Sakara’s Taco Salad with Walnut “Chorizo”
We make our taco salad with classic flavors, including homemade pico de gallo (though you could also buy a fresh version from the grocery store), but the star is the spicy walnut “chorizo” that’s flavorful and satisfying. Walnuts are a source of omega-3 fatty acids, which nourishes the brain and keeps hormones vibrant and in balance. Plus, with fiber-rich black beans and liver-detoxifying cilantro, this dinner is a delicious way to support the microbiome. You can serve this dish as is or add a stack of warm corn tortillas and reimagine as tacos.
TACO SALAD INGREDIENTS
Pico de Gallo:
- 4 Roma tomatoes, diced
- 1 large shallot, minced
- 2 scallions (white and green parts), thinly sliced
- 2 cloves garlic, minced
- ¼ to ½ jalapeno (depending on how much heat you like), seeded and minced
- 4 sprigs fresh cilantro, eaves chopped
- 1 tablespoon extra-virgin olive oil
- Juice of 1 lime
- Himalayan salt
Walnut “Chorizo”:
- 1 cup raw walnuts
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 teaspoons tamari soy sauce
- 2 teaspoons fresh lime juice
- 1 teaspoon wildflower honey
- Himalayan salt
Salad Base:
- 2 avocados, pitted and peeled
- Himalayan salt
- 1 cup, cooked and canned black beans, rinsed and drained
- Juice of 1 lemon
- 12 cups mixed greens
- 2 cups shredded cabbage
- 8 sprigs fresh cilantro, leaves picked
- ¼ cup pumpkin seeds
- Lime wedges, for serving
TACO SALAD ASSEMBLY
- Make the pico de gallo: In a medium bowl, combine the tomatoes, shallot, scallions, garlic, jalapeno, and cilantro and toss with the oil, lime juice, and a pinch of salt. Let the mixture marinate while you make the “chorizo” and the salad.
- Make the “chorizo”: In a food processor, combine all the ingredients with a pinch of salt and process until the mixture begins to stick to itself but isn't totally smooth. Set aside.
- Assemble the salad: In a small bowl, mash the avocados with a pinch of salt.
- In another small bowl, toss the black beans with the lemon juice and a pinch of salt.
- Divide the greens and cabbage among 4-large plates. Top with the pico de gallo (juices and all), black beans (make sure to include some of the lemon juice), crumbles of the walnut “chorizo,” and the avocado smash. Garnish with the cilantro leaves and pumpkin seeds and serve with lime wedges.
*Serves 4.Recipe from Eat Clean Play Dirty: Recipes for a Body and Life You Love (Sakara Life).
