This recipe offers a delicious and healthy vegan twist on a Mexican-style salad, featuring a unique walnut “meat” and a tangy lime dressing.
Ingredients
For the walnut “meat”:
- 100g walnuts
- 50g sun-dried tomatoes in oil
- 1 garlic clove
- 1 tsp chipotle paste
- Pinch of salt
For the salad:
- 1 sweet gem lettuce, sliced
- 1/2 red onion, thinly sliced
- 30g jalapeños, roughly chopped
- 2 tbsp sunflower seeds
For the dressing:
- Juice of 1 lime
- 1 tsp maple syrup
- 1 tsp balsamic vinegar
- 1/2 tsp paprika
- Small handful of fresh coriander, finely chopped
- 1 tbsp extra virgin olive oil
- Pinch of salt
Toppings:
- Chopped tomato
- Sweetcorn
- Mashed avocado
- Lime juice
Method
- Prepare the walnut “meat”:
- Pulse walnuts in a food processor until fine
- Add drained sun-dried tomatoes, garlic, chipotle paste, and salt
- Process until combined
- Make the salad base:
- Toast sunflower seeds in a pan for 5 minutes
- Mix toasted seeds with lettuce, red onion, and jalapeños
- Create the dressing:
- Combine all dressing ingredients in a small bowl
- Assemble the salad bowls:
- Layer lettuce mix, walnut “meat”, tomato, and sweetcorn
- Top with mashed avocado, dressing, lime juice, and coriander leaves
This Zesty Vegan Mexican Salad Bowl is a flavor-packed, nutritious meal that’s perfect for a quick lunch or light dinner. The combination of crunchy vegetables, spicy walnut “meat”, and tangy dressing creates a satisfying and refreshing dish. Don’t hesitate to try this recipe – it’s a delicious way to enjoy a plant-based Mexican-inspired meal that’s both healthy and full of flavor!