Plant-Based Layered Taco Salads with Avocado Dressing
Prep time
Total time
The zesty cilantro-lime avocado dressing is drizzled on between the layers to add flavor with every bite. You can puree the dressing ingredients for a smoother salad dressing, if preferred. If you aren't concerned with presentation, go ahead and toss this salad together!
Recipe type: Entree
Cuisine: Mexican
Serves: 2 servings
  • 1 avocado, pitted and peeled
  • ¼ cup seasoned rice vinegar
  • ¼ cup sesame oil
  • 2 tablespoons minced cilantro
  • 2 teaspoons lime juice
  • ½ teaspoon minced serrano pepper
  • ½ teaspoon salt, or to taste
  • 1 cup corn
  • 1 cup shredded red cabbage
  • 1 cup jicama, diced
  • 1 cup black beans, rinsed
  • 1 cup shredded green cabbage
  • 1 cup cherry tomatoes, halved
  • 1 cup extra-firm tofu, diced
  • 1 cup tortilla chips, crushed
  • 1 cup spinach
  • 2 tablespoons crumbled dairy-free feta (optional)
  1. In a medium bowl, mash the avocado. Add the rice vinegar, sesasme oil, cilantro, lime juice, serrano pepper, and salt, and whisk to combine.
  2. Layer the corn, red cabbage, jicama, black beans, green cabbage, tomatoes, tofu, tortilla chips, spinach and dairy-free feta (if using) in two glass jars, bowls, or parfait glasses, while drizzling dressing between the layers.
Recipe by Go Dairy Free at