Cancer-fighting low-carb, raw vegan taco salad with walnut meat and cashew crema
Home Cancer-Fighting Recipes Raw Vegan Taco Salad

Raw Vegan Taco Salad

by Maggie Jones
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We’ve been making this fun taco salad every other weekend since I adopted this diet. It is surprisingly tasty for being low carb raw vegan. It does contain a lot of omega-6-rich nuts so on days we eat this I’m sure to balance those with lots of omega-3s from fish oil supplements, chia seeds or more flax seeds.

If you’re not as strict on carbs as I am, be more generous with the tomato and onion and consider adding some bell peppers, cucumbers, radishes, and even raw corn.  The meat, crema and avocado can be served in a lettuce leaf for a fun taco-style twist but I prefer this salad presentation to help me get more greens in,

Cancer-fighting low-carb, raw vegan taco salad with walnut meat and cashew crema

Raw Vegan Taco Salad

We’ve been making this fun taco salad every other weekend since I adopted this diet. It is surprisingly tasty for being low carb raw vegan. It does contain a lot… Cancer-Fighting Recipes Vegan Keto European Print This
Serves: 2 Prep Time:
Nutrition facts: 650 calories 52 grams fat

Ingredients

  • Cilantro Cashew Crema
  • 1 c raw organic cashews, soaked in water 4-6 hours
  • 1/4 c distilled water, more if needed
  • 1/2 c cilantro
  • 1 tbs nutritional yeast
  • 2 tsp freshly squeezed lime juice or apple cider vinegar
  • 1 pinch Himalayan salt
  • Walnut Meat
  • 3/4 c raw, organic walnuts
  • 6 organic sun-dried tomato halves packaged in extra-virgin olive oil, drained
  • 4 cloves garlic
  • 1/2 raw jalapeno, seeds removed (more or less to taste)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 pinch cayenne (more or less to taste)
  • 1 pinch Himalayan salt
  • several twists freshly ground black pepper
  • 1 tsp nutritional yeast (optional)
  • 1-2 tsp distilled water, if needed
  • Salad
  • 6 c organic salad greens (I like a combination of romaine and kale)
  • 1 organic tomato, diced
  • 1 avocados
  • 1/4 c organic cilantro
  • 1 tbs organic red onion, minced

Instructions

Prepare Cilantro Cashew Crema
    1. Soak the cashews in filtered water for 4-6 hours. Drain and place in a food processor with water, cilantro, nutritional yeast, apple cider vinegar and salt.
    2. Process until smooth adding more water if needed.
    3. Set aside 1/2 the crema for this recipe and reserve the rest for later. It can be stored in an airtight container in the refrigerator for several days and makes a great dip for vegetables.
Prepare Walnut Meat
    1. In a clean food processor, pulse the walnuts until they're broken down to a meat-like consistency. Be careful not to over process or they'll quickly turn into paste. A few larger nut pieces are fine. Set aside the ground nuts in a small bowl.
    2. Add the remaining walnut meat ingredients to the food processor (you don't need to clean it) and puree until a smooth paste is formed, adding water if needed.
    3. Stir the tomato mixture into the nuts until thoroughly combine. Depending on the flavor of the tomato paste, you may not need to use all of it.
Assemble Salad
  1. Divide salad greens between 2 bowls. Top each bowl with 1/2 the diced tomato, 1/2 avocado, 2 tbs cilantro, and 1/2 tbs minced red onion. Divide walnut meat between the two bowls.
  2. Toss with 1/4 c crema (about 1/4 of the total recipe) and stir to combine.

Nutritional Information
Total Carbohydrate 24 g
Dietary Fiber 12 g
Sugars 8 g
Net Carbs 12 g
Protein 22 g
Total Fat 52 g
Saturated Fat 3 g
Cholesterol 0 mg

Sodium 84 mg
Potassium 732 mg
Vitamin A 43% US RDA
Vitamin C 61% US RDA
Calcium 11%  US RDA
Iron 34%  US RDA

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