Recipes > Lunch/Sides

Raw Taco Salad

Overview
  • 120 min
  • Serves 4
  • Medium
  • VG - Vegetarian
  • VE - Vegan
  • GF - Gluten Free
  • DF - Dairy Free
Categories
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Ingredients

Ingredients

Walnut Taco 'Meat'

1 cup Alison’s Pantry American Walnuts

1 tbsp soy sauce (tamari)

¼ tsp smoked paprika

1 tsp cumin

Pinch of chilli powder

¼ cup sundried tomatoes (drained of oil)

Cashew Sour Cream

1 cup Alison’s Pantry Raw Cashews (soaked in filtered water for 1-2 hours, with a pinch of sea salt)

4 tbsp lemon juice

1 tsp apple cider vinegar

Small clove of garlic, crushed (optional)

Small handful of fresh herbs (optional)

Pinch of sea salt

¼ cup of water (add more to reach desired consistency)

Quick Quacamole

2 large ripe avocados

1 tomato, seeded and chopped

½ small red onion, finely chopped

1 clove of garlic, crushed

¼ cup lime juice

½ tsp chopped red chilli finely chopped

Coriander leaves, chopped

Salt and ground black pepper

Instructions

Instructions

1

Walnut Taco ‘Meat’

Process all ingredients in a food processor until well combined, but still chunky (do not over process as it will quickly become a paste)

This will keep up to 4 days in a sealed container in the fridge.

2

Cashew Sour Cream

Rinse the cashews.

Put all ingredients in a food processor or a powerful blender, until very smooth.

This will keep up to 4 days in a sealed container in the fridge.

3

Quick Guacamole 

Remove the flesh of the avocados into a bowl and roughly mash with a fork.

Add all other ingredients – season to taste.

4

Assemble plates per serve, a base of your favourite salad greens, chopped tomatoes and spring onions.

Top with the Walnut Taco Meat, Guacamole and the Cashew Sour Cream.

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