A new category raw! This delicious salad can be made in minutes (apres the soaking bit) and is totally delicious! Raw Taco Salad. Who knew?
I love a salad all year round. When it's hot outside, even more so. I guess that is universal.
This salad has no meat, no cheese, but yet is full of those taco flavours you know and love and very filling with all the walnuts and wild rice going on. You can use regular rice, it would not require the same soaking time. Wild rice is actually a semi aquatic grass, and the grains are long and thin, quite al dente chewy when not overcooked and have a almost umami taste to them. As we are simply soaking them for a long time, you will get plenty of chew, which is quite satisfying in a salad.
You need to soak them until they burst open and the fluffy interior is revealed. If you cannot be bothered with the long soaking part for this recipe, by all means, cook as you would any other rice, but for at least 30-40 minutes. Cool and proceed. It is the perfect recipe for a hot day, and if you have everything under Shelf Control, then it is a super simple solution to a dinner on the run...(minus the soaking!)
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Need
-
The Filling:
- 150 Grams wild rice (after soaking)
- 1 Teaspoon coriander seeds
- 1 Teaspoon cumin seeds
- 1 Teaspoon smoked paprika
- 2 Teaspoons pink salt flakes BUY
- 3 cloves garlic
- 1 red chilli (deseeded if you like it milder)
- 2 Tablespoons coconut sugar
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1-2 limes juice only
- 1 Handful fresh coriander or cilantro plus some more
- 200 Grams walnuts, shelled
-
The Rest
- 1 iceberg lettuce, broken into pieces
- 1 capsicum/bell pepper red, diced
- 3 spring onions, sliced on the angle
- Handfuls kalamata olives, pitted
- 1 Punnet Heirloom cherry tomatoes halved
- 1-2 avocado
- additional lime wedges to serve
Do
- 1
Presoak the wild rice for at least 3 days. You must rinse it morning and night and leave it covered in the fridge during this process. The grain will burst open and become soft. When it has reached this stage it is ready to use.
- 2
Place seeds, paprika and salt into Thermomix bowl and mill 10 sec/speed 10.
- 3
Scrape down sides of bowl and add garlic, chili, sugar, EVOO, juice, coriander roots and stalks. Blend 4 sec/speed 6.
- 4
Add walnuts and chop 2 sec/speed 4.
- 5
Add soaked rice and just combine 2 sec/Interval. Set aside.
- 6
Make the salad by combining all ingredients in a large bowl.
- 7
Serve with the taco mixture either in lettuce cups or just stir it through the salad.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
