Raw Vegan Taco Salad
Source: Kimberly Snyder, Better Vegan Category: Vegan Salads & Dressings
Prep Time: 20 min Cook Time: 0 Total Time: 20 min Serves 4
About this recipe
I personally love Mexican food, but once I became vegan, it was hard for me to find plant-based alternatives that taste good. The taco filling in this salad has the texture, flavor and substance of the ground beef used in regular tacos, and plenty of health benefits as well. Walnuts are a great source of proteins and healthy fats, and, among nuts, have the most omega-3 fatty acids, which help reduce inflammation. This salad can be easily converted into taco lettuce wraps - just put the filling inside the whole heart of romaine leaves and top with salsa, avocado and vegan sour cream.
1 large bowl of dark leafy romaine lettuce, chopped
1 cup tomato, chopped
1 Tbsp. red onion, chopped
1/2 cup red or yellow bell pepper, chopped (optional)
1/3 bunch cilantro, chopped plus more for garnish
2 Tbsp. lemon juice
Black pepper to taste
1/2 avocado, chopped
1 Tbsp. cumin
1/2 Tbsp. coriander
1 tsp. chili powder
1. Prepare the ingredients.
2. Wash the lettuce and dry well in a salad spinner. Arrange in a serving bowl or platter.
3. Place tomatoes, bell peppers, avocado and red onion on top of lettuce. Mix lemon juice and olive oil in a small bowl and drizzle on top of vegetables.
4. Create the taco filling by processing the walnuts in a food processor, along with the spices and tamari.
5. Place some of the taco filling on top of the salad and top with vegan sour cream. Garnish with chopped cilantro and serve.
Once you put the salsa on top of the filling, make sure to serve immediately. If the filling gets soggy, it looses its appeal.
You can also use guacamole instead of chopped avocado, if desired.