Raw Taco Salad
1 head of romaine, Boston or other similar leafy greens (hand torn)
1 small onion (sliced into thin half rings)
1 ripe avocado (peeled, pitted and diced)
1 jalapeno pepper (seeded and diced)
sliced black olives (to taste)
1 large, firm tomato (diced – divided)
1/3 cup walnuts (whole or pieces)
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 cup room temperature water
1/2 cup raw cashews
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
*Optional add-ins: serve with some freshly made pico de gallo and lime wedges.
Combine all the dressing ingredients in a blender, food processor or Nutri Bullet and blend/puree until mixture is smooth and creamy. Set aside.
Arrange your hand torn lettuce onto a plate and set aside.
In a clean blender or food processor or Nutri Bullet, combine half of the diced tomatoes, walnuts, cumin and sea salt and pulse just until mixture is chunky and has a salsa-like consistency. Spoon this mixture evenly across your bed of torn lettuce, and then top off with the remaining half of diced tomatoes, the sliced onion, diced avocado, diced jalapenos and black olives. Lastly, spoon desired amount of dressing evenly across the salad and enjoy.