Raw Taco Salad

Raw Taco Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 750.6
  • Total Fat: 65.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 377.3 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 12.8 g
  • Protein: 19.8 g

View full nutritional breakdown of Raw Taco Salad calories by ingredient


Introduction

A drool-worthy recipe by Sarah McMinn that is destined to become a staple in your kitchen! This salad is packed with freshness, spice, and interesting texture variation. Shredded lettuce is combined with an easy guacamole, pico de gallo, cashew sour creme and a wedge of fresh lime. You'll fall in love with this recipe. A drool-worthy recipe by Sarah McMinn that is destined to become a staple in your kitchen! This salad is packed with freshness, spice, and interesting texture variation. Shredded lettuce is combined with an easy guacamole, pico de gallo, cashew sour creme and a wedge of fresh lime. You'll fall in love with this recipe.
Number of Servings: 4

Ingredients

    A large head of lettuce, shredded

    1 lime

    Walnut Taco Meat:

    2 cups walnuts, soaked 4-6 hours

    1 tbsp dehydrated minced onion

    3 tbsp chili powder

    1 tsp cumin

    1/2 tsp oregano

    1/2 tsp salt

    pinch of cayenne

    Easy Guacamole:

    2 small, ripe avocados

    1/2 cup tomato, diced

    3 tbsp red onion, diced

    Juice of 1/2 a lime

    salt to taste

    Pico de Gallo:

    2 large tomatoes, seeded and diced

    1/2 medium red onion, diced

    1/4 cup of cilantro, minced

    1 tbsp lemon or lime juice

    1 jalapeno, seeded and minced

    salt to taste

    Cashew Sour Cream:

    1 cup cashews, soaked 4-6 hours

    1/2 cup water

    2 tbsp lime juice

    1 tsp apple cider vinegar

    1/2 tsp salt


Directions

Walnut Taco Meat:

1) Blend walnuts in a food processor until they break down into small crumbs. Do not over mix, they will quickly form a paste.

2) Add remaining ingredients and pulse a few times until well blended. Remove from processor and set aside.

Easy Guacamole:

1) In a small bowl mash the avocados until fairly smooth. Add remaining ingredients and mix together.

Pico de Gallo:

1) Mix together all ingredients in a small bowl.

Cashew Sour Cream:

1) Blend the soaked cashews with 1/2 cup water in a food processor or powerful blender until very smooth.
2) Add remaining ingredients and blend until well combined.


Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user MOEROXXS.