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Food & Recipes
If you ever find yourself in a salad rut, this Raw Taco Salad is a great way to break out of it. Hearty and flavorful, every bite is a fiesta in your mouth!   Makes 2 Large Servings or 4 Small Servings -- recipe can be multiplied   Walnut Taco Meat Ingredients:
  • 1/2 cup walnuts, soaked for 2-8 hours
  • 1 & 1/2 tsp chili powder
  • 1/2 tsp cumin powder
  • Sea salt, to taste
  • Cayenne pepper, to taste
  Cashew Sour Cream Ingredients:
  • 1 cup cashew, soaked in water for 2-8 hours
  • 1-12 tbsp water (use as needed to achieve desired consistency)
  • 2-3 tbsp fresh lemon juice
  • Sea salt, to taste -- we used just over 1/4 tsp
  *Don't feel like making this yourself? Replace it with our house-made raw cashew cream.   3-Minute Guacamole Ingredients: 
  • 1 large ripe avocado
  • 1/4 cup chopped red onion
  • 1/2 small organic tomato, chopped
  • 1/2 tsp ground cumin
  • 1 tbsp + 1 tsp fresh lime juice
  • 1/4 tsp fine grain sea salt, or to taste
  *Don't feel like making this yourself? Replace it with our house-made guacamole.   Additional Salad Ingredients: 
  • Chopped organic romaine lettuce
  • Diced organic red peppers
  • Late July tortilla chips -- omit if observing a raw diet
Instructions: Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined. Make sure to leave the walnuts 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.  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. To assemble: (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 pour over top the taco meat. Garnish with leftover chopped tomato and red onion. Place a few tortilla chips into the salad before serving. Enjoy!   Follow us on Facebook or Instagram for new recipes every week!  ​  

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