It's amazing how a few ingredients can combine to make something so delicious and nutritious. This Mango Taco Salad has everything you might want in a main course, especially on a hot day: sweet, spice, salt, crunch, color, oomph, and no cooking! Both the Mango Taco Salad and included Creamy Sriracha Dressing are quick and easy to make, even on a busy weeknight.
Prep Time20 minutesmins
Cook Time0 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: Mexican, vegan
Keyword: mango, salad, taco, vegan
Servings: 4
Calories: 255.6kcal
Ingredients
Salad
8cupslettuce4 handfuls will do, torn or chopped into bite-sized pieces
¼red onionsliced and halved or quartered
1mangosliced or chopped
1cupcabbagechopped or thinly sliced, I prefer purple
2cupsblack beansor one 15 oz can (contains slightly less)
3tablespoonssrirachareplace with extra hummus if avoiding spicy
2tablespoonstaco seasoning
3tablespoonslime juice
2teaspoonsonion powder
1teaspooncoriander
Optional Toppings
tortilla chips
scallions
avocado
cilantro
edible flowers
additional mango
lime wedges
hemp hearts and/or sunflower seeds
Instructions
Combine the salad ingredients in a large bowl or divide onto four plates.
Stir all the dressing ingredients together in a small bowl until well combined. Pour over the salad(s) and either toss or leave on top to serve. Add toppings, if desired.