Quantcast

Taco Salad with Cashew Lime Dressing and Walnut Crumble

Total time: 30 minutes

Serves: 1 Large Salad or 2 Small Salads

Ingredients:
Dressing
Juice of 1 lime
1/4 cup water
1/2 cup cashew butter
1/2 jalapeno (seeded)

Walnut Crumble
heaping 1 cup walnuts
1/4 teaspoon sea salt
1 teaspoon poultry seasoning

Salad
2 Organic corn taco shells
2 cups romaine lettuce or baby spinach
1/2 cup cooked pinto beans or black beans
1/2 cup red cabbage (shredded)
1 tomato, sliced
1/2 avocado, sliced
1/4 cup onion, diced
1/4 cup corn
Handful olives, sliced in half

cilantro or parsley as garnish

Action:
1. For the dressing, add all ingredients to a blender, blend on high until completely smooth. Set aside.
2. For the walnut crumble, add all ingredients to a food processor, pulse until thoroughly mixed but small pieces of walnuts remain. Set aside.
3. For the salad, Toast corn shells at 375º for 5 minutes until slightly brown and crispy.
4. Break shells into pieces and place on 1-2 plates. To assemble, layer lettuce, beans, cabbage, tomato, avocado, onion, corn and olives in that order.
5. Top with dressing, walnut crumble and garnish with parsley or cilantro. Serve immediately.

Benefits:
  • good for weight-loss
  • high fiber
  • good source of iron
  • high in antioxidants

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved


Print Recipe Print Recipe
Learn how Liana transformed her health and now lives in the body of her dreams thanks to the Earth Diet!
Liana will email you
Liana Werner-Gray
Logos