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Layered Taco Salad (Raw & Vegan)

THIS IS SO YUMMY!

This taco salad tastes like real taco salad only it’s loaded with vitamins and is VERY good for you.  I found this recipe on Oh She Glows and pretty much used it exactly as is. It was wonderful and my big meat eating man really loved it. You can substitute Walnuts for the Sunflower Seeds. Everyone in my family loves sunflower seeds so I went with that but next time I’ll definitely try Walnuts. I fully expect this to be one of those once a week meals!

taco salad

Sunflower Seed Taco Meat:

3/4 cup Sunflower Seeds, soaked for 2-8 hours
1 & 1/2 tsp chili powder
1/2 tsp cumin powder
fine grain sea salt, to taste
cayenne pepper, to taste (optional)

Cashew or Macadamia cream:

1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
11-12 tbsp water (use as needed to achieve desired consistency)
2-3 tbsp fresh lemon juice, to taste
fine grain sea salt, to taste (I used just over 1/4 tsp)

3-Minute Guacamole:  I used homemade Guacamole I already had on hand because I like a whole of Guacamole….you may want to double this ingredient list if you love Guacamole. That way if you don’t use it all, you’ll have some left over.

Just a note – any guacamole you like works here!

1 large ripe avocado
1/4 cup chopped red onion
1/2 small tomato, chopped
1/2 tsp ground cumin
1 tbsp + 1 tsp fresh lime juice
scant 1/4 tsp fine grain sea salt, or to taste

Other salad ingredients:

greens of choice – I used an organic spring greens mix
salsa
crackers or corn chips

How to put it all together:

Taco meat In a food processor (or by hand), pulse (or chop) the ingredients until combined. Make sure to leave the seeds chunky. Remove and set aside.

Cream sauce Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.

Guacamole In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks. Stir in the chopped tomato, red onion, lime juice, and seasonings to taste.

Final Assembly (per bowl)

Add a hefty base of greens in a large bowl followed by a heaping 1/4 cup scoop of guacamole in the middle. Spoon on 2 tbsp of salsa over the greens followed by half of the taco meat. Add a couple tbsp of cream into a plastic baggie, snip off end, and pipe over top the taco meat. Garnish with a chopped green onion and leftover chopped tomato and red onion. Place a few crackers into the salad before serving. I used sesame seed, sunflower chia crackers with mine!

Super delicious! 🙂

As always, if you like this recipe and find it useful, please share it!

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