Chandler Adventist^® Fellowship

Submitted by Rachel Anderson

Ingredients

·Taco Salad:

• Red leaf and Romaine lettuce, shredded
• 2 ears corn or 1 c. frozen corn
• 1 large avocado, diced
• 2 large tomatoes
• 1 c. chopped cilantro
• 1 bunch green onions, sliced thinly
• 2 stalks celery, finely chopped
• 1 red pepper, finely chopped

·Walnut Taco Meat:

• 1 c. walnuts, soaked overnight and dried
• 10 sundried tomatoes, soaked for at least an hour
• 1 – 2 Tbsp. olive oil
• 1 tsp. ground cumin
• 3/4 tsp. chili powder or more according to taste
• 1/8 tsp. cayenne, or according to taste
• 1/2 – 1 tsp. sea salt

·Cilantro Lime Dressing:

• 1 c. cilantro
• 1/2 c. extra virgin olive oil
• 1/4 c. lime juice
• 1/4 c. orange juice
• 1/2 tsp. sea salt
• 1 clove garlic, crushed
• 1/2 jalapeño or hot red pepper
• 1/4 tsp. lime zest

Steps

• Step 1

Cut corn from cob and combine all salad ingredients. Toss to mix.

• Step 2

Combine taco meat ingredients in food processor and pulse until particles resemble burger.

• Step 3

Add dressing ingredients to blender and blend until smooth.

• Step 4

Lightly mix taco meat and dressing into salad. Serve.