to mind:

Savory oatmeal

How to fry an egg for savory oatmeal

One skill you’ll need for this savory oatmeal: how to fry an egg perfectly! It’s not hard, but requires a bit of finesse. We like them best over easy here, so the yolk spills out and makes a savory sauce. But you can cook the yolk too if you prefer! Here’s what to know:

  • Use medium low heat. It’s easy to over cook, so watch the heat! Butter has the best flavor; but you can sub olive oil if desired. Heat the butter over medium low heat. Then add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. 
  • Cook for 2 to 3 minutes, until the whites are firm but the yolk is runny. Don’t flip them!
  • Or cook longer for a harder yolk. If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively. 
Savory breakfast

This recipe serves 2 large or 4 small

One note on serving sizes! This savory oatmeal recipe makes 4 cups of cooked oatmeal. Depending on what you’re looking for, this can be either 2 large or 4 small servings.

  • 1 cup cooked oatmeal is the standard serving size, but you may want a more filling breakfast. Typically we like a little more than 1 cup. But this recipe has toppings so it’s pretty filling.
  • For 4, just cook 4 eggs! Then divide the veg between the servings.

Vegan variation

Are you looking for vegan savory oatmeal instead? The egg is not required. Here are some ideas for adding plant-based protein to savory oatmeal:

Savory oatmeal recipes

More savory breakfast ideas

Need more savory breakfast ideas? We’ve got your back. Here are a few ideas we love:

This savory oatmeal recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, see the section above.

Print
Savory oatmeal recipes

Easy Savory Oatmeal


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 large or 4 small servings
  • Diet: Vegetarian

Description

Savory oatmeal is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with a fried egg and veggies. See vegan savory oatmeal ideas in the section above (scroll up).


Ingredients

  • 1 1/2 tablespoons salted butter, divided
  • 2 cups Old Fashioned rolled oats (do not use instant oats or steel cut oats)*
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups water
  • 1 bunch Tuscan kale (or 8 cups chopped spinach or chard, or baby greens)*
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 cup sliced cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 avocado. chopped (optional)
  • 2 eggs**
  • For the garnish: Thinly sliced green onion, Parmesan cheese (optional)

Instructions

  1. Make the oatmeal: Melt 1 tablespoon butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add 1/4 teaspoon kosher salt. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.
  2. Saute the kale: Meanwhile, wash and dry the kale leaves, then destem and roughly chop the kale. Smash and peel the garlic clove. Add the olive oil to a large nonstick or cast iron skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Remove from the heat and add 2 pinches kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and set aside.
  3. Prep the veggies: Slice the cherry tomatoes. Add 1 tablespoon balsamic vinegar and 1 pinch kosher salt. If using, chop the avocado and slice the green onions
  4. Cook the eggs: In a large cast iron or non-stick skillet, melt the remaining 1/2 tablespoon butter over medium low heat until starting to foam. Add the eggs and sprinkle with 1 pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively. 
  5. Serve: Place the oatmeal in bowls. Top with the sautéed kale, eggs, tomatoes, eggs, and avocado (if using). Garnish with thinly sliced green onions and a sprinkle of Parmesan cheese (optional).

Notes

*We recommend Tuscan kale, a variety of kale that is dark green with flat leaves and a mild flavor. Curly kale is spicier and more bitter. But you can use it if that’s all you can find! 

**You can stretch this recipe to feed 4 easily! Just make 4 eggs. The oatmeal quantity makes 4 cups cooked, enough for 4 small servings or 2 large.  

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Oats

Keywords: Savory oatmeal, savory oatmeal recipes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet…

Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet!

Squash is halved and roasted until caramelized with the skin for ease. The sauce requires just 5 pantry staple ingredients. And when topped with (optional) shiitake bacon, the salty-sweet flavor combination takes it to the next level!

