Walnut Taco Salad W/ Cilantro Cream

Creamy, tangy, and crunchy all in one bite. This a perfect salad if you really want to impress your non-vegan (and vegan) friends. The walnut “taco meat” adds a filling and meaty texture which pairs well with the smooth and citrusy Cilantro Cream. Although this salad may take a little bit more prep-time, it is totally worth it. Hope you try it out!

Serves: 2

Ingredients

Salad:

¼ cup grilled corn

½ cup grape tomatoes halved

1 small bell pepper small diced

½ cup jicama small diced

2 Tbsp chopped chives

3 cup arugula

Taco Meat:

1 cup raw walnuts

1 Tbsp soy sauce

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

Dressing:

3 Tbsp lime juice

2 Tsp agave

3 Tbsp extra virgin olive oil

½ cup packed basil

Salt and pepper to taste

Cilantro Cream:

1 cup packed cilantro leaves

½ cup unsweetened almond milk

½ cup soaked cashews (overnight preferred)

1 Tsp salt

Juice and zest from one lime

Salt and pepper to taste

Procedures

Preheat oven to 350.

Combine all the ingredients for the taco meat into a food processor until you get a crumbly texture similar to taco meat. Spread the “taco meat” onto a lined baking sheet and roast in the oven for 5-10 mins. Put aside and let cool.

Next make the dressing by combining lime juice, agave, extra virgin olive oil, basil, salt, and pepper into a blender and blend until smooth and well combine. Remove from blender and place in an airtight container and keep in the fridge until ready to serve.

To make the cilantro cream, start by draining and rinsing the soaked cashews (if you didn’t have time to soak them overnight, let them soak in hot water for 15 mins). Add cilantro, almond milk, cashews, salt, lime, salt, and pepper into a blender and blend till creamy and smooth.

In a large mixing bowl add the grilled corn, grape tomatoes, bell pepper, jicama, chives, “taco meat”, and arugula. Add desired amount of dressing and toss till well combine.

Serve the salad cold with a dollop of the cilantro cream on top or on the side. Enjoy :)