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  • FullyRaw Texas Sized Taco Salad!



    Hey you guys, it’s Kristina and today we are going to be making a FULLYRAW TEXAS STYLE TACO SALAD! You heard me! It’s MASSIVE, it’s EPIC, and it’s many different layers of crunchy, sweet, salty, savory, and colorful! I know I am always saying EAT THE RAINBOW, but I think this taco salad takes EATING SALAD to a whole other level! I think this recipe makes eating FullyRaw creative, fun, and absolutely delicious for you to enjoy! Is your mouth watering yet?!



    Since I am living in Texas at the moment, this recipe is PERFECT to share since we have SO much in season like corn, tomatoes, cabbage, beets, onions, etc., and nearly all of the fresh ingredients from this salad come from my local co-op here in Texas called Rawfully Organic, and you can check that out online if you live in the area and want some fresh produce delivered to your doorstep! Also, if you want to reference this recipe, I will post it on my website at just for you!



    For this recipe, you will need a food processor and a high speed blender like a Vitamix. You will also need some type of a taco dish in which to put your salad. It doesn’t have to be a tall dish like this, but I LOVE this one because it allows you to see all of the layers in this salad.



    The first thing that we are going to do for this recipe is make the FullyRaw Taco “Meat.” You can’t have a taco salad without some type of a hearty filling. So for this vegan “meat” I’ve created something similar to my fullyraw burger patty recipe. When ready, add into your food processor…



    Ingredients for the Raw Vegan Taco “Meat” 

    Half red onion

    2 celery

    1 lb carrots

    1 red bell pepper

    1 beet

    Few cherry tomatoes

    1-2 cups walnuts or sunflower seeds

    Cup Cilantro

    Sundried Tomato



    optional cayenne pepper



    Once you process it, it looks colorful and amazing, and the consistency is perfect. You can dehydrate it from here for about 4 hours to give it a better texture, or you can go ahead and add it on into your dish. Layer 1 complete!



    Once we finish our FullyRaw taco “meat,” we will start to add the other salad ingredients. Next up, layer on some freshly chopped purple cabbage. 1-2 cups of yellow sweet corn, 1-2 cups of guacamole or a few slices of avocado, crumbled raw vegan flax crackers or even some raw vegan corn chips if you can find or make them (see my recipe at  for my them), thinly chiffonaded romaine lettuce on top of that, topped with some hearty pico de gallo or extra cherry tomatoes if desired, AND, top it off however you wish. I am going to add ONE dollup of FullyRaw Cashew Sour Cream on top!



    I made this Cashew Sour cream by blending up a half a cup of lemon juice with a half to 1 cup of cashews or you can even use some young coconut meat if you don’t want to use cashews.



    AND, if you thought that was all… we are going to make ONE more added lime cilantro avocado sauce JUST in case you want some extra added flavor! Blend the juice of one lime with a cup of chopped cilantro and one half of an avocado. Add jalapeño if you want it to be spicy. Voila! You have a taco salad, and you have the PERFECT picante sauce to drizzle on the side!



    Ok, come on you guys…doesn’t this look AMAZING?! SERIOUSLY…I think this recipe speaks for itself here. Not only does it look appetizing and SOOOOO delicious, but it’s HEALTHY, it’s raw and it’s vegan…and it’s a GREAT dish to bring to any social event. You’ll have everyone, including yourself, begging to eat it!



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