The Ultimate Taco Salad with Savory Walnut Sun-Dried Tomato Crumble

This healthy delicious taco salad has it all! Protein, flavor, creaminess, crunchy tortilla chips, avocado, fresh greens, and my favorite vegan taco crumble!

Course Main Dish, Salad
Cuisine Gluten-Free, Mexican, Vegan
Keyword taco salad recipe, vegan taco salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings salad
Calories 461 kcal
Author Anjali Lalani


  • 1 cup baby arugula leaves , or kale, stems removed, torn into small pieces
  • 2 cups baby spinach leaves
  • 1/4 - 1/3 cup Savory Walnut Sun-Dried Tomato Crumble
  • 1/2 avocado , diced
  • 10-15 slices baby cucumber
  • 13 cherry tomatoes , cut in half
  • 1/4 cup sweet corn kernels , cut fresh or frozen
  • 1/4 cup tortilla chips , crushed
  • 1/4 cup Creamy Cilantro Tahini Sauce , or more as needed


  1. On a serving plate, mix the baby arugula and spinach leaves (or kale). Spread the greens out evenly on the plate.
  2. Top with cherry tomato halves, sliced cucumbers, corn kernels (defrosted), and diced avocado.
  3. Top with crushed tortilla chips.

  4. Crumble the Savory Walnut Sun-Dried Tomato mix on top, and drizzle on the Creamy Cilantro Tahini Sauce . Enjoy!

Recipe Notes

I've tried this salad with both a baby arugula + baby spinach mix and all kale. Both versions were great!


Pre-Ahead Tip -Make the savory walnut sun-dried tomato mix & creamy cilantro tahini sauce ahead of time then simply assemble when ready to make.

Nutrition Facts
The Ultimate Taco Salad with Savory Walnut Sun-Dried Tomato Crumble
Amount Per Serving
Calories 461 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 4g25%
Sodium 114mg5%
Potassium 1004mg29%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 4g4%
Protein 12g24%
Vitamin A 3720IU74%
Vitamin C 43mg52%
Calcium 155mg16%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.