This salad is a meal in itself. Supreme Taco Salad is light and refreshing, yet 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.
Remember, I am like most of you out there. As a child 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!
1/2 head of romaine lettuce chopped
Taco Nut Meat
2 cups walnuts
1 cup fresh cilantro (coriander)
1 teaspoon Nama Shoyu
pinch of ground chili powder
ground pepper to taste
juice of half a lemon
Salsa Fresca recipe
Non Dairy Sour Cream
1 cup soaked cashews
1 clove garlic minced
2 tablespoons good quality olive oil
1 teaspoon celtic sea salt
juice of a whole lemon
1/4 cup water
Blend until smooth. You might need to stop the blender, scrape the sides of the bowl, and blend again until the mixture is smooth. Keeps in the fridge for 5 days.
1 avocado deseeded
juice of half a lemon
pinch of sea salt
In a bowl, mash an avocado with a fork. Add the lemon juice and sea salt. Mash into a chunky texture. Put the nut in the guacamole to keep from browning until serving.
1. Start with the Taco Nut Meat: 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.
3. To make the salad: In a bowl, lay the lettuce, then layer one by one: Sprinkle taco nut meat, salsa, and olives, Add a dollop of guacamole in the middle, then drizzle with sour cream.
Serve with tortilla chips.
7/24 Today I rolled up all of the ingredients above in a tortilla to create a wrap, and it was fabulous! Do try this as well.