Wash and rinse greens and use as the base of the salad.
Top with chopped tomatoes, red onion, jalapenos, and avocado.
In a food processor, process the walnuts and taco seasoning until crumbled. Don't over process, or it will turn into a paste.
Rinse out food processor and blend cashews, lime juice, and a pinch of salt. You can add a teaspoon of water at a time to get a dressing-like consistency.
Top the salad with the walnuts.
Put cashew dressing into a zip-loc bag and cut the corner to squeeze on top of the salad.
Crumble tortilla chips on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (569g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 755 (75%)|
|Amt Per Serving||% DV|
|Total Fat 83.9g||112 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 29.4g|
|Cholesterol 0mg||0 %|
|Sodium 290.4mg||10 %|
|Potassium 1889.9mg||50 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 33.3g|
|Protein 31.3g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1004
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