Rule #1 of living with me:
Be prepared to have Mexican food for lunch every single day of the week. More like, “see me having”, because this girl doesn’t share when it comes to yummy food.
Fresh, crisp greens topped with zesty pico de gallo, creamy avocado, crunchy cauliflower rice and spicy walnut meat? More than just yummy!
No sharing when it comes to food which is this delicious. Except that I always make enough food to feed an army of one million, so yeah, be prepared to have Mexican for lunch and dinner every day of the week.
Rule #2 of living with me:
Get addicted to both Game of Thrones and Narcos so we can watch them together (or re-watch them for the 3776876th time in my case) AND deal with the fact that I’ve called all of the plants in the house “Pedro”.
I mean, Pedro the plant does have a nice ring to it.
Please, tell that to my roommates!
Rule #3 of living with me:
Put up with the fact that the veggie drawer of the fridge is filled with deliciously ripe avocados waiting to be made into taco salads, guac, avo toasts and more taco salads.
It’s actually an easy thing to put up with if you take into account that you’re getting a salad this nice after, right?
Can you guys believe this salad is all vegan, raw, paleo, gluten free and nasty free at the same time?? And it still tastes like something you could get from a Mexican food joint!
Don’t forget to add this to your lunch menu when you’re in need of a delicious light lunch which doesn’t disappoint!
- 100 grams walnuts
- 1 tbsp. coconut aminos
- 1/2 tsp. garlic powder
- 1/2 tsp. spicy paprika
- 1/8 tsp. cumin
- a pinch of salt
- 1/4 of a head of cauliflower
- a pinch of salt
- a pinch of pepper
- a drizzle of lime juice
- 2 tomatoes
- 1 cucumber
- 2 garlic cloves
- a handful of cilantro
- salt and pepper to taste
- juice from 1 lime
- a bag of mixed leaves
- 1 ripe avocado
- extra lime juice
- To make the cauliflower rice, throw the cauliflower into the food processor and pulse until reduced to small crumbs-
- To make the walnut meat, throw all the ingredients into a food processor or blender and pulse until chopped.
- Chop all of the pico de gallo ingredients and combine them in a bowl.
- To assemble the salad, toss all the ingredients in a bowl and drizzle a bit of lime juice on top. So good!
- Tamari or soy sauce can be used in place of coconut aminos.
Sorry for the super short post! I’ve been working on quite a lot of exciting projects lately and uni’s been keeping me super busy as well! I’ll be back soon with more though!
Have a lovely week ahead!