Raw taco salad

This taco salad recipe is super simple and lower in fat than most raw taco salad recipes! It is also delicious and full of flavor. This recipe makes two servings of everything.

Raw crumble ingredients:

1 pound of mushrooms 3 cups of sprouted brown lentils

2 tablespoons taco seasoning

1 tablespoon garlic powder

Raw crumble directions:

In a food processor or blender add in half of the mushrooms and half of the lentils and pulse blend until everything is finely chopped, but not smooth. Transfer to a bowl and then do the same with the other half of the mushrooms and lentils. Next, add in the seasonings and mix together. If you have a dehydrator, add mixture onto two dehydrator trays topped with a parchment paper and dehydrate for 6 hours. If you don't have a dehydrator, don't worry, this recipe is still amazing even without dehydrating!

Salsa ingredients:

4 roma tomatoes

1/4 a large onion

1/2 a jalapeno

1/2 cup of cilantro

The juice of 1 lime

Salsa directions:

Finely dice all ingredients, add into a bowl along with the lime juice and mix together.

Sauce ingredients:

1 cup of sunflower seeds

2 small red bell peppers

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon pink salt

4 roma tomatoes

Sauce directions:

Add all ingredients into a blender and blend until smooth!

Now, chop up 2 heads of lettuce and add into two separate bowls. Divide all other ingredients into halves and place into the separate bowls. Mix together and enjoy!

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