Raw Fiesta Salad

This raw salad uses walnuts to create a taco filling so rich, you won’t believe it’s vegan.

1/2 avocado                        
2 hearts romaine                         
1 tomato                        
1/2 red onion, chopped
1/2 bunch cilantro, chopped            
2 tbsp fresh lemon juice

for taco filling: 
2 cups walnuts                    
1 tbsp cumin
1/2 tbsp coriander         
1 tsp chili powder
sad cayenne pepper
2 tbsp organic tamari or Bragg's Amino Acids or coconut aminos

for cashew sour cream: 
1 cup raw cashews                
1/2 cup water juice of 1 lemon
splash apple cider vinegar
1/2 tsp Celtic sea salt

Blend all ingredients for the cashew sour cream until smooth and chill in the fridge while you prepare the rest of the salad.

Put the walnuts in a food processor or high-speed blender, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again.

Make a salsa by mixing the chopped tomatoes, onion, cilantro, and lemon juice. Arrange the chopped romaine in your favorite serving bowl and spoon the taco filling on top. Add the salsa and top off with sour cream and avocado slices, fanned out.