Looking for a quick, easy, and super-flavorful raw dinner? I think you’ve found it. This Mexican-flavored raw taco salad is so ridicuously easy that it can be prepared in a matter of minutes. No huge long laundry list of ingredients, and no soaking/sprouting/growing/waiting! My kids make this often for their own lunch. The flavor combo is perfect and can always be adjusted to what you need and like.
What You’ll Need:
Salad
- 4 cups chopped romaine salad
- 1 bell pepper, sliced
- ½ cup chopped tomato
- ¼ cup diced red onion
- ¼ cup cilantro leaves, chopped
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup organic corn tortilla chips, crunched up (Garden of Eatin)
Taco “meat”
- ½ cup walnuts
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 teaspoon wheat free tamari (if avoiding soy, don’t use)
- 2 teaspoons hemp seed oil
Taco “Meat”
- In a food processor, process walnuts, cumin, chili powder and salt for 2 minutes or until walnuts become crumbly.
- Add tamari and pulse for 3 or 4 times to combine.
- Add hemp seed oil and process until well combined.
Salad:
- Toss together romaine, tomato, onion, cilantro, lemon juice, cumin, chili powder, corn tortilla chips.
- Add taco meat on top. Squeeze some fresh lemon on top.
You can add an optional “vegan” crema which I whip up in 2 minutes using about 1/4 cup of hemp seeds, 1/4 cup water, 2 tsp lemon, 1 tsp probiotic powder, 2 tsp dried cilantro. Blend, let sit for a minute, drizzle.
Nutritionists Tip: Walnuts provide alpha-linolenic acid (ALA), an essential fatty acid. ALA has the potential to reduce chronic inflammation and other risk factors for diabetes, heart disease and stroke.
