Raw Taco Salad

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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.

Ingredients

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

Instruction

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.