Cinco de Mayo Salad

This Mexican-Inspired Salad is what we had for dinner last night.
Delicious and Nutritious!!!
 

Cinco de Mayo Salad

 

3 C shredded red cabbage

2 C shredded green cabbage

4 or 5 green onions, both green and white parts, sliced thin

5 T or more of chopped fresh cilantro

5 T or more of fresh lime juice

2 T raw agave nectar

1 t sea salt (more or less to taste)

½ t white pepper (more or less to taste)

Pinch of cayenne

 

Toss cabbage, green onions, and cilantro in large bowl.

 

Combine remaining ingredients and pour over the salad.  Mix well.

 

Toppings we put on our Cinco de Mayo Salad:

 

Groovy Guacamole

 

5 ripe avocados (peel, remove seed, and diced)

¼ C fresh lemon juice (or substitute lime juice)

2 large garlic cloves, minced or pressed

Salt and pepper to taste

 

Combine all ingredients and mash until smooth, or combine in food processor.

 

Walnut Taco Meat

 

2 C walnuts, ground in food processor to the consistency of ground beef (best if soaked for a few hours ahead of time, but unsoaked works too)

2 t ground cumin

1 t ground coriander

1 t chili powder

2 T nama shoyu (or tamari or soy sauce), more or less to taste

Pinch of cayenne

 

Combine all ingredients and mix well.

 

Black Beans are also delicious on this salad.

 

To Build the Salad:

On a large plate, put salad on the bottom, then walnut taco meat, black beans, and top with guacamole.  My daughter Joy puts diced tomatoes on top of hers (she puts tomatoes on nearly everything). 

You won’t believe how delicious this super nutritious Mexican-inspired meal is!  My children love it!

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