Raw taco salad recipe
Prep Time10 min
Total Time10 min
Shelf Life4 days in fridge (taco filling)
Rating5/5 (from 5 ratings)5
- 1 cup walnuts
- 1/3 cup sundried tomatoes, soaked for at least one hour, preferably a few hours.
- 1 1/2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1 avocado
- 1 head romaine lettuce
- 2 tomatoes
- 1/2 cup fresh corn (optional)
- 1. If you are using dry sun-dried tomatoes, soak your sun-dried tomatoes in oil for at least one hour. Drain and pat dry before using. (If your sun-dried tomatoes are packed in oil you don't need to do this.)
- 2. Simply add all taco "meat" ingredients to the food processor and blend until it become the consistency of the photo above. Go slow! It will happen quickly, perhaps a few pulses.
- 3. Place your taco "meat" on a plate and top with sliced romaine lettuce, sliced tomato and sliced avocado. Eat immediately.
The Rawtarian's ThoughtsBy The Rawtarian
This walnut-based raw taco filling is an excellent, hearty topping for a raw taco salad.
This recipe is for three large meal-sized servings. Feel free to double the taco meat recipe if you prefer.
The taco filling keeps VERY well in the fridge for around 4 days! Seriously, the "taco meat" keeps superbly so it's a perfect recipe to keep in the fridge for quick meals.
I love this stuff!
- This recipe is very low in Carbohydrates, and Saturated Fat.
- This recipe is low in Monounsaturated Fat.
- This recipe is an excellent source of Vitamin A.
- This recipe is a good source of Protein, Dietary Fiber, Iron, Vitamin C, Riboflavin, and Vitamin B6.
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