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.
Makes 1 serve (with leftover meat and cream)
Calories 486kcal
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)
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: 1serve; Calories: 486kcal; Carbohydrates: 29g; Protein: 12.5g; Fat: 40.8g; Saturated Fat: 4.7g; Polyunsaturated Fat: 20.1g; Monounsaturated Fat: 13.6g; Sodium: 449mg; Potassium: 1623mg; Fiber: 13.4g; Sugar: 11.1g; Vitamin A: 2750IU; Vitamin C: 58.6mg; Calcium: 180mg; Iron: 4.3mg