Amazing taco salad
Ingredients (2 servings w/ leftover cream)
Walnut Taco Meat: (yield: scant 1/2 cup)
1/2 cup walnuts, soaked for 2-8 hours
1 & 1/2 tsp chili powder
1/2 tsp cumin powder
fine grain sea salt, to taste
cayenne pepper, to taste (optional)
Nut Cream Sauce: (yield: 1 heaping cup)
1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
11-12 tbsp water (use as needed to achieve desired consistency)
2-3 tbsp fresh lemon juice, to taste
fine grain sea salt, to taste (I used just over 1/4 tsp)
3-Minute Guacamole: (yield: 3/4 cup)
1 large ripe avocado
1/4 cup chopped red onion
1/2 small tomato, chopped
1/2 tsp ground cumin
1 tbsp + 1 tsp fresh lime juice
scant 1/4 tsp fine grain sea salt, or to taste
Other salad ingredients
greens of choice
salsa
green onion (optional)
crackers (I used my Endurance Crackers)
Taco meat:
In a food processor (or by hand), pulse (or chop) the ingredients until combined.
Make sure to leave the walnuts chunky.
Remove and set aside.
Cream sauce:
Drain and rinse the soaked nuts.
Add them into a processor and process.
Stream in about 1/2 cup water and a couple tbsp of lemon juice.
Add more water as needed to achieve your desired consistency.
The nut sauce should be super smooth and not grainy.
Add salt to taste.
Guacamole:
In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks.
Stir in the chopped tomato, red onion, lime juice, and seasonings to taste.
To assemble:
(per bowl) Add a hefty base of greens in a large bowl followed by a heaping 1/4 cup scoop of guacamole in the middle.
Spoon on 2 tbsp of salsa over the greens followed by half of the taco meat.
Add a couple tbsp of cream into a plastic baggie, snip off end, and pipe over top the taco meat.
Garnish with a chopped green onion and leftover chopped tomato and red onion.
Place a few crackers into the salad before serving.
If you find yourself with leftover lemon and lime juice like I did, place juice into a glass, fill with water, add liquid sweetener
to taste, and serve over ice.