Taco Salad Bowl

The options for this are endless. Here is what I had in mine. Of course, I had to have a big GREEN Salad for lunch for St. Patricks Day.

• Chopped Romaine
• Chopped greens
• finely cut cabbage
• grated or spiralized carrots
• Avocado
• Black bean, corn, kidney bean & taco seasoning
• Cashew sour cream
• Roasted salsa verde

Cashew Sour Cream

Ingredients

• 1 1/2 cups raw cashews
• 3/4 cup water
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt

Instructions

• Quick soak the cashews: Bring a few cups of water to a boil. Add the cashews to the boiling hot water. Let them soak for 5 minutes, or 1 hour if you don’t have a high powered blender.
• Drain the cashews and add to high powered blender. Now add water, apple cider vinegar, lemon juice and salt. Blend until very smooth.

Notes

If you do not have a high powered blender like blendtec or Vitamix, you may need to soak the cashews even longer to get a smooth cream.