Taco Salad

I've made this taco salad several times before and I've never got tired of making it. So, I've made it again in honor of Cinco de Mayo and it's even better with a glass of moscato. 

I think the last time I had a regular taco salad was in college at Taco Bell. Yes, I've been there before; that was during my fast food years! When my husband & I were dating we would have Taco Bell for lunch and dinner. I'm so glad I found a better way to have taco night!


                                                             

 

Ingredients:

Taco mixture:

2 cups raw almonds (soaked over night or 8hrs)

1/4  cup cilantro

2 tbsp. chopped green onions

2 tbsp. finely chopped red onions

1 tbsp. hemp oil 

1 tsp. cardamon

1 tsp. cayenne pepper 

1 tsp. turmeric (fresh or powder)

1 tsp. cumin

1 tsp. Himalayan pink salt

2-3 garlic (crushed and chopped)

1-2 tbsp. chopped cherry tomatoes 

1 fresh lime juice

Sour Cream:

1 cup soaked raw cashews (overnight or 8hrs)

1-2 tbsp. cashew milk

1 tbsp. Braggs raw apple cider

1 fresh lemon juice

Guacamole:

3 avocados 

1 tbsp. chopped red onions

2 cloves chopped crushed garlic 

1/2 tsp. finely chopped jalapeño pepper

Soak the almonds.

Grind the almonds in a Vitamix or food processor and place in a medium mixing bowl.

Add all the remaining taco mixture ingredients except the lime.

For the sour cream: 

Soak the cashews.

Blend cashews in the Vitamix until thick and creamy, place a a small mixing bowl and add the remaining sour cream ingredients. 

For the guacamole:

Cut up all 3 avocados and place in a bowl and mix well with the remaining ingredients. 

Place mixed greens on a plate, add some chopped tomatoes, taco mixture and guacamole.

Enjoy!

Many Blessing!