Salad - Vegan Taco Salad for Two

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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.
Inspired by : The Naked Sprout’s Taco Salad
Walnut Taco Meat: (adapted from OSG taco meat recipes) (yield: scant 1/2 cup)

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  • 2

Ingredients

  • Other salad ingredients:
  • 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

Preparation

Step 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.

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.

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.

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. 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.

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