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Taco Salad

Posted in Salads on 2012-08-22
Taco Salad
Difficulty 5 minutes Serves 2
A crisp bed of romaine, tomato slices, chopped onion, jalapeno, olives and avocado with a sprinkling of spiced walnut taco crumble and a dollup of tangy cashew sour cream! This salad is satisfying enough to be the main course of your meal.


1/4 cup walnuts
1 large tomato
1 teaspoon cumin
1/2 teaspoon salt
1 head romaine
1 medium onion, thinly sliced
1 small jalapeno, sliced
1 ripe avocado
black olives
green olives

4 tablespoons cashew cream {recipe below}

cashew cream:

1/2 cup cashews
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon salt


Walnut Taco Meat:

1) In a food processor fitted with an "S" blade, pulse the walnuts, half a tomato, cumin, and salt until chopped but still a little chunky.

Cashew Cream:

1) Blend all ingredients in small blender until very smooth. Store leftovers in an airtight container in the refrigerator for up to three days.

Taco Salad Assembly:

1) To a bed of chopped romaine, add the walnut taco meat, the other half of tomato (chopped), sliced onion, a bit of sliced jalapeno, chopped avocado, and olives.

2) Top with a couple scoops of cashew cream.