Vegetarian Taco Salad
You won't miss the meat in this vegetarian taco salad that uses spicy cooked farro as taco "meat" and is topped with a creamy lime dressing.
Yield: 4 servings
For the farro "meat"
  • 1 cup farro, cooked according to package instructions and drained (about 2½ cups cooked)
  • ½ cup salsa verde
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • Pinch of cayenne pepper
  • Salt to taste
For the creamy lime dressing
  • ½ cup raw cashews
  • ¼ cup fresh lime juice
  • ¼ cup water
  • 1 tablespoon olive oil
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • Salt to taste
For the salad
  • 5 oz spring mix lettuce
  • 2 cups cherry tomatoes, halved
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 ears of corn kernels
  • 1 cup crushed tortilla chips
  • ½ cup sliced scallions
  • 8 oz pepperjack cheese, cut into ½-inch cubes
  1. To make the farro, combine the cooked farro, salsa verde, chili powder, cumin, smoked paprika, and cayenne pepper in a large pan over medium heat. Bring to a simmer and then cook for 5 minutes, or until heated through. Season to taste with salt and black pepper. Set aside.
  2. In the bowl of a high powered blender, combine the ingredients for the dressing. Pulse until totally smooth. Season to taste with salt and black pepper. Set aside.
  3. Toss together the ingredients for the salad. Top with the farro and a drizzle of dressing. Serve at room temperature.
Adapted slightly from Oh My Veggies
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at