Roasted Butternut Squash Pasta from Minimalist Baker →

The Ultimate Taco Salad

Here’s the tastiest taco salad recipe: a healthy and easy dinner everyone loves — and customizable for any diet! Don’t miss this hack for a quick salad dressing. Here’s an easy dinner recipe that seems to please just about everyone: Taco Salad! This Tex-Mex salad has been impressing for decades, and it gives us all the 1990’s nostalgic vibes. Here’s why we love this concept: it’s customizable for any eater and easy to scale up for a crowd. In fact, my mother in law often whips this up to feed anywhere from 4 to 20 people, all with different diets. Here are the tricks to how to make the best taco salad…that’s pretty darn healthy, too! Essential ingredients in the best taco salad recipe There are many ways to make a taco salad; it’s more of a concept than an exact recipe. The original idea is Tex-Mex in origin and started back in the 1960’s. Here we’ll cover all the essential parts of a taco salad, then you can customize it to your heart’s content! With that in mind, here are the essential ingredients in a taco salad recipe: Taco meat: To fit many diets, try either this killer vegan […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the tastiest taco salad recipe: a healthy and easy dinner everyone loves — and customizable for any diet! Don’t miss this hack for a quick salad dressing.

Taco salad

Here’s an easy dinner recipe that seems to please just about everyone: Taco Salad! This Tex-Mex salad has been impressing for decades, and it gives us all the 1990’s nostalgic vibes. Here’s why we love this concept: it’s customizable for any eater and easy to scale up for a crowd. In fact, my mother in law often whips this up to feed anywhere from 4 to 20 people, all with different diets. Here are the tricks to how to make the best taco salad…that’s pretty darn healthy, too!

Essential ingredients in the best taco salad recipe

There are many ways to make a taco salad; it’s more of a concept than an exact recipe. The original idea is Tex-Mex in origin and started back in the 1960’s. Here we’ll cover all the essential parts of a taco salad, then you can customize it to your heart’s content! With that in mind, here are the essential ingredients in a taco salad recipe:

  1. Taco meat: To fit many diets, try either this killer vegan taco meat or traditional ground beef.
  2. Taco salad dressing: There’s a secret to the easiest dressing…scroll down.
  3. Veggies: You’ve got to have romaine lettuce, canned corn, and either tomatoes or pico de gallo.
  4. Optional toppers: Beans, cheese, avocado, etc are all optional
  5. Tortilla chips: Chips are absolutely required for a taco salad recipe: both for the crunch and the corn flavor. Do not omit!
Taco salad recipe

For the taco meat: use vegan or ground beef!

This taco salad recipe is flexible enough to feed any eater. Around here we eat a lot of vegetarian and vegan recipes. But when we serve a crowd, we want a concept that works for everyone. This recipe is a classic taco salad, vegan taco salad, and healthy taco salad: all in one! That, in our minds, makes this one stellar meal worth putting in your regular rotation. Here are the two types of taco meat to use, vegan or classic:

  • Walnut taco meat is incredibly delicious. No judgement zone, here. This walnut taco meat might be a little different, but it receives rave reviews from meat eaters and vegetarians alike! Walnuts, mushrooms and spices make a texture that’s incredibly similar to real meat. (Promise. Try it!)
  • Or, use ground beef. The recipe below has instructions for how to cook the ground beef. In fact, you’ll use the exact same spices as the meatless taco meat.
Vegan Taco Meat | Walnut taco meat
Walnut taco meat is surprisingly delicious. But feel free to go classic!

Taco salad dressing: a quick and easy hack!

Our other favorite thing about this taco salad recipe: the dressing! Why make a fancy dressing when you can mix together a few fridge staples? Here’s what to mix together for this taco salad dressing:

  • Red salsa
  • Greek yogurt (or purchased vegan yogurt)
  • Sour cream (skip or use vegan mayo)
  • Hot sauce

The sour cream adds a needed richness to the Greek yogurt, making a creamy, zingy dressing that takes no time at all to put together! You can also use mayo if you prefer. For vegan or dairy free, just use purchased vegan versions of these dairy products. You can also try our Cilantro Sauce or Chipotle Sauce. But this dressing is so tasty…essentially what we put on our taco salad anyway, but better.

