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Vegan Crispy Mexican Salad

Updated: Nov 27, 2023

Ingredients: serves 4 (30-45 minutes)

1 Tablespoon can Black Bean cooked

1 baked or air fried Corn Tortilla

Salt and pepper to taste

1 tablespoon Tomatilo Salsa verde

1/2 bulk Romaine lettuce thinly Sliced

4 slices green cabbage thinly sliced

2 slices red Cabbage thinly sliced

1/2 bulk baby lettuce thinly sliced

4 Tablespoons grilled yellow corn

2 TBS cilantro chopped

1 tablespoon green scallions chopped

6 tablespoons fresh pico de gallo

6 tablespoon white vinegar

2 tablespoons vegan sour cream (almond)

1 tablespoon avacado cream sauce

1/2 tablespoon cilantro dressing

1 tablespoon tortilla strips backed or air fried

Avacado cream sauce: 1 Avacado, 1 tablespoon greek almond based yogurt, vegan mayo, garlic powder, salt, pepper, lemon juice, 1/2 teaspoon cumin.

Cilantro Dressing: 1 bulk of cilantro, 1 teaspoon olive oil, lime juice, garlic, 1 jalapeño,

Salt and pepper to taste.

Pico de galo: fresh 2 tomatoes, 1 onion, 1 jalapeño, 1/2 bulk cilantro, 1/2 lime juice and salt

Tomatilo Salsa Varde: green salsa made with green tomatoes. 3 Tomatilos, Serrano chilis, garlic, onion, cilantro, salt and lime.


  • on one flat Air fried tortilla add salsa verde. Spoon full of black beans to cover the entire tortilla.

  • Mix all the veggies green cabbage, both types of lettuce, purple cabbage, green scallions, grilled corn with white vinegar.

  • Toss it all together place it on top of the tortilla. Now add pico de galo, cilantro dressing, avacado sauce and sour cream.

  • In the end garnish it with air fried tortilla stripes and cilantro. Enjoy.

Excellent Salad. Crowd Pleaser. Can't go wrong with this recipe. Like, share and comment below for more recipes and tips.



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