Bold & Filling Lentil Taco Salad

Watch How To Make It Here

This recipe starts at 3.53

I really wanted to have a filling salad as a no-cook meal idea, but I wanted a flavourful protein source, and I didn't want to do a cold tofu, tempeh or other protein alternative. I wanted something that was fast, but had texture to it, and I fell for a mixture of lentils, chopped walnuts and sunflower seeds. It helped to bulk up this salad and made it a satisfying meal.

As you know, I'm all about the toppings, and I definitely went crazy with this one. A cool, creaminess from the cashew-lime cream (from our tempeh tacos, which you can find here), and a zesty quick guacamole. Both are completely optional, but they just made this dish very special.

This salad can also been put into a wrap for a delicious lunch on the go.

Enjoy it with a quick lemonade:

2 lemons, juiced + sparkling water + ice cubes + agave syrup to taste

Make it fancy with a sugar rim!


Bold & Filling Lentil Taco Salad

Recipe PDF

▸ ▹ Vegan, gluten-free, soy-free

Yield: 3 - 4 servings Prep Time: 30 min Total Time: 30 min


1.5 cups (300 g) cooked lentils

1/2 cup (65 g) walnuts, chopped

1/4 cup (30 g) roasted sunflower seeds, roughly chopped

1 tsp (5 mL) olive oil

1 head of lettuce, chopped (we used 1/2 head each romaine and iceberg)

1 red bell pepper, seeded and diced

1 large tomato, seeded and diced

1/2 cucumber, diced

1/2 cup (60 g) fresh corn

1/4 cup (45 g) sliced black olives (optional)

Handful of tortilla chips, crushed

INGREDIENTS: Mexican spice mix

1 tsp (5 g) garlic powder

1 tsp (5 g) onion powder

1 tsp (5 g) paprika powder

1 tsp (5 g) chili powder

1 tsp (5 g) ground cumin

1/2 tsp salt

1/4 tsp ground black pepper

Ingredients: Quick Guacamole

1 ripe avocado

1 lime, juiced

3 cloves garlic, crushed

1/2 red onion, diced

Ingredients: Cashew Lime Cream

1/2 cup (63 g) raw cashews

1/3 cup (85 ml) boiling water (add more if you like a thinner consistency)

1 lime, juiced

More Optional toppings


Fresh red chilli pepper

Fresh cilantro


  1. In a small spice jar, combine all the spices for the Mexican-Inspired spice mix. PUL tip: the Mexican spice mix is delicious on roasted potatoes, try it with our classic roast potato recipe, you can find it here!

  2. In a medium sized bowl, combine the lentils, walnuts, sunflower seeds, olive oil and 1 Tbsp (15 g) of Mexican spice mix. Set aside while you prepare your vegetables.

  3. In a large salad bowl, add the lettuce, tomatoes, cucumber, bell pepper, corn and olives.

  4. To make the guacamole: mash all the avocado in a small bowl with a fork, then stir in the remaining ingredients. Set aside.

  5. To make the cashew lime cream: combine all ingredients in a small blender and blend until smooth.

  6. To make your salad, scoop out as much of the salad base as you would like, top it with a scoop of the lentil and walnut mixture, then add any desired toppings like guacamole, sriracha, salsa, cashew lime cream or fresh cilantro. Lastly add the crushed tortilla chips and enjoy!


  1. Storage: store in an air-tight container in the fridge for up to one week.

  2. Variations: add canned black beans for extra fibre, pickled jalapeños, fresh salsa, or vegan sour cream.

  3. Speed-it-up: use canned lentils, but give them a quick rinse before adding to the salad.