Fajita Salad

September 15, 2008


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This recipe is a slight adaption of Fajitas from The Best of Raw Freedom Community Ebook, page 85, contributed by Josephine Lee aka Joz.

It wasn’t easy choosing from the wonderful collection of recipes in Carmella’s ebook, but I managed to do so with a little help from a special date and my love of the flavors of Mexican food.

September 16th is Mexico’s Independence Day and Josephine Lee’s Fajitas is a fitting recipe to help celebrate the day, or make this recipe for a Tex-Mex themed party.

I decided to use Joz’s fajitas recipe atop crisp romaine lettuce greens. The marinade works beautifully as the dressing. This is a great raw vegan version of fajitas, and a refreshingly delicious and wonderfully flavorful salad.

Fajita Salad

Use this delicious fajita recipe to fill raw dehydrated tortillas and wraps, with raw sour cream, fresh salsa or guacamole, or sprinkle with chopped cilantro and green onion.

2 portabella mushrooms [I used organic baby portabellas], sliced
1 red, yellow, and green bell pepper [I used organic red bell peppers only], sliced
2 garlic cloves, crushed
1 Walla Walla sweet onion [I used an organic yellow onion], sliced
1 zucchini, sliced thinly
¼ cup Nama Shoyu or tamari
¼ cup cold pressed olive oil
2 tablespoons chili powder
1 teaspoon cumin powder
¼ teaspoon cayenne
1 head romaine lettuce

Combine ingredients together in bowl and marinate 2-4 hrs. Drain in a colander.

Note: Drain off the marinate if using to fill tortillas or wraps, otherwise, use the marinade as a sauce or dressing.

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5 Comments so far

  1. Christina on September 16, 2008 Tuesday, 8:26 pm

    This looks great! I love spicy foods and just bought ingredients to do Mexican. I will be giving this one a try, as I know it will be great!

    Hi Christina – If you enjoy fresh and flavorful dishes, you’ll love this one.

  2. Zara on September 17, 2008 Wednesday, 6:57 am

    I made this salad yesterday and it is so good! Normally I would have wrapped this mixture in a tortilla but what a great idea it is to top it on a bed of greens. Thanks!

    Hi Zara – I’m glad you liked it. Thanks for trying the recipe.

  3. hihorosie on September 19, 2008 Friday, 8:06 pm

    mmmmmmm…..fajitas……..

  4. J and C on April 20, 2009 Monday, 5:42 am

    This is a great recipe!! We love mexican, and this is awesome!! Its ideas like this that are making are transition of eating raw much easier!!

    J and C – Raw food is so colorful, flavorful, and never boring. Enjoy it!

  5. A raw week in review « Delightfully Raw on September 19, 2009 Saturday, 8:08 pm

    [...] Sunday- Quinoa Tabouli Monday- Fajita Salad Tuesday- Raw Chili Wednesday- Thai Salad Thursday- Grapefruit, Fennel, Avocado Salad Friday & [...]

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