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Raw Taco Salad
This raw taco salad is so delicious. I can't believe how much salad greens I'm eating. And I always feel like I've eaten the heartiest winter meal.
Category
Main Course, Salad
Cuisine
Paleo, Raw, Vegan
Tags
dairy-free, egg-free, gluten-free, soy-free, sugar-free
Cook Time
30
minutes
Total Time
30
minutes
Makes
1
serve (with leftover meat and cream)
Calories
486
kcal
Author
Nikki, Eating Vibrantly
Ingredients
Walnut Taco Meat (4 serves)
1
cup
walnuts
(150g)
1/2
cup
sun-dried tomato halves
, well-packed, soaked 2-8h and drained (50g dry)
1/2
tsp
ground cumin
1/4
tsp
garlic powder
1/8
tsp
salt
(adjust to taste)
pinch
chilli powder
(or more if you like it hot)
pinch
cayenne pepper
Cashew Sour Cream (12 serves)
1
cup
cashews
, soaked 1-2h (140g, soaking optional)
1/4
cup
lemon juice
(55g, scant 1/4 cup)
1/4
tsp
salt
1/3
cup
water
(85g)
2/3
cup
ice
(95g)
Salad (1 serve)
3
cups
rocket / arugula
(60g)
1/4
cup
Walnut Taco Meat
(see above)
1/2
med
avocado
, diced
1
med
tomato
, diced
1
tbsp
Cashew Sour Cream
(see above)
1
tbsp
spring onion
, sliced
Method
Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.
Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.
Assemble salad ingredients in a large bowl (one per person), serve and eat.
Preparation
Before: 2-8 hours (optional, to pre-soak sun-dried tomatoes and cashews)
During: 30 mins
After: -
Need: Blender, food processor
Nutrition Information
Serving:
1
serve
;
Calories:
486
kcal
;
Carbohydrates:
29
g
;
Protein:
12.5
g
;
Fat:
40.8
g
;
Saturated Fat:
4.7
g
;
Polyunsaturated Fat:
20.1
g
;
Monounsaturated Fat:
13.6
g
;
Sodium:
449
mg
;
Potassium:
1623
mg
;
Fiber:
13.4
g
;
Sugar:
11.1
g
;
Vitamin A:
2750
IU
;
Vitamin C:
58.6
mg
;
Calcium:
180
mg
;
Iron:
4.3
mg