Southwest Taco Salad with Avocado Lime Dressing

a bowl of lettuce, corn, peppers, and vegan taco filling
Prep Time: 
20 minutes
Number of Servings: 
Serves 3 to 4
Recipe Source: 


Taco Filling


  • 1 avocado
  • 2 cups cilantro
  • 1 garlic clove
  • 14 cup lime juice
  • 2 tsp honey
  • 12 tsp cumin
  • 12 tsp smoked paprika
  • 14 tsp salt
  • 12 cup extra virgin olive oil


  • 1 large head romaine lettuce, chopped
  • 2 cups shredded red cabbage
  • 1 cup cooked corn
  • 1 bell pepper, diced
  • 2 tomatoes, diced
  • 1 cup shredded cheese (plant-based suggested)
  • Tortilla strips for topping


  1. Cook Southwest Meatless Crumbles with oil and water according to package directions. Crumbles can be used on salad warm or chilled after cooking.
  2. Blend avocado, cilantro, garlic, lime juice, honey, cumin, smoked paprika, salt and olive oil until smooth. Chill until needed.
  3. Assemble the salad: romaine lettuce, cabbage, corn, bell pepper, tomato, cheese and Southwest Meatless Crumbles. Drizzle with salad dressing and top with tortilla strips.


Plant Boss

Plant Boss is a new idea from Frontier Co-op, a hard-working little cooperative based in Iowa. They’ve been exploring the power of plants since 1976, and are excited to share amazing meatless meal starters with you.

Together we can eat better and live better. So here’s to truly happy plates—for all of us.