Taco Salads with Pecan "Taco Meat" (Vegan, Gluten-Free & Raw)

Taco Salads are one of my favorite ways to make a quick meal that is loaded with protein, tons of vegetables and bursting with flavor and crunch! This meal can be made in 5-10 minutes. It's a matter of how fast you can chop, pulse and top.

 The "taco meat" is a delicious mixture featuring pecans, cilantro, cumin and chili. When combined in a food processor it pulses together in less than a minute. Enjoy it on top of chips (or raw crackers, greens, as a taco...) add some veggies and before you know it you have a beautiful taco salad that is begging to be devoured. My husbands eyes perk up when he sees the raw "taco meat"; it is a wonderful edition for a variety of meals!!

Serves 2

Pecan "Taco Meat"

• 1 cup Pecans
• 1 tbsp Tamari Sauce
• 1 tbsp Olive Oil (Substitute Zucchini for Oil-Free)
• 2 tbsp Cilantro
• 1 tsp Cumin
• 1/8 tsp Cayenne
• 1/2 tsp Red Pepper Flakes (+/- for spice)
• 1/4 tsp Salt

Served With:

• 2 Handfuls - Organic Corn Chips
• 1 Organic Tomato - Diced
• 1 Avocado - Sliced
• 1 cup Black Beans
• 1/2 cup Chopped Purple Cabbage
• 1/3 cup Chopped Onion
• 1 Serrano Pepper - Diced
• 1 lime - squeezed on top
• Salt, Pepper, Red Pepper Flakes to taste

 Directions:

1. Wash and prepare the vegetables.
2. Combine the Pecan "Taco Meat" ingredients into a food processor and pulse until it is well combined and resembles taco meat. Taste and adjust accordingly.
3. Place one handful of chips in each bowl. Add half of the taco mixture to each bowl. Top with beans, cabbage, onion and pepper. Place tomatoes on top and the avocado on the side or on top. Squeeze a fresh lime on top and season with salt, pepper and/or red pepper flakes to taste. Also delicious with salsa and guacamole! Enjoy this heavenly, nutritious and easy meal!!!

Best wishes for a vibrant week, shine bright!
Christa

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