Layered Raw Taco Salad for Two

By OhApril

Ingredients

• Other salad ingredients:
• Walnut Taco Meat: (adapted from Oh She Glows taco meat recipes) (yield: scant 1/2 cup)
• 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)
• Nut Cream Sauce: (yield: 1 heaping cup)
• 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)
• 3 -Minute Guacamole: (yield: 3/4 cup)
• 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
• greens of choice
• salsa
• green onion (optional)
• crackers

Details

Servings 2
Cooking time 30mins
Adapted from ohsheglows.com

Preparation

Step 1

1. Add a hearty base of greens in a large bowl.

2. Add a heaping 1/4 cup scoop of

4. Add half of the walnut taco meat.

6. Add chopped tomato, red onion, and green onion on top.

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.

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.

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.

(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. Spoon on 2 tbsp of salsa over the greens followed by half of the taco meat. Add a couple tbsp of cream into a plastic baggie, snip off end, and pipe over top the taco meat. 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.

P.S. The nut cream recipe makes a cup’s worth, so you might be wondering what to do with it the leftovers like I was. You can actually use nut cream as a sub for thick dairy cream in so many recipes. Think pasta sauces, cream-based soups, mashed potatoes, a spread on sandwiches or wraps, etc. Feel free to add herbs, spices, and seasonings to jazz up the flavour. I’ve also read that it can be frozen for a couple months.

I decided to use some of the nut cream as a base for a sweet strawberry dessert and breakfast cream. Yummy. For this Strawberry Nut Cream recipe, please go to the recipe's original URL & scroll down: http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/