Taco Salad
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Total Time: 25 MinutesServes: 1-2



  • Salad:
  • 1 tomato, diced OR 2 tbsp pico de gallo (see recipe)
  • ½ an avocado sliced OR 2 tbsp guacamole (see recipe)
  • ½ small jicama sliced
  • Small handful of cilantro leaves for garnish
  • Protein Option:
  • Meat Eaters: ground beef (can use leftovers from tacos)
  • Vegans/Vegetarians: add walnut taco meat (use leftovers) OR add black beans
  • Raw Cashew Chipotle Dressing:
  • ½ cup raw cashews (soaked)
  • 3 whole chipotle peppers (from can)
  • juice of ½ a lemon
  • 1 tsp nutritional yeast
  • ¼ cup water or coconut water
  • salt and pepper to taste
  • OR
  • Lime Cumin Dressing:
  • 3 tbsp olive oil
  • juice of ½ lime
  • 1 tsp cumin
  • salt & pepper to taste


  1. For Salad: a. Rinse greens and set aside in bowl. b. Peel and slice jicama (gives a nice, crunchy bite).
  2. For Cashew Dressing: Put all ingredients into a blender and blend until creamy. If it's chunky, add more water or coconut water. Should come out similar to hummus - add more liquid to make it more of a dressing texture.
  3. For Lime Cumin Dressing: Mix all ingredients, adding salt & pepper to taste.

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