Raw Taco Salad
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- Yield
- 4 Servings
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- Difficulty Level Intermediate
First let’s start with the facts. You need a good blender (I use Blendtec) and a food processor to make this meal. My food processor is not the best, but it still does a good job with chunky things, so I’m holding out on buying a new one.
Now to the good stuff. This is, by far, my favorite salad right now. The taco “meat” really fills you up and the cashew sour cream, plus hot sauce…YUM! Sutton and I both give this one a 5. I added hot sauce to this recipe because I had something similar to this at Luna’s Living Kitchen and they served it with hot sauce. Without it, it can be a little on the bland side. I also switched out the arugula to romaine. After an arugula smoothie mishap, we don’t like arugula anymore. Drinking it is..umm…gross!
You can certainly use a store bought hot sauce. Again with having a Blendtec blender, I find making sauces super easy. And then they are so fresh! So I’m a bit spoiled and prefer not to buy many pre-made sauces. This meal comes together quickly, which is a huge plus.
Sutton Rated: 5
Angie Rated: 5
Soaking takes about 5 min to prep, you just have to remember to do it! I set it up before I leave for work and when I get home, it’s ready to go.
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.eatingvibrantly.com/raw-taco-salad/
Her inspiration: http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/
http://www.nakedavocado.com/2013/04/walnut-taco-meat/
Hot Sauce (original recipe source: http://kibbysblendedlife.com/scotts-raw-hot-sauce-recipe-bring-it-on/)
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Ingredients
- 1 cup (150g) walnuts
- ½ packed cup (50g) sun-dried tomatoes, soaked 2-8h and drained
- ½ tsp cumin
- ¼ tsp garlic powder
- ⅛-1/4 tsp salt (adjust to taste)
- pinch chili (or more if you like it hot)
- pinch cayenne pepper
- 1 cup (140g) cashews, soaked 1-2h (soaking optional)
- scant ¼ cup (55g) lemon juice
- ¼ tsp salt
- ⅓ cup (85g) water
- ⅔ cup (95g) ice
- 10 – 15 medium jalapeno peppers – de-stemmed
- 1 cup Raw Apple cider vinegar
- 4 garlic cloves
- 1/2 tsp. sea salt
- 1/2 tsp. chili powder
- 1/2 tsp. coriander
- 1/4 tsp. cumin
- juice of 1/2 lime
- zest of 1/2 lime
- Chia seeds (optional for thickening)
- 1 head romaine lettuce, chopped
- 2 avocados, chopped
- 2 medium tomatoes, chopped
- green onions, chopped
Instructions
- 1. Cover the sun-dried tomatoes and cashews in water and leave to soak for 2 to 8 hours. Drain.
- 2. Process walnuts through cayenne pepper in a food processor until well combined, but still chunky.
- 3. Blend all of the cashews through ice in a blender until smooth and creamy (this will make 12 servings, store in the refrigerator, will keep a couple weeks)
- 4. Blend all of the jalapenos through chia seeds in a blender to desired consistency. NOTE: This is super hot! I usually add something extra that I have laying around. The 1st time I added sweet peppers. The 2nd time I added a tomato and a little mango. Another way to cut down on the heat would be to take out some of the jalapeno seeds.
- 5. Assemble salad ingredients in a large bowl (one per person). Add 1/4 of the walnut taco meat to each bowl. Drizzle with cashew sour cream dressing, and hot sauce. Enjoy!
- Servings : 4
- Ready in : 30
- Course : Main Course
- Recipe Type : Salad
Instructions
- 1. Cover the sun-dried tomatoes and cashews in water and leave to soak for 2 to 8 hours. Drain.
- 2. Process walnuts through cayenne pepper in a food processor until well combined, but still chunky.
- 3. Blend all of the cashews through ice in a blender until smooth and creamy (this will make 12 servings, store in the refrigerator, will keep a couple weeks)
- 4. Blend all of the jalapenos through chia seeds in a blender to desired consistency. NOTE: This is super hot! I usually add something extra that I have laying around. The 1st time I added sweet peppers. The 2nd time I added a tomato and a little mango. Another way to cut down on the heat would be to take out some of the jalapeno seeds.
- 5. Assemble salad ingredients in a large bowl (one per person). Add 1/4 of the walnut taco meat to each bowl. Drizzle with cashew sour cream dressing, and hot sauce. Enjoy!
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