Supreme Taco Salad
This salad is a meal in itself. Light and refreshing, it's deceptively filling. The savory flavor is satisfying without the heaviness of meat. I have two options for you to prepare the nut meat. If you are new to raw foods, you might like to bake it for a more intense, meatier flavor. This is a great way to slowly transition into vegetarian meals. The other option is to use a dehydrator, warming the nut meat until crispy. Something to think about: Eating raw or dehydrated foods retains 100% of the nutritional value, while cooking over 150° diminishes nutritional value of food by 50%. Whenever possible, try to eat all food in its raw and freshest state. For most meals, I enjoy a small portion of cooked food accompanied by a large green salad.
I'm like most of you out there. I grew up eating Captain Crunch cereal for breakfast, Butterfinger candy bars, Lemon Heads, and Watermelon flavored Now Or Laters. I was a junk food junky of the highest order. If I can happily make the change, so can you!
Supreme Taco Salad
All Ingredients Organic:
2 avocado, sliced
5 cherry tomatoes, sliced
1 cup fresh corn kernels trimmed from a head of corn
1 fresh lime, sliced
half of a red onion, sliced
1/2 head of romaine lettuce chopped
2 cups walnuts
1 cup fresh cilantro (save a few sprigs to garnish)
1 jalapeno, sliced
1 teaspoon Nama Shoyu
pinch of ground chili powder
ground pepper to taste
juice of half a lemon
1/2 c Olive Oil
Optional Salsa Ingredients
5 roma tomatoes deseeded and chopped
1 jalapeno pepper deseeded and finely chopped
1 clove garlic
1/2 of a white onion chopped
half of a bunch of cilantro chopped
1/2 teaspoon cumin powder
1/2 cup olive oil
juice of half a lemon
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
1/2 teaspoon sea salt
Taco Nut Meat
2 cups walnuts
1 cup fresh cilantro
1 teaspoon Nama Shoyu
pinch of ground chili powder
ground pepper to taste
juice of half a lemon
Salsa Fresca
5 roma tomatoes deseeded and chopped
1 jalapeno pepper deseeded and finely chopped
1 clove garlic
1/2 of a white onion chopped
half of a bunch of cilantro chopped
1/2 teaspoon cumin powder
1/2 cup olive oil
juice of half a lemon
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
1/2 teaspoon sea salt
1. A ‘lil hint that works a treat for deseeding the tomatoes: I trim off at the stem end, hold the tomato firmly and squeeze the seeds into the drain. They shoot right out without having to scoop them messily.
2. After prepping the ingredients, put them into a large bowl and mix gently. Refrigerate for 30 minutes to an hour.
Taco "Meat" Directions:
1. Using a magimix fitted with an S blade, add the walnuts and mix until the nuts resemble breadcrumbs. Add the remaining ingredients, and pulse until the mixture turns into a meaty texture, about 1-2 minutes.
2. Here are two options: For the most nutritional benefits: Serve the mixture over the salad, or for an intense flavor, dehydrate the mixture with an Excalibur Dehydrator at 125° for two hours. or bake at 200 for 15-20 minutes.
If these two options seem completely foreign to you: In a preheated oven, roast the nut meat on a baking sheet at 300° for 15 minutes for a crispier texture.
Salad Directions
3. To make the salad: In a bowl, lay the lettuce, then the tomatoes, corn, jajaleno, avocado, and sliced red onion. Sprinkle taco nut meat over the salad. Squeeze on lime juice and drizzle olive oil to your taste and toss. Or try the salsa as a dressing.
Serve with salsa tortilla strips or chips and wedges of lime.
Enjoy!