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Raw Taco Salad


4 cups romaine lettuce

1/2 cup cherry tomatoes, sliced

1/4 cup red onion, sliced

1/2 of 1 avocado, sliced

1/4 of 1 lime, to spritz on top

Red pepper seeds, optional

Fresh cilantro, for garnish

Taco "Meat" -

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/4 cup fresh cilantro

1/4 cup yellow onion

1/3 cup sun-dried tomatoes, soaked and drained to soften

1 tbs cumin

1 tbs chili powder

1-2 tsp garlic powder

1/2 tsp himalayan salt

1 tbs olive oil or water, to help with consistency and binding

Cheesy Sour Cream Dressing -

1 cup raw cashews

1/2 of 1 lime, juice

1/4-1/2 tsp himalayan salt

1/2 tsp garlic powder

1-2 tbs nutritional yeast

1/2 cup water


Step 1 - Prepare your taco "meat." In a food processor, combine all ingredients and pulse until seeds are broken down, onions are chopped, and spices are all combined. You should see the mixture begin to bind together a bit like you see in the above photo. If your mixture is powdery and not binding together, add a tablespoon of water or extra-virgin olive oil and process again.

Step 2 - Make your salad dressing. In a high-speed blender, combine all of your ingredients and blend for approximately one minute, or until smooth and creamy.

Step 3 - Assemble your salad. Place your romaine lettuce in a bowl and top with cherry tomatoes, avocado, onion, raw taco meat, and drizzle with as much dressing as you wish. Sprinkle on red pepper flakes, spritz with fresh lime, garnish with cilantro, and enjoy!

Notes & Substitutions:

-For the taco meat, keep in mind that this recipe will work with virtually any nut or seed. Don't have sunflower or pumpkin seeds? Use cashews, walnuts, or almonds. Or a mixture of nuts and seeds. Don't have fresh cilantro or onion? Just add onion powder or totally omit. The spice profile is up to your specific taste. Feel free to start with less and adjust/add more as needed. Keep in mind, you're adding this into a large salad with lots of hydrating vegetables, so you want it to be extra flavorful. This will keep in the fridge for up to one week.

-For the salad dressing, keep in mind that if you don't have a high-speed blender, you may want to soak your cashews in water for 2-4 hours prior (or 15 minutes in boiling water) to allow them to soften and blend properly. Don't have cashews? Use Macadamia nuts, hemp seeds, pumpkin seeds, or a mixture. These all have a creamy texture and will yield a similar result. Don't have fresh lime? Use lemon or apple cider vinegar. This will keep in the fridge for at least three days.

Taco "Meat" and Cheesy Sour Cream Dressing will make enough for at least three servings.

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