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Taco Salad

Faux Meat

-1/2 cup walnuts (soaked overnight then rinse and drain) 

-1-2 tsp fresh lime juice

-1 clove garlic (finely minced)

-1 tsp chili powder

-1/2 tsp ground cumin

-Big pinch sea salt

Avocado Pico de Gallo

-½ medium avocado (diced)

-¼ cup mango (diced)

-1 T jalapeno (minced)

-1 T fresh cilantro

-1 garlic clove (minced)

-1-2 tsp fresh lime juice

-Pinch sea salt

Sunflower Sour Cream

-½ cup filtered water

-½ cup raw sunflower seeds

-2T fresh lemon juice

-½ tsp onion powder

-½ tsp garlic powder

-¼ tsp sea salt

Use ground turkey or chicken if not wanting vegan

DIRECTIONS: Place presoaked walnuts, lime juice, chili powder, cumin, and sea salt in a food processor. Pulse until finely chopped.  Refrigerate until ready to serve. Combine all ingredients for the Avocado Pico de Gallo and set aside for topping. In a high-powered blender, combine the water, sunflower seeds, lemon juice, and sea salt. Blend on high for 3 to 5 minutes or until completely smooth. Pour into an airtight jar and refrigerate until ready to assemble. To serve, top the salad greens with Faux Meat, Avocado Pico de Gallo and Sunflower Sour Cream.  Serve with lime wedge on the side.

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