Taco salad dressing

Taco salad toppings

Once you’ve got the taco meat and dressing, it’s on to the toppings! There are some taco salad toppings that we believe are required, and then lots of optional ideas. We’ll start with what we think is absolutely required, then mention a few other ways to customize it:

  • Romaine hearts: Required! We like crunchy romaine hearts if you can find them, but you can also use a romaine lettuce head and make sure to mix in those crunchy inner leaves.
  • Canned corn: Something about the canned corn just makes it right. Trust us.
  • Organic corn chips: Chips are 100% required for crunch and flavor. For a healthy taco salad, look for organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package when you’re shopping.
  • Tomatoes or pico de gallo: A tomato element is also required: chopped tomatoes or pico.
  • Avocado or guacamole: Use whatever you prefer. This starts to get into optional territory.
  • Other ideas: The sky’s the limit! Try our easy black beans, refried beans, or shredded cheddar cheese. Also add a zing with hot sauce, taco sauce or pickled jalapenos!

Make it a meal!

Taco salad is a complete meal in itself: the original bowl meal! But you may want to add a few sides if you’re entertaining or serving a larger crowd. Here are some ideas:

And that’s it! Let us know if you try it…especially that vegan taco meat (wondering what you’ll think!).

Taco salad

More Tex Mex recipes

Love Tex Mex cuisine? Here are a few more stand-out recipes you’d love:

This taco salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print

The Ultimate Taco Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s the tastiest taco salad recipe: a fast and easy dinner everyone loves — and totally customizable for any diet! Don’t miss this hack for a quick salad dressing. 


Ingredients

For the taco salad

  • 1 recipe Vegan Walnut Taco Meat or 1 pound ground beef
  • 3 romaine lettuce hearts (enough for 8 cups chopped)
  • 1 cup canned corn, drained
  • 1 handful ripe cherry tomatoes or pico de gallo (purchased or homemade)
  • 1 ripe avocado or 1 cup guacamole
  • 2 handfuls finely chopped red onion or thinly sliced green onion, or both
  • Crushed tortilla chips (about 1 handful per serving)
  • Optional toppings: Easy black beans or refried beans, shredded Colby jack or cheddar cheese, taco sauce, or pickled jalapenos or pickled onions

For the dressing (or use Cilantro Sauce or Chipotle Sauce)

  • 1/2 cup red salsa (mild or medium)
  • 1/2 cup Greek yogurt (for vegan, substitute purchased vegan yogurt)
  • 1/4 cup sour cream (or mayonnaise; for vegan, omit or add more yogurt to taste)
  • 1 teaspoon hot sauce
  • 2 pinches kosher salt

Instructions

  1. Make the Walnut Taco Meat. Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika (or chili powder), onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat. 
  2. Chop the romaine, drain the corn, half the tomatoes and dice the avocado. Thinly slice the onion. Prep any additional toppings. 
  3. Make the taco salad dressing by stirring together all ingredients. 
  4. To serve, place romaine in a bowl or on a plate. Top with veggies, taco meat, crushed tortilla chips, and drizzle with taco salad dressing. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex Mex

Keywords: Taco salad, Taco salad recipe, Healthy taco salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Bostock

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the…

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the good thing about Bostock is that it’s one of the easiest desserts to make and doesn’t require rolling out any pastry, spending a day making brioche, or rely on any fancy techniques. It’s one of my very favorite things to eat.

Bostock was likely invented to use up leftover brioche that bakeries had on hand after they closed their doors. Bakers everywhere are naturally thrifty and this is a clever way to use up leftover bread, whether it be brioche, challah, or any firm-textured white bread, such as pain de mie.

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