Spiced Walnut Taco Salad

Looking to add some kick to your basic salad? This spiced walnut taco salad mix adds a taco “meat” twist that you can use to top a salad, or fill a romaine leaf with avocado, cucumbers, shredded carrots, and cashew sour cream. Impress your harshest critics with this plant-based salad or taco filling.

Salad Ingredients:
Romaine Lettuce heads
Shredded purple cabbage
Other salad fixins like: radish, carrot, cucumber, red bell pepper, avocado or guacamole

Taco Meat Ingredients:
3 cups walnuts
1-2 T liquid Amino’s or Tamari Sauce
1 T chili powder (or to taste)
3 tsp Cumin powder

Optional Cashew Sour Cream:
2 C cashews (soaked in warm water for 30 min +)
1/2 C water (more if needed to blend)
2 small cloves garlic
1 tsp sea salt
2 T nutritional yeast
5-6 T lemon juice (less if you don’t want the sour taste)

  1. Pulse taco “meat” ingredients in food processor or blender. Taste, adjust. Set aside.
  2. Blend sour cream ingredients in blender until smooth. Add warm water if needed. Taste, adjust.
  3. Prepare salad bowls or romaine “taco” shells with salad ingredients. Top with taco “meat” and sour cream. Enjoy.

Let me know how you like this spiced walnut taco “meat” salad recipe and what variations you like.

Linda is passionate about educating the importance of food on our overall health bringing empowerment and good health to those willing to learn. Linda’s motto, “Attaining health one bite at a time,” is achieved through simplifying nutrition and healthy food preparation without sacrificing taste. Ask about personal plant-based cooking instruction and health consultations.

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