Raw Taco Salad
Overview
- 145 min
- Serves 4
- Easy
Keep for later
Ingredients
Walnut Taco 'Meat'
1 cup American Walnuts
1 tbsp soy sauce (tamari)
¼ tsp smoked paprika
1 tsp cumin
Pinch of chilli powder
¼ cup sundried tomatoes (drained of oil)
Cashew Sour Cream
1 cup Natural Cashews (soaked in filtered water for 1-2 hours, with a pinch of sea salt)
4 tbsp lemon juice
1 tsp apple cider vinegar
Small clove of garlic, crushed (optional)
Small handful of fresh herbs (optional)
Pinch of sea salt
¼ cup of water (add more to reach desired consistency)
Quick Quacamole
2 large ripe avocados
1 tomato, seeded and chopped
½ small red onion, finely chopped
1 clove of garlic, crushed
¼ cup lime juice
½ tsp chopped red chilli finely chopped
Coriander leaves, chopped
Salt and ground black pepper
Instructions
Walnut Taco ‘Meat’
Process all ingredients in a food processor until well combined, but still chunky (do not over process as it will quickly become a paste)
This will keep up to 4 days in a sealed container in the fridge.
Cashew Sour Cream
Rinse the cashews.
Put all ingredients in a food processor or a powerful blender, until very smooth.
This will keep up to 4 days in a sealed container in the fridge.
Quick Guacamole
Remove the flesh of the avocados into a bowl and roughly mash with a fork.
Add all other ingredients – season to taste.
Assemble plates per serve, a base of your favourite salad greens, chopped tomatoes and spring onions.
Top with the Walnut Taco Meat, Guacamole and the Cashew Sour Cream.
Dietary Glossary