I’m on a raw food kick right now, and I created an amazingly delicious raw “taco salad” tonight. I was inspired by the taco salad at One Lucky Duck – their salad is amazing, but a bit nut-heavy with the nut meat and cashew sour cream. I wanted to create a taco salad that was nut free and therefore easier on digestion. It came out delicious!! I made “taco crumbles” using cauliflower and homemade taco seasoning. Although there are no nuts, there is fat in this salad from the avocado and raw tahini. When it comes to the veggies, please use organic! Pesticides and chemicals are not part of a healthy diet. 😉
- Lots of organic greens (whatever lettuce you like)
- 3 chopped medium tomatoes
- 1 chopped medium yellow onion
- 1 chopped bunch of green onions
- 1/2 a bushel of chopped cilantro
- 1 avocado, mashed
- 1 jalapeno, diced
- 1 lime
- 2 tbsp raw tahini
- 1 tsp olive oil
- 1 small bushel of cauliflower – chopped into very small crumbles
- pinch of cayenne
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Chop your greens up into small pieces.
Mix together the chopped tomatoes, yellow onion, green onion, cilantro, jalepeno, juice from the lime, and avocado – this will be your pico de gallo/guacamole dressing for the salad. Mix it in with your greens.
Put your cauliflower crumbles in a bowl and add the 2 tbsp of raw tahini, 1 tsp olive oil, and your taco seasoning. Mix it around together to create “taco crumbles.” Add more seasoning if desired, depending on the amount of cauliflower crumbles you use. Add some sea salt, if that feels good to you.
Put the crumbles on your salad…mix…eat…love…thrive!