We have been so spoiled in London with consistent hot sunny weather for the past few weeks - Summer is finally here!
When it comes to food, I’m craving lots of freshness, and my Taco Salad definitely showcases this.
The salad is light yet fulfilling, and not to mention very delicious.
This recipe is predominantly raw vegan, with the exception of olives and corn.
Walnuts, olives and various Mexican inspired spices make up the meat alternative, and a sour cream made with cashews substitutes the creamy element.
The base salad ingredients can be altered to your liking, so make the salad your own.
Love Alex. Xx
Be sure to tag me @ballerina_bites so I can see your wonderful recreations!
Cherry or roma tomatoes
260g can of sweet corn in water, drained
Walnut & Olive Taco Mince
200g raw walnuts
85g canned hojiblanca black olives in brine, drained
Juice of ¼ lime
1 tbsp maple syrup
1 tbsp olive oil
2 tsp smoked paprika
2 tsp dried oregano
2 tsp ground cumin
½ tsp garlic granules/ powder
¼ tsp ground coriander
⅛ tsp cayenne pepper
Cashew Sour Cream
150g raw cashews, soaked in cold filtered water overnight, or boiling water for 10 mins.
1 tbsp nutritional yeast
Juice of ½ a large lemon
½ cup water, plus extra if needed
Salt & pepper to taste
Chilli flakes or fresh sliced chilli
Fresh coriander, roughly chopped
Wedges of lime
Salt & pepper to taste
Drain the cashews (soaked overnight, or submerged in boiling water for 10 mins), then rinse with fresh water.
Add the cashews to a Nutribullet or food processor, plus the remaining ‘cashew sour cream’ ingredients - blend until smooth.
Once smooth, pour into a clean jar and refrigerate until needed.
For the mince, add all the 'walnut & olive taco mince' ingredients into a food processor.
Pulse until the mix resembles mince meat - you don’t want to blend too much, otherwise it will turn into a paste.
Spoon into an airtight container and refrigerate also.
Prep your base ingredients as you wish - feel free to adjust the selection of ingredients to your liking.
Divide the salad ingredients into four bowls, then top with the ‘walnut & olive taco mince,’ plus a generous drizzle of the 'cashew sour cream.'
Before serving, season with salt & pepper, before garnishing with chilli flakes/ fresh sliced chilli, coriander and a spritz of lime juice.
Store any leftovers in airtight containers/jars and refrigerate - enjoy within 5 days.