Invigorate your meals – and your health – with one essential colour: green. Try this mouth-watering verdant veggie recipe from Amanda Benham and Leigh Drew.

Raw Tex-Mex tacos with watermelon salsa

Serves 4
1 cos lettuce, broken into 12 cups, washed and drained
250g raw walnuts
125g semidried tomatoes, chopped
1 garlic clove, minced
1½ teaspoons Himalayan salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½-1 teaspoon chilli flakes
3 tablespoons lime juice
2 tablespoons water
½ avocado, cubed
1 large fresh tomato, cubed
1/3 cup fresh coriander leaves
Watermelon salsa
1 bunch coriander, chopped
½ red onion, chopped
400g watermelon, cubed
2 tablespoons lime juice
salt, to taste

1. Place three lettuce cups on each of four serving plates.
2. Place walnuts, semidried tomatoes, garlic, salt, cumin, coriander and chilli into a food processor or blender, and pulse ingredients until they are crumbly and combined. Add lime juice and water, and pulse again until a moist ‘mince’ is formed.
3. To make salsa, mix together all ingredients. Spoon ‘mince’ into the 12 lettuce cups, top with avocado, fresh tomato and coriander, and serve with salsa.

Amanda Benham is a nutrition consultant and dietitian, and Leigh Drew is a vegan chef. Together, they are the authors of Greenilicious! (Arbon Publishing,, from which this extract is reproduced with permission.