Ingredients
For the salad:
- 3 Heads Romaine Lettuce
- 1 English Cucumber
- 1 Cup Cherry Tomatoes
- 1 Cup Sliced Bell Peppers
- ⅓ Cup Chopped Cilantro
- 1 Onion
For the raw vegan “meat”:
- 1 Container Baby Bella Mushrooms
- 3 Medium Carrots
- ½ Cup Walnuts
- 2 tsps Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¾ tsp Oregano
- 2 TBSPs Nutritional Yeast
- ½ tsp Sea Salt
For The Dressing:
- ⅔ Cup Coconut Yogurt
- ½ Cup Fresh Cilantro
- ½ tsp Sea Salt
- 1 Bottle of Sol-ti TURMERIC SuperShot®
- 1-2 Jalapeño Slices • 1 Lime (Juiced)
Instructions
1. Prepare the Salad:
- In a large bowl, combine the chopped romaine, cucumber, cherry tomatoes, bell peppers, cilantro, and onion. Set aside.
2. Make the Raw Vegan "Meat":
- In a food processor, add the mushrooms, carrots, walnuts, paprika, garlic powder, onion powder, oregano, nutritional yeast, and sea salt.
- Pulse until the mixture reaches a crumbly, ground meat-like texture. Be careful not to over-process
3. Prepare the Dressing:
- In a blender, combine the coconut yogurt, fresh cilantro, sea salt, TURMERIC SuperShot®, jalapeño slices, and lime juice.
- Blend until smooth and creamy. Adjust seasoning to taste.
4. Assemble the Salad:
- Add the raw vegan "meat" on top of the salad and drizzle with the turmeric cilantro dressing.
5. Serve:
- Toss gently to combine and enjoy this vibrant, refreshing raw vegan taco salad!
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