Raw Taco Salad

By Chef: Nikki Stokes
Posted:  August 14, 2013


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Is it possible for a salad to be so yummy it’s addictive? With this recipe by Nikki Stokes of Eating Vibrantly the answer is a definite yes. A flavorful and hearty raw walnut taco “meat” combines with fresh greens, tomato, avocado, spring onions and a delicious, lemony cashew sour cream in this healthy raw version of a Mexican inspired classic. Combine all ingredients in a bowl and enjoy what’s sure to become one of your favorite salads of all time. Recipe inspired by Oh She Glows and Naked Avocado.


Walnut Taco Meat (4 serves)

  • 1 cup (150g) walnuts
  • ½ packed cup (50g) sun-dried tomatoes, soaked 2-8h and drained
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • ⅛-1/4 tsp salt (adjust to taste)
  • pinch chili (or more if you like it hot)
  • pinch cayenne pepper

Cashew Sour Cream (12 serves)

  • 1 cup (140g) cashews, soaked 1-2h (soaking optional)
  • scant ¼ cup (55g) lemon juice
  • ¼ tsp salt
  • ⅓ cup (85g) water
  • ⅔ cup (95g) ice

Salad (1 serve)

  • 2 cups rocket (arugula)
  • ¼ cup Walnut Taco Meat (see above)
  • ½ avocado
  • 1 med tomato
  • 1 tsbp Cashew Sour Cream (see above)
  • 1 tbsp spring onion, sliced

1) Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.

2) Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.

3) Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.

4) Assemble salad ingredients in a large bowl (one per person),

5) serve and eat.