Walnut Tacos with Fresh Tomato Salsa

Walnut Tacos with Fresh Tomato Salsa

The following recipe has been adapted from Rawvolution by Matt Amsden.  His cookbook is one of my favorites for raw cuisine. Ground walnuts seasoned with Mexican spices, topped with fresh tomato salsa and wrapped in collard greens...I have made this recipe several times and it is delicious and healthy!

Ingredients:
1 1/2 cups raw walnuts, ground in a food processor
1 1/2 tsp ground cumin
3/4 tsp ground coriander
2 Tbsp Nama Shoyu (If you don't have this, substitute with reduced sodium Tamari)
4 medium collard green leaves
1 cup romaine lettuce, shredded

Fresh Tomato Salsa
2 cups tomatoes, chopped (I used a mixture of heirloom and sweet yellow tomatoes)
3/4 cup fresh cilantro, chopped
1/2 cup yellow onion, chopped
2 Tbsp lime juice
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp cayenne pepper
3/4 tsp salt

Combine all of the fresh tomato salsa ingredients in a bowl and set aside. Grind the walnuts in a food processor. In a separate bowl, combine the ground walnuts, cumin, coriander and mix well. Then, add the Nama Shoyu and mix again. Evenly distribute the walnut filling in the center of each collard green leaf. Then, add shredded lettuce and top with the fresh tomato salsa.

FYI: If you cut the thicker stem out of the lower part of the collard green, it is easier to wrap.