Taco Salad Bowl

A crunchy taco salad lovers dream. Sans dairy, meat, and a large amount of calories, but by no means lacking in flavor. (And look how colorful and pretty it is!)

slightly adapted from: People Wellness September 2016

1 cup raw cashews
2 tablespoons lime zest, plus 4 tablespoons fresh juice
1 teaspoon chipotle chili powder
1/8 teaspoon Himalayan pink salt
1 garlic clove, minced
6 cups organic mixed greens
2 cups tortilla chips
2 cups red cabbage, thinly sliced
1 cup diced tomatoes
2 ripe avocados, diced
1 carrot, thinly sliced, or matchstick or spiralized carrots
2 large kale leaves, ribs removed, thinly sliced (or just use 6+ cups of pre-mixed greens that include kale-that’s what I used)
1 cup toasted pumpkin seeds
1/2 cup chopped cilantro
1/4 cup thinly sliced jalapenos

To make the dressing: Place cashews and 2/3 cup water in a bowl; let stand overnight. Drain and rinse well. Process cashews with 2/3 cup fresh water in a food processor until smooth, about 2 minutes, stopping to scrape sides of the bowl as necessary. Alternatively, if you have a Vitamix or other high power blender you can skip the soaking method and blend the raw cashews with 2/3 cup of water until smooth, and continue with the recipe. 

Pour/scrape cashew cream into a mixing bowl and whisk in lime zest and juice, chili powder, salt and garlic until well combined. Stir in 2 to 3 tablespoons water, 1 tablespoon at a time, until desired consistency. I didn’t need to add additional water, the 2/3 cup I blended with the cashews was the perfect amount.

Divide mixed greens evenly among 4 bowls. Top with chips, cabbage, tomatoes, avocados, carrots and kale (if it’s not already in your greens mix). Drizzle each with about 1/4 cup of the creamy chipotle dressing. Reserve the remaining dressing for another use. Top with pumpkin seeds, cilantro, and jalapenos.



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