In a food processor or blender, pulse the walnuts with the tamari, cumin, smoked paprika and extra virgin olive oil. Pulse until the mixture comes together, but is still chunky.
Place the chopped romaine in a large bowl, top with tomatoes, jalapeño, cilantro and avocado.
Whisk together the olive oil and lime juice in a small bowl and then drizzle on top of the salad.
