Raw Taco Salad

By abbeysue

Taco salad gets a vegetarian makeover with raw ingredients. Top with cashew cream for a dairy-free meal.

Raw Taco Salad
photographer: Nikki Sheriff
  • Taco Salad:

  • 1/4 cup walnuts

  • 1 large tomato

  • 1 teaspoon cumin

  • 1/2 teaspoon salt

  • 1 head romaine

  • 1 medium onion, thinly sliced

  • 1 small jalapeno, sliced

  • 1 ripe avocado

  • black olives

  • green olives

  • Cashew Cream:

  • 1/2 cup cashews

  • 1/2 cup water

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  1. For the taco salad: Make the walnut taco meat first and set aside. In a food processor fitted with an "S" blade, pulse the walnuts, half a tomato, cumin, and salt until chopped but still a little chunky. To a bed of chopped romaine, add the walnut taco meat, the other half of tomato (chopped), sliced onion, a bit of sliced jalapeno, chopped avocado, and olives.

  2. For the cashew cream: Blend all ingredients in small blender until very smooth. Store leftovers in an airtight container in the refrigerator for up to three days. Pour on top of taco salad.

Nutritional Facts

Calories - 398
Total Fat - 30g
Carbohydrate - 26g
Protein - 13g

vegetarian vegetables dairy free gluten free main dish raw dinner lunch