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Daniel Fast Raw Walnut Taco Salad

Daniel Fast Raw Walnut Taco Salad

Discover the vibrant flavors and wholesome goodness of a Daniel Fast Raw Walnut Taco Salad, a delicious and satisfying way to enjoy a plant-based meal. This recipe is perfect for anyone seeking a healthy, meat-free option that's packed with nutrients.
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Prep Time 20 minutes
Cook Time 0 minutes
Soaking Time 4 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Plant-based, Raw Vegan, Vegan
Ingredients Equipment Method Notes

Ingredients
  

Raw Walnut Taco 'Meat'
  • 1 cup raw walnuts soaked for at least 4 hours or overnight, then drained
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
Salad Base
  • 1 cup jicama cut into small cubes
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
Dressing and Seasoning
  • 1 tablespoon lime juice
  • to taste salt
For Serving
  • lettuce leaves for serving
Optional Toppings
  • sliced avocado
  • salsa
  • lime wedges

Equipment

  • Food Processor
  • Medium Bowl
  • Large bowl

Method
 

  1. After soaking and draining your raw walnuts, place them in a food processor. Pulse until the walnuts are broken down into a coarse, crumbly texture, resembling ground meat. Be careful not to overprocess into a paste.
    1 cup raw walnuts
  2. Transfer the pulsed walnuts to a medium bowl. Add the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir well to evenly coat the walnuts with the spices.
    1 cup raw walnuts, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
  3. Finely dice the jicama, cucumber, red bell pepper, and red onion. Chop the fresh cilantro.
    1 cup jicama, 1 cup cucumber, 1/2 cup red bell pepper, 1/4 cup red onion, 1/4 cup fresh cilantro
  4. In a large bowl, combine the prepared jicama, cucumber, red bell pepper, and red onion. Add the seasoned walnut mixture and the chopped cilantro.
    1 cup jicama, 1 cup cucumber, 1/2 cup red bell pepper, 1/4 cup red onion, 1/4 cup fresh cilantro, 1 cup raw walnuts
  5. Drizzle the lime juice over the salad. Season with salt to taste. Toss everything gently to combine, ensuring all ingredients are well-distributed.
    1 tablespoon lime juice, to taste salt
  6. Arrange fresh lettuce leaves in bowls or on plates. Spoon the Daniel Fast Raw Walnut Taco Salad mixture generously over the lettuce.
    lettuce leaves
  7. Top with sliced avocado, your favorite salsa, extra cilantro, and a squeeze of fresh lime juice for an extra burst of flavor.
    sliced avocado, salsa, lime wedges

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. It's best to store the dressing separately if possible, or ensure the salad is well-tossed before storing to maintain the best texture. Due to the raw ingredients, especially the walnuts, this salad is not ideal for freezing. Reheating is not recommended as this is a raw dish; instead, enjoy it chilled as it was intended for optimal freshness and flavor. If you've stored components separately, you can reassemble and toss them just before serving to ensure everything remains crisp.