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)

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!

Enjoy!