Layered Raw Taco Salad for Two

Vegan, gluten-free, no bake/raw, oil-free, soy-free

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I like to think of this salad as a vitamin in a bowl. It’s not only delicious, but literally bursting with nutrients and health. It lasted all of 3 minutes in front of me…maybe less. Eric, who is not a guacamole fan, surprised me by devouring it also.

Don’t let the long ingredient list put you off; the entire recipe took me about 30 minutes or so. Feel free to adapt this salad depending on what you have in your kitchen.

Yield
2 servings
Soak time
2-8 hours
Prep Time
30 Minutes
Cook time
0 Minutes
Total Time
30 Minutes

Ingredients:

For the walnut taco meat
  • 1/2 cup walnuts, soaked for 2-8 hours
  • 1 & 1/2 tsp chili powder
  • 1/2 tsp cumin powder
  • fine grain sea salt, to taste
  • cayenne pepper, to taste (optional)
For the cashew or macadamia cream
  • 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
  • 11-12 tbsp water (use as needed to achieve desired consistency)
  • 2-3 tbsp fresh lemon juice, to taste
  • fine grain sea salt, to taste (I used just over 1/4 tsp)
For the guacamole
  • 1 large ripe avocado
  • 1/4 cup chopped red onion
  • 1/2 small tomato, chopped
  • 1/2 tsp ground cumin
  • 1 tbsp + 1 tsp fresh lime juice
  • scant 1/4 tsp fine grain sea salt, or to taste
For the salad
  • greens of choice
  • salsa
  • green onion (optional)
  • crackers

Directions:

  1. Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined. Make sure to leave the walnuts chunky. Remove and set aside.
  2. Cream sauce: Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.
  3. Guacamole: In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks. Stir in the chopped tomato, red onion, lime juice, and seasonings to taste.
  4. To assemble: (per bowl) Add a hefty base of greens in a large bowl followed by a heaping 1/4 cup scoop of guacamole in the middle.
  5. Spoon on 2 tbsp of salsa over the greens followed by half of the taco meat.
  6. Add a couple tbsp of cream into a plastic baggie, snip off end, and pipe over top the taco meat.
  7. Garnish with a chopped green onion and leftover chopped tomato and red onion. Place a few crackers into the salad before serving. If you find yourself with leftover lemon and lime juice like I did, place juice into a glass, fill with water, add liquid sweetener to taste, and serve over ice.

Walnut Taco Meat yields scant 1/2 cup

 

Cashew or Macadamia cream yields 1 heaping cup

 

3 Minute Guacamole yields 3/4 cup

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