Recipe Category: Salad
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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
- 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
- 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
- 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
- Remove from the heat and let cool for 5 minutes
- The walnuts should have absorbed all of the liquid
- Divide the lettuce between 2 serving bowls
- Top each bowl with half of the taco filling, 2 tablespoons (30 ml) of salsa, and 2 tablespoons (30 ml) of mayo
- Garnish with cilantro and a squeeze of lime juice, if desired
- Refrigerate the components separately in tightly sealed containers for up to 3 days
- 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
Full List of Salad Recipes
Full List of Vegan Recipes