Fab-ocado Taco Salad


Fab-ocado Taco Salad (vegan, gluten free)

A gluten free, vegan version of this Tex Mex classic.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


Tex Mex Corn

  • 5 ea Ears of corn organic, non GMO
  • 1 tbs Avocado oil
  • 2 tsp Garlic salt
  • 2 tsp Paprika


  • 1 ea Avocado peeled with pit removed
  • 1/2 cup Non dairy milk
  • 2 handfuls Cilantro fresh, washed
  • 1/4 cup Lime juice fresh
  • 2 tsp Pink Himalayan Sea Salt
  • Freshly cracked black pepper to taste


  • 1 ea Avocado peeled, pit removed, diced
  • 1 pint Organic grape tomatoes rinsed, halved
  • 1 tsp Avocado oil
  • 1 tbsp Cumin
  • 1 tbsp Ginger powdered
  • 16 oz Organic black beans drained, rinsed
  • 2 ea Mangos diced
  • 1/2 cup Cilantro fresh, finely chopped
  • 1/4 cup Lime juice fresh
  • 1/4 cup Balsamic vinegar
  • 2 tbs Olive Oil
  • 8 leaves Basil fresh, chiffonade
  • 1 bunch Organic romaine hearts cut into thin strips
  • 1 head Purple cabbage diced
  • 1 ea Organic English Cucumber thinly sliced


To prepare the corn

  1. Remove the leaves and silk from the corn, rinse, pat dry and coat with the avocado oil, garlic salt and paprika.  Grill or cook under the broiler until tender and golden brown.

  2. Remove from the heat and set aside to cool. Once cooled remove the corn from the cob and set aside.


  1. In a food processor combine the avocado, non dairy milk, cilantro, lime juice, salt and pepper.  Blend until smooth and creamy, adding more non dairy milk or water to achieve the desired texture.  Set aside.

"Taco" Mixture

  1. In a sperate bowl combine the black beans, mango, cumin, ginger, garlic salt, cilantro, lime juice and avocado oil.  Stir to combine and set aside.

In a separate bowl combine the diced avocado and sliced tomatoes. You can reserve to tomato halves per plate for garnish if you wish.

  1. In a third bowl combine the romaine and cabbage and toss lightly with the avocado dressing.


  1. Create a bed of dressed romaine and cabbage.  Top with cucumber slices, 2 large spoonfuls each of the black bean mixture and the tomato mixture.  Drizzle with avocado dressing and garnish with the 2 tomato halves.


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