Guilt-Free Mexican Taco Salad with Cashew Mayo & Sunflower 'Meat'

While traditional Taco Salads are often loaded with fried shells and heavy meats, this Healthy Mexican Taco Salad is a celebration of fresh, raw ingredients. Combining the richness of avocado guacamole with a surprising ‘Crazy Papaya Salad’ and plant-based sunflower seed ‘meat,’ this dish is both colorful and nutritious. Whether you’re looking for a light lunch or a creative vegetarian appetizer served on lettuce leaves, this layered Mexican salad topped with raw cashew mayonnaise is sure to impress your taste buds without adding extra calories. Also read: Raw Fruit Raita, a healthy curd-based side dish.

Ingredients for Mexican Taco Salad:

Sunflower seeds – 3 big spoons
Olive oil – 1 small spoon
Sesame seeds – 1 small spoon
Cumin powder – 1 small spoon
Coriander powder – 1 small spoon
Red chillies crushed – 1 small spoon
Rock salt and water – As required
Avocado crushed – 2 big spoons
Capsicum yellow, red, and green chopped fine – 2 big spoons each
Onions chopped fine – 2 big spoons
Lemon juice – From 1 lemon
Red chillies crushed – 1 small spoon
Olive oil – 2 small spoons
Ginger-garlic paste – 1 small spoon
Coriander powder – ½ small spoon
Pepper powder – ½ small spoon
Papaya chopped fine – 3 big spoons
Dates chopped fine – 1 big spoon
Yellow and red capsicum chopped fine – 2 big spoons each
Lemon juice – From ½ lemon
Olive oil – 2 small spoons
Cilantro – A little
Rock salt – As required

For raw mayonnaise:

Cashews – 10
Dates – 1, chopped fine
Lemon – ½
Dried onion powder – 1 small spoon
Ginger-garlic paste – 1 small spoon
Olive oil – 1 small spoon
Pine nuts – 5
Rock salt – As required
Lettuce leaves – As required