MCLV Mange: Vegan Chopped Taco Salad

Time to revamp the sadly neglected MCLV Mange series!

I’ve been cooking up a storm lately and sharing my creations on Instagram and Snapchat – So it’s time to give the blog a little culinary love.

Let’s start this off with an easy-to-make but delicious and satisfying salad.

I go through phases with salads – Sometimes I crave them daily and can’t get enough. And… Sometimes a salad sounds like a terrible waste of dinner.

I’m back in my “gimme gimme” stage with salads though and this avocado-based dressing is a big part of that. This salad is filled with vitamin packed produce, protein, and healthy fats.

Vegan Chopped Taco Salad Nutrient-Dense Salad Vegetarian Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

Vegan Chopped Taco Salad {Serves 2}

Salad Ingredients:

  • Romaine lettuce
  • 2 Peppers
  • Handful of cherry tomatoes
  • 1 cup of black beans
  • 1/2 red onion
  • 1/2 avocado

Optional: Add additional protein – Crumbled veggie burger, tofu, tempeh etc.

Dressing Ingredients:

  • 1/2 avocado
  • 2 tbsp olive oil
  • 1/3 cup water
  • 1 tbsp lime juice
  • 1/4 tsp cumin
  • Salt & pepper to taste


  • Chop veggies and add to your bowl(s)
  • Top salad with black beans
  • Blend salad dressing ingredients in a food processor or with an immersion blender until smooth, add water, salt & pepper as needed
  • Pour over salad and enjoy!

Note: This dressing is killer! You can double the recipe and save the remainder in an air tight container for 2-3 days.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.


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