Taco Salad with Lime Dressing

Ingredients:

Taco Salad:

  • Red leaf and Romaine lettuce, shredded
  • 2 ears corn or 1 c. frozen corn
  • 1 large avocado, diced
  • 2 large tomatoes
  • 1 c. chopped cilantro
  • 1 bunch green onions, sliced thinly
  • 2 stalks celery, finely chopped
  • 1 red pepper, finely chopped

Walnut Taco Meat:

  • 1 c. walnuts, soaked overnight and dried
  • 10 sundried tomatoes, soaked for at least an hour
  • 1 – 2 Tbsp. olive oil
  • 1 tsp. ground cumin
  • 3/4 tsp. chili powder or more according to taste
  • 1/8 tsp. cayenne, or according to taste
  • 1/2 – 1 tsp. sea salt

Cilantro Lime Dressing:

  • 1 c. cilantro
  • 1/2 c. extra virgin olive oil
  • 1/4 c. lime juice
  • 1/4 c. orange juice
  • 1/2 tsp. sea salt
  • 1 clove garlic, crushed
  • 1/2 jalapeño or hot red pepper
  • 1/4 tsp. lime zest

Instructions:

  1. Cut corn from cob and combine all salad ingredients. Toss to mix.
  2. Combine taco meat ingredients in food processor and pulse until particles resemble burger.
  3. Add dressing ingredients to blender and blend until smooth.
  4. Lightly mix taco meat and dressing into salad. Serve.
Browse Cook(s): Evita Tezano
Browse Theme(s): Raw Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.