This is not your typical taco salad. The “meat” mixture is a combination of nuts and hempseeds, a great option for a meat-free meal!
Ingredients
- ½ cup (60 grams) whole almonds
- ½ cup (60 grams) whole macadamia nuts
- ½ tablespoon (4 grams) chili powder
- ½ cup (68 grams) hempseeds
- 4 cups (228 grams) chopped iceberg lettuce
- ½ (68 grams) of an avocado, sliced into 8 slices
- Salt and pepper to taste
- 1 batch or 1 cup Low-Carbohydrate Salsa
How to Make It
- In a large bowl, combine the almonds and macadamia nuts. Cover the nuts with water and soak for two hours. This will soften the nuts. After two hours, drain and rinse the nuts. Combine the chili powder and nuts in a food processor. Grind them into a coarse nut meal. They may be as crunchy or as smooth as you like. Once the nuts are ground, mix the hempseeds with the nut mixture. Stir well and set aside.
- Assemble the taco salad by placing ½ cup of the nut mixture on top of 1 cup of chopped iceberg lettuce. Top with two slices of avocado and 2 tablespoons of salsa. You can also create a lettuce bowl by slicing a whole lettuce head in half and removing the center leaves until you have a 57-gram portion.