Easy Keto Taco Salad Recipe

Easy Keto Taco Salad Recipe

Ingredients

Yield: 2 servings

• 1 cup (120g) raw walnuts
• ¼ cup (60 ml) vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon dried oregano leaves
• ½ teaspoon ground cumin
• ¼ teaspoon granulated garlic
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 4 cups (120g) chopped lettuce or mixed baby greens
• ¼ cup (60 ml) salsa
• ¼ cup (60 ml) Tangy Avocado Mayo (see Tangy Avocado Mayo)

For Garnish (Optional).

• fresh cilantro leaves
• lime juice

Method

1. To prepare the walnuts, either cover them with cold water and place in the fridge to soak overnight or cover with near-boiling water and soak for 30 minutes
2. To make the taco filling, drain the soaked walnuts, then transfer them to a blender or food processor and pulse until they have the texture of cooked ground beef
3. Place the chopped walnuts, broth, and seasonings in a small saucepan over medium heat, stir, and cook for about 5 minutes, until most of the broth has been absorbed
4. Remove from the heat and let cool for 5 minutes
5. The walnuts should have absorbed all of the liquid
6. Divide the lettuce between 2 serving bowls
7. Top each bowl with half of the taco filling, 2 tablespoons (30 ml) of salsa, and 2 tablespoons (30 ml) of mayo
8. Garnish with cilantro and a squeeze of lime juice, if desired
9. Refrigerate the components separately in tightly sealed containers for up to 3 days
10. If you don’t have any Tangy Avocado Mayo on hand, you can always replace it with guacamole or plain avocado slices

Nutritional Info. 505 calories – 47.9g fat – 11.1g protein – 15.6g total carbs – 7.8g net carbs

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