Spicy and smoky walnut ‘taco meat’ compliments a crunchy salad drizzled in a creamy tahini dressing.
Wakeup your winter lunch routine! Enough of those soups already…
Up until a couple weeks ago, if you asked me what ‘walnut meat’ was I would have assumed walnut crusted beef. But no. It is a thing. It is a marvellous thing that raw foodies like to do to enjoy gorgeous Mexican tacos sans creepy ground beef.
I was lucky enough to have said religious experience at a raw food restaurant near me called ‘The Naked Sprout’. Intrigued by the idea of raw tacos, I ordered them as my birthday dish and was pleasantly surprised.
The wrap: made from dehydrated carrots and greens.
The taco meat: made from sunflower seeds, and walnuts, doused in a healthy amount of taco seasoning. Put that all together with the most perfect avocado. some fresh salsa, and sprinkled with Frank’s you are set for a wonderful mouthful.
I have yet to investigate into the dehydrator world (amateur over hurr) yet I wanted to infuse the tasti-ness into a meal that was easy and approachable to all.
The walnut meat takes 35 seconds to prepare. The creamy smoky tahini dressing goes on everything from carrots to grapes to salad. The veggies that you add in are pretty much optional, just don’t mess around with the avocados.
Make this baby for a healthy and easy to pack lunch that you can actuallllly look forward to.
Raw-ckin’ Taco Salad Recipe
Walnut ‘Taco Meat’
- 1/2 cup walnut or walnut/sunflower seed mix
- 1 teaspoon olive oil
- 1/2 teaspoon chilli powder
- pinch cumin
- pinch paprika
- salt and pepper
Combine all ingredients in food processor. Blend for about 15-20 seconds, until still chunky and not fully smooth.
Smoky Tahini Dressing
- 3 tablespoon tahini
- 2 tablespoon water (or more if you like it thinner)
- 1 teaspoon lemon juice
- 1 teaspoon franks hot sauce
- 1/3 teaspoon paprika
- 1 clove garlic, minced
- salt and pepper
Combine all dressing ingredients in a small bowl, whisk until combined. Add more paprika or hot sauce if you like it spicy
- large handful spinach or arugala
- 8 cherry tomatoes, halved
- 1/2 ripe avocado
- 1/3 red pepper, chopped
- chopped cilantro