Makes 2 servings

Main ingredients for Taco “Meat”

¾ cup soaked and dried walnuts or pecans

1 stalk of celery chopped into ½ inch pieces

1/3 cup unsulfured sundried tomatoes

½ cup mini San Marzano tomatoes or Roma tomatoes roughly chopped.

½ tsp jalapeño, deveined, seeded, and finely minced or 1/8-1/4 tsp cayenne pepper spice

1 ½ tsp chili powder

Ingredients for Salad 

Head of romaine lettuce chopped into bite size pieces

1 cup mini San Marzano tomatoes or Roma tomatoes diced

½ cup yellow, red or orange bell peppers finely chopped

2 tbsp cilantro roughly chopped – optional

1 Avocado peeled, pitted and sliced

Chili powder to sprinkle on top

Soak the walnuts or pecans for an hour or two then rinse, drain and place in the food processor. If your sundried tomatoes are moist then slice them into strips and put into the food processor with the nuts. If they are dry, soak them, drain, then proceed with recipe. Add the fresh tomatoes, jalapeño orcayenne pepper, and chili spice to the food processor and pulse until well combined. You want the mixture to have some texture so don’t over mix. You may need to stop halfway through and scrape down the sides of the bowl. Chop the romaine lettuce into bite size pieces and divide between 2 salad bowls. Add the chopped tomatoes and bell peppers on top of the salads.  Add half of the sliced avocado to each salad. Enjoy!